Ingredients
For the Sauce
- 1 1/4 cups sugar
- 1 cup white vinegar
- 1 1/4 cups water
- 2 tsp chicken base (like Minor’s)
- 1 tbsp plus 2 tsp oyster sauce
- 2 1/2 tbsp sambal oelek chili paste
- 2 1/2 tsp toasted sesame oil
For the Chicken & Brine
- ~2 lbs chicken breast, cut into 1-inch cubes
- 2 1/2 cups water
- 1 1/4 tsp baking soda
- 2 1/2 tbsp regular soy sauce
- 1 1/4 cups potato starch, for dredging
For the Stir-Fry
- 2/3 cup scallion whites, chopped
- 1 tbsp plus 2 tsp fresh minced garlic
- 1 tbsp plus 2 tsp cornstarch mixed with 2 1/2 tbsp cold water
- Canola oil, for frying
Brine the Chicken and Make the Sauce
The key to tender chicken is the alkaline brine. In a medium bowl, whisk together the 2 1/2 cups of water, the baking soda, and the soy sauce until the baking soda is dissolved. Add the cubed chicken breast, ensuring it’s fully submerged. Let it brine in the refrigerator for at least 2 hours.
While the chicken brines, make the sauce. In a small pot, combine the sugar and vinegar over medium heat, whisking until the sugar is completely dissolved. In a separate bowl, dissolve the chicken base in the 1 1/4 cups of water, then whisk in the oyster sauce. Combine the sugar-vinegar mixture and the chicken-oyster mixture in a single bowl and set aside.
Cook the Chicken
After brining, remove the chicken from the liquid and pat it completely dry with paper towels.
In a large, heavy-bottomed pot, heat about 2-3 inches of canola oil to 350F.
Place the potato starch in a shallow dish. Dredge the dried chicken pieces in the potato starch, shaking off any excess.
Working in batches, carefully add the coated chicken to the hot oil. Fry for ~3-4 minutes, until the chicken is cooked through and the coating is crispy and light golden brown. Remove the chicken to a wire rack to drain.
Make the Sauce and Finish
Heat a large wok or skillet over medium-high heat. Add 1-2 tablespoons of canola oil.
Add the chopped scallion whites and minced garlic and sauté for ~15 seconds until fragrant. Add the sambal oelek and cook for another 15 seconds.
Pour in the prepared sauce mixture and bring it to a simmer. Once it’s bubbling, give your cornstarch slurry a quick stir and pour it in while whisking. Continue to cook until the sauce thickens to a glossy consistency.
Add the crispy fried chicken to the wok and toss everything together quickly until every piece is coated in the sauce. Turn off the heat, stir in the toasted sesame oil, and serve immediately.
P.F. Chang’s-Style Spicy Chicken
Ingredients
For the Sauce
- 1 1/4 cups sugar
- 1 cup white vinegar
- 1 1/4 cups water
- 2 tsp chicken base like Minor's
- 1 tbsp plus 2 tsp oyster sauce
- 2 1/2 tbsp sambal oelek chili paste
- 2 1/2 tsp toasted sesame oil
For the Chicken & Brine
- ~2 lbs chicken breast cut into 1-inch cubes
- 2 1/2 cups water
- 1 1/4 tsp baking soda
- 2 1/2 tbsp regular soy sauce
- 1 1/4 cups potato starch for dredging
For the Stir-Fry
- 2/3 cup scallion whites chopped
- 1 tbsp plus 2 tsp fresh minced garlic
- 1 tbsp plus 2 tsp cornstarch mixed with 2 1/2 tbsp cold water
- Canola oil for frying
Instructions
- Whisk water, baking soda, and soy sauce in a bowl.
- Add chicken cubes and brine in refrigerator for 2 hours.
- Mix sugar and vinegar in pot until dissolved.
- Combine chicken base, water, oyster sauce, and sugar-vinegar mixture.
- Pat chicken dry and dredge in potato starch.
- Heat oil to 350F and fry chicken in batches for 3-4 minutes until golden.
- Sauté scallion whites and garlic in wok for 15 seconds.
- Add sambal oelek and cook 15 seconds.
- Pour in prepared sauce and bring to simmer.
- Add cornstarch slurry and cook until sauce thickens.
- Toss fried chicken in sauce until coated.
- Stir in sesame oil and serve immediately.
