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P.F. Chang's Spicy Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: P.F. Chang's, Roseville, California - Executive Chef D. J. Cheeks
| 10 ounces | chicken breast |
| Potato starch | |
| Canola oil | |
| 3 tablespoons | oil back into hot wok |
| 1 teaspoon | garlic* |
| 1/4 cup | green onions |
| 1 teaspoon | chili paste * |
| 1 ounce | house white sauce, (chicken stock with a |
| touch of oyster sauce) | |
| 1 ounce | Chang's Sauce, (sugar and vinegar combined) |
| 2 teaspoons | sesame oil |
| 1 tablespoon | cornstarch |
Diced chicken breast lightly coated with potato starch
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste
Servings: 4
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