Tasty Spicy Chicken Dish

Bright tangy chicken with some sweet heat is yours in no time with this homemade P F Chang’s spicy chicken twist. Forget delivery—grab your favorite skillet and whip up a bold batch that’s saucy with pineapple juice, fresh green onions, sweet chili, and red pepper flakes for punchy flavor. It’s way fresher than takeout—and you’re in control.

One rainy evening I cooked this at home. Ever since then, whenever the family asks for a fake takeout night, this is first on the list.

Bold Ingredients

• Crushed red pepper flakes: These bring heat—add more or less for how spicy you want. Go for the freshest flakes for best kick
• White vinegar: Sharp, clear vinegar keeps things bright and balances the sweetness
• Sweet chili sauce: Use an Asian brand for gentle spice and sticky happiness—Panda Express or Mae Ploy do the trick
• Pineapple juice: Sweet, tangy, and keeps the spice fun—fresh squeezed or a good canned version is best
• Green onions: Both tops and bottoms add light crunch and a mild onion punch—pick bunches that are perky
• Garlic: Use fresh, firm cloves for a fragrant boost—skip any with green spots
• Vegetable oil: Use something with a high smoke point, like canola or peanut. You want neutral flavor for crisp frying
• Cornstarch: This is the secret for chicken that’s crunchy and clings to the sauce—make sure there are no clumps
• Chicken breasts: Boneless, skinless is easiest. Fresh chicken with a clean scent and pink color gets you the best results

Going with the freshest veggies and chicken you can find really ups the wow factor on this one.

Simple Step-by-Step

Garnishing and Plating:

Toss the last of the green onion slices over your chicken and dig in while it’s hot right from your skillet. It’s perfect with steamed veggies or fluffy rice on the side

Get Chicken and Sauce Together:

Drop your crispy chicken back into that pan with the thickening sauce. Stir so the sauce hugs each piece. Let it bubble for a couple of minutes. If you want it extra thick, mix a teaspoon of cornstarch and a bit of water and add now—cook another minute

Let the Sauce Get Thick:

Let everything bubble for two to three minutes. You want the sauce to cling to the spoon but not get sticky like syrup

Mix Up the Sauce:

Stir in pineapple juice, white vinegar, sweet chili sauce, and a pinch or more of those pepper flakes. Whisk to blend everything, then get it boiling

Sauté Garlic and Onions:

Set your pan back on the heat with the leftover oil. Toss in chopped garlic and half of your green onions, stirring for about half a minute until they smell amazing—don’t let the garlic brown

Pour Out Excess Oil:

Carefully tip off the leftover hot oil from your pan, saving about a spoonful behind. That’s enough to keep things moving when you get to your sauce

Drop Chicken in Hot Oil:

Heat a good layer of oil in your skillet or wok (about an inch deep) on high until it shimmers. Drop in chicken pieces in batches, letting each sizzle for three to four minutes and flipping them once. Move crispy bits onto paper towels to lose extra oil

Toss Chicken in Cornstarch:

In a big bowl, toss sliced chicken strips until all are dusted evenly with cornstarch. Hands work best for this—coat each piece well for max crunch when you fry

Cut Chicken into Strips:

Grab a sturdy board and sharp knife, then cut your chicken breasts into slim matchstick slices. This gives you lots of crispy edges and cooks quickly

Pin

Good to Know

I’ve got a soft spot for pineapple juice in this one. It smooths out the peppers with just a little zip. You’ll see the whole crew come running as soon as they catch that garlicky aroma from the stove—something tasty’s definitely coming up.

How to Store It

Keep leftovers in a lidded container in the fridge for up to three days. The sauce gets thicker while it sits, so loosen it with some pineapple juice or water when reheating. Warm gently on the stove or zap it in the microwave just until it’s hot.

Try These Swaps

No chicken? Thin pieces of pork work great here, or swap for tofu to keep it meatless. Want a fruitier kick? Mango juice stands in for pineapple just fine. Extra color and crunch? Add in strips of red bell pepper, too.

Pin

How to Serve

Ladle spicy chicken over fluffy jasmine or basmati rice, or skip the grains and pile it onto stir-fried snap peas or broccoli. Squeeze fresh lime on top or sprinkle with toasted sesame seeds for extra zip.

Backstory & Fun Facts

This tasty classic comes straight from that American-Chinese spot you crave, with its upbeat sweet chili, tangy pineapple, and super crisp chicken. It’s less about tradition, more about treating yourself to big comforting flavors—just like the best spots in town.

FAQs About the Recipe

→ Which cut of chicken should I use?

Boneless, skinless breasts cook up fast and stay juicy when you fry and sauce them.

→ Can pineapple juice be swapped out?

Definitely. Orange or apple juice also works, but pineapple keeps it closest to the classic sweet-tart taste.

→ How do I keep my chicken crunchy?

Dust it in cornstarch before frying in hot oil. Don’t crowd the pan or you’ll lose that crunch.

→ Got a veggie-friendly alternative?

Go for extra-firm tofu, prepped the same way, and let it soak up the sweet and spicy sauce.

→ What goes best on the side?

Pair it up with fluffy jasmine rice, noodles, or a bunch of stir-fried veggies for a tasty combo.

→ How can I dial down the heat?

Just skip or use less crushed red pepper flakes, and grab a mild chili sauce if you don’t want it hot.