Mary KellyBefore diving into the deliciousness of P.F. Chang’s Spicy Chicken, let’s talk about what makes a meal truly enjoyable. Pairing this dish right can elevate your dining experience. You can opt for fluffy white rice, or for something a bit more exciting, try cauliflower rice if you’re looking for a low-carb alternative.
Salad can be a refreshing side dish; a simple cucumber salad drizzled with rice vinegar and sesame oil can offer a delightful crunch. For a drink, consider pairing it with a slightly sweet iced tea or a crisp white wine.
Now, let’s get to what makes the spicy chicken recipe itself a fantastic addition to your cooking repertoire.
The Beauty of P.F. Chang’s Spicy Chicken
I love this recipe for a couple of reasons. First, it’s packed with flavor. The sauce is sweet, spicy, and just a bit tangy. Second, it’s easy to prepare. I can whip it up after work, and still have time for a quick workout (or a much-needed sit on the couch).
Throughout the years, I’ve explored many variations of Asian-inspired dishes. Inspired by my experiences at P.F. Chang’s, I gathered my favorite elements and combined them into this easy-to-make spicy chicken recipe.
After trying several versions, I crafted one that captures the essence of the restaurant’s dish while allowing for an easy and manageable cooking process at home.
You’ll Also Like These Recipes
Ingredients
Let’s break down the ingredients I use for this recipe. Each item contributes something special:
Rice: 1 cup white rice, 1 ½ cups water, 1 tsp unsalted butter, a pinch of sea salt, and ½ tsp toasted sesame oil, which gives a lovely nutty flavor.
Chicken: 1 lb boneless, skinless chicken breast, diced into bite-sized pieces. To make it crispy, I coat it with ½ cup cornstarch and fry it in 1 tbsp neutral canola oil.
Sauce: The magic happens here. ¼ cup sweet chili sauce, 2 tbsp low-sodium soy sauce, 1 tbsp hoisin sauce, 2 cloves of minced garlic, ½ tsp crushed chili flakes (adjust to your heat preference), and 1 tsp rice vinegar for that kick of tanginess.
Garnish: A bunch of sliced green onions and a sprinkle of sesame seeds complete the dish with a fresh, crunchy bite.
How to Make P.F. Chang’s Spicy Chicken
Let me take you through the steps of crafting this mouthwatering dish.
Step 1: Prepare the Rice
First, rinse the rice under cold water. This removes excess starch and helps the grains stay separate during cooking. Combine 1 cup of rinsed rice with 1 ½ cups of water in a saucepan. Don’t forget that pinch of sea salt. Bring it to a boil, then lower the heat and cover the pot. Allow it to simmer for about 18 minutes or until the water fully absorbs.
Once off the heat, stir in 1 tsp of unsalted butter and ½ tsp of toasted sesame oil. This not only adds flavor but also gives the rice a nice sheen.
Step 2: Prepare the Chicken
While the rice cooks, it’s chicken time! Grab your diced chicken and toss it with cornstarch. This coating is key to achieving that crispy exterior. In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Once hot, add the chicken. Cook in batches if necessary, so you avoid crowding the pan. Grill that chicken until it’s golden brown and cooked through, about 5-7 minutes. Make sure to set it aside once done.
Step 3: Make the Sauce
In the same skillet, lower the heat and add the minced garlic. Stir it until fragrant, around 30 seconds, but don’t burn it! Then, pour in the sweet chili sauce, soy sauce, hoisin sauce, and rice vinegar. For those who like it hot, toss in the crushed chili flakes. Keep stirring until the sauce thickens, about 2-3 minutes.
Step 4: Combine Chicken and Sauce
This is the moment we’ve been waiting for. Add the crispy chicken back into the sauce. Stir everything together until the chicken is thoroughly coated. The sauce will cling beautifully, creating a glaze that makes each piece of chicken irresistible.
Step 5: Garnish and Serve
Plate the rice and top it generously with the spicy chicken. Then, finish with a sprinkle of sesame seeds and sliced green onions. You’ll want to take a moment to admire your handiwork before diving in!
Recipe Notes
Let’s dig deeper into the ingredients that make this dish shine:
Rice: A staple in many cuisines, it serves as a perfect base. Adjust the type of rice to your preference; brown rice works nicely but requires a longer cooking time.
Cornstarch: This isn’t just a thickener. It provides that desirable crunch to the chicken. Make sure to coat evenly for the best results.
Sweet Chili Sauce: This is where the dish gets its character. It combines sweetness with just the right amount of heat. If you can’t find it, you can make a homemade version quickly.
Hoisin Sauce: Often compared to barbecue sauce, it’s thick and sweet and adds depth to your dish.
Rice Vinegar: It balances the sweetness and spiciness, giving a refreshing undertone.
Recipe Variations
Do you want to experiment a bit? Here are a few tweaks:
- Vegetable Add-Ins: Add your favorite vegetables, like bell peppers or snap peas, during the sauce-cooking step for some extra crunch.
- Protein Swap: You can easily switch out chicken for shrimp, tofu, or even beef. Each will give a unique taste.
- Heat Level Adjustments: Feeling brave? Increase the crushed chili flakes or add fresh chili slices for an extra kick.
Nutritional Information
P.f. chang’s spicy chicken recipe
Ingredients
Equipment
Method
- First, rinse the rice under cold water. This removes excess starch and helps the grains stay separate during cooking. Combine 1 cup of rinsed rice with 1 ½ cups of water in a saucepan. Don’t forget that pinch of sea salt. Bring it to a boil, then lower the heat and cover the pot. Allow it to simmer for about 18 minutes or until the water fully absorbs.
- Once off the heat, stir in 1 tsp of unsalted butter and ½ tsp of toasted sesame oil. This not only adds flavor but also gives the rice a nice sheen.
- While the rice cooks, it’s chicken time! Grab your diced chicken and toss it with cornstarch. This coating is key to achieving that crispy exterior. In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Once hot, add the chicken. Cook in batches if necessary, so you avoid crowding the pan. Grill that chicken until it’s golden brown and cooked through, about 5-7 minutes. Make sure to set it aside once done.
- In the same skillet, lower the heat and add the minced garlic. Stir it until fragrant, around 30 seconds, but don’t burn it! Then, pour in the sweet chili sauce, soy sauce, hoisin sauce, and rice vinegar. For those who like it hot, toss in the crushed chili flakes. Keep stirring until the sauce thickens, about 2-3 minutes.
- This is the moment we’ve been waiting for. Add the crispy chicken back into the sauce. Stir everything together until the chicken is thoroughly coated. The sauce will cling beautifully, creating a glaze that makes each piece of chicken irresistible.
- Plate the rice and top it generously with the spicy chicken. Then, finish with a sprinkle of sesame seeds and sliced green onions. You’ll want to take a moment to admire your handiwork before diving in!
Nutrition
Notes
Cornstarch: This isn’t just a thickener. It provides that desirable crunch to the chicken. Make sure to coat evenly for the best results.
Sweet Chili Sauce: This is where the dish gets its character. It combines sweetness with just the right amount of heat. If you can’t find it, you can make a homemade version quickly.
Hoisin Sauce: Often compared to barbecue sauce, it’s thick and sweet and adds depth to your dish.
Rice Vinegar: It balances the sweetness and spiciness, giving a refreshing undertone.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make this dish in advance?
Yes, absolutely! You can prepare the chicken and store it in the refrigerator for up to two days. Reheat it on your stove and add the sauce to keep that fresh flavor.
What if I don’t have sweet chili sauce?
No worries! You can mix equal parts of honey and sriracha as a substitute. It gives a similar sweet and spicy flavor.
Can I use frozen chicken?
Certainly, just make sure it’s fully thawed and pat it dry before coating it with cornstarch.
What’s the best way to store leftovers?
Keep any leftovers in an airtight container in the fridge. Consume within three days for the best taste.
Is this dish healthy?
It’s fairly healthy, as it uses lean chicken and avoids heavy sauces. Plus, you can modify the amount of sauce to your health goals.
Can I make this gluten-free?
Yes! Substitute soy sauce for tamari, which is gluten-free. Ensure your sweet chili sauce is also gluten-free.
Conclusion
P.F. Chang’s Spicy Chicken is more than a restaurant dish; it’s a flavorful adventure that’s easy to recreate in your own kitchen. With its perfect blend of sweetness and spicy heat, this dish not only satisfies the taste buds but also invites creativity in the kitchen. The cherry on top is that it adapts well to common dietary restrictions.
So grab those ingredients, kick off your shoes, and make a batch. Celebrate the fusion of flavors that create an irresistible meal for your family or friends. Trust me, after you try this at home, takeout will be a thing of the past. Happy cooking!
