Print

PF Chang’s Spicy Chicken Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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