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PF Chang's Spicy Chicken

recipe at a glance
Rating: 4/5 4 stars
5 reviews
2 comments

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 1224
cook method: stovetop

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ingredients

10 ounces chicken breast
potato starch
canola oil
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon cornstarch

directions

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.

added by

Lynette

nutrition

182 calories, 11 grams fat, 9 grams carbohydrates, 12 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
240%
number of 4 star votes on this recipe
240%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
120%
number of unrated comments on this recipe2



Guest at CDKitchen.com

Guest Foodie

COMMENT:
Where do I find Chang sauce? Is this something that is sold at P.F. Changs?



Guest at CDKitchen.com

anymous

COMMENT:
the recipe calls for potato starch and canola oil but it doesnt really say how you're suppose to use, anyone know???



Guest at CDKitchen.com




REVIEW: recipe rating
I didn't exactly follow these directions. However, I did use the majority of the ingredients.

I didn't use chili paste. Instead, I used a sweet chili sauce and then to make it more spicy, I used hot peppers from Guam (where my family is from).

This turned out great. Now we don't have to go to PF Changs to eat our favorite dish, I can make it at home with my own touch.

I highly recommend it.



Guest at CDKitchen.com




REVIEW: recipe rating
This recipe definitely works - just have to tweak it a bit maybe... plus - if you're not using an actual wok, the sauce is a bit of a challenge because the cornstarch tends to separate. Best bet: mix the sauce ingredients in a small bowl thoroughly before putting in the wok or pan.



Guest at CDKitchen.com




REVIEW: recipe rating
This recipe is great! It tasted just like PF Changs. I could not find potato starch so I just used cornstarch and the chicken fried up nicely. I would highly recommend giving this one a try.



Guest at CDKitchen.com




REVIEW: recipe rating
I don't eat chicken but this is great with shrimp or tofu. I don't know what the previous reviewer is talking about, because it was JUST like the PF Chang dish. You have to make sure to use potato starch flour and not potato flour, obviously.



Guest at CDKitchen.com




REVIEW: recipe rating
Please don't waste your time or money on this recipe. Tastes nothing like it and potato starch is horrible. IT WAS SO BAD WE ENDED UP ORDERING PIZZA!!



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.