Copycat Pei Wei Food

PEI WEI ASIAN DINER CARAMEL CHICKEN

Pei Wei Asian Diner Caramel Chicken image

This is a copycat recipe for Pei Wei Asian Diner's Caramel Chicken (Caramel chile sauce, pineapple, ginger, garlic, lemongrass, mint, rice sticks, Asian slaw of cucumbers, red bell peppers, carrots, cilantro, red onions, Fresno chile peppers, Vietnamese vinaigrette).

Provided by Member 610488

Categories Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 26

Ingredients

1 cup sugar
1/4 cup water
3/4 cup reduced-sodium chicken broth
3 tablespoons fish sauce
2 tablespoons soy sauce
1 whole chicken, cut in 10 pieces (split the breasts)
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon vegetable oil (if needed)
4 tablespoons fresh ginger, chopped
2 tablespoons fresh garlic, chopped
1/2 large red onion, chopped
2 tablespoons jalapenos, chopped
1 English cucumber, sliced then julienned
1/2 red bell pepper, julienned lengthwise
1 carrot, cut diagonally
2 green onions, chopped
1/2 cup pineapple chunk
4 tablespoons of fresh mint, chopped
4 tablespoons fresh cilantro, chopped
4 tablespoons fresh basil, chopped
1/2 cup lime juice, plus wedges for serving
1/4 cup light brown sugar
2 tablespoons vietnamese fish sauce
1/2 teaspoon toasted sesame oil
4 teaspoons vegetable oil

Steps:

Preheat oven to 325 degrees F.
Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
Season the chicken pieces with the salt.
Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.

Nutrition Facts : Calories 1196.5, Fat 68.9, SaturatedFat 17.3, Cholesterol 243.8, Sodium 3115.4, Carbohydrate 83.5, Fiber 2.8, Sugar 73.1, Protein 62.3

KUNG PAO CHICKEN II (COPYCAT)

Kung Pao Chicken II (Copycat) image

I'm hoping this is as good as the Kung Pao Shrimp I had at PF Chang's! There's been a lot of comments about this being salty. You might want to omit the salt and use low salt ingredients.

Provided by marisk

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs chicken meat, cut in bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup roasted peanuts, skinless
10 whole dried red chili peppers
4 green onions, cut into 1/2-inch lengths
2 garlic cloves, minced
1/2 cup water chestnut, diced (optional)
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry wine
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Steps:

Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
In a small bowl, blend all sauce ingredients. Set aside.
Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
Add 2 more tablespoons oil to same wok.
Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
Serve over rice.

Nutrition Facts : Calories 550.8, Fat 34.2, SaturatedFat 5.8, Cholesterol 119.2, Sodium 1220.7, Carbohydrate 13.2, Fiber 3.1, Sugar 3.5, Protein 45.8

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