P.F. Chang's Spicy Chicken

This spicy chicken is the ultimate takeout-inspired dinner when cravings hit and you want something bold yet manageable in your own kitchen. Crispy pan-fried chicken gets tossed in a glossy, tangy, just-hot-enough sauce—every bite hits that sweet spot between comfort and excitement and it never fails to wow a crowd.

Ingredients

• Chicken breast: gives you juicy pieces that stay tender if you do not overcook them so choose quality fresh chicken for best results
• Cornstarch: provides the signature light crisp coating that absorbs just enough of the sauce
• Vegetable oil: is neutral so it does not overpower the sauce and is perfect for shallow frying
• Fresh garlic: is key for depth and aroma so choose plump firm cloves
• Green onions: add freshness and a gentle bite
• Pineapple juice: supplies sweetness and a subtle tang choose a good 100 percent juice for best flavor
• Chinese sweet chili sauce: is the backbone of the sticky glaze check the label for one with real chili and garlic
• White vinegar: sharpens and balances the sweetness in the sauce
• Red pepper flakes: bring the heat adjust more or less to your spice preference
• Cornstarch and water: make a quick slurry for thickening only if needed

Step-by-Step Instructions

Prepare the Chicken:

Toss the sliced chicken breast pieces very thoroughly with cornstarch until they are well coated and you do not see any dry spots or clumps This will help each piece stay crispy after frying and soak up the sauce later

Fry the Chicken:

Fill a large deep skillet with vegetable oil coming up about 2.5 centimeters on the sides Heat the oil until shimmering and hot but not smoking To keep it crispy fry the chicken in batches not all at once letting each piece have space Cook for about three or four minutes just until the exterior is crisp and the chicken is white and cooked through Remove each batch right away to a plate with paper towels so they stay crunchy

Make the Sauce Base:

Very carefully pour most of the frying oil out of the pan leaving about one tablespoon behind Add garlic and half of your sliced green onions directly to the hot oil Sauté just half a minute until the mixture is very fragrant and the garlic is lightly softened but not browned at all

Build the Spicy Sauce:

Pour pineapple juice sweet chili sauce white vinegar and crushed red pepper flakes into the skillet Whisk everything together and bring to a bubbling boil Let the mixture simmer two to three minutes until it starts to thicken a bit and the flavors mix If you like the sauce very glossy whisk a slurry of cornstarch and water and add this now

Combine and Finish:

Tip your fried chicken pieces into the sweet and spicy sauce Stir to coat every piece well and cook for about two minutes until the chicken is hot and the sauce sticky and clinging Garnish with the last of the green onions and serve while very hot

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Storage Tips

Let any leftovers cool fully before moving to an airtight container The chicken will lose some crispness overnight but reheats nicely in a hot skillet or oven rather than a microwave The sauce thickens as it chills so add a splash of water or pineapple juice to loosen it up

Ingredient Substitutions

If you cannot find Chinese sweet chili sauce use regular sweet chili sauce with a teaspoon of finely grated fresh ginger For more heat add extra red pepper flakes or even a pinch of cayenne No pineapple juice Substitute orange juice for a different but still appetizing tang

Serving Suggestions

This chicken begs to be piled over white jasmine rice or next to steamed broccoli For a crowd I like to offer both rice and lettuce wraps so everyone can build their own meal Sprinkle with a few extra sliced green onions or even toasted sesame seeds for extra texture

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Cultural and Historical Context

This kind of bold sweet and spicy chicken is a feature of American Chinese cooking It captures the playful mix of flavors and crispy textures that make classics like General Tso’s or orange chicken so beloved at restaurants but you control exactly what goes in

Recipe FAQs

→ What gives the chicken its crispy coating?

Coating the chicken pieces in cornstarch before frying creates a light, crisp texture while sealing in juices.

→ How spicy is the sauce?

The heat comes mainly from crushed red pepper flakes and sweet chili sauce, offering a pleasant warmth balanced by pineapple juice.

→ What's the role of pineapple juice in this dish?

Pineapple juice adds sweetness and a fruity tang that rounds out the savory and spicy notes in the sauce.

→ Why fry the chicken in batches?

Frying in batches prevents overcrowding the pan, which helps each piece cook evenly and stay crisp rather than soggy.

→ Can I adjust the sauce thickness?

Yes, mixing a cornstarch slurry and adding it to the simmering sauce will thicken it to your desired consistency.

→ Are there recommended garnishes?

Finishing with thinly sliced green onions adds freshness and a mild onion flavor to the dish.