1 oz House White Sauce (Chicken Stock with a Touch of Oyster Sauce)
1 oz Chang's Sauce ( Sugar and Vinegar Combined)
2 tsp Sesame Oil
1 T Cornstarch
Instructions
Dice chicken breast; lightly coat with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic, green onions, chili paste, house white sauce, Chang's Sauce, sesame oil, and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice and vegetables.
Originally Submitted
11/16/2008
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