Name: PF Chang’s Spicy Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces; 1/4 cup cornstarch; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; 1/4 cup granulated sugar; 2 tablespoons low sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon water; 1 tablespoon ketchup; 1 tablespoon hoisin sauce; 1 teaspoon cornstarch (for sauce); Optional: sliced green onions and sesame seeds for garnish

Why You’ll Love PF Chang’s Spicy Chicken RecipeRecipe

It tastes just like your favorite takeout meal but is more affordable and fresh.

The sauce is perfectly balanced with sweetness and heat, and you can easily adjust the spice level to suit your tastes.

It’s ready in about 30 minutes, making it ideal for busy evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sauce:
hoisin sauce
sweet chili sauce
water
rice vinegar
crushed red pepper flakes
garlic cloves, minced
sliced green onions and extra for garnish

Chicken:
boneless chicken breasts (or thighs), trimmed and cut into chunks
eggs
cornstarch
all-purpose flour
kosher salt
black pepper
garlic powder
cayenne pepper
neutral flavored oil for frying (like vegetable or canola)

Directions

In a medium bowl, whisk together all the sauce ingredients and set aside.
Pat the chicken dry. In one bowl, whisk the eggs. In another bowl, combine the cornstarch, flour, salt, pepper, garlic powder, and cayenne.
Heat about 1/2‑inch of oil in a large skillet over medium heat until it reaches about 350°F (hot but not smoking).
Working in batches, dip the chicken pieces in the egg, then dredge in the flour mixture to coat completely.
Fry chicken pieces until golden and crispy, about 5–6 minutes per batch. Transfer to a plate lined with paper towels.
Drain most of the oil from the skillet, leaving about a tablespoon. Add the minced garlic and cook for about 30 seconds.
Pour in the prepared sauce and sliced green onions, cooking until the sauce begins to bubble.
Add the fried chicken to the skillet and toss to coat well with the sauce.
Serve immediately over steamed rice and garnish with additional green onions or crushed red pepper if desired.

Servings and timing

This recipe makes about 6 servings and takes approximately 30 minutes from start to finish (about 10 minutes prep and 20 minutes cooking).

Variations

Less Spicy: Reduce or omit the crushed red pepper flakes.

Protein Swap: Substitute chicken with shrimp, pork, beef, or firm tofu.

Pan‑Seared Option: Skip deep frying and pan‑sear the breaded chicken in a bit of oil until cooked through.

Vegetable Boost: Add stir‑fried vegetables like bell peppers or snap peas for extra color and nutrition.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.

Reheating: Warm in a skillet on the stovetop or microwave until heated through.

Freezing: Freeze cooked chicken in a freezer‑safe container for up to 2 months; thaw in the refrigerator before reheating.

FAQs

How spicy is this dish?

It has a noticeable kick from the red pepper flakes, but you can adjust the amount to make it milder or spicier.

Can I make this gluten‑free?

Yes — use gluten‑free flour and ensure hoisin and other sauces are gluten‑free versions.

What’s the best oil to fry the chicken?

Neutral oils like vegetable, canola, or light olive oil work well due to their high smoke points.

Can I bake the chicken instead of frying?

You can bake the breaded chicken at high heat until crispy, though it won’t be quite as crunchy as frying.

Can leftovers be frozen?

Yes — freeze cooked chicken in a freezer‑safe container for up to 2 months.

What should I serve with it?

Steamed rice, fried rice, or noodles pair nicely, along with simple stir‑fried vegetables.

How do I make the sauce thicker?

Simmer the sauce a bit longer before adding chicken, or add a cornstarch slurry to thicken.

Can I use chicken thighs instead of breasts?

Yes — thighs are slightly more flavorful and remain juicy.

Is this similar to General Tso’s chicken?

Yes — the flavor profile is similar with sweet, tangy, and spicy notes.

How long does the chicken stay crispy?

It’s crispiest fresh; the coating softens over time in the fridge.

Conclusion

This PF Chang’s Spicy Chicken copycat recipe delivers restaurant‑style flavor right at home with a crispy fried chicken coated in a bold sweet‑spicy sauce. It’s quick enough for weeknights and versatile enough for gatherings. With simple ingredients and easy steps, you’ll love making it again and again.