Best Pf Changs Sesame Chicken Recipes

PF Chang's Sesame Chicken image

Provided by monialvarez83

Categories Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 21

2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
4 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 cubed boneless chicken
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons sesame oil
1 teaspoon chili paste
1 garlic clove, minced
1/4 cup cornstarch
1/2 cup water
vegetable oil (for frying)
2 tablespoons toasted sesame seeds
4 cups cooked white rice

Steps:

Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
In a medium saucepan, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a simmer over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce. Simmer until the sauce thickens. Reduce heat to low, and keep sauce warm.
Heat oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
Drop in half the battered chicken pieces, and fry until golden brown, 3 to 4 minutes. Remove chicken to a paper towel covered plate and repeat with the remaining chicken. Toss fried chicken pieces in the hot sauce. Sprinkle with toasted sesame seeds to garnish. Serve over hot cooked rice.

Nutrition Facts : Calories 639.2, Fat 13.1, SaturatedFat 1.9, Sodium 1297.5, Carbohydrate 120.5, Fiber 1.9, Sugar 50.4, Protein 9.2

PF Changs Chicken image

Provided by Anne D.

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons sesame oil, divided
1 cup mushroom, chopped
1 lb ground chicken
2 garlic cloves, minced
6 basil leaves, finely chopped
2 tablespoons hoisin sauce
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon ground ginger
1 teaspoon cornstarch
1 tablespoon sriracha sauce (to taste) (optional) or 1 tablespoon chili-garlic sauce (to taste) (optional)
1 head bibb lettuce
2 small green onions, sliced

Steps:

In a medium wok or skillet over medium heat, heat 1 tablespoon of the sesame oil. Add the mushrooms, and cook, stirring occasionally, until golden brown and softened (about 5 minutes); transfer to a plate and set aside. Add 1 more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat, if needed. Add the minced garlic, stir for 30 seconds. Add the mushrooms back into the skillet and sprinkle in the basil leaves; stir to combine.
Meanwhile, in a small mason jar or mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha; shake or whisk to combine.
Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute.
Spoon into the leaves of butter lettuce (or scoop over bowls of rice). Top with sliced green onions.

Nutrition Facts : Calories 267.7, Fat 16.5, SaturatedFat 3.7, Cholesterol 97.8, Sodium 797.5, Carbohydrate 8.4, Fiber 1.1, Sugar 4.4, Protein 22.4