Do you have a recipe for any PF Chang's food?!
Answers: I'm especially interested in Chang's Spicy Chicken and the Crab Won Tons
http://www.recipegoldmine.com/ccp/ccp.ht...
Scroll down.
:)
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OMG I love that place, unfortunatley since i've moved to TX I no longer get to eat it. Sorry I only wish I knew how to cook their food. Good luck.
there is a website of secret restaurant recipes...and they have PF Changs
OMG i loveeeeeee their spicy chicken,
what i do is i take home my leftovers and mix it in a pot with the rice and a LITTLE water...
TADA! tastes great the next day! :D
PF Chang`s Spicy Chicken Recipe
10 ounces chicken breast
Potato starch
Canola oil
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon 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.
Chang's Spicy Chicken- Makes 4
10 ounces chicken breast
Potato starch
Canola oil
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon cornstarch
Directions:
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.
From P.F.Chang’s "Flavors of Yunnan” menu, Zodiac Noodles combines rice noodles with pork loin, ham, cabbage and shiitake mushrooms in a spicy Kung Pao-style sauce. Rice vermicelli noodles are available at Asian markets, or you can substitute spaghetti. Serves 1 to 2.
Ingredients:
5 ounces Guilin Rice Vermicelli (or substitute spaghetti, follow recipe on package for cooking)
1 teaspoon any vegetable oil
2 teaspoons any vegetable oil
8 each chili pods
3 ounces pork loin, cut into thin strips
1 teaspoon garlic
1 1/2 ounces Yunnan ham, cut into thin strips (substitute Proscuttio or Serrano)
2 each green onion, cut into 2-3 inch sticks
1/4 cup sliced cabbage, cut into thin strips
1/4 cup Shiitake mushrooms, sliced (substitute any mushrooms)
1/8 teaspoon salt
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
Preparation:
Procedure:
1. Soak vermicelli in very hot water for 1 hour.
2. Bring a pot of water to a boil, add Vermicelli and boil for one minute.
3. Rinse under warm water for one minute, drain well then mix with 1 teaspoon vegetable oil.
4. Heat a wok over high heat until it begins to smoke (can substitute cast iron skillet or saute pan).
5. Add 2 teaspoons vegetable oil, then chili pods and pork. Then stir-fry until pork is almost done.
6. Add garlic, ham, green onion, cabbage and mushrooms then stir for 10 to 15 seconds.
7. Add vermicelli, salt, soy sauce, oyster sauce, sugar and sesame oil then stir-fry until all ingredients are mixed well.
Ingredients:
10 ounces chicken breast
Potato starch
Canola oil
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon cornstarch
Directions:
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.
This recipe from CDKitchen for PF Chang`s Spicy Chicken serves/makes 4