P.F. Chang's Spicy Chicken (Copycat Recipe)
Every recipe I've found online for P.F. Chang's Spicy Chicken is missing two sauces. They're called "white sauce" and "Chang's sauce." When I took the dish apart, they turned out to be the difference between a decent stir-fry and one that tastes like the restaurant. Leave them out and you've made something else.
Both sauces are simple. White sauce is chicken broth whisked with oyster sauce. Chang's sauce is sugar dissolved in white vinegar. Each one takes about two minutes to make from ingredients you probably already have in your pantry. Once you have those two sauces, the rest of the dish runs on the same method I use across the P.F. Chang's proteins: an alkaline soy brine for tenderness, a potato starch dredge and deep fry for texture, then a quick stir-fry to finish.
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Why This Spicy Chicken Recipe Works
- Two homemade sauces every online recipe overlooks. White sauce (chicken broth plus oyster sauce) and Chang's sauce (sweetened vinegar) are the foundation of the dish. The ratio that got me closest is 4 ounces of white sauce to 3 ounces of Chang's sauce. Without them, your homemade version will never taste like the restaurant.
- Alkaline soy marinade for fork-tender chicken. Baking soda in the brine raises the pH, which prevents the protein from tightening during high-heat cooking. The chicken stays juicy even after deep frying. And because the baking soda is dissolved in water rather than rubbed directly on the meat, you get all the tenderizing without any off-flavor.
- Potato starch dredge, not cornstarch or flour. Potato starch gives the chicken a lighter, crispier coating that holds up in the sauce without turning soggy.
- Dehydrated minced garlic instead of fresh garlic. I use dehydrated garlic because fresh garlic scorches fast in a hot wok and the reconstituted kind doesn't. It also gives a smoother, more concentrated garlic flavor than fresh cloves.
- Sesame oil as a finishing oil, not a cooking oil. One teaspoon of pure sesame oil stirred in after the heat is off adds a rich, nutty flavor to the finished dish.
Ingredients You'll Need
Minor's Original Chicken Base. This is the chicken base that got me closest to the restaurant's white sauce. It comes in a tub and turns into chicken broth when whisked into hot water. You can find it on Amazon. If you can't track down Minor's, any concentrated chicken base will work, but Minor's is the one that matched. They also make a gluten-free version if you need it.
Lee Kum Kee Panda Brand Oyster Sauce. This is the gluten-free version in the green bottle, with no added MSG. It's what I landed on for the white sauce. If you can find Lee Kum Kee's premium oyster sauce, the one with the mother and son harvesting gargantuan oysters on the label, that's one is even better.
White sugar and white vinegar. These two pantry staples are the only ingredients in Chang's sauce. Half a cup of sugar dissolved in six tablespoons of white vinegar. The sauce stores in the fridge for up to a month, so you can make a batch and have it ready whenever you want to cook from the P.F. Chang's menu.
Sambal oelek chili paste. This is an Indonesian chili sauce made with chilis, salt, and vinegar. The version that matched is Huy Fong, the same company that makes Sriracha. You'll often find sambal oelek and Huy Fong's chili garlic sauce next to each other on the shelf. Either one works for this recipe. The only difference is the chili garlic sauce has garlic in it. I go with the sambal oelek.
Dehydrated minced garlic. You should be able to find this in the spice aisle at most grocery stores. I use dehydrated garlic instead of fresh because it won't scorch and stick to hot pans the way fresh does, and it gives a slightly smoother, more concentrated garlic flavor. To prepare it, cover the garlic with water and let it sit for 20 to 30 minutes, then drain. You can keep reconstituted garlic in the fridge for about a week.
Potato starch. In testing, potato starch matched the restaurant's coating better than anything else. You should be able to find it at most Asian grocery stores in small bags. It gives the chicken a lighter, crispier coating than cornstarch or all-purpose flour.
Lee Kum Kee Pure Sesame Oil. I use this as a finishing oil for its rich, nutty flavor. If you can only find toasted sesame oil, that will work. But the one I keep coming back to is Lee Kum Kee pure sesame oil.
Lee Kum Kee Low Sodium Soy Sauce. The green bottle. This is what I use in the alkaline soy brine. Any soy sauce you have on hand will work, but this will get you the closest to the restaurant flavor.
How to Make P.F. Chang's Spicy Chicken
1. Make the alkaline soy marinade and brine the chicken.
Mix 1 cup of water with half a teaspoon of baking soda until dissolved, then stir in 1 tablespoon of soy sauce. Cut 12 ounces of chicken breast into roughly 1-inch cubes and place them in the brine. Refrigerate for at least 2 hours. A full 24-hour brine is ideal, and longer marination times do improve both the texture and flavor, so if you can plan ahead, it's worth the wait.
2. Make the white sauce.
Add 1 cup of water and three-quarters of a teaspoon of Minor's chicken base to a small pot over medium heat. Whisk until the chicken base is dissolved. Add 2 teaspoons of oyster sauce and whisk until combined. Let it cool before using. You should see a light, savory broth that looks nothing like what you'd expect from a sauce called "white sauce." It keeps in the fridge for about a week.
3. Make Chang's sauce.
Add half a cup of white sugar and 6 tablespoons of white vinegar to a small pot over medium heat. Whisk until the sugar is completely dissolved and the sauce turns clear. Let it cool. This is the sweet half of the spicy chicken equation, and it keeps in the fridge for up to a month.
4. Dredge and deep fry the chicken.
Remove the chicken from the brine and pat it dry thoroughly with paper towels. Heat neutral frying oil to 350°F (175°C). Dredge each piece of chicken in potato starch, pressing it into every surface and shaking off the excess. Fry for 3 to 4 minutes until done, and make sure to agitate the pieces after the first minute so they don't clump together. You're cooking the meat completely at this stage, so the final stir-fry only takes a couple of minutes. Drain on a wire rack or a plate lined with paper towels.
5. Stir-fry the final dish.
Heat a small amount of neutral oil in a wok over medium-high heat. When you're up to temperature, add 2 teaspoons of reconstituted garlic, a quarter cup of scallion whites, and 1 tablespoon of sambal oelek. Stir for 10 to 15 seconds to let the aromatics flavor the oil. Pour in half a cup of white sauce and 6 tablespoons of Chang's sauce. Bring it to a simmer and let the flavors come together for a minute or two.
Stir a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon cold water) and pour it into the sauce while stirring. Once the sauce thickens, add the fried chicken and fold it in until every piece is coated and there are no dry spots visible. Kill the heat and add 1 teaspoon of sesame oil around the rim of the wok. Stir until incorporated. Serve immediately.
Tips for the Best P.F. Chang's Spicy Chicken
Adjust the heat with sambal oelek. The recipe as written is extremely mild. If you like spicy food, add more chili paste. You control the heat level entirely through this one ingredient.
Make the sauces ahead of time. White sauce keeps for a week in the fridge. Chang's sauce keeps for a month. Make both over the weekend and the dinner-night cook takes about 10 minutes from start to plate.
Pat the chicken dry after brining. Excess moisture will prevent the potato starch from sticking properly and cause the oil to splatter when you fry.
Stir the cornstarch slurry right before you add it. Cornstarch settles to the bottom of the bowl fairly quickly, so give it a good stir before pouring it into the sauce. If you skip this step, you'll pour in water and leave the starch behind.
Reconstitute the garlic before you start cooking. Dehydrated minced garlic needs 20 to 30 minutes soaking in water before it's ready. You can do this the night before and keep it in the fridge for up to a week.
Storage and Reheating
Store leftover Spicy Chicken in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or wok over medium-high heat to restore some of the texture on the chicken. The microwave works in a pinch, but the coating will lose its crispness.
White sauce and Chang's sauce store separately in sealed containers. White sauce lasts about a week in the fridge. Chang's sauce lasts up to a month.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes. Dark meat gives you a richer flavor and stays juicier during frying. The brining and cooking times are the same.
What is the difference between sambal oelek and chili garlic sauce?
The only difference is the chili garlic sauce has garlic added. Both are made by Huy Fong, the same company that makes Sriracha, and either will work for this recipe. I use sambal oelek.
Can I make this gluten free?
Yes. Minor's chicken base makes a gluten-free version you can find on Amazon. For the soy sauce in the marinade, use tamari or any other gluten-free soy sauce. Those are the only two ingredients you need to change.
How spicy is this dish?
As written, it's extremely mild. The heat comes entirely from the sambal oelek, so you control the spice level by adding more or less of the chili paste. Start with the 1 tablespoon in the recipe and add more next time if you want it hotter.
More P.F. Chang's Recipes
- P.F. Chang's Mongolian Beef
- P.F. Chang's Lettuce Wraps
- P.F. Chang's Beef with Broccoli
- P.F. Chang's Dynamite Shrimp
- P.F. Chang's Singapore Street Noodles
- P.F. Chang's Stir-Fried Eggplant
- P.F. Chang's Fried Rice
- P.F. Chang's Kung Pao Chicken
- P.F. Chang's Crispy Honey Chicken
More Chinese Takeout Recipes
- Chinese Takeout Crab Rangoon
- Chinese Takeout Egg Foo Young
- Chinese Takeout Egg Rolls
- Chinese Takeout Orange Chicken
- Chinese Takeout Kung Pao Chicken
- Chinese Takeout General Tso's Chicken
- Chinese Takeout Wonton Soup
- Chinese Takeout Hot and Sour Soup
- Chinese Takeout Egg Drop Soup
- Chinese Takeout Chow Mein
- Chinese Takeout Lo Mein
- Chinese Takeout Fried Rice
More Panda Express Recipes
More Din Tai Fung Recipes
Recipe
P.F. Chang's Spicy Chicken
Equipment
- 1 Induction Burner Alternative to butane burner
- 1 Deli Containers For brining and sauce storage
- 1 Deep Fryer For frying the chicken
- 1 Rubbermaid Storage Containers For storing sauces
- 1 Anchor Glass Ramekins for mise en place
- 1 All-Clad Sauce Pot For making white sauce and Chang's sauce
- 1 Wire Cooling Rack For draining fried chicken
Ingredients
Alkaline Soy Marinade
- 1 cup water
- ½ teaspoon baking soda
- 1 tablespoon low sodium soy sauce Lee Kum Kee low sodium, green bottle; any soy sauce works for the marinade
White Sauce
- 1 cup water
- ¾ teaspoon Minor's original chicken base or Lee Kum Kee or Knorr chicken bouillon
- 2 teaspoon oyster sauce Lee Kum Kee Panda Brand (green bottle) or Premium
Chang's Sauce
- ½ cup sugar
- 6 tablespoon distilled white vinegar
The Chicken
- 12 oz chicken breast
- potato starch for dredging; find at Asian grocery stores
- neutral oil
Final Stir-Fry
- 2 teaspoon dehydrated minced garlic reconstituted in water 20-30 min; see Notes
- ¼ cup scallion whites
- 1 tablespoon sambal oelek chili paste Huy Fong brand
- ½ cup white sauce recipe above
- 6 tablespoon Chang's sauce recipe above
- 2 teaspoon cornstarch mixed with cold water for slurry
- 1 tablespoon water cold, for cornstarch slurry
- 1 teaspoon toasted sesame oil Lee Kum Kee pure sesame oil
Instructions
Make the Alkaline Soy Marinade
- Mix water and baking soda in a container and stir until the baking soda is dissolved.
- Add soy sauce and stir to incorporate. Set aside.
Brine the Chicken
- Remove the tenderloin from the chicken breast and reserve for another use. Trim any fat or tendon.
- Place your hand on top of the breast and cut down its length to split it. Cut the halves into 1-inch slices lengthwise, then cut crosswise into 1-inch cubes.
- Place cubed chicken in the alkaline soy marinade and refrigerate for at least 2 hours, or up to 24 hours.
- After brining, remove chicken from the brine and pat dry with paper towels. Store in the fridge until ready to use.
Make the White Sauce
- Add water and chicken base to a small pot over medium heat.
- Whisk until the chicken base is dissolved.
- Whisk in oyster sauce until combined. Turn off heat.
- Cool before using.
Make Chang's Sauce
- Add sugar and white vinegar to a small pot over medium heat.
- Whisk until the sugar is completely dissolved and the sauce is clear. Turn off heat.
- Cool before using. Transfer to a storage container.
Dredge and Deep-Fry the Chicken
- Heat neutral frying oil to 350°F (175°C).
- Dredge each piece of chicken in potato starch, pressing it in and shaking off the excess.
- Add chicken to the oil and immediately agitate so pieces don't clump together. Cook for 3 to 4 minutes, or until done.
- Remove to a wire rack or paper-lined plate to drain. Set aside.
Final Stir-Fry
- Heat neutral oil in a wok over medium-high heat.
- Add reconstituted garlic, scallion whites, and sambal oelek chili paste. Stir and cook for 10 to 15 seconds to flavor the oil.
- Add white sauce and Chang's sauce. Stir to incorporate the aromatics and bring to a simmer. Let the flavors infuse for a minute or two.
- Stir the cornstarch slurry and pour it into the sauce while stirring. Continue stirring until the sauce thickens to your desired consistency.
- Add fried chicken and fold into the sauce until every piece is coated and there are no dry spots.
- Kill the heat. Add sesame oil around the rim of the wok and stir until incorporated.
- Serve immediately.
