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
- 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.
- 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.