Best 4 Pf Changs Spicy Chicken Soup Recipes

P.F. CHANG'S SPICY CHICKEN

Steps:

• Cut the chicken into matchstick sized pieces and toss with cornstarch.
• Heat 1 inch of oil in large skillet on high heat and fry the chicken in batches until cooked (you are not looking to brown them, just cook them until crisp), about 3-4 minutes.
• Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make sauce.
• Add garlic and half the green onions to a large skillet or wok, cooking for 30 seconds until fragrant.
• Whisk in the pineapple juice, sweet chili sauce, white vinegar and crushed red pepper flakes.
• Bring to a boil and cook for 2-3 minutes until slightly thickened.
• Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If sauce is still thin add 1 teaspoon cornstarch to 1 tablespoon water and add it to the skillet, stir and cook until thickened.
• Stir in remaining green onions and serve immediately.

P.F. CHANGS SPICY CHICKEN COPYCAT

Steps:

• Prepare the spicy sauce: heat oil, garlic and green onions over medium heat until soft. Add pineapple juice, chili sauce, vinegar, sugar, soy sauce and salt. Combine the water and cornstarch in a separate container. Mix the cornstarch/water mixture into the sauce and stir over medium-low heat until thickened. You can add more chili sauce if you want spicier spicy chicken sauce. Be sure to taste it as you go so you don't overdo it. Reduce heat to low. Prepare the chicken: cut the chicken breast into 1-inch cubes and season with salt. Begin heating the 2 cups vegetable oil over medium-high heat. Prepare the batter: combine remaining ingredients in a medium bowl and whisk together. Batter should be fairly thin. Place chicken cubes in the batter to coat. Batter should be very thin on the chicken. Once the oil is heated, reduce heat to medium and add chicken cubes a few at a time, letting the batter drip off before placing in the oil. Let them cook for 3-4 minutes and turn halfway through cooking. Cook until golden brown. Remove and drain on a paper-towel-covered plate. Repeat until all chicken is cooked. Serve chicken over white or brown rice and cover with plenty of spicy sauce. Garnish with additional chopped green onions in desired.

P.F. CHANG'S HOT AND SOUR SOUP

Steps:

• Cook chicken strips till done. Set aside.
• Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
• While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
• Add eggs while stirring and cook for 30 seconds or until eggs are done.
• Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

P.F. CHANG'S SPICY CHICKEN RECIPE

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.