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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.
serves/makes:
ready in:
under 30 minutes
6 reviews
3 comments
ingredients
10 ounces chicken breast, diced
potato starch or corn starch
canola oil
3 teaspoons canola oil additional
1 teaspoon minced garlic
1/4 cup thinly sliced green onions
1 teaspoon chili paste
1 1/2 tablespoon chicken stock
1/2 tablespoon oyster sauce
1/2 tablespoon sugar
1 tablespoon warm water
1 teaspoon soy sauce
1 teaspoon mirin (or rice wine vinegar)
1 teaspoon ketchup
1/2 teaspoon lemon juice
2 teaspoons sesame oil
1 teaspoon cornstarch
directions
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.
recipe tips
Make sure the oil is hot enough before adding the chicken so it cooks quickly and doesn't absorb much oil.
Use a meat thermometer to check the doneness of the chicken to prevent overcooking.
Adjust the amount of chili paste to taste.
If the sauce is too thick, add a little more water to thin it out.
Garnish with sesame seeds or additional green onions.
Leftovers can be refrigerated for up to 3 days and reheated gently in a wok or skillet with a splash of water to prevent drying out.
common recipe questions
Can I use shrimp instead of chicken in this recipe?
You can substitute shrimp for chicken in this recipe. Simply adjust the cooking time as needed for the shrimp to cook through.
What is potato starch?
Potato starch is a fine white powder made from potatoes and is often used as a thickening agent. Cornstarch can be used as a substitute in this recipe.
Why should I cook the chicken in batches?
Cooking the chicken in batches helps it cook and brown evenly. Crowding the pan can cause the chicken to steam instead of fry.
Can I use a different oil for frying?
You can use vegetable oil or peanut oil instead of canola oil for frying the chicken.
What is chili paste and can I adjust the spice level?
Chili paste is a spicy condiment made from chili peppers. You can adjust the amount used in the recipe to control the heat level.
What is mirin?
Mirin is a sweet rice wine used in Japanese cooking. Rice wine vinegar can be used as a substitute for a similar flavor.
Can I make the sauce ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator until ready to use. Just give it a good stir before adding it to the wok.
How do I know when the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165 degrees F and is no longer pink in the center.
Can I add vegetables to this dish?
You can add vegetables such as bell peppers, snow peas, or broccoli. Add them to the wok after the chicken and cook until crisp tender. Remove them and set aside to make the sauce, then add them back to the wok with the chicken.
nutrition data
182 calories, 11 grams fat, 9 grams carbohydrates, 12 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
more recipes like p.f. chang's spicy chicken
PLANTER'S TRAIL MIX
PANDA EXPRESS ORANGE CHICKEN
POPEYE'S FRIED CHICKEN
PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE
PIZZA HUT ORIGINAL PAN PIZZA
P.F. CHANG'S CANTONESE STIR FRY SAUCE
reviews & comments
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kizzykooks REVIEW:
March 16, 2022We LOVED this! In place of ketchup I used sriracha for extra heat. The long ingredient list makes this look like it will be a lot of work but it really isn't. It was ready super quick. 100% will make again.
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russ_of_clan_gunn February 5, 2021
looks great, I am new to Chinese cooking. there seem to be many types of chili paste. any guidance of what is best in this dish?
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CDKitchen Staff Reply:
I usually use ones labeled "Sambal Oelek"
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Lizzy August 16, 2020
If I donât have potato starch can I use corn starch & would amts be the same?
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CDKitchen Staff Reply:
Yes
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Terri February 25, 2020
Do you have instructions for making this recipe in the Instant Pot? I would be so grateful if you do! Thanks!
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CDKitchen Staff Reply:
Unless you're just using the saute mode you can't really make this in the Instant Pot.
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ronlg REVIEW:
October 16, 2008I didn't exactly follow these directions. However, I did use the majority of the ingredients. I didn't use chili paste. Instead, I used a sweet chili sauce and then to make it more spicy, I used hot peppers from Guam (where my family is from).This turned out great. Now we don't have to go to PF Changs to eat our favorite dish, I can make it at home with my own touch. I highly recommend it.
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Homechef REVIEW:
May 20, 2008This recipe definitely works - just have to tweak it a bit maybe... plus - if you're not using an actual wok, the sauce is a bit of a challenge because the cornstarch tends to separate. Best bet: mix the sauce ingredients in a small bowl thoroughly before putting in the wok or pan.
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Guest Foodie REVIEW:
October 4, 2007This recipe is great! It tasted just like PF Changs. I could not find potato starch so I just used cornstarch and the chicken fried up nicely. I would highly recommend giving this one a try.
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crazy cook REVIEW:
April 15, 2007I don't eat chicken but this is great with shrimp or tofu. I don't know what the previous reviewer is talking about, because it was JUST like the PF Chang dish. You have to make sure to use potato starch flour and not potato flour, obviously.
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Disappointed REVIEW:
January 28, 2007Please don't waste your time or money on this recipe. Tastes nothing like it and potato starch is horrible. IT WAS SO BAD WE ENDED UP ORDERING PIZZA!!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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