Spicy Chicken from P.F. Chang's features tender, bite-sized chicken pieces stir-fried with vibrant red chili peppers, garlic, and a savory soy-based sauce, garnished with fresh scallions for a bold and flavorful kick.
Equipments
- Wok
- Wok spatula
- Mixing bowls
- Chef’s knife
- Cutting board
- Tongs
- Measuring spoons
- Measuring cups
- Liquid measuring cup
- Plate or tray (for holding prepped chicken)
- Paper towels (for patting chicken dry)
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 6 dried red chili peppers
- 3 cloves garlic
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 2 scallions
Use boneless, skinless chicken breast for tender, bite-sized pieces that absorb the vibrant flavors of chili peppers and garlic. Pat the chicken dry with paper towels before coating in cornstarch to achieve a crispy texture when stir-fried. Measure soy sauce, rice vinegar, and other liquid ingredients precisely to maintain the balance of savory, tangy, and sweet in the sauce. Fresh scallions should be added at the end as a garnish to retain their bright color and crispness. Your efforts will be rewarded with a Spicy Chicken dish ready to rival the bold flavors found on P.F. Chang's copycat menu.
Instructions
- Instructions:
- Cut chicken breast into bite-sized pieces.
- Pat chicken dry with paper towels.
- Toss chicken pieces with cornstarch in a mixing bowl until evenly coated.
- Slice scallions and mince garlic.
- In a bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, oyster sauce, chili garlic sauce, and sesame oil to make the sauce.
- Heat wok over medium-high heat; add 1 tablespoon vegetable oil.
- Add chicken pieces and stir-fry until golden and cooked through; remove chicken from wok and set aside.
- Add remaining 1 tablespoon vegetable oil to wok.
- Add dried red chili peppers and stir-fry for 30 seconds until fragrant.
- Add minced garlic and cook for 10 seconds until aromatic.
- Return chicken to the wok.
- Pour sauce over chicken and toss to coat thoroughly.
- Stir-fry for an additional 1–2 minutes until sauce thickens and coats the chicken.
- Add scallions and toss briefly.
- Serve immediately.
Substitution
Spicy Chicken from P.F. Chang's copycat menu delivers the same authentic flavor with tender chicken and a perfect balance of heat and savory notes. If boneless, skinless chicken breast is unavailable, chicken thighs can be used as a juicier alternative without compromising taste. Dried red chili peppers can be substituted with fresh red chilies or chili flakes for varying heat intensity based on your preference. When hoisin or oyster sauce is not accessible, a mix of soy sauce with a little honey or molasses can approximate the sweet-savory profile. You can adjust the level of spiciness by modifying the amount of chili garlic sauce, ensuring the dish suits your heat tolerance.
Tips
Ensure you pat the chicken dry thoroughly before coating it with cornstarch to achieve a crispy texture when stir-fried. Prepping all ingredients and mixings sauces in advance prevents overcooking and keeps flavors balanced during the quick cooking process. Avoid overcrowding your wok when cooking chicken to allow even browning and maintain high heat for a vibrant stir-fry. Your attention to timing when adding garlic and dried chili peppers is crucial to avoid burning and to release the full aromatic flavor.
Nutritions
Spicy Chicken from P.F. Chang's provides a protein-rich meal with 1 lb of boneless, skinless chicken breast, delivering approximately 120 grams of lean protein, essential for muscle maintenance and repair. The soy-based sauce, made with ingredients like soy sauce, hoisin sauce, oyster sauce, and chili garlic sauce, contributes sodium and antioxidants, which enhance flavor and support immune health. Chili peppers add capsaicin, which may boost metabolism and support cardiovascular health. You can enjoy this dish knowing it combines balanced macronutrients with potent flavor compounds for both taste and nutrition.
Storage
Store your Spicy Chicken in an airtight container to maintain freshness and prevent moisture loss. Place the container in the refrigerator, where it will stay good for up to 3-4 days. For longer storage, freeze the cooked chicken in a freezer-safe container for up to 2 months, ensuring to thaw it thoroughly before reheating.
Variation or Alternatives
You can swap chicken breast with boneless, skinless chicken thighs for a juicier and more tender result due to their higher fat content. For a milder spice level, replace dried red chili peppers with fresh bell peppers or use fewer dried chilies, adjusting to your preferred heat tolerance. Instead of cornstarch, potato starch or tapioca starch can be used to achieve a similarly crispy coating on the chicken. Cooking the sauce separately before adding it to the chicken can help achieve a more evenly coated dish and prevents overcooking the chicken during the final stir-fry step.
Allergies
Spicy Chicken from P.F. Chang's contains soy sauce, hoisin sauce, and oyster sauce, which are common allergens due to soy and shellfish ingredients. Cornstarch and sesame oil could also trigger sensitivities in individuals with corn or sesame allergies. You should carefully review these components if you have any known food allergies before consuming this dish.
Why this recipe?
P.F. Chang's Spicy Chicken menu offers a perfect balance of bold flavors, featuring tender chicken pieces coated in a crispy batter and tossed in a rich, spicy sauce that ignites your taste buds. The blend of Asian spices and a hint of heat creates a memorable dining experience that keeps customers coming back. Making a copycat version allows you to personalize the spice level and ingredients while enjoying restaurant-quality taste at home. Recreating this dish is worth the effort for those craving an authentic, flavorful meal that stands out from typical takeout options.