Chang’s Spicy Chicken Recipe

If you’ve ever sat down at PF Chang’s and instantly fell in love with their Chang’s Spicy Chicken recipe, you already know the feeling. That sticky, sweet-heat sauce clinging to perfectly crispy chicken is just too good to leave to restaurant nights only. The great news? You can make this iconic dish at home, and it comes together in under 30 minutes with a handful of pantry staples.

This copycat version hits all the right notes: golden, lightly crispy chicken coated in a bold sauce built on sweet chili, soy, rice vinegar, and the secret weapon that truly sets it apart from every other copycat out there, sambal oelek chili paste.

Sambal oelek is what gives the restaurant’s dish its distinctive tangy heat. Open a jar and you’ll immediately recognize the smell if you’re a Chang’s fan.

The sauce comes together in minutes, and the chicken fries up quickly in a hot skillet or wok. Serve it over steamed rice with a sprinkle of sesame seeds and sliced green onions, and you’ve got a restaurant-quality meal that costs a fraction of the price.

Spicy Chicken Sandwich Recipe

Why You’ll Love This Chang’s Spicy Chicken Recipe

This dish checks every box for a satisfying weeknight dinner.

It comes together in about 30 minutes, making it a genuine weeknight hero, even on the busiest evenings.

The sauce is bold, glossy, and completely adjustable. Dial up the sambal oelek for more heat or hold back on the chili flakes if you prefer a milder version.

The cornstarch coating on the chicken does double duty. It creates that signature crispy crust while also keeping the interior of each piece juicy and tender.

The ingredients are easy to find. Most are pantry staples, and the ones that aren’t (like sambal oelek and sweet chili sauce) are available at any grocery store in the international aisle.

It’s endlessly versatile. You can swap the chicken for shrimp, pork, or even tofu without changing a single step of the process.

Finally, it reheats beautifully, which makes it a solid meal prep option for lunches throughout the week.

• Ready in under 30 minutes from start to finish
• Uses simple, accessible ingredients
• Easily customizable heat level
• Crispy chicken that stays juicy inside
• Tastes just like the restaurant version, for a fraction of the cost
• Works great for meal prep

You might also enjoy: Spicy Chicken Tenders

Ingredients

Here’s everything you’ll need to pull this recipe together. A few notes: cornstarch is the key to getting that characteristic crispy coating on the chicken, so don’t substitute flour here. And while regular chili sauce works, using sambal oelek alongside sweet chili sauce is the combination that gets you closest to the actual restaurant flavor.

For the Chicken:

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/2 cup (64g) cornstarch
• 1/2 tsp (2.5g) salt
• 1/2 tsp (1g) black pepper
• 1/2 tsp (1.5g) garlic powder
• 1/4 tsp (0.5g) cayenne pepper
• 2 large eggs, beaten
• Vegetable oil for frying (about 1/2 inch deep in the pan)

For the Sauce:

• 3 tbsp sweet chili sauce
• 1.5 tbsp sambal oelek chili paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp granulated sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tbsp cornstarch
• 1/4 cup (60ml) water or chicken broth

For Garnish and Serving:

• 4 green onions, sliced (white and green parts separated)
• 1 tsp sesame seeds (white or black)
• Steamed white or brown rice, for serving

This technique works wonderfully in a chicken stir fry as well, if you want to add vegetables to the mix.

Kitchen Equipment Needed

You don’t need any fancy equipment for this recipe, but a few key tools will make the process much smoother and safer.

• Large wok or heavy-bottomed skillet (12-14 inches)
• Instant-read meat thermometer
• Kitchen spider or slotted spoon for removing fried chicken
• Two medium mixing bowls (one for the egg wash, one for the cornstarch coating)
• Small saucepan for the sauce
• Cutting board and sharp knife
• Measuring spoons and cups
• Paper towel-lined plate for draining the fried chicken
• Microplane or fine grater for fresh ginger

Read Also: Easy Orange Chicken Recipe

Recommended Products for This Recipe

These are products that genuinely make a difference when cooking this dish. Each one is recommended based on quality, performance, and how much easier they make the process.

1. Sambal Oelek Chili Paste (Sky Valley Organic)

Sambal oelek is the secret ingredient that sets this copycat apart from every other version online. The Sky Valley Organic variety delivers a clean, bright chili heat without added preservatives, which lets the flavor of the pepper really come through in the sauce. One jar goes a long way and will last in your fridge for months.

Get it on Amazon

2. Carbon Steel Wok

A carbon steel wok heats up fast and holds that heat consistently, which is exactly what you need to get properly seared, crispy chicken rather than soggy, steamed pieces. The high, sloped sides also make tossing the chicken in sauce much easier without spills. Once seasoned, it becomes naturally non-stick and only gets better with use.

Get it on Amazon

3. Instant-Read Meat Thermometer

Getting the chicken to exactly 165°F (74°C) internal temperature is non-negotiable for both food safety and texture. An instant-read thermometer takes the guesswork completely out of the equation. No more cutting open pieces to check if they’re done and losing all that precious juice.

Get it on Amazon

4. Lee Kum Kee Sweet Chili Sauce

The brand of sweet chili sauce you use matters more than you’d think. Lee Kum Kee delivers a balanced sweetness with a subtle tang that pairs perfectly with the sambal oelek. Cheaper versions can be overly sweet or gummy, which throws off the sauce balance.

Get it on Amazon

Another favorite: Panda Express Orange Chicken

Step-by-Step Instructions

1. Prepare the Sauce

• In a small mixing bowl, whisk together the sweet chili sauce, sambal oelek, soy sauce, rice vinegar, and granulated sugar until the sugar is fully dissolved.
• Add the minced garlic, grated ginger, and red pepper flakes, then stir to combine everything evenly.
• In a separate small bowl or cup, whisk together the 1 tablespoon of cornstarch with the 1/4 cup of water or chicken broth until no lumps remain. This is your slurry, which will thicken the sauce.
• Pour the slurry into the sauce mixture and stir again until fully incorporated.
• Set the sauce aside. You’ll add it to the pan later, so keep it close to the stove.

2. Set Up Your Breading Station

• Pat the chicken pieces dry with paper towels. This step is important: excess moisture on the surface of the chicken will prevent the cornstarch coating from adhering properly and will also cause the oil to splatter.
• In a medium bowl, whisk together the cornstarch, salt, black pepper, garlic powder, and cayenne pepper.
• In a second medium bowl, beat the 2 eggs until fully combined.
• Line a plate or baking sheet with a double layer of paper towels. This is where you’ll place the fried chicken pieces as they come out of the oil.

3. Coat the Chicken

• Working with a few pieces at a time, dip each chunk of chicken into the beaten egg, letting the excess drip off for a second or two.
• Immediately transfer the egg-coated chicken into the cornstarch mixture, pressing gently so the coating adheres on all sides.
• Shake off any excess cornstarch and set the coated piece aside.
• Repeat with all remaining chicken. Avoid piling the coated pieces on top of each other, or the coating will clump together.

4. Heat the Oil

• Pour vegetable oil into your large wok or skillet to a depth of about 1/2 inch (about 1.25 cm). For a 12-inch skillet, this is roughly 1 to 1.5 cups of oil.
• Heat the oil over medium-high heat. To test if the oil is ready, drop a tiny pinch of cornstarch into it. If it sizzles immediately, the oil is hot enough.
• You’re aiming for an oil temperature of around 350-375°F (175-190°C). If you have a thermometer, use it here.
• Do not rush this step. Oil that isn’t hot enough will result in soggy, greasy chicken rather than crispy, golden pieces.

5. Fry the Chicken in Batches

• Add the coated chicken pieces to the hot oil in a single layer. Do not overcrowd the pan. Overcrowding drops the oil temperature significantly and causes the chicken to steam rather than fry.
• Depending on the size of your pan, fry in 2-3 batches. A 12-inch skillet can typically handle about one-third to one-half of the chicken at a time.
• Fry for about 5-6 minutes, turning the pieces occasionally with a slotted spoon or tongs, until all sides are deep golden brown.
• Use an instant-read thermometer to check for doneness. The thickest pieces should read 165°F (74°C) at the center.
• Transfer the finished pieces to your paper towel-lined plate and repeat with the remaining chicken.

6. Make the Sauce in the Pan

• Once all the chicken is fried and resting, carefully pour off most of the oil from the pan, leaving about 1 teaspoon behind.
• Return the pan to medium heat. Add the white parts of the sliced green onions and cook for about 30 seconds, stirring constantly, until fragrant.
• Give your sauce mixture a quick stir (the cornstarch may have settled to the bottom), then pour it into the pan.
• Stir constantly as the sauce heats. It will begin to thicken after about 1-2 minutes. Once it coats the back of a spoon and looks glossy, it’s ready.

7. Toss and Serve

• Add all of the fried chicken back into the pan with the sauce.
• Toss everything together quickly, making sure every piece of chicken gets fully coated in the glossy sauce. This should take about 30-60 seconds.
• Transfer the sauced chicken to a serving platter or directly over bowls of steamed rice.
• Garnish with the green parts of the sliced green onions and a sprinkle of sesame seeds.
• Serve immediately while the chicken is still hot and the coating is at its crispiest.

For another spicy twist, try this spicy chicken ramen using a very similar flavor profile in a noodle bowl format.

Tips for Success

A few small adjustments can take this recipe from good to genuinely great. Keep these in mind before and during cooking.

• Dry your chicken thoroughly before coating. Moisture is the enemy of crispiness. Pat every piece with paper towels before it touches the egg wash.
• Don’t skip the egg wash. Some recipes coat chicken directly in cornstarch, but the egg wash creates a stickier surface that helps the coating hold better during frying.
• Keep the oil temperature consistent. If it drops too much between batches, wait for it to come back up before adding the next batch. A consistent temperature is the difference between crispy and greasy chicken.
• Make the sauce before you fry. The chicken fries quickly, and you don’t want to be scrambling to mix the sauce while pieces are sitting in hot oil.
• Use a wok if you have one. The high sides and rounded base mean you can toss the chicken without losing sauce over the edge, and the heat distribution keeps the sauce from scorching.
• Adjust the heat to your preference. Start with the amounts listed, taste the sauce before adding the chicken, and add more sambal oelek or chili flakes if you want more fire.

Another bold chicken dish worth trying: Bourbon Chicken

Serving Suggestions

Chang’s Spicy Chicken is a complete meal on its own when served over rice, but pairing it with the right sides turns it into a full restaurant-style spread.

Steamed jasmine or basmati rice is the classic pairing, and for good reason. The plain rice absorbs the extra sauce beautifully without competing with the bold flavors of the chicken.

• Cilantro Lime Rice for a zestier rice option that adds a fresh, bright contrast
• Chicken Fried Rice if you want to go full takeout night
• Chicken Egg Drop Soup as a light, warming starter
• Broccoli stir-fried with garlic as a simple vegetable side
• Chicken Lettuce Wraps as an appetizer before the main event
• Asian Chicken Salad with sesame dressing as a lighter companion dish

Variations to Try

The base recipe is fantastic as written, but there are several fun ways to put your own spin on it.

Once you nail the sauce, you’ll find it’s incredibly versatile and works with almost any protein or vegetable you have on hand.

• Shrimp: Swap the chicken for large shrimp. Coat them the same way and fry for just 2-3 minutes per side, since shrimp cooks much faster.
• Pork: Use thin-sliced pork tenderloin cut into strips. The coating and sauce remain identical.
• Tofu: Firm or extra-firm tofu works great. Press it thoroughly to remove as much moisture as possible before coating, and fry until deeply golden.
• Add vegetables: Bell peppers, snap peas, broccoli florets, or thinly sliced carrots can all be stir-fried in the pan before adding the sauce.
• Make it less spicy: Reduce the sambal oelek to 1 teaspoon and omit the red pepper flakes entirely for a mild, kid-friendly version.
• Make it extra spicy: Double the sambal oelek and add a fresh minced Thai chili to the sauce.
• Serve in lettuce cups: Spoon the sauced chicken into butter lettuce leaves instead of over rice for a lighter option.

You might also enjoy making this spicy chicken chipotle pasta for a totally different but equally bold take on spicy chicken.

Storage and Reheating

This dish stores well and tastes just as good the next day, making it an excellent option for meal prepping lunches or dinners.

Keep in mind that the crispy coating will soften overnight in the fridge, but the flavor only deepens as the sauce soaks into the chicken.

• Refrigerator: Store leftovers in an airtight container for up to 4-5 days. Keep the chicken and rice stored separately if possible, so the rice doesn’t get soggy.
• Freezer: The sauced chicken freezes well for up to 2-3 months. Portion into freezer-safe bags or containers, lay flat to freeze, then stack once solid.
• Reheating on the stovetop: Heat a non-stick pan over medium heat with a splash of water or chicken broth. Add the chicken and toss until heated through, about 3-4 minutes. The liquid helps revive the sauce.
• Reheating in the microwave: Transfer to a microwave-safe bowl, cover loosely with a damp paper towel to prevent splattering, and heat in 60-second intervals until warmed through.
• Do not refreeze: Once thawed, do not refreeze the chicken. Reheat and consume within 24 hours of thawing.

Read Also: One Pot Crispy Chicken and Rice Recipe

Nutritional Facts

The following values are estimated per serving, based on this recipe serving 4 people with rice. Values will vary depending on exact ingredient brands and portion sizes.

These values reflect the full dish including the sauce and a standard 1-cup serving of cooked white rice. For a lower-carb version, serve over cauliflower rice and the carbohydrate count drops significantly.

This pairs well with chicken and broccoli to add more fiber and vitamins to the meal.

Health Benefits of Key Ingredients

This dish isn’t just delicious. Several of its key components bring genuine nutritional value to the table.

Enjoying bold, flavorful food doesn’t have to mean sacrificing nutrition. Many of the ingredients in this recipe actively support your health.

• Chicken breast: One of the leanest protein sources available, chicken breast provides around 26g of protein per 3.5 oz (100g) serving. Protein supports muscle repair, satiety, and immune function.
• Ginger: Fresh ginger contains gingerol, a bioactive compound with potent anti-inflammatory and antioxidant properties. It’s also well known for supporting digestion and reducing nausea.
• Garlic: Garlic contains allicin, a compound linked to improved cardiovascular health, reduced blood pressure, and immune support. It’s one of the most well-studied functional foods in the world.
• Sesame seeds: Sesame seeds are a good source of calcium, magnesium, and healthy fats. They also contain sesamin and sesamolin, antioxidant compounds unique to sesame.
• Chili/sambal oelek: Capsaicin, the active compound in chili peppers, has been studied for its potential to boost metabolism, reduce appetite, and support cardiovascular health.
• Rice vinegar: Unlike many condiments, rice vinegar is very low in calories and contains acetic acid, which may help stabilize blood sugar levels after meals.

Chicken Lettuce Wraps use many of these same ingredients in a lighter, lower-carb format if you’re watching your macros.

Frequently Asked Questions

1. What exactly is Chang’s Spicy Chicken?

Chang’s Spicy Chicken is one of PF Chang’s most popular menu items. It features lightly breaded, stir-fried chicken tossed in a sweet and spicy Szechwan-inspired sauce. The dish is sometimes listed as “General Chu’s Chicken” on certain menus, but it’s the same dish. The sauce is what makes it iconic, built on sweet chili, soy sauce, vinegar, and chili paste for a sticky, glossy finish.

2. What is sambal oelek and can I substitute it?

Sambal oelek is a Southeast Asian chili paste made primarily from ground red chilies, salt, and vinegar. It has a bright, tangy heat with very little sweetness. If you can’t find it, sriracha or chili garlic paste are the best substitutes. Keep in mind that sriracha is sweeter and less tangy, so the flavor will shift slightly. You can find sambal oelek at most major grocery stores in the Asian or international aisle.

3. Can I make this recipe without deep frying the chicken?

Yes. For a lighter version, you can coat the chicken in the cornstarch mixture and cook it in an air fryer at 380°F (193°C) for 10-12 minutes, flipping halfway through, until golden and cooked through. The texture won’t be quite as crispy as pan-fried, but it’s still very good. You can also pan-sear the coated chicken in a lightly oiled pan over high heat for a middle-ground option.

4. Why is my sauce not thickening properly?

If the sauce isn’t thickening, it’s usually because the cornstarch slurry wasn’t fully mixed before adding it, or the heat isn’t high enough. Make sure the slurry is completely dissolved before adding it to the pan, and ensure the sauce comes to at least a light simmer. The sauce will thicken as it heats. If it’s still too thin after 2-3 minutes of simmering, mix an additional 1/2 tablespoon of cornstarch with 1 tablespoon of cold water and stir it in.

5. Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs are actually a great choice for this recipe. They have a higher fat content than breasts, which means they stay juicier and more tender even if slightly overcooked. Cut them into similar 1-inch pieces and follow the exact same process. The cooking time may be the same or just a minute longer depending on thickness.

Read Also: Spicy Chicken Nuggets Recipe

Final Thoughts

Chang’s Spicy Chicken is one of those dishes that genuinely earns its cult following. The combination of crispy chicken, a bold sweet-heat sauce, and the aromatic punch of ginger and garlic makes it deeply satisfying in a way that’s hard to put into words until you’ve made it yourself.

Once you try this at home, going back to paying restaurant prices for it will feel a little silly. The recipe is forgiving, the ingredients are accessible, and the result is something you’ll feel proud to put on the table.

Give it a try this week, and when you do, drop a comment below to let me know how it went! If you made any tweaks or added your own spin, I’d especially love to hear about those too. Sharing this recipe on Pinterest or Instagram also means the world, and don’t forget to tag me so I can see your gorgeous plates.

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