Pf Changs Spicy Chicken

Ingredience

Neutral frying oil (vegetable, canola, peanut, etc.)

2 tsp. (5.5 grams) dehydrated, minced garlic, reconstituted with water (see note below)

¼ cup (24 grams) scallion whites, chopped

1 tbsp (15 grams) sambal oelek chili paste

½ cup (120 ml) white sauce, recipe below

6 tbsp (90 ml) Chang’s sauce, recipe below

2 tsp (5 grams) cornstarch mixed in 1 tbsp (15 ml) water

12 oz. (340 grams) prepared chicken, recipe below

1 tsp (5 ml) toasted sesame oil

Pokyny

Heat oil to 350° F (175° C)

Dredge chicken pieces in potato starch, shaking off excess

Add chicken to oil, and immediately agitate so it doesn’t clump together, and cook for 3 to 4 minutes, or until done.

Remove meat to a grate or paper-lined plate and allow to drain

Set aside until ready to use

Heat oil in a wok or large pan over medium-high heat

Add garlic, scallion whites, and sambal chili paste and saute for 10-15 seconds

Add white sauce and Chang’s sauce, stir in aromatics, and bring to a simmer

Once sauce has reduced slightly, pour in cornstarch slurry while stirring sauce

When the sauce has thickened to your desired consistency, add chicken

Toss chicken in sauce until every piece is covered in sauce and there are no dry spots

Kill the heat and add sesame oil around the rim of the wok, stir in chicken

Serve immediately

Poznámky

P.F. Chang’s uses dehydrated, minced garlic. You should be able to find this in the spice aisle at your local grocery store. To reconstitute, cover the amount of garlic needed with water for 20-30 minutes. Then strain, pressing out the extra water. Once reconstituted, the garlic can be used immediately or kept in the fridge for up to 1 week.