Chang's Spicy Chicken
This PF Chang's copycat recipe delivers golden, crispy chicken coated in a sticky sweet-heat sauce made with sambal oelek, sweet chili, and soy — all in under 30 minutes using pantry staples.
Equipment
- Large wok or heavy-bottomed skillet - 12-14 inches
- Instant-read meat thermometer
- Kitchen spider or slotted spoon
- Medium mixing bowls - 2 total — one for egg wash, one for cornstarch coating
- Small saucepan
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Paper towel-lined plate - for draining fried chicken
- Microplane or fine grater - for fresh ginger
- Carbon steel wok (optional) - recommended for best heat retention
- Air fryer (optional) - alternative to deep frying
Ingredients
- 1.5 lbs boneless skinless chicken breasts - 680g, cut into 1-inch chunks
- 0.5 cup cornstarch - 64g — divided, part for coating and part for slurry
- 0.5 tsp salt - 2.5g
- 0.5 tsp black pepper - 1g
- 0.5 tsp garlic powder - 1.5g
- 0.25 tsp cayenne pepper - 0.5g
- 2 large eggs - beaten
- vegetable oil - for frying, about 1/2 inch deep in pan (1 to 1.5 cups for 12-inch skillet)
For the Sauce
- 3 tbsp sweet chili sauce - Lee Kum Kee recommended
- 1.5 tbsp sambal oelek chili paste - Sky Valley Organic recommended
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp granulated sugar
- 2 garlic cloves - minced
- 1 tsp fresh ginger - grated
- 0.5 tsp red pepper flakes - adjust to taste
- 1 tbsp cornstarch - for slurry
- 0.25 cup water or chicken broth - 60ml, for slurry
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
Instructions
- Whisk sweet chili sauce, sambal oelek, soy sauce, rice vinegar, and sugar until dissolved. Add garlic, ginger, and red pepper flakes. In a separate bowl, whisk cornstarch with water or broth until smooth, then stir into sauce mixture. Set aside.
- Pat chicken dry with paper towels. In one bowl, whisk cornstarch with salt, pepper, garlic powder, and cayenne. In a second bowl, beat the eggs. Line a plate with paper towels for draining.
- Dip chicken pieces in beaten egg, letting excess drip off. Immediately coat in cornstarch mixture, pressing gently to adhere. Shake off excess and set aside. Repeat with all chicken.
- Heat 1/2 inch of vegetable oil in a wok or skillet over medium-high heat to 350-375°F (175-190°C). Test with a pinch of cornstarch — it should sizzle immediately.
- Add coated chicken in a single layer without overcrowding. Fry in 2-3 batches for 5-6 minutes, turning occasionally, until deep golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
- Pour off most of the oil, leaving about 1 teaspoon. Return pan to medium heat, add white parts of green onions, and cook 30 seconds until fragrant.
- Stir sauce mixture (cornstarch settles), pour into pan, and cook 1-2 minutes, stirring constantly, until glossy and thickened enough to coat a spoon.
- Return fried chicken to pan and toss 30-60 seconds until fully coated. Transfer to serving platter or over steamed rice. Garnish with green parts of onions and sesame seeds. Serve immediately.
Notes
- Dry chicken thoroughly: Pat every piece with paper towels before coating — moisture prevents crispiness and causes oil splatter.
- Don't skip the egg wash: It creates a sticky surface that helps the cornstarch coating adhere better during frying.
- Maintain oil temperature: Let oil return to 350-375°F between batches. Consistent heat is the difference between crispy and greasy chicken.
- Make sauce before frying: Chicken fries quickly, so have everything ready to avoid scrambling while oil is hot.
- Adjust heat to your preference: Taste the sauce before adding chicken; add more sambal oelek or chili flakes for extra fire, or reduce for a milder version.
- Swap proteins easily: Use shrimp (fry 2-3 minutes), pork tenderloin strips, or extra-firm tofu (press well first) with identical coating and sauce.
- Add vegetables: Stir-fry bell peppers, snap peas, broccoli, or carrots in the pan before adding sauce for a complete meal.
- Air fryer option: Coat chicken and air fry at 380°F (193°C) for 10-12 minutes, flipping halfway, until golden and cooked through.
- Storage: Refrigerate in an airtight container for up to 4-5 days. Freeze sauced chicken for 2-3 months. Reheat on stovetop with a splash of broth to revive sauce.
- Lighter serving: Spoon chicken into butter lettuce cups instead of over rice for a low-carb option.