P.F. CHANG'S SPICY CHICKEN
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
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
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
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. CHANG'S SPICY CHICKEN RECIPE
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
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
P F CHANG'S STIR-FRIED SPICY EGGPLANT
This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all Spicy Sauce ingredients and mix well.
- In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
- Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
- Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
PF CHANG'S SPICY CHICKEN {COPYCAT RECIPE}
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
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
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- Place chicken on a cutting board and cover with saran wrap. Using a meat mallet or the bottom of a skillet, pound until chicken it is an even 1/4-in thick. Discard the plastic wrap, then cut chicken into 1-inch cubes.
- Place the cubed chicken in a large bowl and add 2 tbsp of the avocado oil, the salt, pepper and arrowroot. Toss until well combined. Set aside.
- In a separate small bowl, combine the coconut aminos, fish sauce, garlic, rice vinegar, ketchup, cayenne, chili flakes, toasted sesame oil, pineapple juice and arrowroot. Whisk until well combined and the arrowroot has dissolved in the mixture. Set aside.
- In a large skillet over medium-high heat add your remaining 2 tbsp of avocado oil. Once heated, add your chicken in a single layer (You'll likely need to do this in 2 batches) and cook until a brown crust forms on both sides and the chicken is cooked through; about 3 minutes on each side. Transfer the cooked chicken to a clean plate and set aside until all of your chicken is cooked through.
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12 THINGS YOU SHOULD KNOW BEFORE EATING AT P.F. CHANG'S
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- It all began with a starving artist. When Philip Chiang finished art school in Los Angeles, he had a hard time finding job prospects. When his mother took a long-term trip to China, he happily filled in as the chef and owner of her restaurant, The Mandarin in San Fransisco, where he was quickly drawn into the life of a restaurateur.
- The recipes come from an award-winning chef. Philip's mother, legendary restaurateur Cecilia Chiang, cooked upscale Chinese cuisine at her restaurant in the 1960s, inspiring her son with the flavorful, authentic recipes.
- The guy behind Ruth's Chris Steak House sparked the idea. Paul Fleming, a businessman from Louisiana, opened the New Orleans–based chain, Ruth's Chris Steak House in the 1980s.
- It launched two other restaurant chains. Two more Asian-inspired restaurants launched following the initial success of P.F. Chang's—Pei Wei Asian Diner, a fast-casual spot specializing in takeout, opened in 2000, and Taneko Japanese Tavern, an upscale, Japanese pub serving sushi, noodles and robatayaki dishes, opened in 2006.
- There are over 250 locations worldwide. Though the chain began on the west coast, the demand for P.F. Chang's flavor-packed fare has since spread like wildfire.
- Every dish is made completely from scratch. For such a large chain, it's impressive that all P.F. Chang's kitchens make their menu items from scratch. Produce is local whenever possible, and vegetables and meat are prepped fresh each day.
- P.F. Chang's put chicken lettuce wraps on the map. Anyone who's been to the chain has undoubtedly tried the top-selling Chang's Chicken Lettuce Wraps. The signature Chiang family recipe is a secret—the ingredients on the menu are purposely vague—though many restaurants have attempted to copy it.
- The chefs know how to rock a wok. The traditional cooking vessels, which originated in China over 2,000 years ago, are an integral part of P.F. Chang's kitchen operations.
- It was the first national restaurant to use Sriracha. According to The New York Times, P.F. Chang's was a pioneer in using the spicy, red Rooster sauce.
- You can find your favorite menu items in the frozen aisle. If you're craving Shanghai Style Beef but can't make it to one of the restaurant's locations, look no further than your grocery store.
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