P.F. Chang's Spicy Chicken Secrets Revealed
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- A comprehensive guide to P.F. Chang's Spicy Chicken at home! Chang’s Spicy Chicken is one of the most popular signature dishes at P.F. Changs! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make PF Chang Chang’s Spicy chicken at home even better than the restaurant! And for a fraction of the cost!
Recipe document: docs.google.co...
Wanna learn how to make P.F. Chang’s Mongolian Beef at home? Check out this video: • P.F. Chang's Mongolian...
Ingredients:
Minor’s Original Chicken Base: geni.us/yy0m
Minor’s Gluten Free Chicken Base: geni.us/lUEua
Potato Starch: geni.us/KSad
Baking Soda: geni.us/HSDr
Lee Kum Kee Low Sodium Soy Sauce: geni.us/s7oUST
Lee Kum Kee Panda Brand Oyster Sauce: geni.us/Ohr1
Lee Kum Kee Premium Oyster Sauce: geni.us/WJ3uM5
White Sugar: geni.us/UWud7AM
White Vinegar: geni.us/Ask4X
Sambal Oelek Chili Sauce: geni.us/BiOeC
Dehydrated Garlic: geni.us/85AdRcA
Lee Kum Kee Pure Sesame Oil: geni.us/CgcpNw
Lee Kum Kee Gluten Free Soy Sauce: geni.us/E2l720b
Tamari Gluten Free Soy Sauce: geni.us/ouMr
Kitchen gear in video:
Butane Burner: geni.us/yXYxEf9
Induction Burner: geni.us/mOpIF
Wok: geni.us/yppwqb
Wok Ladle (hoak): geni.us/AQmlKP
Deli containers: geni.us/rJXoK
Deep Fryer: geni.us/myev5y
Cutting Board: geni.us/oFG5wbs
TupperWare: geni.us/Vcpog
Anchor Measuring Cups: geni.us/Jplij
All Clad sauce pot: geni.us/DlKiMe
Baking Sheet: geni.us/KJQxnsf
Baking sheet cooling rack: geni.us/AC3NBh
Misono UX10 Chef's Knife: geni.us/0NB5
John Boos Work Table: geni.us/XZXk
Diamond Brand Kosher Salt: geni.us/PiO2h
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemic...
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Wanna learn how to make P.F. Chang’s Mongolian Beef at home? Check out this video: th-cam.com/video/7yn8JJs1GKI/w-d-xo.html
You're amazing! Can't never get enough of your work 😊😊😊😊❤❤❤
Oh Yes...Please!!!...🦋
If you remember, Jason... I made your Mongolian Beef for my family on Christmas Day. It was a HUGE hit!! SOOO Good, and beautifully tender! I'm making this one next. Can't wait to cook one of the things I've been eating for so MANY years! Thanks, Jason! .......... Also, every time I go to P.F. Changs, I get them to make the Chef's Sauce for me, for a BIG heat punch! It's delicious!! I would love to see you make this. Fingers crossed that you will!
After revealing so many of P.F. Chang’s secrets I’m genuinely concerned that they’re gonna put a hit on you.
lmao
lmao
I worked for Changs for years; he’ll be fine
@@Tonyhouse1168This is my favorite restaurant.. love all of the food. ❤
@@Tonyhouse1168😁
I will never tire of him describing the painting on the oyster sauce bottle
Every time I buy a bottle I hear his voice in my head.
The fact that you went up to the point of rehydrating garlic to ensure the recipe is exact the original bogs my mind. Great job!
Thank you!
I recently discovered your channel and am going through your posts. I love that there’s no obnoxious music, ridiculous skits, over-the-top attempts at humor (you’re pleasantly witty), and most of all - no reaction videos. Those are so tiresome. What you provide is painstakingly well-researched and informative content. I especially appreciate your explanations on the how and why certain ingredients and cooking techniques are chosen. Most importantly, your final dishes look wonderful, and I look forward to making several. I’d love to know how P.F. Chang’s makes their Kung Pao chicken. I’ve not had it in years but remember it being very good. Thanks for sharing your time and expertise with us!
Thank you so much! I sincerely appreciate your thoughtful comment!
I'll definitely do the PF Chang's Kung Pao in the future. Most likely in a couple of months.
Jason, I've been cooking for 45 years. I could make a full Thanksgiving dinner when I was 17. I've tried all your Asian recipes and they are smack on point. Great job and thanks for the videos.
Same here. I just wish I could press that like button more than once!
You gotta smash it, that's the think.@@angelad.8944
I really love your videos... I think my favorite part is when you do the grocery store product view because I've had the experience being in an Asian grocery and seeing ~200 different brands of soy sauce and being completely overwhelmed. It really helps to get the right brand for the flavor.
Son, this recipe is legit. Made with for family and friends and it was a huge hit! Everyone loved it .
I don't know your method for finding out restaurant secrets but you are giving Todd Wilbur a run for his money. You're amazing
If they haven’t already, PF Changs should be sponsoring these videos. Top notch!
This is so perfect! You definitely need to do P.F. Chang’s kung pao!!!
Another amazing video Jason - it's not only the detail but the revealing of product brands that makes your videos soo unique. Thank you!
Exactly because without the actual product brands it will never taste the same.
I made this for dinner today subbing out some of the ingredients I just could not get. I used tapioca starch instead of potato (this was all my local Asian market had), and used half a knorr chicken cube for the white sauce (again all my local Asian market had). Even with the substitutions it tasted so much like the restaurant. Would recommend.
Thanks for the video, best channel in TH-cam for Chinese recipe .
Tripling the chili sauce in your recipe hits like the kitchen at the old restaurant we worked at in El Segundo! Also added an extra 1/2-1 tbsp of vinegar to the Chang's sauce to get the tangy bite I remember.
I really appreciate the specificity of ingredients and method in all your vids. You show the exact right way so there’s no confusion.
Thanks for all the videos! Would be amazing if you could do P.F. Chang’s lettuce wraps at some point too!
Second this for the lettuce wraps!
That video is coming soon!
@@farmageddoncan’t wait!
@@farmageddondefinitely looking forward to the lettuce wraps vid Chef.
The dehydrated garlic trick works great with pasta sauce too. Keep up the great work.
Thanks Jason for the recipe I appreciate it & keep up the good work 👍🏻
Thanks, Ronnie!
@@farmageddon Enjoy the rest of your weekend
My saturdays are just SO MUCH better each time you drop a video! Huge fan! Suggestion: Please do meatloaf, arroz con leche or tres leches cake!😊❤❤❤❤❤❤
I wish you'd do a video on a restaurant quality bo luck lac (aka shaken beef). I've tried all kinds of recipes from TH-cam and have never been able to get it to be as good as what I've had in Vietnamese restaurants.
OMG, how have i gone this long without you. Everything looks so delicious.
I'm Asian and crave the PF Chang's flavors. Thank you for making it look so easy.
I just can't get past how good your Pho recipe is...I will try this chicken recipe. But i just can't stop thinking about the next time I make that.
The research you do on your videos is amazing!
Thank you, brother! :) Can't wait for your mukbang extravaganza!
Very much appreciated the notes on how to make sure it was gluten free, though I am used to looking to make those those adjustments for myself due to having celiac disease, it was awesome to have it shouted out.
Absolutely love this. You are a gem. It’s crazy the amount of sugar they use in a dish you would think was savory and healthy.
LOVE Your content! Happy new year! Looking forward to another amazing year with your content!❤❤❤❤❤❤
My favorite nephew is at his best! Always, to perfection. Uncle Steve said he would love to be a taste tester.😂
Hello World’s Greatest Aunt!
Thanks for the video, very informative! If you plan on doing more P.F. Chang's recipes, I'd love to see the Kung Pao Sauce recipe.
Hello! Thank you! I'll do the Kung Pao later on in the year!
I subscribed to you because you have one of the best cooking shows I've ever seen. I absolutely love your cooking instructions. I have learned so very much from you in just a short amount of time. I will be a subscriber for as long as you are on TH-cam. Thank you so very much for your videos.
I would love to get your take on broccoli tofu, hot and sour soup, and broccoli beef.
Hi Jason!!! We don't have this Restaurant in my part of OHIO...I have saw it frozen but...I dont like frozen chicken...I like how you explain everything to us. It all looks just delicious. I will have to buy some ingredients and try this recipe. I really like the garlic tip...Thanks once again...YUMS!!! Great Video!!!...🦋
Tried this last night, completely identical to pf changs. You just saved my wife and I a lot of money we're planning to make this again at home for Valentine's day instead of going out. Many thanks Jason :)
WOW! I know this is 🔥. I'm saving this one. 👋 Happy New Year
Hi, Angie!! Happy New Year to you too! Great to see you! :)
I love your channel because you do official recipes ❤
Been having to work early Saturday morning shifts for the past few months, and every time you drop a video on Saturday morning it just makes that day so much better :)
Thank you! I sincerely appreciate your support! I hope you have a wonderful day!
Jason is now my favorite Chinese cook. 💜💛
Made this tonight and the only negative thing about this is I didn’t find this video sooner. It’s spot on!!!!! The closest PF Chang’s to me is two hours away, so my Chang’s Spicy Chicken cravings often go unfulfilled. But not anymore! I got PF Chang’s at home now!!! 😋🙌🏾🔥
Awesome! I'm glad you like the recipe! :)
Thanks!
Thank you very much! I sincerely appreciate your generosity! :)
Please let me know if you'd like to see any recipes. I promise I'll put them on my list of dishes to investigate!
Honestly at this point, I watch your videos even when I know I won't make the final dish ((not a fan of PF Chang's)) but I KNOW I'll get some banger cooking tips
That tip on the garlic is great. So any stir fry we should do the brine.
You are just beyond fantastic. ❤ I really appreciate your thoroughness and listing the exact ingredients you use.
Just discovered this channel, already treasure trovea. Can you please do an Italien food Dish on chicken parmesan. This would be iconic. The chick fil A sandwhich is already iconic.
A macoroni and cheese one as well ! Couneless ideas but orange chicken 100% and Pf Changs Kung Pao Chicken is a must. Theres several video ideas 🙏
Made this one today and it turned out great, Jason! I don't think I've ever tried the PF Chang's version (I never go), but IIRC, Pei Wei had something very similar (they just called it "spicy") and this version is much better
The only substitute I made was using Better Than Bouillon instead of Minor's.
Now I have to figure out which of your recipes to try next.
Roddie! Nice! I'm glad you enjoyed it. I'm gonna have to try Pei Wei's version. P.F. Chang's and Pei Wei are related. So, I imagine the recipes are similar.
Thanks for trying the recipe! Great to see you again.
I am loving your channel! Thanks so much!!
Omg a new video. I made your egg roll recipe. They were perfect.
The chicken brine works great, I use it now on all my chicken recipes. There are so many great cooking tricks I never thought to do.
Glad to have you back. This looks amazing. Is there any chance you might tackle those sweet, red, saucy, boneless spare ribs that you find at a lot of buffets and some take out places?
Yes please!
Just found your TH-cam channel. Thank you for all the great information.
Thanks for watching!
MY HERO!!!! OH MY GOD THANK YOU!!!!! 😭😭😭😭😭😭😭😭😭 IM SCREAMING
I've been waiting for this one! Can't wait to try it 😍
Thank you for your thorough and articulate break down of this dish, I just finished cooking this recipe for my brother and I, and we both are blown away at how very PF Chang's it tastes!!! Subscribed!! The tip about the garlic was jaw dropping "Ohhhhh" moments for me, as I frequently tend to miss that window of cooking and scorching freshly chopped garlic.
I took a look at your channel to see if you had a spicy orange recipe, but sadly no. I would be ever so grateful if you directed your skills towards that. 🥰
Thank you so so much!! I always try to make the time and do your recipes fully, I learn so much, the fact you explain why you do the things you choose to do is such a good thing, this is what makes your recipes excellent. Guess next week is Chang's Spicy Chicken for me :)
Thank you for this! We watched it the day you released it and I can't wait for us to try it! We're definitely using the alkaline soy marinade for our orange chicken recipe, too. Just seems logical!
I'd ask for a Beef a la Sichuan clone, but I know that is a recipe that's nowhere near as popular as the others you've covered, and Omnivorous Adam recently did something similar that I THINK I can use some of your techniques to get me there... I say "me" because I'm the only one in the house that loves the Beef a la Sichuan! It's all good, as your recipes are something our house CAN agree on!
Again, thank you for this and keep up the great research! I love your vids!
I was a sous chef at P.F. Chang’s 15 years ago. We did not use a brine in either the beef or chicken. I just looked over my old recipes, and I’m correct. They probably changed their methods and broke from real Chinese tradition.
I was there 05-08 at different locations and I don’t remember proteins being brined either. Damn shame how far downhill they’ve gone with the service
@Tonyhouse1168 agreed. The menu is now more "Asian " than Chinese, and I don't like the shift. Stick to the concept, they were doing fine.
Great content!!!!!!!!!
Thank you!
I would love to learn to make PF Chang's Kung Pao chicken (velvet broth style). Can't wait to try some of your recipes!
I appreciate this cooking method as you could re-apply it to pretty much any stir fry. The breading might have to change for a more crispy skin (like your General Tso's), but there isn't any reason you couldn't sub the vegetables and/or "Chang's Sause" for any other sauce to take it a different direction.
great video! i recently tried your egg drop soup and it was amazingly identical to takeout quality. would also love to see pf chang's pepper beef!
Thanks for nice recipe!💕👍
I never thought of combining velveting with brining, that is awesome! I wonder if it would work well with southern style fried chicken as well.
Great video thanks for sharing blessings
Interesting that other recipes I have substituted corn starch for potatoes starch almost every western store does not carry a potato starch.. gotta me some of that. Nice job 😊
Thank you for your amazing content. Any chance you might create a guide for P. F. Chang's garlic noodles (no longer on their menu)?
Thank you so much! I sincerely appreciate your generosity!
I'll look into the garlic noodles! I've never had them and I don't have the recipe. But I might be able to find it. If I can, I'll make a video!
I just made this and it was perfect. thank you!!
Would love to see a restaurant style chow mein recipe to go with this, I can never get my chow mein to taste like it's from a restaurant, despite using "restaurant style" recipes from the internet.
As a former PF Sous Chef, the white sauce is missing white pepper, kosher salt, and sugar. Otherwise, great copy-cat recipe! It's about as true to the original. This is it if you want to make your own Changs Chicken at home!
Thank you, dude! I really appreciate that!
one of my favorite things about these videos is dispelling the myth that successful chinese-american chains are somehow inferior or unworthy. they clearly not only know what they're doing, but do it very well
Hey Jason, love your videos, tried this recipe and it was SPOT ON, any way you could do the vegetarian lettuce wraps next, or the shrimp dumplings, that would be AMAZING.
Hello! Thank you! I'll be sure to put those dishes on my list to investigate! By the way - there is a lettuce wrap video coming out tomorrow. But it's chicken lettuce wraps!
@@farmageddon sounds great! If you can do the honey chicken as well at some point that would be amazing
Can you please do an Orange Chicken recipe!!
Looks amazing! Gonna take some of these steps and try them with other recipes.
Thanks Jason, I have tried most of you recipes and will be doing this one
#1 lee kum kee enjoyer
You are the best thx I’ve learned a lot
Thanks
Love all your recipes, thanks.
So the Chang’s sauce is basically what I’ve been calling a gastrique for all these years? Anyway, I love Chang’s spicy chicken and this looks like a great recipe. Thanks.
Jason, what a wonderful channel. Thank you. How can you air fry the chicken instead of deep -fat frying it?
Hey Jason Farmer!, I hope you had a great Christmas, and best wishes for the New Year! 🎉🎉
Hi!!! We saw this video already!!!...🦋
Jason, you speak very authoritatively about this and other recipes being official, but I would like to know how you got this information. Reddit? Do you have inside sources? Even if you’re not gonna give up the source, I think it would be useful to your videos to explain generally how you know exactly what brand of chicken stock they use for example.
I can't really speak about how I got the information. (It's not Reddit though). But I will add that I'm fluent in kitchen Spanish and I'm very good at making friends.
But for the brand of chicken stock - several commenters on my last PF video from current and former employees were talking about that brand. And I confirmed it elsewhere.
This was delicious! Thank you
Thank you for sharing this.
Thank you for the video! Informative and awesome as usual : ). I love my local Chinese shop's beef and broccoli, would you be able to make a video on how to cook it at home?
GREAT video bud! Would LOVE if u gave us a recipe for Chinese garlic fried frog legs!
This is awesome. Thanks! How about the sesame chicken from P.F. Chang?
I'll look into that one! :)
@@farmageddon I'm looking forward to it! Mongolian Beef and the lettuce wraps were fantastic!! You are truly amazing!
Thank you for the education:) as always.
as someone who was a wok cook at Changs this is incredibly close.
What are the differences as far as you can tell? Just curious =]
My dad loves PF Changs and I don't know why. I went exactly once and I will never eat there again. Bland entrees, extremely mush rice (how did they fail so bad at making rice??). I bet if I made it fresh with Jason's help it would taste wayyyyyyyyyyyyy better
HAPPY NEW YEAR JAS!
This is awesome! Any chance you could tackle the three sauces PF Chang's brings out? It's a kind of soy sauce and a kind of chili sauce, and I think the third is just Asian mustard. Also... when we gonna get a Patreon for you?
It’s spicy mustard, Asian chili, and dark sauce aka table sauce
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
@@Tonyhouse1168 Awesome thanks!!
Very welcome. And it’s Asian chili paste (just a thicker red sauce with red pepper chili flakes). I spilled one of our 3 gallon tubs of red chili oil working at Changs one night and it’s IMPOSSIBLE to clean up or get off your skin
Jason, loving your recipes and they've been outstanding. Question, what do you think about rising the proteins after the brining? I've been brining overnight and I think the baking soda might be imparting an off flavor?
That should be fine. However, I still would dry them off after you rinse them and before breading the chicken.
I wonder how this sauce might taste with veg, like broccoli. Thanks again for the recipe.
Reveal the secrets of Popeyes!!! I've been searching for years on popeyes
I’m sending this to my mom rn
please don’t EVER compromise your current formula for tutorials…but-if you ever decide to diversify the offerings: some exposé videos on how EXACTLY you get that insider info on specific brands/ingredients used in recipes would be hilariously awesome 😬😬😬
great videos! can we get a wonton soup take out video next? please!
Awesome
I'm super excited to make this, thanks Jason! For clarification are you saying I can use the Sriracha and get the same results?
I'm honestly surprised that PF Chang's uses so many Lee Kum Kee products. Good to know!
Now off to substitute tofu for the chicken..... 😀
Thx