Homemade P.F. Chang's Inspired Orange Chicken

Instructions

1. 1

   In a medium bowl, combine the chicken pieces, egg white, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch. Mix well to coat the chicken. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2. 2

   While the chicken marinates, prepare the dry dredging mixture: In a shallow dish, whisk together the all-purpose flour, 1/2 cup cornstarch, baking powder, salt, and black pepper.

3. 3

   Prepare the orange sauce: In a medium saucepan, whisk together the orange juice, orange zest, sugar, 1/4 cup soy sauce, 2 tablespoons rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until sugar dissolves.

4. 4

   In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to create a slurry. Once the sauce is simmering, slowly whisk in the cornstarch slurry until the sauce thickens to your desired consistency. Remove from heat and stir in the sesame oil, if using. Set aside.

5. 5

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350-375°F (175-190°C).

6. 6

   Working in batches, dredge the marinated chicken pieces in the flour mixture, ensuring they are fully coated. Shake off any excess.

7. 7

   Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.

8. 8

   Once all chicken is fried, add the crispy chicken pieces to a large bowl. Pour the prepared orange sauce over the chicken and toss gently to coat evenly.

9. 9

   Transfer the sauced orange chicken to a serving platter. Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice.