How To Make P.F. Chang’s Spicy Chicken (Copycat)
You can now make this all-time favorite takeout P.F. Chang’s spicy chicken at home, made with pineapple juice, chili sauce, green onions, and vinegar.
Cut the chicken into matchstick-sized pieces and toss with cornstarch.
Heat 1 inch of oil in a large skillet on high heat and fry the chicken in batches until cooked for about 3 to 4 minutes.
Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make the sauce.
Add garlic and half the green onions to a large skillet or wok, cooking for about 30 seconds until fragrant.
Whisk in the pineapple juice, sweet chili sauce, white vinegar, and crushed red pepper flakes.
Bring to a boil and cook for about 2 to 3 minutes until slightly thickened.
Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If the sauce is still thin, add 1 teaspoon cornstarch to 1 tablespoon water and add it to the skillet, stir and cook until thickened.
Stir in remaining green onions and serve immediately.
- Calories: 259.56kcal
- Fat: 12.79g
- Saturated Fat: 3.16g
- Trans Fat: 0.14g
- Monounsaturated Fat: 5.95g
- Polyunsaturated Fat: 2.64g
- Carbohydrates: 10.25g
- Fiber: 0.74g
- Sugar: 4.13g
- Protein: 24.08g
- Cholesterol: 72.32mg
- Sodium: 187.26mg
- Calcium: 24.17mg
- Potassium: 338.03mg
- Iron: 1.10mg
- Vitamin A: 32.22µg
- Vitamin C: 5.68mg
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