PF Chang’s Spicy Chicken

17 Jan

spicy chic 2A winner. How fun this copycat recipe project has been. There is a common clone version of P.F. Chang’s Spicy Chicken floating around the web. You can spot it when you see the pineapple juice listed among the ingredients. It’s wrong.

The menu says: Lightly dusted and stir-fried in a sweet Sichuan sauce. Our version of General Tso’s and always a favorite.

Seeing is believing. Theirs looks amazing:

PFChangs_ChangsSpicyChicken

This clone version is a delight. You’ll feel the tingle on your lips long after you’ve eaten. We like that the sauce isn’t too saucy: just enough to cling to the chicken. And we like how clean the flavours are: no overly-salty soy here. We served with rice and steamed carrots and broccoli and it was heavenly.

Plus, we love the insider feel of the “house white sauce” and “Chang’s sauce” we found in recipe forums. Enjoy!

PF CHANG’S SPICY CHICKEN COPYCAT
Adapted from cooks.com LladyRusty “from P.F. Chang’s, Roseville, California – Executive Chef D. J. Cheeks”

10 oz chicken breasts or a regular package of thighs, cut into big bite sized chunks
potato starch
canola oil
2 garlic cloves, minced
1/2 cup green onion
2 teaspoons sriracha or sambel olek
2 tbsp Chang’s house white sauce (chicken stock with a touch of oyster sauce)
Chang’s sauce: 2 tbsp sugar with 2 tbsp rice wine vinegar
2 teaspoons sesame oil

Lightly coat chicken with potato starch.
Mix sauce and stir to melt sugar.
Brown chicken on both sides in batches.
Remove from pan, pour in sauce, stir, add chicken back to pan. Sauce should cling to chicken.

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