P.F. Chang’s Orange Peel Chicken is crispy, spicy and sweet, with a delicious orange flavor and even healthier than the restaurant version!
Ingredients
2 cloves garlic minced
2 tbsp soy sauce
1 tbsp hoisin sauce
1/2 cup honey
Sriracha sauce depending the heat you prefer
1 orange zested
2 tablespoons orange juice
1 teaspoon or more chilli flakes
3 chicken breast cubed, I used chicken thigh fillets cubes or shrimp
1 cup cornstarch
Olive oil to fry chicken cubed or shrimps
Green/spring onions for garnish
Sesame seeds for garnish
Method
Add the garlic, soy sauce, honey, orange zest, orange juice, sriracha sauce, hoisin sauce and crushed red chilli flakes to a small bowl and whisk until combined.
Add the chicken or shrimp to the cornstarch and coat well.
Heat your oil in a large frying pan over medium high heat.
In batches, cook the chicken or shrimp for 2-3 minutes on each side until brown and crisp.
Drain onto a plate (don't use paper towels or it'll steam on the paper towels).
When you've finished frying the chicken or shrimp drain the oil.
Add the sauce back to the pan and add the chicken.
Toss to combine and cook for 2 minutes or until the sauce has thickened
Serve immediately, garnish with green onions and sesame seeds.
