Sweet and Sour Chicken from PF Chang's features crispy battered chicken pieces tossed in a vibrant sauce of tangy pineapple, zesty bell peppers, and sweet vinegar, delivering a harmonious blend of crunchy texture and bold, flavorful zest.
Equipments
- Wok
- Saucepan
- Mixing bowls
- Whisk
- Tongs
- Slotted spoon
- Paper towels
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Wire rack
- Frying thermometer
- Plate
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup vegetable oil (for frying)
- 1/2 cup diced pineapple
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (for sauce slurry)
- 2 tablespoons water (for sauce slurry)
- 2 green onions, sliced (for garnish)
When preparing the batter for Sweet and Sour Chicken, it's essential to use equal parts cornstarch and all-purpose flour to achieve the perfect crispy texture. You should season the chicken with salt, black pepper, garlic powder, and onion powder to enhance the flavor before coating it in the batter. For frying, maintain vegetable oil at around 350degF to ensure the chicken cooks evenly without becoming greasy. The sauce requires a balance of rice vinegar, ketchup, brown sugar, soy sauce, oyster sauce, and sesame oil for its signature tangy-sweet flavor, thickened by a cornstarch slurry. Your homemade Sweet and Sour Chicken from PF Chang's copycat menu will combine a crunchy exterior with a vibrant, flavorful sauce that rivals the original.
Instructions
- Cut chicken into bite-sized pieces on the cutting board.
- In a mixing bowl, whisk eggs.
- In another mixing bowl, combine 1/2 cup cornstarch, 1/2 cup flour, salt, pepper, garlic powder, and onion powder.
- Dip chicken pieces in egg, then dredge in cornstarch-flour mixture, coating evenly.
- Heat vegetable oil in the wok to 350°F (175°C), checking with frying thermometer.
- Fry chicken in batches using tongs, turning until golden and cooked through.
- Remove chicken with a slotted spoon and drain on a wire rack set over a plate lined with paper towels.
- In a saucepan, whisk together rice vinegar, ketchup, brown sugar, soy sauce, oyster sauce, and sesame oil.
- Bring sauce to a slight simmer over medium heat.
- Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry.
- Stir the slurry into the sauce, whisking until slightly thickened.
- Add diced pineapple and chopped red and green bell pepper to the sauce; simmer until vegetables are just tender.
- Add fried chicken to the sauce; toss to combine and heat through.
- Transfer to a serving plate and garnish with sliced green onions.
Substitution
Sweet and Sour Chicken from PF Chang's copycat menu offers a delightful combination of crispy battered chicken paired with a tangy pineapple and bell pepper sauce rich in sweet vinegar notes. You can substitute chicken breast with boneless chicken thighs for a juicier texture without compromising flavor. If vegetable oil is not available for frying, peanut oil or canola oil work well due to their high smoke points. When creating the sauce slurry, mix cornstarch with cold water thoroughly to avoid lumps and achieve a smooth, glossy finish. Using a wire rack to drain the fried chicken helps maintain its crispiness better than paper towels alone.
Tips
Ensure the oil temperature reaches 350degF (175degC) before frying chicken to achieve a crispy, golden crust without being greasy. Coat chicken evenly with the cornstarch-flour mixture for consistent crunch and flavor absorption. When thickening the sauce, whisk the cornstarch slurry into the simmering sauce gradually to avoid lumps. Your sweet and sour chicken will stay crispier if you drain fried pieces on a wire rack over paper towels, preventing sogginess.
Nutritions
Sweet and Sour Chicken from PF Chang's provides a balanced nutritional profile with lean protein from boneless, skinless chicken breast, supporting muscle maintenance and repair. The dish incorporates colorful bell peppers and pineapple, offering essential vitamins like vitamin C and antioxidants that promote immune health. The sauce contains sugar and vinegar, contributing to the dish's calorie content, so be mindful of portion size to manage your intake of added sugars. You can enjoy this flavorful meal while benefiting from its combination of protein, vitamins, and moderate carbohydrates.
Storage
Store Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days to maintain its crispy texture and vibrant flavors. Reheat gently in a skillet or wok over medium heat to preserve the sauce's consistency and the chicken's crunch. Avoid microwaving directly to prevent sogginess and ensure your meal retains its original taste and texture.
Variation or Alternatives
You can substitute chicken breast with boneless thigh meat for juicier, more flavorful results due to its higher fat content. Instead of deep-frying in vegetable oil, try shallow frying or air frying to reduce oil absorption while still achieving a crispy texture. Swap pineapple with mango chunks for a different fruity sweetness and experiment with adding grated ginger or minced garlic to the sauce for an added layer of aroma and taste. Using cornstarch as a coating is great for crispiness but mixing it with rice flour can enhance the batter's lightness and crunch.
Allergies
Sweet and Sour Chicken from PF Chang's contains common allergens such as eggs, soy (from soy sauce), and shellfish (from oyster sauce), which could trigger reactions in sensitive individuals. The dish also includes gluten from all-purpose flour, so those with gluten intolerance should exercise caution. Your safest option is to inform the restaurant of any food allergies before ordering to prevent exposure to these ingredients.
Why this recipe?
Sweet and Sour Chicken at P.F. Chang's combines a crispy, golden batter with a perfectly balanced tangy and sweet sauce, creating a delightful harmony of flavors and textures. The dish features tender, juicy chicken pieces coated in a vibrant glaze made from ingredients like pineapple juice, vinegar, and brown sugar, which gives it a signature taste that guests love. You'll appreciate making a copycat version at home because it allows you to customize the flavors, control ingredients for a healthier meal, and enjoy restaurant-quality results without dining out. This popular menu item stands out for its satisfying contrast between crunchy coating and luscious sauce, making it a favorite for many.