hello! hi everyone. Wesley here. Today we’re diving back into our series dedicated to deconstructing Americanized Chinese cuisine with a shot at the Chang’s Spicy Chicken, from PF Chang’s. For those new to the channel, in this series, we have been deconstructing iconically Americanized dishes from Chinese cuisine, and seeing what it might look like if we were to cook the dish through the lens of more traditional Chinese wok cooking. What stood out to me about this particular dish though (aside from the fact that it is of course, the namesake of the restaurant), is that they actually tell you how to make this dish on the menu, with a itemized ingredient breakdown and everything, which is useful.
Most notably, this means that we’re going to be making use of some potato starch, to make some chicken karaage style chicken. But! Also what stood out to me is that their menu specifically calls for chili paste and dark soy sauce, the latter of which is notorious for biasing the color of your stir fry, and if you hadn’t noticed, the chicken in photo on their menu is…not dark at all. So…let’s see what’s up with that. Hope you try it.
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RECIPE (written version):
www.woocancook.com/changs-spi...
0:00 Hello Hi Everyone!
1:45 Mise En Place (veggies)
2:21 Mise En Place (marinade)
3:39 Mise En Place (sauce)
4:28 Mise En Place (chicken)
5:35 On The Stove (deep fry)
6:34 On The Stove (stir fry)
7:48 Let's Eat!
8:55 Thanks For Watching!