Chang’s Spicy Chicken Recipe: Bold and Flavorful!

Sweet and spicy, this Chang’s Spicy Chicken copycat recipe tastes just like the original. Make it at home for a restaurant-quality experience where you control the ingredients!

I was hooked on their Chang’s Spicy Chicken, so making it at home was a game-changer. After the dish cools to room temperature, transfer any leftovers to an airtight container and store them in the refrigerator for up to 5 days.

To keep the chicken crispy, reheat leftovers in a skillet over medium heat on the stovetop or on a sheet pan in the oven at 350°F. For safety, make sure the chicken reaches an internal temperature of 165°F.

This dish is freezer-friendly and can be stored in the freezer for 3 to 4 months. Keep in mind that freezing might change the texture and flavour, so it’s best enjoyed fresh. If you do freeze it, thaw in the refrigerator before reheating.

Chang’s Spicy Chicken Recipe

Chang's Spicy Chicken is a delicious sweet and spicy stir fry that's perfect served over rice and garnished with sesame seeds and scallions. To keep the chicken crispy, reheat leftovers in a skillet over medium heat on the stovetop or on a sheet pan in the oven at 350°F. For safety, ensure the chicken reaches an internal temperature of 165°F when reheating. After the dish cools to room temperature, transfer leftovers to an airtight container and store in the refrigerator for up to 5 days.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 5

Calories 445 kcal

Ingredients

  

Chicken

• 1 tbsp Canola oil
• 1 lb Chicken breast diced
• 1/2 cup Cornstarch

Garnish

• 1 bunch Green onions
• Sesame seeds

Sauce

• 1/4 cup Sweet chili sauce
• 2 tbsp Soy sauce
• 1 tbsp Hoisin sauce
• 2 cloves Garlic minced
• 1/2 tsp chili flakes adjust to taste

Rice

• 1 cup White rice
• 1 1/2 cups Water
• 1 tsp Butter
• 1 pinch Salt

Instructions

 

• Mix together the sauce ingredients in a bowl and set aside.
• Cook the rice by adding the rice ingredients to a rice cooker.
• In a large bowl, toss the diced chicken with cornstarch until evenly coated.
• Heat canola oil in a large skillet over medium-high heat. Add the chicken and stir fry for 6-7 minutes until browned and cooked through.
• Toss the cooked chicken with the prepared sauce. Serve over the cooked rice, and garnish with green onions and sesame seeds. Enjoy!

Notes

• Try using shrimp, beef, or boneless chicken thighs as alternatives.
• If you prefer less spice, omit the chili flakes.
• For a low-carb option, use cauliflower rice.
• Store leftovers in the fridge for up to 5 days and reheat in the oven at 350°F.
• You can freeze the chicken for 3 to 4 months. Thaw and reheat as usual when ready to eat.

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Nutrition Facts:

Can I Use a Different Protein Instead of Chicken?

Yes, you can easily substitute the chicken with other proteins like shrimp, beef, or boneless chicken thighs. Each will add a unique flavour and texture to the dish. If using shrimp, make sure to cook them until they turn pink and are opaque, which usually takes about 3-4 minutes. For beef or chicken thighs, cook them thoroughly until they are browned and cooked through, just like you would with the chicken breast.

How Do I Make This Dish Less Spicy?

If you prefer a milder flavour, simply leave out the chilli flakes from the sauce. The sweet chilli sauce will still provide a hint of sweetness and mild spice without overwhelming heat. You can always add a little more sweet chilli sauce or hoisin sauce if you want to enhance the sweetness and richness of the dish without adding more spice.