P.F. Chang’s Spicy Chicken

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P.F. Chang’s Spicy Chicken Recipe Document

Recipe

P.F. Chang’s Spicy Chicken Master Recipe

Ingredients:

Neutral frying oil (vegetable, canola, peanut, etc.)

2 tsp. (5.5 grams) dehydrated, minced garlic, reconstituted with water (see note below) 

¼ cup (24 grams) scallion whites, chopped

1 tbsp (15 grams) sambal oelek chili paste

½ cup (120 ml) white sauce, recipe below

6 tbsp (90 ml) Chang’s sauce, recipe below

2 tsp (5 grams) cornstarch mixed in 1 tbsp (15 ml) water

12 oz. (340 grams) prepared chicken, recipe below

1 tsp (5 ml) toasted sesame oil

Directions:

1. Heat oil in a wok or large pan over medium-high heat
2. Add garlic, scallion whites, and sambal chili paste and saute for 10-15 seconds
3. Add white sauce and Chang’s sauce, stir in aromatics, and bring to a simmer
4. Once sauce has reduced slightly, pour in cornstarch slurry while stirring sauce
5. When the sauce has thickened to your desired consistency, add chicken
6. Toss chicken in sauce until every piece is covered in sauce and there are no dry spots
7. Kill the heat and add sesame oil around the rim of the wok, stir in chicken
8. Serve immediately

Note: P.F. Chang’s uses dehydrated, minced garlic. You should be able to find this in the spice aisle at your local grocery store. To reconstitute, cover the amount of garlic needed with water for 20-30 minutes. Then strain, pressing out the extra water. Once reconstituted, the garlic can be used immediately or kept in the fridge for up to 1 week. 

Chicken preparation:

12 oz. (340 grams) chicken breast, cubed, cut into roughly 1 inch (2.5 cm) pieces

Alkaline Soy Meat Marinade:

Ingredients:

1 cup (235 ml) water

½ tsp. (2.5 grams) baking soda

1 tbsp (15 ml) Lee Kum Kee low sodium soy sauce (green bottle) or Kikkoman soy sauce

Directions:

1. Mix all ingredients and stir until the baking soda is dissolved. Set aside. 

Brining directions:

1. Place 12 oz. (340 grams) of cubed chicken breast in alkaline soy marinade for at least 2 hours or up to 24 hours. 
2. After brining, remove meat from the brine and pat dry with paper towels.
3. Store in the fridge until ready to use. 

Note: P.F. Chang’s brines their meat for 24 hours. 

Chicken cooking instructions:

Ingredients:

12 oz. (340 grams) brined chicken breast, cubed and dried

Potato starch

Neutral frying oil (vegetable, canola, peanut, etc.)

Directions:

1. Heat oil to 350° F (175° C)
2. Dredge chicken pieces in potato starch, shaking off excess
3. Add chicken to oil, and immediately agitate so it doesn’t clump together, and cook for 3 to 4 minutes, or until done. 
4. Remove meat to a grate or paper-lined plate and allow to drain
5. Set aside until ready to use.

White Sauce recipe:

(makes roughly 1 cup or 2 servings)

Ingredients:

1 cup (235 ml) water

¾ tsp (6 grams) chicken base (preferably Minor’s brand)

2 tsp (13 grams) oyster sauce (preferably Lee Kum Kee panda brand or LKK premium)

Directions:

1. Add water and chicken base to a small pot over medium heat
2. Whisk until chicken base is dissolved, turn off heat
3. Whisk in oyster sauce until dissolved 
4. Cool before using

  Note: After cooling, white sauce can be covered and stored in the fridge for up to 1 week. 

Chang’s Sauce

(makes roughly ¾ cup or 2 servings)

Ingredients:

½ cup (100 grams) sugar

6 tbsp (90 ml) white vinegar

Directions:

1. Add sugar and vinegar to a small pot over medium heat.
2. Whisk until sugar is completely dissolved and turn off heat. 
3. Cool before using.

Note: After cooling, Chang’s Sauce can be covered and stored in the fridge for up to 1 month.

Amazon ingredient affiliate links:

Minor’s Original Chicken Base: https://geni.us/yy0m

Minor’s Gluten Free Chicken Base: https://geni.us/lUEua

Potato Starch: https://geni.us/KSad

Baking Soda: https://geni.us/HSDr

Lee Kum Kee Low Sodium Soy Sauce: https://geni.us/s7oUST

Lee Kum Kee Panda Brand Oyster Sauce: https://geni.us/Ohr1

Lee Kum Kee Premium Oyster Sauce: https://geni.us/WJ3uM5

White Sugar: https://geni.us/UWud7AM

White Vinegar: https://geni.us/Ask4X

Sambal Oelek Chili Sauce: https://geni.us/BiOeC

Dehydrated Garlic: https://geni.us/85AdRcA

Lee Kum Kee Pure Sesame Oil: https://geni.us/CgcpNw

Lee Kum Kee Gluten Free Soy Sauce: https://geni.us/E2l720b

Tamari Gluten Free Soy Sauce: https://geni.us/ouMr

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com