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)
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.
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.
In a large wok heat the 2 tsp of oil over medium heat and cook the garlic and green onion until fragrant.
In a separate bowl whisk together the remaining sauce ingredients, excluding the cornstarch and water.
Pour into the wok and cook until it lightly bubbles. Mix the cornstarch and water together and stir into the sauce mixture.
It should thicken up, then add the chicken pieces, snap peas and carrots to the wok and stir gently to combine and heat through.
Serve over rice and enjoy!
