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Crispy P.F. Chang’s Copycat Sesame Chicken

This recipe brings the iconic crispy sesame chicken from P.F. Chang’s right into your kitchen. With a light batter made from a blend of flour and cornstarch and a sweet-savory sauce infused with soy, vinegar, and chili paste, you’ll enjoy restaurant-quality crunch and flavor in under 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Batter
  • 1 pound boneless chicken, cubed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons soy sauce for the batter (divided use: 2 tbsp in batter, 2 tbsp in sauce)
  • 1 tablespoon dry sherry
  • 2 tablespoons water for the batter (additional water is used in the sauce slurry)
  • 1 teaspoon vegetable oil plus extra for frying
  • Dash sesame oil a dash for the batter (additional is used in the sauce)
Sauce
  • 1 cup chicken broth
  • 1 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons soy sauce for the sauce
  • 2 tablespoons sesame oil for the sauce
  • 1 teaspoon chili paste
  • 1 garlic clove, minced
  • 1/4 cup cornstarch for the sauce slurry
  • 1/2 cup water for the sauce slurry
For Serving
  • 2 tablespoons toasted sesame seeds
  • 4 cups cooked white rice for serving

Equipment

  • Medium mixing bowl
  • Medium saucepan
  • Deep pan or wok
  • Paper towels

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

This copycat sesame chicken recipe is versatile and perfect for a quick dinner. You can substitute dry sherry with rice wine or a dry white wine and adjust the chili paste to suit your spice tolerance. For a healthier twist, try air frying or baking the chicken instead of deep frying. Serve with steamed vegetables or a cucumber salad to balance the rich, sweet-savory flavors.