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PF Chang’s Sesame Chicken

Delicious copicat recipe! Totally worth it! Taste’s just like the restaurant version

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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.
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"Delicious copicat recipe! Totally worth it! Taste’s just like the restaurant version"
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  1. monialvarez83
    Delicious copicat recipe! Totally worth it! Taste’s just like the restaurant version
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