P.F. Chang's Spicy Chicken

P F Chang's Spicy Chicken brings restaurant-style flavor right to your kitchen with its tangy spicy and slightly sweet sauce. Perfect for when you are craving Chinese takeout but want to control the ingredients and freshness a bit more. The blend of pineapple juice green onions sweet chili sauce and a kick of red pepper make this an exciting and fast weeknight dinner

When I first tried this at home on a rainy night it instantly became the meal my family requests whenever they want fakeout takeout

Ingredients

• Chicken breasts: Choose boneless skinless for easy slicing and quick cooking. Look for fresh chicken with a pink color and no off smells
• Cornstarch: Ensures the chicken stays crisp and helps the sauce cling. Go for a fine powder without lumps
• Vegetable oil: Neutral flavor for frying. Opt for a high smoke point oil like canola or peanut if you have it
• Garlic: Use fresh minced garlic for punchy flavor. Firm cloves without green sprouts are best
• Green onions: Both the white and green parts add freshness and gentle onion flavor. Pick bunches with crisp tips
• Pineapple juice: Provides sweetness and cuts through the spice. Fresh or high quality canned juice makes a difference
• Sweet chili sauce: Chinese variety brings gentle heat and a sticky quality. Panda Express or Mae Ploy brands work well
• White vinegar: Brightens the dish and balances sweetness. Use a clear distilled white for sharp contrast
• Crushed red pepper flakes: The main source of heat. Use fresh flakes and adjust to your spice preference

Selecting the brightest freshest ingredients will make this dish really pop

Step-by-Step Instructions

Prepare the Chicken Cut Chicken:

Slice chicken breasts into matchstick sized strips using a sharp knife on a stable cutting board. This shape ensures even cooking and maximizes surface area for coating

Coat the Chicken Toss in Cornstarch:

Place chicken strips into a large bowl and sprinkle evenly with cornstarch. Toss thoroughly using clean hands until each piece is coated in a fine layer. This is what creates the crispy texture after frying

Fry the Chicken Cook in Oil:

Pour enough vegetable oil into a large skillet or wok to reach about one inch up the side. Heat over high heat until shimmering but not smoking. Test with a single piece of chicken to see if it sizzles right away. Fry chicken in batches without crowding for three to four minutes per batch turning halfway. Remove pieces to a plate lined with paper towels so excess oil drains off

Drain and Reserve Oil:

Carefully pour off the hot oil into a heatproof container leaving about one tablespoon in the skillet. This small amount will help you start the sauce in the next step without sticking

Build the Sauce Sauté Aromatics:

Put the skillet with reserved oil over medium heat. Add minced garlic and about half the sliced green onions. Stir for thirty seconds until garlic is fragrant but not browned

Mix in the Sauce Ingredients:

Pour in pineapple juice sweet chili sauce white vinegar and add the crushed red pepper flakes. Use a whisk or spoon to combine well and bring the mixture to a steady boil

Thicken the Sauce:

Let the sauce bubble for two to three minutes so it reduces and thickens slightly. You are looking for the texture to coat a spoon but not get syrupy

Combine Chicken and Sauce:

Add the fried chicken back into the pan and toss or stir so every piece gets generously coated. Let this cook for another two minutes to allow the sauce to thicken and soak in. If you want the sauce thicker mix one teaspoon cornstarch with a tablespoon of water and stir it in cooking another minute

Garnish and Serve Finish with Green Onions:

Sprinkle the remaining green onions over the chicken and serve hot right from the skillet. Rice or steamed veggies make great sides

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You Must Know

Pineapple juice is my secret favorite here It rounds out the heat with just enough tang My family always gathers around the kitchen right when the garlic hits the pan because the smell is so inviting and it usually means something special is about to hit the table

Storage Tips

Store any leftovers in a sealed container in the fridge for up to three days The sauce thickens as it chills so add a splash of water or pineapple juice before reheating Warm gently on the stove or in the microwave just until hot

Ingredient Substitutions

If you are out of chicken try thin strips of pork or use tofu for a meatless option For extra sweet heat swap in mango juice for pineapple Red bell peppers make a great veggie addition if you want extra color and crunch

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Serving Suggestions

Spoon spicy chicken over steamed jasmine or basmati rice or keep it light by serving with stir fried broccoli or snap peas A sprinkle of toasted sesame seeds or a squeeze of lime can really freshen up each plate

Cultural and Historical Notes

This dish is classic American-Chinese fare inspired by bold takeout flavors rather than traditional Chinese home cooking The combination of sweet chili and pineapple with crispy chicken is pure comfort food that echoes the fun and flair of your favorite restaurant

Frequently Asked Questions

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal, as they cook quickly and remain tender when fried and sauced.

→ Can I substitute the pineapple juice?

Yes, orange juice or apple juice can be used, but pineapple adds a distinct sweet-tangy flavor true to the dish.

→ How do I ensure the chicken stays crispy?

Lightly coat the chicken in cornstarch and fry in hot oil. Don’t overcrowd the pan to keep the pieces crisp.

→ Is there a vegetarian option?

Try using extra-firm tofu, prepared the same way, to soak up the spicy-sweet sauce.

→ What sides pair well with this dish?

Steamed jasmine rice, stir-fried vegetables, or noodles are perfect complements for this tangy, spicy chicken.

→ Can I make it less spicy?

Reduce or omit the crushed red pepper flakes and opt for a milder chili sauce if you prefer a milder flavor.