P.F. Chang's Spicy Chicken Secrets Revealed

[@farmageddon]

Wanna learn how to make P.F. Chang’s Mongolian Beef at home? Check out this video: kzbin.info/www/bejne/barRaX2AqJZ6gas

[@danielsantiagourtado3430]

You're amazing! Can't never get enough of your work 😊😊😊😊❤❤❤

[@DianeC.]

Oh Yes...Please!!!...🦋

[@Joe_Murphy-REV_Realty]

If you remember, Jason... I made your Mongolian Beef for my family on Christmas Day. It was a HUGE hit!! SOOO Good, and beautifully tender! I'm making this one next. Can't wait to cook one of the things I've been eating for so MANY years! Thanks, Jason! .......... Also, every time I go to P.F. Changs, I get them to make the Chef's Sauce for me, for a BIG heat punch! It's delicious!! I would love to see you make this. Fingers crossed that you will!

[@mandymckk]

I will never tire of him describing the painting on the oyster sauce bottle

[@RoddieH]

Every time I buy a bottle I hear his voice in my head.

[@SenyaiGrubs]

After revealing so many of P.F. Chang’s secrets I’m genuinely concerned that they’re gonna put a hit on you.

[@GawkingMach9ne]

lmao

[@CapybaraChief]

lmao

[@Tonyhouse1168]

I worked for Changs for years; he’ll be fine

[@ajlang9668]

@@Tonyhouse1168This is my favorite restaurant.. love all of the food. ❤

[@pambalakhan6020]

@@Tonyhouse1168😁

[@ParkerHallberg]

If they haven’t already, PF Changs should be sponsoring these videos. Top notch!

[@NotAsTraceable]

Jason, I've been cooking for 45 years. I could make a full Thanksgiving dinner when I was 17. I've tried all your Asian recipes and they are smack on point. Great job and thanks for the videos.

[@angelad.8944]

Same here. I just wish I could press that like button more than once!

[@GregSzarama]

You gotta smash it, that's the think.@@angelad.8944

[@roldroyd]

I recently discovered your channel and am going through your posts. I love that there’s no obnoxious music, ridiculous skits, over-the-top attempts at humor (you’re pleasantly witty), and most of all - no reaction videos. Those are so tiresome. What you provide is painstakingly well-researched and informative content. I especially appreciate your explanations on the how and why certain ingredients and cooking techniques are chosen. Most importantly, your final dishes look wonderful, and I look forward to making several. I’d love to know how P.F. Chang’s makes their Kung Pao chicken. I’ve not had it in years but remember it being very good. Thanks for sharing your time and expertise with us!

[@farmageddon]

Thank you so much! I sincerely appreciate your thoughtful comment! I'll definitely do the PF Chang's Kung Pao in the future. Most likely in a couple of months.

[@gmgandi]

I really love your videos... I think my favorite part is when you do the grocery store product view because I've had the experience being in an Asian grocery and seeing ~200 different brands of soy sauce and being completely overwhelmed. It really helps to get the right brand for the flavor.

[@annemazzuca9482]

OMG, how have i gone this long without you. Everything looks so delicious.

[@Samst0n]

I really appreciate the specificity of ingredients and method in all your vids. You show the exact right way so there’s no confusion.

[@Edgeinx]

This is so perfect! You definitely need to do P.F. Chang’s kung pao!!!

[@pcpowpowpou8583]

Thanks for the video, best channel in KZbin for Chinese recipe .

[@thegungal]

I'm Asian and crave the PF Chang's flavors. Thank you for making it look so easy.

[@dknakz]

The fact that you went up to the point of rehydrating garlic to ensure the recipe is exact the original bogs my mind. Great job!

[@farmageddon]

Thank you!

[@luke125]

The dehydrated garlic trick works great with pasta sauce too. Keep up the great work.

[@Dalamain]

Another amazing video Jason - it's not only the detail but the revealing of product brands that makes your videos soo unique. Thank you!

[@lexijones8019]

Exactly because without the actual product brands it will never taste the same.

[@63davefx]

I made this tonight for our supper and oh my God this stuff really is the bomb! The only PF Chang stuff I’ve ever heard of is frozen in the grocery as we don’t have the restaurant chain at least where I live but you knocked it out of the park once again Jason it taste like Chinese restaurant food I had to go to my local Oriental grocery, of course to procure potato starch and the re-hydrated minced garlic definitely made a difference just excellent thanks again, Jason!

[@farmageddon]

Nice! Glad you liked it. Pleasure to be of service!

[@raineca]

I made this for dinner today subbing out some of the ingredients I just could not get. I used tapioca starch instead of potato (this was all my local Asian market had), and used half a knorr chicken cube for the white sauce (again all my local Asian market had). Even with the substitutions it tasted so much like the restaurant. Would recommend.

[@lexijones8019]

Absolutely love this. You are a gem. It’s crazy the amount of sugar they use in a dish you would think was savory and healthy.

[@officecooking]

The research you do on your videos is amazing!

[@farmageddon]

Thank you, brother! :) Can't wait for your mukbang extravaganza!

[@-RONNIE]

Thanks Jason for the recipe I appreciate it & keep up the good work 👍🏻

[@farmageddon]

Thanks, Ronnie!

[@-RONNIE]

@@farmageddon Enjoy the rest of your weekend

[@KimWe-a-xler]

Jason is now my favorite Chinese cook. 💜💛

[@nowheres]

Thanks for all the videos! Would be amazing if you could do P.F. Chang’s lettuce wraps at some point too!

[@richardn6588]

Second this for the lettuce wraps!

[@farmageddon]

That video is coming soon!

[@nowheres]

@@farmageddoncan’t wait!

[@Tonyhouse1168]

@@farmageddondefinitely looking forward to the lettuce wraps vid Chef.

[@erickeenan7562]

I just can't get past how good your Pho recipe is...I will try this chicken recipe. But i just can't stop thinking about the next time I make that.

[@SLP743]

You are just beyond fantastic. ❤ I really appreciate your thoroughness and listing the exact ingredients you use.

[@philochristos]

I wish you'd do a video on a restaurant quality bo luck lac (aka shaken beef). I've tried all kinds of recipes from KZbin and have never been able to get it to be as good as what I've had in Vietnamese restaurants.

[@AJ12Gamer]

I love your channel because you do official recipes ❤

[@theJMZero]

Very much appreciated the notes on how to make sure it was gluten free, though I am used to looking to make those those adjustments for myself due to having celiac disease, it was awesome to have it shouted out.

[@CoulterPatton]

Thanks for the video, very informative! If you plan on doing more P.F. Chang's recipes, I'd love to see the Kung Pao Sauce recipe.

[@farmageddon]

Hello! Thank you! I'll do the Kung Pao later on in the year!

[@DianeC.]

Hi Jason!!! We don't have this Restaurant in my part of OHIO...I have saw it frozen but...I dont like frozen chicken...I like how you explain everything to us. It all looks just delicious. I will have to buy some ingredients and try this recipe. I really like the garlic tip...Thanks once again...YUMS!!! Great Video!!!...🦋

[@felizaterrymcm]

I subscribed to you because you have one of the best cooking shows I've ever seen. I absolutely love your cooking instructions. I have learned so very much from you in just a short amount of time. I will be a subscriber for as long as you are on KZbin. Thank you so very much for your videos. I would love to get your take on broccoli tofu, hot and sour soup, and broccoli beef.

[@misfitwookiee3177]

Tripling the chili sauce in your recipe hits like the kitchen at the old restaurant we worked at in El Segundo! Also added an extra 1/2-1 tbsp of vinegar to the Chang's sauce to get the tangy bite I remember.

[@danielsantiagourtado3430]

LOVE Your content! Happy new year! Looking forward to another amazing year with your content!❤❤❤❤❤❤

[@everythingalyb]

Made this tonight and the only negative thing about this is I didn’t find this video sooner. It’s spot on!!!!! The closest PF Chang’s to me is two hours away, so my Chang’s Spicy Chicken cravings often go unfulfilled. But not anymore! I got PF Chang’s at home now!!! 😋🙌🏾🔥

[@farmageddon]

Awesome! I'm glad you like the recipe! :)

[@saundrasaumay9767]

I just made this and it was perfect. thank you!!

[@angieroberts1]

WOW! I know this is 🔥. I'm saving this one. 👋 Happy New Year

[@farmageddon]

Hi, Angie!! Happy New Year to you too! Great to see you! :)

[@86chinson]

This is awesome. Thanks! How about the sesame chicken from P.F. Chang?

[@farmageddon]

I'll look into that one! :)

[@86chinson]

@@farmageddon I'm looking forward to it! Mongolian Beef and the lettuce wraps were fantastic!! You are truly amazing!

[@carlosquintero8279]

Great video thanks for sharing blessings

[@GymWorkoutsF1]

Been having to work early Saturday morning shifts for the past few months, and every time you drop a video on Saturday morning it just makes that day so much better :)

[@farmageddon]

Thank you! I sincerely appreciate your support! I hope you have a wonderful day!

[@gotnoaxetogrind]

Thank you for your amazing content. Any chance you might create a guide for P. F. Chang's garlic noodles (no longer on their menu)?

[@farmageddon]

Thank you so much! I sincerely appreciate your generosity! I'll look into the garlic noodles! I've never had them and I don't have the recipe. But I might be able to find it. If I can, I'll make a video!

[@ddespoth78]

Tried this last night, completely identical to pf changs. You just saved my wife and I a lot of money we're planning to make this again at home for Valentine's day instead of going out. Many thanks Jason :)

[@danielsantiagourtado3430]

My saturdays are just SO MUCH better each time you drop a video! Huge fan! Suggestion: Please do meatloaf, arroz con leche or tres leches cake!😊❤❤❤❤❤❤

[@mrandmrsnatural]

The chicken brine works great, I use it now on all my chicken recipes. There are so many great cooking tricks I never thought to do.

[@mochimoshi7599]

great video! i recently tried your egg drop soup and it was amazingly identical to takeout quality. would also love to see pf chang's pepper beef!

[@RoddieH]

Made this one today and it turned out great, Jason! I don't think I've ever tried the PF Chang's version (I never go), but IIRC, Pei Wei had something very similar (they just called it "spicy") and this version is much better The only substitute I made was using Better Than Bouillon instead of Minor's. Now I have to figure out which of your recipes to try next.

[@farmageddon]

Roddie! Nice! I'm glad you enjoyed it. I'm gonna have to try Pei Wei's version. P.F. Chang's and Pei Wei are related. So, I imagine the recipes are similar. Thanks for trying the recipe! Great to see you again.

[@seekswisdom7252]

Thank you for your thorough and articulate break down of this dish, I just finished cooking this recipe for my brother and I, and we both are blown away at how very PF Chang's it tastes!!! Subscribed!! The tip about the garlic was jaw dropping "Ohhhhh" moments for me, as I frequently tend to miss that window of cooking and scorching freshly chopped garlic. I took a look at your channel to see if you had a spicy orange recipe, but sadly no. I would be ever so grateful if you directed your skills towards that. 🥰

[@julieponce3345]

Jason, what a wonderful channel. Thank you. How can you air fry the chicken instead of deep -fat frying it?

[@tanders4444]

Looks amazing! Gonna take some of these steps and try them with other recipes.

[@benhall4274]

Thanks!

[@farmageddon]

Thank you, Ben!! It's really nice to see you again! :)

[@nickyeverydaymeal]

Thanks for nice recipe!💕👍

[@Anchezio]

Honestly at this point, I watch your videos even when I know I won't make the final dish ((not a fan of PF Chang's)) but I KNOW I'll get some banger cooking tips

[@margaretsmith7241]

Just found your KZbin channel. Thank you for all the great information.

[@farmageddon]

Thanks for watching!

[@MaddyB-w2l]

Thank you for the video! Informative and awesome as usual : ). I love my local Chinese shop's beef and broccoli, would you be able to make a video on how to cook it at home?

[@bamnjphoto]

Thanks Jason, I have tried most of you recipes and will be doing this one

[@misfitwookiee3177]

Thank you for this! We watched it the day you released it and I can't wait for us to try it! We're definitely using the alkaline soy marinade for our orange chicken recipe, too. Just seems logical! I'd ask for a Beef a la Sichuan clone, but I know that is a recipe that's nowhere near as popular as the others you've covered, and Omnivorous Adam recently did something similar that I THINK I can use some of your techniques to get me there... I say "me" because I'm the only one in the house that loves the Beef a la Sichuan! It's all good, as your recipes are something our house CAN agree on! Again, thank you for this and keep up the great research! I love your vids!

[@noglutenzone]

I am loving your channel! Thanks so much!!

[@Teriyakioxo]

Glad to have you back. This looks amazing. Is there any chance you might tackle those sweet, red, saucy, boneless spare ribs that you find at a lot of buffets and some take out places?

[@Tonyhouse1168]

Yes please!

[@agent_230]

I never thought of combining velveting with brining, that is awesome! I wonder if it would work well with southern style fried chicken as well.

[@MrShtrudL]

Thank you so so much!! I always try to make the time and do your recipes fully, I learn so much, the fact you explain why you do the things you choose to do is such a good thing, this is what makes your recipes excellent. Guess next week is Chang's Spicy Chicken for me :)

[@themtoniraniremaxbroker2447]

Be Amazed, Many thanks for what you do!!

[@goodguygto]

Hey Jason Farmer!, I hope you had a great Christmas, and best wishes for the New Year! 🎉🎉

[@vonna7920]

Great content!!!!!!!!!

[@farmageddon]

Thank you!

[@ddespoth78]

I've been waiting for this one! Can't wait to try it 😍

[@pamelaparsons9046]

That tip on the garlic is great. So any stir fry we should do the brine.

[@bobnewkirk7003]

I appreciate this cooking method as you could re-apply it to pretty much any stir fry. The breading might have to change for a more crispy skin (like your General Tso's), but there isn't any reason you couldn't sub the vegetables and/or "Chang's Sause" for any other sauce to take it a different direction.

[@weichenchi253]

Love all your recipes, thanks.

[@feldon27]

Omg a new video. I made your egg roll recipe. They were perfect.

[@Yeehaw_4968]

Just discovered this channel, already treasure trovea. Can you please do an Italien food Dish on chicken parmesan. This would be iconic. The chick fil A sandwhich is already iconic. A macoroni and cheese one as well ! Couneless ideas but orange chicken 100% and Pf Changs Kung Pao Chicken is a must. Theres several video ideas 🙏

[@SharonAsp]

My favorite nephew is at his best! Always, to perfection. Uncle Steve said he would love to be a taste tester.😂

[@farmageddon]

Hello World’s Greatest Aunt!

[@billybelmonte]

Jason, loving your recipes and they've been outstanding. Question, what do you think about rising the proteins after the brining? I've been brining overnight and I think the baking soda might be imparting an off flavor?

[@farmageddon]

That should be fine. However, I still would dry them off after you rinse them and before breading the chicken.

[@63davefx]

Gotta try this! Jason are you familiar with “Almond Boneless Chicken “, also known as War Sue Gai? If so, it would be a great recipe for you to nail. It’s awesome.😁😋

[@blankblankington3029]

I'm super excited to make this, thanks Jason! For clarification are you saying I can use the Sriracha and get the same results?

[@GregSzarama]

I wonder how this sauce might taste with veg, like broccoli. Thanks again for the recipe.

[@hellsfoxes]

Can you please do an Orange Chicken recipe!!

[@TonyFonzerelli]

great videos! can we get a wonton soup take out video next? please!

[@thomasburke7995]

Interesting that other recipes I have substituted corn starch for potatoes starch almost every western store does not carry a potato starch.. gotta me some of that. Nice job 😊

[@MarySmith-hv9fs]

I would love to learn to make PF Chang's Kung Pao chicken (velvet broth style). Can't wait to try some of your recipes!

[@jarmstrong1992]

This was delicious! Thank you

[@rickcarlson5916]

Thank you for sharing this.

[@tatianab1873]

As always, beautiful tips and tricks 🤌🏻

[@gekwish]

GREAT video bud! Would LOVE if u gave us a recipe for Chinese garlic fried frog legs!

[@conndoriano123]

Thanks

[@VladimirGorev]

Thank you for the education:) as always.

[@CJ-sg5gf]

Can you do Pf Chang's crispy honey shrimp?? its the best of pf chang's.

[@FortunateJuice]

Jason, what's your opinion on "longyau"? I find it to be a tricky step with wok cooking, especially if your aromatics are the first thing going in.

[@lynettejenkins9213]

You are the best thx I’ve learned a lot

[@capturedmoments2568]

Jason, I'm just a beginner, what type of oil do you prefer to use in your recipes?

[@farmageddon]

hello! for frying oil I typically use vegetable or peanut!

[@capturedmoments2568]

Thank you Jason. @@farmageddon

[@ChrisWard74]

I would love to try to cook in a wok however I don't have one :) and I have a glass electric stove. Is there a wok that will work with this or should I get something like in this video a gas burner and a wok for it?

[@TheMarkbergeron]

Can you do the alkaline soy marinade for a protein like shrimp??

[@farmageddon]

I've never tried it. But with shrimp - they're brining times are much shorter. If you watch my hibachi shrimp video, I'll show you how to do a basic brine for shrimp that will improve the texture and flavor.

[@bobfabiszak16]

So the Chang’s sauce is basically what I’ve been calling a gastrique for all these years? Anyway, I love Chang’s spicy chicken and this looks like a great recipe. Thanks.

[@BScatterplot]

This is awesome! Any chance you could tackle the three sauces PF Chang's brings out? It's a kind of soy sauce and a kind of chili sauce, and I think the third is just Asian mustard. Also... when we gonna get a Patreon for you?

[@Tonyhouse1168]

It’s spicy mustard, Asian chili, and dark sauce aka table sauce 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon honey 1 teaspoon garlic, minced 1 teaspoon ginger, grated 1/2 teaspoon red pepper flakes 1/4 teaspoon black pepper

[@BScatterplot]

@@Tonyhouse1168 Awesome thanks!!

[@Tonyhouse1168]

Very welcome. And it’s Asian chili paste (just a thicker red sauce with red pepper chili flakes). I spilled one of our 3 gallon tubs of red chili oil working at Changs one night and it’s IMPOSSIBLE to clean up or get off your skin

[@findwill]

Jason, you speak very authoritatively about this and other recipes being official, but I would like to know how you got this information. Reddit? Do you have inside sources? Even if you’re not gonna give up the source, I think it would be useful to your videos to explain generally how you know exactly what brand of chicken stock they use for example.

[@farmageddon]

I can't really speak about how I got the information. (It's not Reddit though). But I will add that I'm fluent in kitchen Spanish and I'm very good at making friends.

[@farmageddon]

But for the brand of chicken stock - several commenters on my last PF video from current and former employees were talking about that brand. And I confirmed it elsewhere.

[@printdivisionafrica469]

HAPPY NEW YEAR JAS!

[@jimmychafins]

What kind of white vinegar…? Same stuff used for cleaning windows (Distilled white) lol or rice wine vinegar…?

[@Incognito980]

MY HERO!!!! OH MY GOD THANK YOU!!!!! 😭😭😭😭😭😭😭😭😭 IM SCREAMING

[@cheddarcheese]

What mirin to use to authentic teriyaki sauce. Hon, Aji, etc etc? Thank ya!

[@farmageddon]

If you want to make traditional teriyaki - Hon Mirin (which means 'true mirin') is what you should look for. But most of the teriyaki in the West is made with Aji, which is much cheaper to produce.

[@cheddarcheese]

Thank you! @@farmageddon

[@klynchga]

I wonder if 'Better than Bullion' chicken base would work in this recipe?

[@farmageddon]

that would work fine! any chicken broth/stock should be fine for this recipe!

[@Squarebulb]

I was thinking the same. I work in a kitchen and we use that Minors base, and to me it seems the same as Better Than Boullion.

[@staceychampie8241]

Can you please do their Honey Chicken?

[@ReadThisOnly]

#1 lee kum kee enjoyer

[@williamdc3104]

Would love to see a restaurant style chow mein recipe to go with this, I can never get my chow mein to taste like it's from a restaurant, despite using "restaurant style" recipes from the internet.

[@ericprobinson]

can the sauces be frozen and used later?