Homemade P.F. Chang's Spicy Chicken (Copycat)

Name: Homemade P.F. Chang's Spicy Chicken (Copycat)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 3-4 tbsp vegetable oil, divided; 3-4 green onions, sliced (white and green parts separated); For the Chicken Marinade:; 1 tbsp low sodium soy sauce; 1 tbsp rice wine vinegar; 1 tsp sesame oil; 1 tbsp cornstarch; For Coating:; 1/4 cup cornstarch; For the Sauce:; 1/2 cup chicken broth; 1/4 cup low sodium soy sauce; 2 tbsp rice vinegar; 1/4 cup packed brown sugar; 2 tbsp honey; 2 tbsp chili garlic sauce (adjust to taste for heat); 1 tsp sesame oil; 1 tbsp cornstarch (for slurry); For Aromatics & Heat:; 1 tbsp fresh ginger, minced; 3-4 cloves garlic, minced; 6-8 dried red chilies (such as Arbol or Thai), left whole or broken in half (remove seeds for less heat)

Capture the iconic sweet and spicy flavors of P.F. Chang's famous Chang's Spicy Chicken right in your own kitchen with this easy-to-follow copycat recipe.

Prep: 20 min

Cook: 25 min

Total: 45 min

4 servings

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
3-4 tbsp vegetable oil, divided
3-4 green onions, sliced (white and green parts separated)
For the Chicken Marinade:
1 tbsp low sodium soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tbsp cornstarch
For Coating:
1/4 cup cornstarch

Instructions

1
Prepare the Chicken: In a medium bowl, combine the chicken pieces with the marinade ingredients (1 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tbsp cornstarch). Toss to coat well and let marinate for at least 15 minutes while you prepare other ingredients.
2
Prepare the Sauce: In a separate bowl, whisk together chicken broth, 1/4 cup soy sauce, 2 tbsp rice vinegar, brown sugar, honey, chili garlic sauce, and 1 tsp sesame oil. In a small separate bowl, create a cornstarch slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth. Set both aside.
3
Cook the Chicken: Place the 1/4 cup cornstarch for coating in a shallow dish. Dredge each marinated chicken piece in cornstarch, ensuring an even, light coating. Heat 3 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer, in batches if necessary, to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken to a plate lined with paper towels and set aside.
4
Sauté Aromatics: If needed, add 1 more tablespoon of vegetable oil to the skillet, reducing heat to medium. Add the minced ginger, minced garlic, and dried red chilies. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
5
Thicken the Sauce: Give the prepared sauce mixture a quick stir, then pour it into the skillet. Bring to a simmer, stirring constantly. Once simmering, whisk the cornstarch slurry again and slowly pour it into the sauce, stirring continuously until the sauce thickens to your desired consistency (about 1-2 minutes).
6
Combine and Serve: Return the cooked chicken to the skillet with the thickened sauce. Add the white parts of the green onions. Toss everything together until the chicken is evenly coated. Cook for another minute to allow the flavors to meld.
7
Serve immediately, garnished with the green parts of the sliced green onions. Delicious served with steamed white or brown rice.

Homemade P.F. Chang's Spicy Chicken (Copycat)

Ingredients

Instructions

Nutrition Facts

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