PF Chang’s Spicy Chicken Recipe
Introduction
PF Chang’s Spicy Chicken is a flavorful and quick stir-fry dish that balances heat and savory goodness. This recipe brings the bold flavors of Sichuan cuisine right to your kitchen with a tasty homemade sauce and tender chicken.
Ingredients
- 1 lb Chicken breasts (boneless, skinless, thinly sliced)
- 2 tbsp Soy sauce
- 2 tbsp Shaoxing cooking wine
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 1 tbsp Sambal Oelek
- 1/4 cup Chicken broth
- 1 tbsp Oyster sauce
- 1 tbsp Rice wine vinegar
- 1 1/4 tbsp Granulated sugar
- 1 tbsp Soy sauce
- 4 cloves Garlic (finely minced)
- 1/4 cup Scallions (whites only)
Instructions
- Step 1: In a medium bowl, combine the thinly sliced chicken with 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 2 tablespoons of Shaoxing cooking wine, and 2 tablespoons of cornstarch. Mix thoroughly and let it sit for 5 to 10 minutes to marinate.
- Step 2: In a separate bowl or measuring cup, mix together the spicy sauce ingredients: 1 tablespoon of Sambal Oelek, 1/4 cup chicken broth, 1 tablespoon oyster sauce, 1 tablespoon rice wine vinegar, 1 1/4 tablespoons granulated sugar, and 1 tablespoon soy sauce. Stir until well combined.
- Step 3: Heat a large wok over medium-high heat and add a neutral cooking oil. Once hot, carefully add the marinated chicken to the wok. Let it cook undisturbed for 1 to 2 minutes to brown, then toss with a flat spatula to cook evenly and brown on all sides. Remove the cooked chicken from the wok and set aside.
- Step 4: Wipe the wok clean and return to medium-high heat. Add 2 tablespoons of neutral oil, then stir-fry the finely minced garlic and scallion whites for about 1 minute until fragrant.
- Step 5: Pour the prepared sauce into the wok and cook for 2 minutes to thicken slightly. Return the cooked chicken to the wok and toss well to coat it in the spicy sauce. Finish by adding the green parts of the scallions if available, then serve immediately.
Tips & Variations
- For extra tenderness, try velveting the chicken by briefly marinating it in egg white along with the cornstarch.
- Adjust the heat level by adding more or less Sambal Oelek depending on your spice preference.
- Swap Shaoxing cooking wine with dry sherry if unavailable.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chicken for this recipe?
Yes, you can use chicken thighs instead of breasts for a juicier result. Just make sure to slice them thinly for even cooking.
What if I don’t have a wok?
A large skillet or frying pan can be used as a substitute. Make sure it is wide enough to stir-fry the ingredients properly without overcrowding.
PrintPF Chang’s Spicy Chicken Recipe
A flavorful and spicy version of PF Chang’s classic chicken, featuring tender, velvetted chicken slices tossed in a savory and tangy spicy sauce made with soy sauce, Shaoxing cooking wine, sambal oelek, oyster sauce, and more. This quick stir-fry dish is perfect for a delicious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Chicken Marinade
- 1 lb Chicken breasts (boneless, skinless, thinly sliced)
- 2 tbsp Soy sauce
- 2 tbsp Shaoxing cooking wine
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
Spicy Sauce
- 1 tbsp Sambal Oelek
- 1/4 cup Chicken broth
- 1 tbsp Oyster sauce
- 1 tbsp Rice wine vinegar
- 1 1/4 tbsp Granulated sugar
- 1 tbsp Soy sauce
Aromatics
- 4 cloves Garlic (finely minced)
- 1/4 cup Scallions (whites only, plus green parts for garnish)
Instructions
- Marinate the Chicken: Add the thinly sliced chicken breasts to a medium-sized bowl. Mix in the vegetable oil, soy sauce, Shaoxing cooking wine, and cornstarch thoroughly. Let the chicken marinate for 5 to 10 minutes to develop flavor and tenderize the meat.
- Prepare the Spicy Sauce: In a separate mixing bowl or measuring cup, combine sambal oelek, chicken broth, oyster sauce, rice wine vinegar, granulated sugar, and soy sauce. Stir well until the sugar dissolves and all ingredients are fully incorporated.
- Heat the Wok: Place a large wok over medium-high heat until hot. Add a neutral cooking oil (such as vegetable or canola oil) sufficient for stir-frying.
- Cook the Chicken: Carefully add the marinated chicken to the hot wok in a single layer. Let it sit undisturbed for 1 to 2 minutes to brown on one side, then use a flat spatula to toss and turn the chicken pieces, allowing them to brown evenly on all sides. Once cooked through, remove the chicken from the wok and set aside.
- Stir-Fry Aromatics: Wipe the wok clean and reheat it over medium-high heat. Add 2 tablespoons of neutral cooking oil. Add the finely minced garlic and the white parts of the scallions. Stir-fry quickly for about 1 minute until fragrant but not burnt.
- Cook the Sauce and Combine: Pour the prepared spicy sauce into the wok with the aromatics. Let it cook for approximately 2 minutes to slightly thicken and meld flavors. Return the cooked chicken to the wok, stirring well to coat all pieces in the sauce. Finish by adding the green parts of the scallions on top as garnish. Serve immediately.
Notes
- Velveting the chicken with cornstarch and marinade helps keep it tender and juicy during stir-frying.
- If Shaoxing cooking wine is unavailable, dry sherry can be a substitute.
- Adjust the amount of sambal oelek for desired spiciness.
- Use a high smoke point oil like vegetable or canola oil for best stir-fry results.
- Serve with steamed rice or noodles for a complete meal.
Keywords: PF Chang’s spicy chicken, Chinese stir-fry, spicy chicken recipe, quick dinner, Shaoxing wine chicken, sambal oelek chicken
