Monday, April 13, 2015

Pei Wei Spicy Chicken

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I recently made this dish for a friend of ours that loves Pei Wei Spicy Chicken. When I say love I mean LOVE he’s there once a week love! I have to say out of all the coatings I’ve done I really really like this one. I wish it was a little crispier, but maybe a double fry would solve that. Overall this is a great easy dish and freezes well if you make it ahead of time. I totally forgot to add the snap peas, but either way it was a yummy dish.

Pei Wei Spicy Chicken

(Adapted from Tasty Kitchen)


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10oz boneless skinless chicken breast, cut into 1 inch pieces

1 cup sliced carrots

1 cup sugar snap peas

2 cups vegetable oil (for frying)


For the batter:

1 cup flour

1 tsp salt

1 tsp baking soda

1 egg

½ cup milk

½ cup water


For the sauce:

2 tsp vegetable oil

2 tbsp minced garlic

3 tbsp green onion, chopped (white parts only)

1 cup pineapple juice

2 tsp chili garlic paste (more if you want it spicier)

2 tbsp white wine vinegar

4 tsp sugar

1½ tsp soy sauce

¾ tsp salt

3 tsp cornstarch

2 tbsp water


Whisk together the batter ingredients until smooth, then add the chicken pieces. The batter should be thin and only lightly coat the chicken.


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Bring a pot of salted water to a boil and add the carrots and snap peas and cook for just 2 to 3 minutes until they become crisp tender. Drain and set aside.


Meanwhile heat the 2 cups of vegetable oil in a pot or deep fryer to 375 degrees F. Fry the chicken a few pieces at a time, about 3 minutes, until golden brown and cooked through. Drain on a paper towel lined plate. Keep warm.


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In a large wok heat the 2 tsp of oil over medium heat and cook the garlic and green onion until fragrant.


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In a separate bowl whisk together the remaining sauce ingredients, excluding the cornstarch and water.


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Pour into the wok and cook until it lightly bubbles. Mix the cornstarch and water together and stir into the sauce mixture.


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 It should thicken up, then add the chicken pieces, snap peas and carrots to the wok and stir gently to combine and heat through.


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Serve over rice and enjoy!

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