P.F. Chang's Spicy Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts (approximately 1 pound), cut into matchstick-sized pieces
02 -
1/4 cup cornstarch
03 -
Vegetable oil, for frying (enough to fill skillet with 2.5 cm depth)
→ Spicy Sauce
04 -
5 cloves garlic, minced
05 -
1/4 cup green onions, thinly sliced (both green and white parts), divided
06 -
1 cup pineapple juice
07 -
1/4 cup Chinese sweet chili sauce
08 -
2 tablespoons white vinegar
09 -
1/2 teaspoon crushed red pepper flakes
10 -
1 teaspoon cornstarch (optional, for additional thickening as needed)
11 -
1 tablespoon water (for cornstarch slurry, optional)
# Instructions:
01 -
Toss chicken pieces with cornstarch until evenly coated.
02 -
Add vegetable oil to a large skillet to about 2.5 cm depth and heat over high. Working in batches, fry chicken for 3–4 minutes until cooked through and crisp but not browned. Remove to plate lined with paper towel.
03 -
Carefully pour off frying oil, leaving about 1 tablespoon in the pan for the sauce.
04 -
Add garlic and half of the green onions to the skillet and sauté for 30 seconds until fragrant.
05 -
Pour in pineapple juice, sweet chili sauce, white vinegar, and crushed red pepper flakes. Whisk to combine, bring to a boil, and simmer for 2–3 minutes until slightly thickened.
06 -
Return chicken to skillet, stirring to coat in sauce. Cook for 2 minutes until sauce thickens; if necessary, create a slurry with 1 teaspoon cornstarch and 1 tablespoon water, add to skillet, and stir until sauce is glossy and thickened.
07 -
Stir in remaining green onions and serve immediately.
# Notes:
01 -
For optimal texture, fry the chicken in batches to avoid overcrowding and ensure each piece is crisp.