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P.F. Chang’s Spicy Chicken

Published by: Kathy

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  • Jun
  • 25

I am super excited to share this next recipe with you!

While in the check-out line at Kohl’s a few weeks ago, I looked up to see the granddaddy of all copy-cat cookbooks, “Top Secret Restaurant Recipes 2″,  on sale for only $5!!!  Although I have sworn off buying any more cookbooks, (At last count, I was approaching 250!) I couldn’t resist the affordable price tag and the opportunity to get my hands on a few more copy-cat recipes.  Well, I hit the motherload with this purchase…There were at least a dozen recipes I was excited to see!  Being able to make P.F. Chang’s Spicy Chicken at home,  is in itself, worth whatever I had to pay!

This recipe was fairly simple to prepare…As with most Asian dishes, the prep work is what usually takes the longest.  Once I had everything chopped and measured out, it took a total of 30 minutes to put together.  If I must say so myself, this was a winner, first time out!!  I did add some red pepper flakes for a little added heat…The recipe didn’t call for any and after a quick taste of the sauce, I realized that it lacked the familiar zing.  To complete my meal, I did cheat by picking up some vegetable fried rice at the nearby China Moon…I tried my hand at homemade fried rice a few weeks ago and let me just say, that I won’t be doing that again any time soon!  That recipe would have definitely made it to my “Hit or Miss” category.

P.F. CHANG’S SPICY CHICKEN

Sauce

  • 2  tsp. vegetable oil
  • 2  Tbsp. garlic (6-8 cloves), chopped
  • 3  Tbsp. green onions (about 3 onions), chopped
  • 1  c. pineapple juice
  • 2  Tbsp. chili sauce
  • 2  Tbsp. rice vinegar
  • 4  tsp. granulated sugar
  • 1  tsp.  soy sauce
  • 1/4  tsp. crushed red pepper flakes  (adjust to suit your taste)
  • 2  Tbsp. water
  • 2  tsp. cornstarch

Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan.  Saute the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn.  Quickly add the pineapple juice, chili sauce, vinegar, sugar, soy sauce and red pepper flakes.  Dissolve corstarch in 2 tablespoons of water and add it to the other ingredients in the pan.  Bring mixture to a boil and continue to simmer on medium-high heat for 3 to 5 minutes, or until mixture is thick and syrupy.  Reduce heat to low and keep warm while you make the chicken.

Chicken

  • 2  boneless, skinless chicken breasts
  • 1/3  c. cornstarch
  • 1  c. vegetable oil

Heat 1 cup of vegetable oil in a wok or medium saucepan over medium-high heat.  While the oil is heating up, chop the chicken breast fillets into bite-size pieces.  Put conrstarch in a plastic zip-lock bag and toss the chicken pieces with cornstarch until dusted.  Saute coated chicken in the hot oil, stirring occasionally, until light brown.  Remove chicken to a stack of paper towels to drain for a moment.  Place cooked chicken into a medium bowl, add sauce and toss well to coat the chicken.  Serve immediately with rice on the side.  Serves 2.

One Response to P.F. Chang’s Spicy Chicken

    • Thanks for this fantastic recipe! I did double the chili sauce and crushed red pepper. It made it really spicy but we all loved it.

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