P.F. Chang's Spicy Chicken (Print)

Crispy chicken coated in a bold, sweet-spicy sauce with hints of pineapple and garlic.

# Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 450 grams), cut into matchstick-sized pieces
02 - 60 millilitres cornstarch
03 - Vegetable oil, for frying (enough to fill skillet to 2.5 centimetres depth)

→ Spicy Sauce

04 - 5 garlic cloves, minced
05 - 60 grams green onions, thinly sliced (both green and white parts), divided
06 - 240 millilitres pineapple juice
07 - 60 millilitres Chinese sweet chili sauce
08 - 30 millilitres white vinegar
09 - 2 grams crushed red pepper flakes
10 - 5 grams cornstarch (optional, for additional thickening)
11 - 15 millilitres water (for cornstarch slurry, optional)

# Steps:

01 - Toss chicken pieces evenly with cornstarch until fully coated.
02 - Heat vegetable oil in a large skillet to a 2.5 centimetre depth over high heat. Working in batches, fry coated chicken for 3 to 4 minutes until cooked through and crisp without browning. Transfer to a plate lined with paper towel.
03 - Carefully pour off most frying oil, leaving approximately 15 millilitres in the pan.
04 - Add minced garlic and half of the green onions to the skillet. 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 to 3 minutes until slightly thickened.
06 - Return fried chicken to skillet. Stir to coat in the sauce and cook for 2 minutes until sauce further thickens. If necessary, mix cornstarch with water to create a slurry, then stir into sauce until glossy and thickened.
07 - Stir in remaining green onions and serve immediately.

# Additional Notes:

01 - Fry chicken in batches to prevent overcrowding, which ensures a crisp exterior on each piece.