Sophie Bennett
PF Chang's sesame chicken is unique in that its signature sesame sauce does not use honey, a common ingredient in similar dishes, but instead uses brown sugar to create its glaze. The dish is also prepared with a potato starch karaage-style breading, which gives it a lighter and less sweet flavour that allows the toasted sesame flavour to stand out.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken breast, egg white, soy sauce, white pepper, water, broccoli, cornstarch, flour, baking powder, sesame seeds, garlic, ginger, onions, bell pepper, sesame sauce |
| Seasonings | Soy sauce, brown sugar, rice vinegar, toasted sesame oil, cornstarch |
| Marinade | Cornstarch, water, sesame oil, soy sauce |
| Oil for frying | Neutral-flavored oil with a high smoke point |
| Nutritional Information | Calories: 506kcal, Carbohydrates: 52g, Protein: 30g, Fat: 20g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 73mg, Sodium: 1303mg, Potassium: 716mg, Fiber: 3g, Sugar: 17g, Vitamin A: 897IU, Vitamin C: 67mg, Calcium: 181mg, Iron: 2mg |
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What You'll Learn
- PF Chang's sesame chicken uses brown sugar instead of honey
- The recipe includes a potato starch karaage-style breading
- The chicken is marinated in soy sauce, white pepper, and water
- The broccoli is flash-fried, creating a crisp and crunchy texture
- The sauce includes garlic, ginger, onions, and bell pepper
PF Chang's sesame chicken uses brown sugar instead of honey
PF Chang's sesame chicken stands out from other sesame chicken dishes in that it does not use honey in its signature sesame sauce. Instead, the dish uses brown sugar to create its glaze. This substitution gives the dish a lighter taste that is not overly sugary, allowing the toasted sesame flavour to shine through.
PF Chang's sesame chicken sauce is made with a combination of Kung Pao sauce, Chang's sauce, water, ketchup, orange honey sauce, hoisin sauce, Sambal chilli sauce, garlic, and orange zest powder. The use of brown sugar instead of honey in this sauce sets PF Chang's apart from other sesame chicken recipes, which typically call for honey as the primary sweetening agent.
Honey sesame chicken is a popular dish found at many restaurants and is often made with a combination of honey, ketchup, soy sauce, garlic, and sesame oil. The sauce is usually sweet and tangy, with a thick consistency. Some recipes may also include additional ingredients such as rice vinegar, brown sugar, and cornstarch to thicken the sauce.
By using brown sugar instead of honey, PF Chang's sesame chicken has a more subtle sweetness that enhances the other flavours in the dish. The brown sugar adds a depth of flavour that complements the savoury and spicy notes in the sauce. This unique twist on the classic sesame chicken recipe has become a signature item on the PF Chang's menu, offering a balanced and delightful culinary experience.
While honey is a common ingredient in many sesame chicken recipes, PF Chang's decision to use brown sugar instead creates a distinct flavour profile that has become a favourite among diners. This variation showcases the creativity and innovation that goes into crafting their menu, offering a delicious twist on traditional Asian flavours.
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The recipe includes a potato starch karaage-style breading
PF Chang's sesame chicken is a unique dish that stands out for its signature sesame sauce, which achieves its sweet flavour not through honey but through the use of brown sugar. The dish is characterised by its crispy deep-fried chicken, which is achieved through a potato starch karaage-style breading. This breading technique is a key element that sets PF Chang's sesame chicken apart from other similar dishes.
Karaage is a Japanese cooking technique that involves deep-frying foods, particularly meats, in a light and crispy coating. The key to achieving the perfect karaage texture lies in the use of potato starch, which is combined with other dry ingredients to create a batter that envelops the chicken pieces. This batter is then fried to perfection, resulting in a delightfully crunchy exterior that complements the juicy chicken within.
The process of creating the potato starch karaage-style breading for PF Chang's sesame chicken begins with the chicken marinade. The chicken is cut into bite-sized pieces and combined with a flavourful mixture of ingredients, including soy sauce, egg white, white pepper, and water. This marinade not only infuses the chicken with flavour but also helps to tenderise the meat, ensuring a juicy and succulent final product.
After marinating, the chicken pieces are drained, and the potato starch is introduced. The potato starch is combined with other dry ingredients, such as cornstarch, flour, and baking powder, to create a well-balanced batter. This batter not only provides a crispy texture but also helps to seal in the juices of the chicken, ensuring that each bite is bursting with flavour.
The breading process is a delicate one, as the chicken pieces need to be evenly coated in the batter. This can be achieved by using a shallow dish or bowl, ensuring that each piece of chicken is thoroughly coated before placing it on a baking sheet or directly into the hot oil for frying. The frying process is crucial, as it transforms the batter into a golden brown, crispy exterior that is synonymous with PF Chang's sesame chicken.
By utilising a potato starch karaage-style breading, PF Chang's sesame chicken offers a unique textural experience that elevates the dish. The light and crispy coating complements the sweet and sticky sauce, creating a harmonious balance of flavours and textures that has made this dish a favourite among patrons.
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The chicken is marinated in soy sauce, white pepper, and water
PF Chang's sesame chicken is marinated in soy sauce, white pepper, and water. Soy sauce is a popular ingredient in marinades as it helps to tenderize and flavour the chicken. It is also used to add a deep maroon colour to the meat. Dark soy sauce, in particular, is commonly used in Taiwan, where it is often mixed with pineapple in chicken soups and fermented sauces.
White pepper is another common ingredient in marinades, adding a sharp, spicy flavour to the chicken. It is often used in combination with other spices and herbs to create a complex flavour profile.
Water is also a key component of the marinade, as it helps to dilute the soy sauce and white pepper, ensuring that the chicken does not become too salty or spicy. It also helps to keep the chicken moist during the marination process, ensuring that it does not dry out.
The combination of these three ingredients creates a unique and flavourful marinade that is perfect for sesame chicken. The soy sauce and white pepper add depth of flavour, while the water helps to balance the intensity and ensure the chicken remains juicy and tender.
In addition to these three ingredients, PF Chang's sesame chicken marinade also includes cornstarch and sesame oil, which contribute to the unique texture and flavour of the dish. The cornstarch helps to create a crispy coating on the chicken, while the sesame oil adds a subtle nutty aroma and taste.
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The broccoli is flash-fried, creating a crisp and crunchy texture
PF Chang's sesame chicken is unique in that its signature sesame sauce does not use honey but instead uses brown sugar to create its glaze. The dish is inspired by Chinese-American cuisine and features crispy deep-fried chicken in a sweet and sticky sauce. The broccoli in this dish is flash-fried, creating a crisp and crunchy texture.
To achieve this texture, the broccoli is first blanched in a pot of boiling water for 45 seconds until just tender. It is then dunked in a bowl of cold water to stop the cooking process. This technique of blanching and shocking in ice water helps to retain the bright green colour and crisp texture of the broccoli. After blanching, the broccoli is drained and patted dry to remove any excess moisture.
The broccoli is then flash-fried in hot oil, ensuring that it retains its crispness and does not become soggy. Flash-frying is a quick cooking technique where the food is fried for a short period at a high temperature. This method creates a crispy exterior while maintaining a tender and moist interior. The high temperature also helps to seal in the flavour and nutrients of the broccoli.
To enhance the flavour and texture of the broccoli, a light batter or coating can be applied before flash-frying. This batter typically consists of a combination of cornstarch, flour, and baking powder, which adds a crispy and crunchy layer to the vegetable. The broccoli spears are then carefully added to the hot oil, ensuring that they do not crowd the pan to maintain an even temperature.
By flash-frying the broccoli, PF Chang's is able to create a unique texture and taste that complements the sesame chicken dish. The crisp and crunchy broccoli provides a satisfying contrast to the tender chicken and sweet sauce, adding a layer of complexity to the overall dining experience.
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The sauce includes garlic, ginger, onions, and bell pepper
PF Chang's sesame chicken is unique in that its signature sesame sauce does not use honey, as is typical of similar dishes, but instead uses brown sugar to create its glaze. The sauce also includes garlic, ginger, onions, and bell pepper, which add depth of flavour to the dish. The inclusion of these ingredients gives the sauce a savoury edge, balancing out the sweetness of the brown sugar. The garlic and ginger, in particular, add a pungent, spicy kick, while the onions provide a subtle sweetness and the bell peppers bring a slight bitterness and a range of vitamins and minerals.
The savoury notes of the sauce are further enhanced by the use of soy sauce, rice vinegar, and toasted sesame oil in the marinade for the chicken. The chicken is also coated in cornstarch, flour, and baking powder before being fried, which creates a crispy, golden exterior that contrasts with the sticky sweetness of the sauce. The broccoli in the dish is blanched, then flash-fried, adding a crisp and crunchy texture to the overall dish.
The combination of these ingredients and cooking techniques results in a dish that is both sweet and savoury, with a range of textures that make it a unique and popular menu item. The absence of honey in the sauce and the use of garlic, ginger, onions, and bell pepper contribute to a more complex flavour profile that sets PF Chang's sesame chicken apart from other similar dishes.
The recipe for PF Chang's sesame chicken has been replicated by home cooks and food bloggers, who have attempted to recreate the unique flavour and texture of the dish. While the exact recipe for the sauce remains a closely guarded secret, these recreations have allowed people to enjoy the dish at home and have sparked interest in the deconstruction and reconstruction of other Americanized Chinese dishes.
The sauce, with its blend of garlic, ginger, onions, and bell pepper, is a key component of the dish's success, offering a savoury counterpoint to the sweetness of the glaze and a flavour profile that keeps diners coming back for more. It is a testament to the skill of PF Chang's chefs and their ability to create innovative and memorable dishes.
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Frequently asked questions
PF Chang's sesame chicken is not as sweet as other similar dishes because it does not use honey in its signature sesame sauce. Instead, it uses brown sugar to create its glaze, giving it a lighter and less sugar-forward taste.
In addition to brown sugar, the sesame sauce contains soy sauce, rice vinegar, toasted sesame oil, cornstarch, and orange honey sauce.
PF Chang's sesame chicken has a unique taste due to the absence of honey in the sauce. It has a lighter and less sweet flavor profile, allowing the toasted sesame to shine through. The dish is known for its crispy deep-fried chicken and sweet and sticky sauce.
