| Description: "Lightly-dusted, stir fried in a sweet Szechwan sauce (Chang's version of General Chu's)."
Meats: chicken breast
Produce: garlic , green onions,
Seasonings: granulated sugar
Sauces: chili sauce, soy sauce,
Other: vegetable oil, pineapple juice, distilled vinegar, cornstarch
Cooking Method: stovetop
Serves: 2Cook Time: 20 minutes |  |
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If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.
Ingredients:
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Sauce Ingredients:
2 teaspoons vegetable oil2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
Procedure:
1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.
3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.
5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.
3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.
5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
Restaurant: P.F. Chang's
Recipe Type: Authentic Copycat
Recipe Author: Todd Wilbur
Book: "Top Secret Restaurant Recipes 2"
Book Author: Todd Wilbur
Original Photograph By: P.F. Chang's
Photograph Retouched By: Recipe Spy
Recipe Source: Recipe Giveaway 4/4/2014
http://www.topsecretrecipes.com/P-F-Changs-Changs-Spicy-Chicken-Recipe.html
Recipe Type: Authentic Copycat
Recipe Author: Todd Wilbur
Book: "Top Secret Restaurant Recipes 2"
Book Author: Todd Wilbur
Original Photograph By: P.F. Chang's
Photograph Retouched By: Recipe Spy
Recipe Source: Recipe Giveaway 4/4/2014
http://www.topsecretrecipes.com/P-F-Changs-Changs-Spicy-Chicken-Recipe.html
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