Description
This copycat PF Chang’s spicy chicken recipe is a delicious and easy sweet and spicy stir-fry. Make it in one skillet and serve it with rice, garnished with green onions, for a quick weeknight dinner.
Ingredients
Scale
Sauce:
- 1 1/2 cups hoisin sauce
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 1 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 1/4 cup sliced green onions, plus more for garnish
Chicken:
- 2 pounds boneless chicken breasts (or boneless, skinless chicken thighs) trimmed and cut into chunks
- 2 large eggs
- 1/3 cup cornstarch
- 1 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Neutral flavored oil to fry (Like vegetable, canola, or light olive oil)
Instructions
- Sauce: In a large bowl, whisk together all the ingredients for the sauce. Set aside.
- For the Chicken: Pat the chicken dry and set aside.
- Place the eggs in a medium bowl and whisk.
- In a large bowl, whisk together the cornstarch, flour, salt, pepper, garlic powder, and cayenne pepper.
- Fill a large skillet about 1/2-inch deep with oil. Bring the oil to 350°F over medium heat.
- Working in batches, dip the chicken into the egg, and then dredge it into the flour mixture, coating completely.
- Fry the chicken in the oil until well browned on all sides, 5 – 6 minutes. Transfer to a paper-towel-lined plate to drain.
- When all the chicken is fried, drain almost all the grease from the skillet (leave about a tablespoon). Place the skillet back onto the burner and add the minced garlic, cooking for 30 seconds on medium heat.
- Add the prepared sauce and the sliced green onions into the skillet with the garlic and cook until the sauce just starts to bubble. Add the chicken back into the skillet and toss to coat.
- Serve immediately over rice and garnish with more green onions and crushed red pepper if desired.
Notes
- Store airtight in the refrigerator for up to 5 days.
