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P.F. Chang's-Style Spicy Chicken

Two hours in alkaline brine is why this chicken stays juicy even after being deep-fried - the baking soda changes the protein structure completely. Potato starch instead of flour for dredging gives you that specific crispy-but-light coating that shatters when you bite it.
prep time:20 minutes
cook time:15 minutes
Brine Time2 hours
total time:2 hours 35 minutes
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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.

Notes

Use wire rack to drain fried chicken for crispiest results.
Did you make this recipe?Let me know how you liked it below!