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](https://www.thefreshmancook.com/wp-content/uploads/2024/07/Copy-of-Copy-of-Thefreshmancook-2024-07-02T134246.523-300x300.jpg)
Chang’s Spicy Chicken Recipe
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.
Nutrition Facts:
Nutrition | Value |
---|---|
Calories | 445 kcal |
Carbohydrates | 63g |
Protein | 28g |
Fat | 7g |
Cholesterol | 76mg |
Sodium | 890mg |
Sugar | 10g |
Calcium | 26mg |
Can I Use a Different Protein Instead of Chicken?
![Can I Use a Different Protein Instead of Chicken?](https://www.thefreshmancook.com/wp-content/uploads/2024/07/Copy-of-Copy-of-Thefreshmancook-2024-07-02T135448.406-1024x1024.jpg)
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.