Why You’ll Love This Crispy P.F. Chang’s Copycat Sesame Chicken
If you’ve ever craved that perfect combination of crispy chicken coated in a sweet, tangy glaze that P.F. Chang’s is famous for, this recipe will be your new best friend. I’ve nailed the signature crunch and that irresistible sesame flavor right in your own kitchen.
What makes this version special? The magical batter with both flour and cornstarch creates that restaurant-quality crispiness that stays crunchy even after being tossed in sauce. And that sauce—oh my goodness—the perfect balance of sweetness, umami from soy, and subtle heat from chili paste. Ready in under 30 minutes, it’s faster than delivery!
What Ingredients are in Crispy P.F. Chang’s Copycat Sesame Chicken?
Creating this restaurant favorite at home requires two key components: a light, crispy batter for the chicken and that signature sweet-savory sauce that clings perfectly to each piece.
The beauty of this recipe lies in its accessible ingredients—most of which you probably already have in your pantry. No need for specialty Asian market runs (though they’re always fun).
The combination of both cornstarch and flour in the batter creates that distinctive crunch that holds up even after being tossed in the sticky sauce.
Ingredients:
- 1 pound boneless chicken, cubed
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch (plus ¼ cup for sauce)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 4 tablespoons soy sauce (divided)
- 1 tablespoon dry sherry
- 2 tablespoons water (plus ½ cup for sauce)
- 1 teaspoon vegetable oil (plus more for frying)
- Dash of sesame oil (plus 2 tablespoons for sauce)
- 1 cup chicken broth
- 1 cup white sugar
- 2 tablespoons distilled white vinegar
- 1 teaspoon chili paste
- 1 garlic clove, minced
- 2 tablespoons toasted sesame seeds
- 4 cups cooked white rice, for serving
For the best flavor, I recommend using high-quality sesame oil—a little goes a long way and really defines the dish.
While the recipe calls for chili paste, you can adjust the amount based on your spice preference. Some home cooks might wonder about substituting the dry sherry; if needed, rice wine or even a dry white wine can work in a pinch.
And don’t skip those toasted sesame seeds at the end—they’re not just for looks, they add a wonderful nutty crunch that completes the dish.
How to Make This Crispy P.F. Chang’s Copycat Sesame Chicken
The magic of this sesame chicken starts with the perfect batter. In a medium bowl, whisk together 2 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1/4 teaspoon baking soda, and 1/4 teaspoon baking powder until well combined.
Pour in 2 tablespoons soy sauce, 1 tablespoon dry sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and just a dash of sesame oil. Mix until you’ve got a smooth batter—it should be thick enough to coat the chicken but not too gloppy. Gently fold in 1 pound of cubed boneless chicken until each piece is thoroughly coated, then cover and refrigerate for 20 minutes.
This resting time is essential, as it allows the batter to cling properly to the chicken and guarantees that crispy exterior we’re all craving.
While the chicken is chilling, let’s prepare that irresistible sauce. In a medium saucepan, combine 1 cup chicken broth, 1 cup white sugar, 2 tablespoons distilled white vinegar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, 1 teaspoon chili paste, and 1 minced garlic clove.
Bring this mixture to a simmer over high heat, letting those flavors meld together. In a small bowl, whisk together 1/4 cup cornstarch and 1/2 cup water until smooth, then slowly add this slurry to your simmering sauce, stirring constantly. The sauce will thicken almost immediately—don’t we love that satisfying moment when a sauce comes together? Reduce heat and keep warm while you fry the chicken.
For the final cooking stage, heat vegetable oil in a deep pan or wok to about 375°F. Working in batches (overcrowding is the enemy of crispiness), carefully drop the battered chicken pieces into the hot oil and fry until golden brown and cooked through, about 3-4 minutes.
Transfer to a paper towel-lined plate to drain excess oil. Once all chicken is fried, toss the pieces in the warm sauce until thoroughly coated. Sprinkle with 2 tablespoons toasted sesame seeds and serve immediately over 4 cups of cooked white rice.
The contrast between the crispy chicken, sticky-sweet sauce, and those nutty sesame seeds? Pure takeout heaven, right in your own kitchen.
Crispy P.F. Chang’s Copycat Sesame Chicken Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s talk about making this sesame chicken truly your own.
For a healthier twist, swap the deep frying for air frying or bake the battered chicken at 425°F. Craving heat? Double the chili paste or add sriracha.
I sometimes toss in veggies like broccoli, bell peppers, or snap peas for extra nutrition (and to feel less guilty about that sugary sauce).
Can’t have gluten? Replace soy sauce with tamari and use rice flour instead of all-purpose.
Short on time? Store-bought sweet chili sauce mixed with sesame oil works in a pinch.
What to Serve with Crispy P.F. Chang’s Copycat Sesame Chicken
When it comes to serving this irresistible P.F. Chang’s copycat sesame chicken, I always go with steamed white rice as my base. The fluffy grains soak up that sweet-savory sauce perfectly.
For sides, I love adding steamed broccoli or sugar snap peas—their crisp texture and bright color balance the rich chicken.
Sometimes I’ll whip up a quick cucumber salad with rice vinegar and a touch of sugar for contrast.
Want to make it a complete feast? Add vegetable spring rolls, hot and sour soup, or even some simple garlic green beans.
Trust me, your family will think you ordered takeout.
Final Thoughts
After mastering this P.F. Chang’s sesame chicken copycat, you’ll never need to wait for a table again. I’ve made this countless times, and it’s become my go-to when I’m craving that perfect balance of crispy, sweet, and savory.
The beauty lies in its adaptability—spice it up with extra chili paste or tone it down for the kids. Don’t worry if your first attempt isn’t restaurant-perfect; cooking is about the journey. The more you make it, the better you’ll get at achieving that signature crunch and glossy sauce. Isn’t that what home cooking is all about?
Crispy P.F. Chang’s Copycat Sesame Chicken
Ingredients
Equipment
Method
- In a medium bowl, whisk together 2 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1/4 teaspoon baking soda, and 1/4 teaspoon baking powder until well combined.
- Add 2 tablespoons soy sauce, 1 tablespoon dry sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil. Mix until a smooth, thick batter forms that can evenly coat each chicken piece.
- Fold in 1 pound cubed boneless chicken, making sure every piece is coated. Cover the bowl and refrigerate for about 20 minutes to let the batter adhere.
- Meanwhile, prepare the sauce. In a medium saucepan, combine 1 cup chicken broth, 1 cup white sugar, 2 tablespoons distilled white vinegar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, 1 teaspoon chili paste, and 1 minced garlic clove. Bring the mixture to a simmer over high heat.
- In a small bowl, whisk together 1/4 cup cornstarch and 1/2 cup water until smooth. Slowly add this slurry to the simmering sauce, stirring constantly until the sauce thickens. Reduce the heat and keep the sauce warm.
- Heat vegetable oil in a deep pan or wok to about 375°F. Working in batches to avoid overcrowding, carefully fry the batter-coated chicken pieces for 3-4 minutes or until golden brown and cooked through. Transfer the chicken to a paper towel-lined plate to drain.
- Once all the chicken is fried, toss the pieces in the warm sauce until thoroughly coated. Sprinkle with 2 tablespoons toasted sesame seeds and serve immediately over 4 cups of cooked white rice.
