Pf Changs Chicken Food

P.F. CHANG'S SPICY CHICKEN RECIPE

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.

PF CHANGS CHICKEN

Steps:

• In a medium wok or skillet over medium heat, heat 1 tablespoon of the sesame oil. Add the mushrooms, and cook, stirring occasionally, until golden brown and softened (about 5 minutes); transfer to a plate and set aside. Add 1 more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat, if needed. Add the minced garlic, stir for 30 seconds. Add the mushrooms back into the skillet and sprinkle in the basil leaves; stir to combine.
• Meanwhile, in a small mason jar or mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha; shake or whisk to combine.
• Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute.
• Spoon into the leaves of butter lettuce (or scoop over bowls of rice). Top with sliced green onions.

PF CHANG'S SESAME CHICKEN

Steps:

• Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• In a medium saucepan, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a simmer over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce. Simmer until the sauce thickens. Reduce heat to low, and keep sauce warm.
• Heat oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in half the battered chicken pieces, and fry until golden brown, 3 to 4 minutes. Remove chicken to a paper towel covered plate and repeat with the remaining chicken. Toss fried chicken pieces in the hot sauce. Sprinkle with toasted sesame seeds to garnish. Serve over hot cooked rice.

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)

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.

P.F. CHANG'S SPICY CHICKEN

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.

HONEY SEARED CHICKEN (PF CHANG'S COPYCAT)

Steps:

• Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.
• Coat chicken with seasonings and marinate in the refrigerator for 20 minutes.
• Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time).
• Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
• Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey.
• Coat the cooked chicken with the sauce.

P. F. CHANG'S CHICKEN LETTUCE WRAPS

Steps:

• To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
• Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
• Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
• Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
• Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

P.F. CHANG'S LETTUCE WRAP RECIPE (COPYCAT)

Steps:

• Prep the chicken. First things first, if you are using thawed chicken, place it in the freezer so that it is easier to chop later. If you have completely frozen chicken, take it out of the freezer to start thawing. You want to chop partially-thawed chicken.
• Rehydrate the shiitake mushrooms.* Add 2 ounces DRIED mushrooms to a medium bowl and cover with very hot water. Let sit for 30 minutes. Once they are softened, squeeze out as much water as you can and place on a cutting board. Chop off the stems and discard (they are too tough). Chop the mushrooms into small pieces, see photos. You should end up with about 1 and 3/4 cup mushrooms, about 7-8 ounces. Set aside.
• Prepare the vegetables. Meanwhile, drain the 8 ounce can of water chestnuts and chop them into small pieces. Smash and mince 1 tablespoon garlic. Peel a knob of ginger with a spoon (it's easier than a peeler) and mince 1 tablespoon. Set aside.
• Assemble the filling sauce. In a small bowl add 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin**, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir together and set aside.
• Chop the chicken. Once your chicken is partially frozen (if it's still rock hard, you can put it in the microwave in 30-second increments until it is chop-able), use a chef's knife to chop the chicken into very small pieces. Smaller than you have ever chopped chicken before, probably. See photos. You want them to be about 1/4 to 1/2 inch dice. It doesn't need to be perfect, but the smaller your chicken pieces, the more homogenous your wrap filling will be. It's all about the texture in this recipe. Seal the still-partially frozen chicken pieces in a ziplock, place in a medium bowl, and cover with water. The chicken should be thawed out within 10-20 minutes. Do not cook the chicken until it's completely thaw.
• While the chicken thaws, fry the rice sticks. This step is optional but delicious. In a 3 quart pot, heat 2 inches frying oil to about 400 degrees (I set my burner to just above medium heat.) It will take several minutes for the oil to come to temperature. Use a thermometer to see the temperature.
• Break off a small handful of rice sticks and carefully drop it into the oil. Within 2-3 seconds, they will rise to the top of the oil. They will be puffy and huge compared to what you dropped in. It's so fun! Remove the puffed rice sticks to a paper towel lined plate and set aside. Continue the process until you have as much as you think you will want to eat on your wraps. Set the oil on a back burner to cool.***
• Cook the filling. Heat a wok (best), cast iron skillet (better), or large skillet (ok) over medium high heat. (You want to cook over very high heat; woks are best for this. I don't have one, so I used cast iron). Once the pan is very hot, add 1 and 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil.
• Add the diced chicken and stir constantly until thoroughly cooked. Season with 1 and 1/2 teaspoons kosher salt, and black pepper to taste. It will only take 2-3 minutes to cook. Remove the chicken to a plate.
• Keep the heat on medium high. Add another 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.
• Return the chicken and any juices to the pan. Add the prepared sauce to the chicken and mushrooms. Lower the heat to medium and cook for another 2 minutes.
• Chop 4 green onions. Set aside a small amount to add as a fresh garnish to each wrap. Add the remaining green onions to the pan and saute for another 1-2 minutes. Remove from heat.
• Make the dipping sauce. In a small bowl, combine 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese hot mustard, 1 to 2 teaspoons oyster sauce (taste it!) and 1/2 teaspoon sesame oil. Whisk it together.
• Assemble the wraps. Carefully remove the core of the butter lettuce from the head, and clean each butter lettuce leaf. There is a LOT of debris in butter lettuce, so take your time washing each leaf. Lay on paper towels to dry. (You can also try iceberg lettuce.)
• Place a handful of fried rice sticks in each lettuce leaf. Top with a spoonful of warm chicken and mushroom filling. Sprinkle with fresh green onions. Devour!