P.F. Chang’s Spicy Chicken (Copycat) Recipe

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Leona Banks Modified: March 21, 2022
P.F. Chang’s Spicy Chicken (Copycat) Recipe

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.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



Chicken Ingredients

  • 2 pcschicken breastsboneless, skinless
  • ¼cupcornstarch
  • vegetable oil

For the Spicy Chicken Sauce

  • 5garlic clovesminced
  • ¼cupgreen onionsthinly sliced green and white parts
  • 1cuppineapple juice
  • ¼cupsweet chili sauce
  • 2tbspwhite vinegar
  • ½tspred pepper flakescrushed


  1. Cut the chicken into matchstick-sized pieces and toss with cornstarch.

  2. 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.

  3. Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make the sauce.

  4. Add garlic and half the green onions to a large skillet or wok, cooking for about 30 seconds until fragrant.

  5. Whisk in the pineapple juice, sweet chili sauce, white vinegar, and crushed red pepper flakes.

  6. Bring to a boil and cook for about 2 to 3 minutes until slightly thickened.

  7. 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.

  8. 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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