Tonight we try a copycat version of P.F. Chang’s Orange Chicken.

First I have to admit I’ve never been to P.F. Chang’s. But I’ve eaten my share of Orange Chicken. And when I say “orange chicken,” I mean batter-dipped meat served in a tasty glaze.

This recipe turned out with more of a pasty sauce, the spices more dominant than the orange flavorings. And I cut down the spices significantly. Two teaspoons of pepper? I don’t think so. And sriracha sauce? Not even gonna buy it. But it all came together easily, despite a kitchen emergency complicating the works (big olive oil spill. Kinda dangerous.)

Those of you who frequent the restaurant will have to try the recipe and let me know how close it comes.