Best 3 Pf Changs Spicy Chicken Copycat Recipes

Craving the bold and tantalizing flavors of P.F. Chang's Spicy Chicken but want to enjoy it from the comfort of your own home? Look no further! This article offers a collection of meticulously crafted copycat recipes that will satisfy your spicy cravings and transport you to your favorite Asian bistro. Embark on a culinary journey with our authentic recreation of the iconic P.F. Chang's Spicy Chicken, along with a delightful selection of complementary side dishes and sauces.

These recipes are designed to provide a comprehensive dining experience, replicating the flavors and textures of the original dishes with a few simple steps. From the succulent chicken coated in a fiery sauce to the aromatic jasmine rice and the refreshing cucumber salad, each recipe is carefully detailed to ensure a successful and flavorful outcome.

Whether you're hosting a dinner party or simply seeking a weeknight meal with a kick, these recipes have got you covered. So, gather your ingredients, prepare your taste buds, and get ready to indulge in a spicy and satisfying feast inspired by the beloved P.F. Chang's.

Check out the recipes below so you can choose the best recipe for yourself!

PF CHANG'S SPICY CHICKEN {COPYCAT RECIPE}

PF Chang's Spicy Chicken {Copycat Recipe} image

This Copycat PF Chang's Spicy Chicken recipe is the perfect sweet and spicy stir fry served over rice with sesame seeds and scallions!

Provided by Taylor Stinson

Categories Main Course

Time 30m

Number Of Ingredients 14

Ingredients

1 tbsp canola oil
1 lb chicken breast, diced
1/2 cup cornstarch
1 bunch green onions, for garnish
Sesame seeds, for garnish
1/4 cup sweet chili sauce
2 tbsp soy sauce
1 tbsp hoisin sauce
2 cloves garlic, minced
1/2 tsp chili flakes (or more to taste)
1 cup white rice
1 1/2 cups water
1 tsp butter
1 pinch salt

Steps:

Mix together sauce ingredients in a bowl and set aside. Add rice ingredients to a rice cooker and cook.
Toss chicken with cornstarch in a large bowl. Heat canola oil in a large skillet over med-high heat. Once oil is smoking, add chicken and stir fry for 6-7 minutes until browned and cooked through.
Toss chicken with sauce, then serve over rice. Garnish with green onions and sesame seeds, then serve and enjoy!

Nutrition Facts : Calories 449 kcal, Carbohydrate 62 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 890 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)

Pf Changs Crispy Honey Chicken (Copycat) image

This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!

Provided by SarahBeth

Categories One Dish Meal

Time 2h20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb chicken breast, boneless skinless cut into medium sized chunks
1 tablespoon minced garlic
vegetable oil (for frying)
2 green onions, finely minced
4 ounces all-purpose flour
2 1/2 ounces cornstarch
1 egg
6 ounces water
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
1/4 cup cornstarch
1/4 cup water

Steps:

To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

P.F. CHANG'S SPICY CHICKEN RECIPE

P.f. Chang's Spicy Chicken Recipe image

Source: Posted by LladyRusty 30 January 2001 at 4:00am - from P.F. Chang's, Roseville, California - Executive Chef D. J. Cheeks

Provided by casseh

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces chicken breasts
potato starch
canola oil
3 tablespoons oil, back into hot wok
1 teaspoon garlic
1/4 cup green onion
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce sugar, and
vinegar
2 teaspoons sesame oil
1 tablespoon cornstarch

Steps:

Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.

Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 3.7, Cholesterol 45.9, Sodium 71.1, Carbohydrate 10.2, Fiber 0.2, Sugar 7.5, Protein 15.2

Tips:

To make sure the chicken is crispy, use a combination of cornstarch and flour in the coating. The cornstarch will help to create a crispy crust, while the flour will help to absorb the moisture from the chicken, preventing it from becoming soggy.
Make sure the oil is hot enough before adding the chicken to the pan. If the oil is not hot enough, the chicken will absorb the oil and become greasy. To test the oil, drop a small piece of bread into the pan. If it sizzles immediately, the oil is hot enough.
Don't overcrowd the pan when cooking the chicken. If the pan is too crowded, the chicken will not cook evenly. Cook the chicken in batches if necessary.
To make sure the sauce is thick and flavorful, simmer it for at least 15 minutes. This will allow the flavors to develop and the sauce to thicken.

Conclusion:

This P.F. Chang's spicy chicken copycat recipe is a delicious and easy-to-follow recipe that will satisfy your cravings for Chinese food. With its crispy chicken, flavorful sauce, and fresh vegetables, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give this one a try. You won't be disappointed!