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PF Chang’s Spicy Chicken Recipe

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3.9 from 11 reviews

This PF Chang’s Spicy Chicken recipe delivers crispy, golden chicken chunks coated in a perfectly balanced, flavorful spicy sauce made from hoisin and sweet chili sauces. Ready in just 30 minutes, this easy-to-make copycat dish offers restaurant-quality taste with a crispy fried coating and a savory, tangy, and slightly spicy glaze.

Ingredients

Sauce Ingredients

  • 1 1/2 cups hoisin sauce
  • 1/2 cup sweet chili sauce
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 1 teaspoon crushed red pepper flakes
  • 4 garlic cloves, minced
  • 1/4 cup sliced green onions, plus more for garnish

Chicken and Coating Ingredients

  • 2 pounds boneless chicken breasts or boneless, skinless chicken thighs, trimmed and cut into chunks
  • 2 large eggs
  • 1/3 cup cornstarch
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Neutral flavored oil for frying (vegetable, canola, or light olive oil)

Instructions

  1. Prepare the sauce: In a large bowl, whisk together hoisin sauce, sweet chili sauce, water, rice vinegar, crushed red pepper flakes, minced garlic, and sliced green onions. Set aside this flavorful sauce mixture.
  2. Dry the chicken: Pat the chicken chunks dry thoroughly with paper towels; this step is important to ensure the coating adheres well and gets crispy when fried.
  3. Whisk eggs: In a medium bowl, whisk the eggs until smooth and fully blended to help the coating stick to the chicken.
  4. Mix dry coating: In a large bowl, combine cornstarch, flour, kosher salt, black pepper, garlic powder, and cayenne pepper. Whisk well to evenly distribute the seasoning throughout the flour mixture.
  5. Heat the oil: Pour neutral oil into a large skillet to a depth of about half an inch. Heat over medium heat until the oil reaches 350°F, optimal temperature for frying chicken to a crispy golden finish.
  6. Coat and fry chicken: Working in batches, dip each piece of chicken into the beaten eggs, then dredge in the flour mixture ensuring an even coating. Fry the chicken pieces in the hot oil for 5 to 6 minutes, turning occasionally until golden brown and fully cooked through. Transfer to a paper-towel-lined plate to drain excess oil.
  7. Prepare sauce in skillet: After all chicken pieces are fried, carefully drain most of the oil from the skillet, leaving about one tablespoon for flavor. Return skillet to medium heat, add minced garlic, and cook for about 30 seconds until fragrant.
  8. Cook sauce and chicken together: Pour the prepared sauce along with sliced green onions into the skillet with garlic. Cook until the sauce just begins to gently bubble. Add the fried chicken back into the skillet and toss to coat evenly with the spicy sauce.
  9. Serve: Serve the chicken immediately over steamed rice, garnished with additional sliced green onions and an optional sprinkle of crushed red pepper flakes for extra heat.

Notes

  • Ensure chicken pieces are patted dry thoroughly before coating for maximum crispiness.
  • Maintain oil temperature at 350°F to avoid greasy or undercooked chicken.
  • Work in batches to avoid overcrowding the pan, which can lower oil temperature and affect crispiness.
  • The sauce should just bubble gently; avoid boiling vigorously to maintain balanced flavor and texture.
  • Use neutral oil with a high smoke point such as vegetable, canola, or light olive oil for frying.
  • Adjust crushed red pepper flakes in the sauce or as garnish to control spiciness to your preference.

Find it online: https://dishcooks.com/pf-changs-spicy-chicken-recipe/