Pf Changs Spicy Chicken Copycat Recipes

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PF CHANG'S SPICY CHICKEN {COPYCAT RECIPE}



PF Chang's Spicy Chicken {Copycat Recipe} image

This Copycat PF Chang's Spicy Chicken recipe is the perfect sweet and spicy stir fry served over rice with sesame seeds and scallions!

Provided by Taylor Stinson

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 tbsp canola oil
1 lb chicken breast, diced
1/2 cup cornstarch
1 bunch green onions, for garnish
Sesame seeds, for garnish
1/4 cup sweet chili sauce
2 tbsp soy sauce
1 tbsp hoisin sauce
2 cloves garlic, minced
1/2 tsp chili flakes (or more to taste)
1 cup white rice
1 1/2 cups water
1 tsp butter
1 pinch salt

Steps:

  • Mix together sauce ingredients in a bowl and set aside. Add rice ingredients to a rice cooker and cook.
  • Toss chicken with cornstarch in a large bowl. Heat canola oil in a large skillet over med-high heat. Once oil is smoking, add chicken and stir fry for 6-7 minutes until browned and cooked through.
  • Toss chicken with sauce, then serve over rice. Garnish with green onions and sesame seeds, then serve and enjoy!

Nutrition Facts : Calories 449 kcal, Carbohydrate 62 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 890 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

P.F. CHANG'S SPICY CHICKEN



P.F. Chang's Spicy Chicken image

P.F. Chang's Spicy Chicken is the perfect copycat dinner. It's tangy, spicy, and slightly sweet with pineapple juice, chili sauce, green onions, and vinegar.

Provided by Sabrina Snyder

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 chicken breasts (, boneless skinless (about 1 pound))
1/4 cup cornstarch
vegetable oil (, for frying)
5 cloves garlic (, minced)
1/4 cup green onions (, thinly sliced (green and white parts))
1 cup pineapple juice
1/4 cup sweet chili sauce (, Chinese variety (Panda Express is a good option))
2 tablespoons white vinegar
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cut the chicken into matchstick sized pieces and toss with cornstarch.
  • Heat 1 inch of oil in large skillet on high heat and fry the chicken in batches until cooked (you are not looking to brown them, just cook them until crisp), about 3-4 minutes.
  • Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make sauce.
  • Add garlic and half the green onions to a large skillet or wok, cooking for 30 seconds until fragrant.
  • Whisk in the pineapple juice, sweet chili sauce, white vinegar and crushed red pepper flakes.
  • Bring to a boil and cook for 2-3 minutes until slightly thickened.
  • Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If sauce is still thin add 1 teaspoon cornstarch to 1 tablespoon water and add it to the skillet, stir and cook until thickened.
  • Stir in remaining green onions and serve immediately.

Nutrition Facts : Calories 329 kcal, Carbohydrate 12 g, Protein 6 g, Fat 29 g, SaturatedFat 23 g, Cholesterol 18 mg, Sodium 127 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

COPYCAT P.F. CHANG'S SPICY CHICKEN



Copycat P.F. Chang's Spicy Chicken image

This popular dish from P.F. Chang's is made with stir-fried chicken that is tossed with a spicy sauce and served over rice or noodles. The sauce recipe and cooking method can also be used with shrimp.

Time 20m

Yield 2

Number Of Ingredients 17

10 ounces chicken breast, diced
potato starch or corn starch
canola oil
3 teaspoons canola oil additional
1 teaspoon minced garlic
1/4 cup thinly sliced green onions
1 teaspoon chili paste
1 1/2 tablespoon chicken stock
1/2 tablespoon oyster sauce
1/2 tablespoon sugar
1 tablespoon warm water
1 teaspoon soy sauce
1 teaspoon mirin (or rice wine vinegar)
1 teaspoon ketchup
1/2 teaspoon lemon juice
2 teaspoons sesame oil
1 teaspoon cornstarch

Steps:

  • Cut the chicken into bite-sized pieces. Toss the chicken in the potato starch and shake off any excess. Set aside. Heat 1-inch of oil in a wok or heavy skillet over medium-high heat. Add the chicken, in batches if needed, and cook for 2-3 minutes stirring constantly. Cook the chicken until it is golden brown and cooked through. Remove the chicken from the oil and set aside. Drain the oil from the wok and wipe it clean. Add the remaining oil to the wok and heat over medium-high heat. Combine the remaining ingredients in a bowl and mix well. Add to the wok. Stir quickly to mix. Add the chicken back to the wok and mix well. Serve hot with steamed rice or Asian noodles.

Nutrition Facts :

P.F. CHANGS SPICY CHICKEN COPYCAT



P.F. CHANGS SPICY CHICKEN COPYCAT image

Yield 4

Number Of Ingredients 20

1 1/2 pounds Chicken Breast
2 cups Vegetable Oil, for frying
1 cup Flour
½ teaspoons Salt
¾ teaspoons Baking Soda
1 whole Egg
½ cups Milk
½ cups Water
Spicy Sauce
2 teaspoons Vegetable Oil
2 Tablespoons Garlic, Chopped Finely
3 Tablespoons Green Onion (chopped)
1 cup Pineapple Juice
2 teaspoons (or more) Hot Chili Sauce (Sriracha - found with the Asian foods in the supermarket)
2 Tablespoons White Vinegar
4 teaspoons Sugar
1 1/2 teaspoon Soy Sauce
¾ teaspoons Salt
2 Tablespoons Water
3 teaspoons Cornstarch

Steps:

  • Prepare the spicy sauce: heat oil, garlic and green onions over medium heat until soft. Add pineapple juice, chili sauce, vinegar, sugar, soy sauce and salt. Combine the water and cornstarch in a separate container. Mix the cornstarch/water mixture into the sauce and stir over medium-low heat until thickened. You can add more chili sauce if you want spicier spicy chicken sauce. Be sure to taste it as you go so you don't overdo it. Reduce heat to low. Prepare the chicken: cut the chicken breast into 1-inch cubes and season with salt. Begin heating the 2 cups vegetable oil over medium-high heat. Prepare the batter: combine remaining ingredients in a medium bowl and whisk together. Batter should be fairly thin. Place chicken cubes in the batter to coat. Batter should be very thin on the chicken. Once the oil is heated, reduce heat to medium and add chicken cubes a few at a time, letting the batter drip off before placing in the oil. Let them cook for 3-4 minutes and turn halfway through cooking. Cook until golden brown. Remove and drain on a paper-towel-covered plate. Repeat until all chicken is cooked. Serve chicken over white or brown rice and cover with plenty of spicy sauce. Garnish with additional chopped green onions in desired.

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

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

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

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.

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