Chang’s Spicy Chicken

Sweet and spicy, this Chang’s Spicy Chicken copycat recipe is just like the real thing. Make this at home for a restaurant-quality experience where you get to control the ingredients!

When we lived in the big city there was a P.F. Chang’s restaurant about 5 miles from my house. This was very dangerous as I was completely in love with their Chang’s Spicy Chicken!

So, at least once a week, we would go there to eat, or bring it home to enjoy on a weekend.

When we moved to the country, there wasn’t a P.F. Chang’s for over 100 miles! This meant I had to figure out how to make it on my own, and after 8 years of trial and error, I’ve finally nailed it!

Chang’s Spicy Chicken Copycat Recipe

I’ve been making sticky chicken, like this lemon honey sticky chicken, for over 20 years. As a result, the general process was very familiar to me. It was all just a matter of figuring out the sauce recipe.

I tried literally every single copycat recipe I could find on the internet and they all just fell short of the real thing. Then I discovered the secret ingredient that made all the difference!

Sambal oelek chili paste.

If you are familiar with Chang’s Spicy Chicken, you’ll open the lid to your sambal oelek chili paste and you’ll instantly recognize the smell. It smells exactly like the restaurant recipe all on its own!

Of course, it’s not the only thing that goes into the sauce, but it was the game changer when it came to getting the sauce recipe right.

Making the Sauce

Once you have the sauce created, it’s just a matter of frying some chicken and tossing it in the warm sauce! Simple! So let’s break down this sauce and what makes it so delicious.

• Sambal Oelek Chili Paste – Like I said, this is the secret powerhouse to getting this recipe right! We like the Sky Valley organic sambal oelek, but you can use whatever you can get your hands on. This organic version is a little more expensive, but since you’re only using a few tablespoons, it will last a long time!
• Garlic Powder – We typically use powdered garlic, because that’s what I have on hand most of the time, but you can use fresh garlic (1 whole head) if you’d like instead. The garlic does play a major role in the flavor profile, but I know not everyone can tolerate garlic, so omit it if needed.
• Sesame Oil – Toasted sesame oil really enhances the flavor in this recipe. I wouldn’t substitute it if possible, but if you need to, you can use whatever oil you prefer.
• Soy Sauce – While I use coconut aminos in place of soy sauce in recipes like my egg roll in a bowl, for the best authentic Chang’s Spicy Chicken flavor, soy sauce works best. You can use Tamari (gluten-free soy sauce) or regular soy sauce with the same results.
• Chili Flakes – In addition to the Sambal Oelek, I like to add some additional chili flakes. It enhances the flavor just a bit more. You can adjust this to your heat preference.
• Rice Vinegar – The lovely tang that hits in the restaurant version of this recipe is mimicked with rice vinegar, so don’t skip it!
• Sugar – While I have tried this recipe with honey and maple syrup, sugar has that slightly acidic kick that really rounds out this sauce. My recommendation would be to stick with cane sugar, but you can substitute if needed for more natural sugars.
• Green Onions – I always assumed these were just for garnish, but they really do add quite significantly to the final flavor of the sauce! Use the white parts for the sauce and the green parts for garnish when serving.
• Arrowroot Powder – Since I’m allergic to processed corn, we use arrowroot powder instead. However, you can use cornstarch in the same measurement.

With all the ingredients gathered up, it’s time to actually make the sauce. This process only takes about 5 minutes, so it’s best to do this once you have the chicken fried and waiting!

1. Combine – Add all ingredients to a large skillet or wok. You will toss the chicken in the sauce and continue heating, so it needs to be large enough to accommodate that process.
2. Heat – Whisk the ingredients over medium heat until smooth. Once the sauce starts to thicken, add the fried chicken and toss to coat the pieces well.
3. Thicken – Continue stirring the mix until the sauce thickens to your desired texture (about 2-4 minutes) and then remove from the heat.
4. Serve – We like to serve this with white rice and a side of spicy green beans. A side of vegetable fried rice is also a treat when possible!

Frying the Chicken

It might surprise you to know that the Chang’s Spicy Chicken is not a battered chicken. It’s simply dredged through potato starch (in this case arrowroot) and fried!

1. Prep – In a medium skillet or wok, add your desired frying oil to about 1/2″ depth. Heat over medium heat while you prepare the chicken.
2. Cut – Cube your chicken into bite-size pieces. TIP: Make them larger than you think you’ll want them, as they will shrink during the frying process. We like to use chicken breasts, but many people prefer chicken thighs. Either cut will work well for this recipe.
3. Coat – In a medium bowl, add the chicken pieces and top with about 1/4 cup of arrowroot powder. Cornstarch or potato starch can also be used. Toss the chicken until each piece is well coated in the powder. Add more powder as needed to ensure an even coating.
4. Fry – Add the chicken pieces to the pan gently to avoid splashing and be sure not to crowd the pan. You may need to fry 2-3 batches to get the chicken all cooked. Fry for 3-4 minutes, turning occasionally with tongs, until the chicken is golden brown and cooked all the way through.
5. Drain – Place fried chicken on a paper towel lined plate while you finish the rest. Once all the chicken is fried, let it rest while you make the sauce and finish the recipe (as listed above).

Even More Recipes You Might Enjoy

• Lemon Honey Sticky Chicken
• Egg Roll in a Bowl
• Easy Vegetable Fried Rice

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