Prep 15 mins
Cook 15 mins
Source: Posted by LladyRusty 30 January 2001 at 4:00am - from P.F. Chang's, Roseville, California - Executive Chef D. J. Cheeks
- 10 ounces chicken breasts
- potato starch
- canola oil
- 3 tablespoons oil, back into hot wok
- 1 teaspoon garlic
- 1⁄4 cup green onion
- 1 teaspoon chili paste
- 1 ounce house white sauce (chicken stock with a touch of oyster sauce)
- 1 ounce sugar, and
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- Diced chicken breast lightly coated 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 or noodles.
- * Add spices to taste.
I made this using the 1oz of sugar and without the sugar. I preferred the one without the sugar. I think next time, I will use a tablespoon of sugar. I didn't use the 1 oz of vinegar either, just a splash. It was delicious.
This recipe is wonderful. You may need more chili paste depending on the brand you buy. The ounce of sugar and vinegar is a little tricky. Without enough sugar the vinegar causes a strange after taste. I suggest at least 1 tablespoon of sugar or use less vinager.