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P.F. Chang's-Style Spicy Chicken

prep time:15 minutes
cook time:25 minutes
Brine Time2 hours
total time:2 hours 40 minutes
This chicken gets ridiculously tender from soaking in an alkaline brine for at least 2 hours - the baking soda changes the protein structure so it stays juicy no matter what. The sauce is basically a sweet and sour base with sambal oelek and chicken base stirred in, which sounds simple but tastes exactly right.
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Ingredients

For the Sauce

  • 1 cup sugar
  • 3/4 cup white vinegar
  • 1 cup water
  • 1.5 teaspoons chicken base like Minor's
  • 4 teaspoons oyster sauce
  • 2 tablespoons sambal oelek chili paste
  • 2 teaspoons toasted sesame oil

For the Chicken & Brine

  • 1.5 lbs chicken breast cut into 1-inch cubes
  • 2 cups water
  • 1 teaspoon baking soda
  • 2 tablespoons low-sodium soy sauce
  • 1 cup potato starch for dredging

For the Stir-Fry

  • 1/2 cup scallion whites chopped
  • 4 teaspoons fresh minced garlic
  • 4 teaspoons cornstarch mixed with 2 tablespoons cold water
  • Neutral oil for frying

Instructions

  • Whisk water, baking soda, and soy sauce in a bowl. Add chicken cubes and brine in refrigerator for 2 hours.
  • Combine sugar and vinegar in pot over medium heat until sugar dissolves.
  • Mix chicken base with water, add oyster sauce. Combine with sugar-vinegar mixture.
  • Remove chicken from brine, pat completely dry.
  • Heat oil to 350F in large pot.
  • Dredge chicken in potato starch, shake off excess.
  • Fry chicken in batches 3-4 minutes until golden and crispy. Drain on wire rack.
  • Heat wok over medium-high with 2 tablespoons oil.
  • Sauté scallions and garlic 15 seconds, add sambal oelek and cook 15 seconds more.
  • Add sauce mixture, bring to simmer.
  • Stir in cornstarch slurry, cook until thickened.
  • Add fried chicken, toss to coat.
  • Stir in sesame oil and serve.

Notes

Ensure oil temperature stays at 350F between batches. Sauce should coat back of spoon when ready.