Pf Changs Sesame Chicken Recipes
PF CHANG'S SESAME CHICKEN
Provided by Rhiannon
Number Of Ingredients 22
Steps:
- Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
- In a medium saucepan, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chili paste, and garlic to a simmer over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens. Reduce heat to low, and keep sauce warm.
- Heat oil in a deep-fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
- Drop-in half the battered chicken pieces, and fry until golden brown, 3 to 4 minutes. Remove chicken to a paper towel covered plate and repeat with the remaining chicken. Toss fried chicken pieces in the hot sauce. Sprinkle with toasted sesame seeds to garnish. Serve over hot cooked rice.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PF CHANG'S SESAME CHICKEN
Make and share this PF Chang's Sesame Chicken recipe from Food.com.
Provided by monialvarez83
Categories Asian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
- In a medium saucepan, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a simmer over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce. Simmer until the sauce thickens. Reduce heat to low, and keep sauce warm.
- Heat oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
- Drop in half the battered chicken pieces, and fry until golden brown, 3 to 4 minutes. Remove chicken to a paper towel covered plate and repeat with the remaining chicken. Toss fried chicken pieces in the hot sauce. Sprinkle with toasted sesame seeds to garnish. Serve over hot cooked rice.
Nutrition Facts : Calories 639.2, Fat 13.1, SaturatedFat 1.9, Sodium 1297.5, Carbohydrate 120.5, Fiber 1.9, Sugar 50.4, Protein 9.2
PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)
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
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.
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- Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Season chicken with salt and pepper; add to skillet and cook until no longer pink, about 4 minutes. Add garlic and ginger during last 30 seconds of cooking. Transfer to a clean bowl.
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