Copycat P.F. Chang's Chang's Spicy Chicken Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">700g boneless, skinless chicken breasts, cut into 2.5cm pieces</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">180g cornstarch</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp white pepper</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">120ml chicken broth</li><li class="ingredients-single-item">60ml rice vinegar</li><li class="ingredients-single-item">60ml soy sauce</li><li class="ingredients-single-item">2 tbsp hoisin sauce</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp chili garlic sauce (or sambal oelek)</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">2 tbsp cornstarch mixed with 2 tbsp water</li><li class="ingredients-single-item">For serving:</li><li class="ingredients-single-item">4 spring onions, sliced diagonally</li><li class="ingredients-single-item">1 tbsp sesame seeds</li><li class="ingredients-single-item">Steamed rice</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Silicone brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. Place a wire rack on top of the tray and lightly spray with cooking oil. This setup allows hot air to circulate around the chicken pieces, creating a crispy exterior without deep-frying.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pat the chicken pieces completely dry with paper towels – this is crucial for getting a crispy coating. In a large bowl, beat the eggs. In another bowl, combine the cornstarch, salt, and white pepper. Dip each piece of chicken into the beaten eggs, then thoroughly coat in the cornstarch mixture, ensuring each piece is completely covered but shaking off any excess.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Arrange the coated chicken pieces on the prepared wire rack, leaving space between each piece. Drizzle or brush each piece with vegetable oil, making sure all sides are lightly coated. The oil will help create that signature crispy exterior as the chicken bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Bake for 15 minutes, then carefully turn over each piece of chicken and bake for another 10 minutes until golden brown and crispy. The internal temperature should reach 74°C (165°F) to ensure the chicken is safely cooked through.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the chicken is baking, prepare the sauce. In a medium saucepan, combine chicken broth, rice vinegar, soy sauce, hoisin sauce, sugar, chili garlic sauce, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the sauce begins to simmer, whisk in the cornstarch-water mixture, stirring constantly. Continue cooking until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes. The cornstarch creates a silky texture while thickening the sauce, helping it cling to the chicken.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the chicken is done, transfer it to a large bowl. Pour three-quarters of the hot sauce over the chicken and gently toss until all pieces are evenly coated. The heat from the sauce combined with the hot chicken will create a beautiful glaze as it cools slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the sauce-coated chicken to the wire rack and bake for a final 5 minutes. This additional heating helps the sauce caramelize slightly, creating that signature P.F. Chang's sticky-sweet exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the glazed chicken to a serving plate and drizzle with the remaining sauce. Sprinkle with sliced spring onions and sesame seeds. Serve immediately with steamed rice to capture the authentic P.F. Chang's experience. The chicken should be crispy on the outside, tender on the inside, with a perfect balance of sweet and spicy flavors.</li></ol>