
P F Chang's Spicy Chicken packs a punch with bold, tangy flavors—just like you’d find eating out, but in your own kitchen. The lively sauce’s balance of heat, sweetness, and tartness hits all the notes. The combo of pineapple juice, scallions, sweet chili sauce, and red pepper guarantees a speedy, crave-worthy dinner, perfect when you’re avoiding delivery.
First time I whipped this up on a stormy evening, it instantly got added to my family’s most-requested meals whenever a takeout mood hits.
Unbeatable Ingredients
- Crushed red pepper flakes: Bring the heat here. Go with fresh flakes, and add as much or little as you want
- White vinegar: Gives a pop of brightness and cuts through sweetness. Plain clear vinegar is perfect
- Sweet chili sauce: Offers gentle spice and stickiness—Panda Express or Mae Ploy are stellar
- Pineapple juice: Adds a tangy sweet kick. Fresh is best, but good canned juice works too
- Green onions: Both white and green bits keep things crisp and bright. Pick a perky bunch
- Garlic: Mince up fresh cloves for max flavor—avoid any sprouted or squishy bulbs
- Vegetable oil: Neutral and great for frying. Canola or peanut are solid choices if you have 'em
- Cornstarch: Helps make the chicken crunchy and the sauce stick. Make sure it’s lump-free and fine
- Chicken breasts: Go for boneless and skinless for quick slicing, fast cooking, and nice color (it shouldn't smell funky)
Picking the best, brightest produce makes the dish stand out big time.
Simple Step-by-Step
- Garnish and Serve Top With Green Onions:
- Sprinkle the rest of your scallions over everything and dish it up hot. Pair with steamed veggies or rice for a real treat
- Mix In the Sauce Ingredients:
- Stir in pineapple juice, sweet chili sauce, white vinegar, and red pepper flakes. Give it a quick whisk and bring it to a bubbling boil
- Build the Sauce Sauté Aromatics:
- Pop your skillet back on medium with a little oil left in. Toss in chopped garlic plus half your green onions. Sauté for 30 seconds, just until fragrant
- Drain and Reserve Oil:
- Pour out all but a tablespoon of oil into a safe container, making sure to leave enough in the pan so nothing sticks as you build the sauce
- Fry the Chicken in Oil:
- Fill your pan with enough oil to get to about an inch deep. Let it get super hot but not smoke. If a small piece of chicken sizzles, you’re set. Cook the chicken in batches—no crowding—3 to 4 minutes each, flipping once. Let them rest on paper towels
- Coat the Chicken in Cornstarch:
- Drop the chicken strips in a big bowl and dust with cornstarch. Mix with your hands till every bit’s covered—they’ll crisp up perfectly later
- Prepare and Cut Chicken:
- Slice chicken breasts into thin stick shapes using a sharp knife and sturdy cutting board. This makes sure they cook fast and get plenty of crunch
- Thicken the Sauce:
- Keep the sauce bubbling for two or three minutes so it thickens and reduces slightly. You want it to coat a spoon, not turn into syrup
- Combine Chicken With Sauce:
- Toss the fried chicken into the skillet with sauce. Mix until each strip’s coated well. Let it heat for two more minutes so the flavors really soak in. If you like it thicker, stir in a cornstarch-water mix and cook a little longer

Good-to-Know Essentials
The pineapple juice totally seals the deal for me—it hits just the right mix of sweet and zingy. My crew always comes running the second they smell garlic in a hot pan, because something awesome’s about to happen.
Leftover Smarts
Pop leftovers into an airtight container in the fridge and you’re good for three days. The sauce thickens as it cools, so stir in a splash of water or pineapple juice before reheating. Warm it up gently on the stove or zap it in the microwave just till it’s hot.
Swap Options
No chicken? Cut pork into strips or use tofu for a veggie twist. Mango juice makes for an even sweeter hit if you’re out of pineapple. Want more color and crunch? Red bell peppers slide right in.

Tasty Serving Ideas
Scoop spicy chicken over fluffy jasmine or basmati rice, or keep it light with a side of stir-fried snap peas or broccoli. Try a sprinkle of toasted sesame seeds or a big squeeze of lime for maximum freshness.
Cultural Backdrop & Fun Facts
This is classic American-Chinese comfort food. The mix of pineapple, sweet chili, and crispy chicken totally channels takeout style—more about fun than sticking to “authentic” home-cooked Chinese meals you’d get in China.
Common Recipe Questions
- → What type of chicken works best?
You’ll want boneless, skinless chicken breast because it cooks in no time and stays juicy when fried with the sauce.
- → Can I substitute the pineapple juice?
Sure, try orange or apple juice, but know that pineapple makes the sweet-tart flavor sing like the original.
- → How do I ensure the chicken stays crispy?
Toss your chicken in some cornstarch and fry it in really hot oil. Don’t dump too many pieces in at once or you’ll lose that crunch.
- → Is there a vegetarian option?
Swap in extra-firm tofu and cook it just like the chicken so it soaks up all the saucy goodness.
- → What sides pair well with this dish?
Noodles, fried rice, or a pile of steaming jasmine rice all taste awesome next to this sweet and spicy chicken.
- → Can I make it less spicy?
If you’d like it tamer, just skip the red pepper flakes or go with a gentler chili sauce instead.