P F Changs Chicken With Black Bean Sauce Recipes

P.F. CHANG'S CHICKEN WITH BLACK BEAN SAUCE

P.F. Chang's Chicken with Black Bean Sauce image

Provided by Chef Rich

Time 29m

Yield 4

Number Of Ingredients 21

Ingredients

4 whole chicken breasts
1 egg
2 tablespoons canola oil
1 tablespoon cornstarch
oil, as needed for stir fry
1 teaspoon fresh minced ginger
2 teaspoons fermented black beans
3 teaspoons minced scallions (white part only)
12 ounces unseasoned chicken stock
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1 dash white pepper
1 tablespoon cornstarch
2 tablespoons water
Peking Stir Fry Sauce
1/2 cup water
2 teaspoons shaohsing wine or sherry
2 teaspoons mushroom soy sauce
2 teaspoons oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch

Steps:

Cut whole chicken breasts in half. Cut all breast filets on a bias. Marinate with the egg, canola oil and cornstarch. Heat wok until very hot. Add oil, then chicken and cook until opaque all over. Strain and remove excess oil from wok. Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking. Peking Stir Fry Sauce: Mix ingredients together until cornstarch is incorporated. Stir well before using.

Nutrition Facts :

P. F. CHANG'S CHICKEN WITH BLACK BEAN SAUCE RECIPE

P. F. Chang's Chicken With Black Bean Sauce Recipe image

Provided by á-174942

Number Of Ingredients 13

Ingredients

4 whole chicken breasts
1 egg
2 tablespoons canola oil
1 tablespoon cornstarch
Oil for frying
1 teaspoon fresh minced ginger
3 tablespoons minced scallions (white part only)
1/2 teaspoon minced garlic
4 ounces Peking Stir-Fry Sauce (see recipe)
2 teaspoons fermented black beans
12 ounces unseasoned chicken stock
1/2 teaspoon sugar
1 dash freshly-ground white pepper

Steps:

Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with 1 egg, 2 tablespoons canola oil and 1 tablespoon cornstarch. Heat wok until very hot. Add oil, then chicken and cook until opaque all over. Strain and remove excess oil from wok. Add ginger, scallion and stir-fry. Add chicken and garlic. Then add Peking Stir-Fry Sauce, fermented black beans and chicken stock. Add sugar, then a dash of white pepper. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking. This recipe yields ?? servings.

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)

Pf Changs Crispy Honey Chicken (Copycat) image

This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!

Provided by SarahBeth

Categories One Dish Meal

Time 2h20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb chicken breast, boneless skinless cut into medium sized chunks
1 tablespoon minced garlic
vegetable oil (for frying)
2 green onions, finely minced
4 ounces all-purpose flour
2 1/2 ounces cornstarch
1 egg
6 ounces water
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
1/4 cup cornstarch
1/4 cup water

Steps:

To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

P.F. CHANG'S SPICY CHICKEN RECIPE

P.f. Chang's Spicy Chicken Recipe image

Source: Posted by LladyRusty 30 January 2001 at 4:00am - from P.F. Chang's, Roseville, California - Executive Chef D. J. Cheeks

Provided by casseh

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces chicken breasts
potato starch
canola oil
3 tablespoons oil, back into hot wok
1 teaspoon garlic
1/4 cup green onion
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce sugar, and
vinegar
2 teaspoons sesame oil
1 tablespoon cornstarch

Steps:

Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.

Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 3.7, Cholesterol 45.9, Sodium 71.1, Carbohydrate 10.2, Fiber 0.2, Sugar 7.5, Protein 15.2

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