PF Chang's Spicy Chicken (Copycat)

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PF Chang's Spicy Chicken (Copycat)

This copycat version of PF Chang's spicy chicken is the perfect blend of savory and spicy! Tender chicken gets stir-fried with the ultimate flavor-packed sauce, with hints of garlic and sambal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Chinese

Keyword: Air fried spicy chicken sandwich, cava copycat recipes, chinese chicken, pf chang's copycat recipe, pf chang's spicy chicken, spicy chicken recipe

Servings: Servings

Calories: 192kcal

Author: Sunena

Equipment

Ingredients

Chicken Marinade

1 lb Chicken breasts boneless, skinless, thinly sliced
2 tablespoon Soy sauce
2 tablespoon Shaoxing cooking wine
2 tablespoon Cornstarch
2 tablespoon Vegetable oil

Spicy Sauce

1 tablespoon Sambal Oelek
¼ cup Chicken broth
1 tablespoon Oyster sauce
1 tablespoon Rice wine vinegar
1 ¼ tablespoon Granulated sugar
1 tablespoon Soy sauce

Stir Fry

4 cloves Garlic finely minced
¼ cup Scallions whites only

Instructions

Add the thinly sliced chicken to a medium-sized bowl with oil, soy sauce, cooking wine, and cornstarch. Mix thoroughly, and let the chicken sit for 5-10 minutes.
1 lb Chicken breasts, 2 tbsp Soy sauce, 2 tbsp Shaoxing cooking wine, 2 tbsp Cornstarch, 2 tbsp Vegetable oil
Add the spicy sauce ingredients to a mixing bowl or measuring cup. Mix until everything is combined.
1 tbsp Sambal Oelek, ¼ cup Chicken broth, 1 tbsp Oyster sauce, 1 tbsp Rice wine vinegar, 1 ¼ tbsp Granulated sugar, 1 tbsp Soy sauce
Heat a large wok over medium-high heat. Add neutral cooking oil to the hot wok.
Carefully add the velvetted chicken to the hot wok, and let it sit for 1-2 minutes. Using a flat spatula, toss the chicken to brown on all sides. Remove the cooked chicken from the wok.
Wipe the same wok, and heat over medium-high heat. Add 2 tablespoons of neutral oil, and stir-fry the garlic and scallion whites for 1 minute.
4 cloves Garlic, ¼ cup Scallions
Add the sauce to the wok and cook for 2 minutes. Add the cooked chicken back to the wok, and toss in the spicy sauce. Finish with the green part of the scallions, and serve.

Notes

Be prepared: This recipe will move fast in a hot wok. Keep all of your ingredients next to you so that you are ready to go.

Cooking without a wok: If you do not have a wok, use a large, heavy-bottom skillet with a lot of surface area.

Thickening the sauce: The chicken is coated in corn starch, which is usually enough to thicken the sauce at the end of the cooking process. If you find that the sauce is too thin, add a slurry made with 1 tablespoon cornstarch and 1 tablespoon of cold water to thicken it.

Nutrition