PF Chang’s Sesame Chicken: A Culinary Adventure at Home

The clatter of chopsticks, the murmur of conversation, the sweet and savory aroma hanging in the air—my first experience with PF Chang’s Sesame Chicken was a revelation. I remember being a wide-eyed kid, completely mesmerized by the theatrical presentation and the addictive flavor profile. The glossy, glistening chicken, each piece a perfect bite of crispy sweetness, sparked a lifelong love affair with Asian-inspired cuisine that continues to inspire my cooking today. Now, I’m thrilled to share a recipe that brings that restaurant magic right into your own kitchen.

Recipe Overview:

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Yield: Approximately 4 cups of chicken
• Dietary Type: Not Gluten-Free

Ingredients:

• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 4 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons water
• 1 teaspoon vegetable oil
• 1 dash sesame oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup chicken broth
• 1 cup white sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons sesame oil
• 1 teaspoon chili paste (adjust to taste)
• 1 clove garlic, minced
• ¼ cup cornstarch
• ½ cup water
• Vegetable oil, for frying
• 2 tablespoons toasted sesame seeds
• 4 cups cooked white rice, for serving

Equipment Needed:

• Large mixing bowl
• Medium saucepan
• Deep fryer or large, deep saucepan
• Paper towel-lined plate
• Whisk
• Chopsticks or tongs

Instructions:

1. Prepare the Chicken Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and baking powder. This dry mixture provides the base for a light and crispy coating.

2. Add Wet Ingredients to Batter: To the dry ingredients, pour in 2 tablespoons of soy sauce, dry sherry, 2 tablespoons of water, 1 teaspoon of vegetable oil, and a dash of sesame oil. Mix well until you achieve a smooth batter, free of lumps.

3. Coat the Chicken: Fold the cubed chicken into the batter, ensuring each piece is thoroughly coated. This ensures maximum crispiness and flavor in every bite.

4. Marinate the Chicken: Cover the bowl and refrigerate the chicken for at least 20 minutes. This allows the flavors to meld and the batter to adhere better to the chicken. You can marinate it for longer, even up to a few hours, for a more intense flavor.

5. Prepare the Sesame Sauce: While the chicken marinates, prepare the sesame sauce. In a medium saucepan, combine the chicken broth, white sugar, distilled white vinegar, 2 tablespoons of sesame oil, chili paste, and minced garlic.

6. Simmer the Sauce: Bring the sauce to a simmer over high heat. Watch carefully to prevent scorching.

7. Thicken the Sauce: In a small bowl, dissolve ¼ cup of cornstarch in ½ cup of water, creating a slurry. Once the sauce is simmering, stir in the cornstarch slurry.

8. Simmer Until Thickened: Continue to simmer the sauce, stirring constantly, until it thickens to your desired consistency. This usually takes a few minutes.

9. Keep Sauce Warm: Reduce the heat to low to keep the sauce warm while you fry the chicken.

10. Heat the Frying Oil: In a deep fryer or a large, deep saucepan, heat vegetable oil to a temperature of 375 degrees F (190 degrees C). Use a thermometer to ensure accuracy, as the oil temperature is crucial for achieving crispy chicken.

11. Fry the Chicken: Carefully drop half of the battered chicken pieces into the hot oil. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy chicken. Fry the chicken until it is golden brown, about 3 to 4 minutes.

12. Drain Excess Oil: Remove the fried chicken to a plate covered with paper towels to drain any excess oil.

13. Repeat Frying Process: Repeat the frying process with the remaining battered chicken pieces.

14. Toss with Sesame Sauce: Once all the chicken is fried, toss the fried chicken pieces in the hot sesame sauce, ensuring each piece is evenly coated.

15. Garnish and Serve: Sprinkle the chicken with toasted sesame seeds to garnish. Serve immediately over hot cooked white rice.

Expert Tips & Tricks:

• Achieving Extra Crispy Chicken: For even crispier chicken, consider double-frying. After the initial frying, let the chicken rest for a few minutes, then fry it again for another 1-2 minutes.
• Adjusting the Sauce: Taste the sauce as it simmers and adjust the amount of chili paste to suit your preferred level of spiciness. You can also add a touch of honey or maple syrup for extra sweetness.
• Preventing Soggy Chicken: Avoid overcrowding the frying pan, and ensure the oil is at the correct temperature before adding the chicken. Drain the chicken thoroughly on paper towels after frying.
• Toasting Sesame Seeds: Toasting sesame seeds enhances their flavor and aroma. Spread the seeds in a dry skillet over medium heat and toast for a few minutes, stirring frequently, until they turn golden brown and fragrant.
• Make Ahead Tip: The sesame sauce can be made a day ahead and stored in the refrigerator. Simply reheat it before tossing with the fried chicken.

Serving & Storage Suggestions:

Serve your Sesame Chicken immediately over a bed of fluffy white rice. You can also add steamed broccoli or other vegetables for a complete meal. For a more elegant presentation, garnish with chopped green onions or a sprinkle of red pepper flakes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The chicken may lose some of its crispiness upon reheating, but it will still be delicious. I do not recommend freezing the cooked chicken as the texture will be significantly altered upon thawing.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	639 kcal	N/A
Calories from Fat	117 kcal	N/A
Total Fat	13.1g	18%
Saturated Fat	1.9g	9%
Cholesterol	0mg	0%
Sodium	1297.5mg	54%
Total Carbohydrate	120.5g	40%
Dietary Fiber	1.9g	7%
Sugars	50.4g	N/A
Protein	9.2g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions:

• Gluten-Free Sesame Chicken: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the soy sauce is also gluten-free (tamari is a good option).
• Vegetarian Sesame “Chicken”: Replace the chicken with firm tofu, cut into cubes. Press the tofu to remove excess moisture before coating and frying.
• Spicy Sesame Chicken: Increase the amount of chili paste in the sauce or add a pinch of red pepper flakes.
• Sesame Shrimp: Substitute the chicken with large shrimp, peeled and deveined. Adjust the cooking time accordingly.
• Sesame Vegetables: For a healthier option, stir-fry a variety of vegetables (such as broccoli, bell peppers, and carrots) and toss them with the sesame sauce.

FAQs (Frequently Asked Questions):

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs. They will result in a slightly richer and more flavorful dish. Adjust the cooking time as needed to ensure they are cooked through.

Q: How can I make the sauce less sweet?
A: Reduce the amount of sugar in the sauce. You can also add a tablespoon of soy sauce or a squeeze of lemon juice to balance the sweetness.

Q: What is dry sherry and can I substitute it?
A: Dry sherry is a fortified wine. If you don’t have it, you can substitute it with rice wine vinegar or a dry white wine.

Q: Can I bake the chicken instead of frying it?
A: Baking the chicken will not achieve the same crispy texture as frying. However, you can bake it at 400°F (200°C) for about 20-25 minutes, or until cooked through. Brush the chicken with oil before baking.

Q: How do I prevent the sauce from becoming too thick?
A: If the sauce becomes too thick, add a little chicken broth or water to thin it out.

Final Thoughts:

Creating PF Chang’s Sesame Chicken at home is more than just following a recipe; it’s about recreating a cherished memory and sharing a delicious experience with loved ones. Don’t be afraid to experiment with the flavors and customize the recipe to your liking. I encourage you to gather your ingredients, put on some music, and embark on this culinary adventure. Let me know in the comments how your Sesame Chicken turned out, and what variations you tried! This dish pairs wonderfully with a crisp Asian beer or a refreshing glass of iced green tea. Enjoy!