P.F. Chang's Spicy Chicken

Ingredients

• 1 cup water (for alkaline soy marinade)
• 0.5 tsp baking soda (for alkaline soy marinade)
• 1 tbsp low sodium soy sauce (Lee Kum Kee low sodium green bottle recommended; for marinade)
• 1 cup water (for white sauce)
• 0.75 tsp chicken base (Minor's original, Lee Kum Kee, or Knorr chicken bouillon; for white sauce)
• 2 tsp oyster sauce (Lee Kum Kee Panda Brand or Premium; for white sauce)
• 0.5 cup sugar (for Chang's sauce)
• 6 tbsp distilled white vinegar (for Chang's sauce)
• 12 oz chicken breast (trimmed and cubed into 1-inch pieces)
• potato starch (for dredging)
• neutral oil (for deep-frying and stir-frying)
• 2 tsp dehydrated minced garlic (reconstituted in water for 20-30 minutes)
• 0.25 cup scallion whites (chopped)
• 1 tbsp sambal oelek chili paste (Huy Fong brand recommended)
• 0.5 cup white sauce (prepared from recipe components)
• 6 tbsp Chang's sauce (prepared from recipe components)
• 2 tsp cornstarch (for slurry)
• 1 tbsp water (cold, for cornstarch slurry)
• 1 tsp toasted sesame oil (Lee Kum Kee pure sesame oil recommended)

Steps

1. 1

   Mix 1 cup water and 1/2 tsp baking soda in a container and stir until the baking soda is completely dissolved.

2. 2

   Add 1 tbsp low sodium soy sauce to the water mixture and stir to incorporate. Set this alkaline soy marinade aside.

3. 3

   Remove the tenderloin from the chicken breast and reserve for another use. Trim any fat or tendon from the remaining breast.

4. 4

   Place your hand on top of the breast and cut down its length to split it. Cut the halves into 1-inch slices lengthwise, then cut crosswise into 1-inch cubes.

5. 5

   Place the cubed chicken in the alkaline soy marinade and refrigerate for at least 2 hours, or up to 24 hours.

6. 6

   After brining, remove the chicken from the brine and pat thoroughly dry with paper towels. Store in the fridge until ready to use.

7. 7

   To make the White Sauce: Add 1 cup water and 3/4 tsp chicken base to a small pot over medium heat.

8. 8

   Whisk until the chicken base is dissolved.

9. 9

   Whisk in 2 tsp oyster sauce until combined. Turn off the heat and let the sauce cool before using.

10. 10

    To make Chang's Sauce: Add 1/2 cup sugar and 6 tbsp distilled white vinegar to a small pot over medium heat.

11. 11

    Whisk until the sugar is completely dissolved and the sauce is clear. Turn off the heat, cool, and transfer to a storage container.

12. 12

    Heat neutral frying oil in a deep pot or wok to 350°F (175°C).

13. 13

    Dredge each piece of brined chicken in potato starch, pressing it in to ensure coverage and shaking off any excess.

14. 14

    Add the chicken to the hot oil and immediately agitate so the pieces don't clump together. Cook for 3 to 4 minutes, or until cooked through.

15. 15

    Remove the chicken to a wire rack or paper-lined plate to drain. Set aside.

16. 16

    Heat a small amount of neutral oil in a wok over medium-high heat.

17. 17

    Add the reconstituted garlic, scallion whites, and 1 tbsp sambal oelek chili paste. Stir and cook for 10 to 15 seconds to flavor the oil.

18. 18

    Add 1/2 cup of the prepared white sauce and 6 tbsp of the prepared Chang's sauce. Stir to incorporate the aromatics and bring to a simmer. Let the flavors infuse for a minute or two.

19. 19

    Mix 2 tsp cornstarch with 1 tbsp cold water to create a slurry. Stir the slurry and pour it into the simmering sauce while stirring constantly.

20. 20

    Continue stirring until the sauce thickens to your desired consistency.

21. 21

    Add the fried chicken to the wok and fold into the sauce until every piece is evenly coated and there are no dry spots.

22. 22

    Kill the heat. Drizzle 1 tsp toasted sesame oil around the rim of the wok and stir until incorporated. Serve immediately.

Notes

To reconstitute dehydrated garlic, soak 2 tsp of the dried garlic in a small amount of water for 20-30 minutes before using. This prevents the garlic from burning too quickly in the wok while providing the signature restaurant flavor.

Nutrition per serving

• main
• spicy
• chicken
• copycat
• fried
• stir-fry
• Asian