Firecracker Chicken - America's Best Copycat Recipes

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Firecracker Chicken

P.F. Chang's China Bistro Copycat Recipe

Serves 2-4

2 oz marinated chicken breast, cut into 1 inch pieces
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 sweet onion, diced
2 garlic cloves, minced
1 teaspoon fresh ground ginger
2 teaspoons crushed red chili pepper
1 tablespoon black bean sauce
1 teaspoon cooking wine
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 teaspoon Sriracha (hot chili sauce), optional
1 tablespoon cornstarch mix (equal parts cornstarch powder and water)
2 scallions, diced, as an optional topper for color

12 oz chicken breast, cut into 1 inch pieces
1 1/2 teaspoon cornstarch
1/2 teaspoon salt
1 egg white
1 teaspoon vegetable oil

Stir together vegetable oil, egg white, cornstarch and salt in a mixing bowl. Add chicken, and mix, making sure to coat all of the chicken with the marinade. Cover and refrigerate for 15 minutes to marinate. Prep everything else while the meat marinates because the recipe goes together fast. Heat vegetable oil in a large wok (or non-stick skillet) over a high flame. Add marinated chicken and stir quickly, separating the meat and then cook for approximately 1 minute. Remove cooked chicken and drain well. Add onion, bell peppers, garlic, ginger, chili pepper and black beans into the heated skillet. Stir for 1 minute. Add cooked chicken, cooking wine, soy sauce, teriyaki sauce, sriracha and cornstarch mix with water. Stir until the sauce boils and thickens. Add sesame oil and continue stirring until the ingredients are thoroughly mixed and cook through, about 3-4 minutes. Place finished product on a dish and serve.
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