Pf Changs Chicken Recipes

PF CHANG'S SPICY CHICKEN {COPYCAT RECIPE}

Steps:

• Mix together sauce ingredients in a bowl and set aside. Add rice ingredients to a rice cooker and cook.
• Toss chicken with cornstarch in a large bowl. Heat canola oil in a large skillet over med-high heat. Once oil is smoking, add chicken and stir fry for 6-7 minutes until browned and cooked through.
• Toss chicken with sauce, then serve over rice. Garnish with green onions and sesame seeds, then serve and enjoy!

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.

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.

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.

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.

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.