Almost Chang’s Spicy Chicken

Almost Chang's Spicy Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Almost Chang’s Spicy Chicken
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Outside of dumplings, Chinese food never wet my whistle like Thai or Indian food did/does. It’s most likely due to the fact of eating the MSG loaded cheap stuff. But that all changed the first time I went to PF Changs oh so many years ago. I know it’s a chain and today Chinese places have stepped up their game but back in the day when it came on to the scene it was unmatched.

When I ordered the lettuce wraps with those sauces and then had Chang’s spicy chicken I was hooked. I loved the salty, sweet and stinging heat. The good stuff that makes you sweat around your eyes due to the chili sauce. Seriously when Pei Wei opened (PFC’s cheaper cousin) I ate their version of Chang’s chicken every day for two weeks straight. The key here is the pineapple juice and getting it into a syrup consistency.

Ingredients
2 chicken breasts (cubed)
3-4 cloves garlic (minced)
4-5 green onions diced
1 cup pineapple juice
2-3 tbs Sriracha Chili Sauce
2 tbs distilled white vinegar
2 tbs granulated sugar
2 tbs low sodium soy sauce
2 tbs water
1/2 teaspoon cornstarch
2 tbs peanut oil (chicken)
1 tsp chili oil (sauce)
Red pepper flakes

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Directions:
1.Get everything prepared. Chop, mince veggies, pour wet ingredients into measuring cup, make your corn starch/water mixture. Cut your chicken into bite sized pieces. So now you will first start your sauce while your pot heats up for the chicken.

2. Medium-heated skillet with some oil. Saute the onions for a few minutes and then add your garlic (careful not to burn) and almost immediately complete your sauce by adding pineapple juice, Sriracha, vinegar, sugar and soy. Then take your 2 tbs of water and dissolve the corn starch and add to the sauce until thickened into syrup. Remove from heat and set aside.

3. Now take your cubed chicken and dust with cornstarch. Working in batches to avoid crowding, add the chicken to a medium heated pan and cook until brown and crispy. Remove and absorb the oil in a paper towel.

4. When you get to a syrup consistency then add your cooked chicken in a bowl and ladle your syrup/sauce on and mix until coated. Served over rice and garnish. You could also throw some broccoli or another vegetable into the mix to bump up the nutrition level or make it vegetarian.

You will sweat. You’re welcome.

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