P.F. CHANG'S® ORANGE PEEL CHICKEN

P. F. Chang's® Orange Peel Chicken
Sauce
1 tablespoon vegetable oil
2 tablespoons garlic, minced or pressed
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

Chicken
1/2 cup vegetable oil
4 chicken breasts
1 egg, beaten
1 cup milk
1 cup flour
Peel from 1/4 orange, julienne about 1/8 inch thick.

Sauce:

Heat 1 tablespoon of oil in a saucepan over medium heat. Add garlic and green onions. Be careful that the garlic doesn't burn. This will give the dish a bitter taste. Add tomato sauce and water. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer until sauce thickens, about 4-6 minutes. Remove from heat and set aside.

Chicken:

Heat oil in a wok over medium heat.

Slice chicken breast fillets into small pieces.

Place the beaten egg/milk mixture and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour
again.


Add chicken, half at a time to wok and cook until chicken pieces are brown on one side. Turn the chicken pieces over and cook until golden brown.

Drain cooked chicken pieces on paper towels.

Rinse wok and heat on medium again. Add again add julienne orange peel and chicken. Heat briefly stirring gently, about 30 seconds.

Add sauce to the pan and cook for about 2 minutes. Gently stir once or twice while sauce cooks. Cook until the sauce thickens.