Tuesday, August 2, 2011
P.F Changs Spicy Chicken
2 tsp vegetable oil
2 tbsp chopped garlic (3-4 cloves)
3 tbsp chopped green onion (about 3 onions)
1 cup pineapple juice
2 tbsp chili sauce
2 tsp rice vinegar
4 tsp granulated sugar
1 tsp soy sauce
2 tbsp water
1/4 tsp cornstarch
1 cup vegetable oil
2 skinless breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 tsp vegetable oil in medium sauce pan. Saute the garlic and onion in the oil for a few second, not allowing it to burn. Add pineapple juice, chili sauce, vinegar, sugar and soy sauce.
Dissolve 1/4 tsp cornstarch in 2 tbsp water. Add saucepan. Bring mixture to boil and simmer on med/high for 3-5 mins until thick and syrupy.
Heat up 1 cup oil in wok or medium sauce pan over med heat.
While oil heats up, chop chicken and toss with cornstarch until dusted.
Saute coated chicken in the hot oil. Remove chicken. Pour chicken into a medium bowl, add sauce and toss to coat chicken.