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!

Course Dinner, lunch, Main Course

Cuisine American, Chinese, Copycat

Keyword Chang's Spicy Chicken, Chang's Spicy Chicken Copycat Recipe, Chang's Spicy Chicken Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 454kcal

Cost $15

Ingredients

2 1/4 tbsp sambal oelek
1.5 tbsp garlic powder
1.5 tbsp sesame oil
1.5 tbsp soy sauce
3/4 tsp chili flakes
6 tbsp rice vinegar
6 tbsp sugar
3 tbsp green onions
3/4 cup water
3 tbsp arrowroot flour

Chicken

2 lbs chicken breasts, cubed
1/4 cup arrowroot flour
frying oil of choice (we use coconut oil)

Instructions

Frying The Chicken

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.
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.
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.
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.
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.

Making the Sauce and Putting it Together

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.
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.
Continue stirring the mix until the sauce thickens to your desired texture (about 2-4 minutes) and then remove from the heat.
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!

Notes

Ingredients and Substitutions

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.

Nutrition