P.F. Chang’s Chicken Lettuce Wraps Recipe
YouTube video recipe:
Table of Contents:
Master Recipe - Page 2
Ground Chicken Mix - Page 3
Umami Sauce - Page 4
Special Dipping Sauce - Page 5
Chili Oil - Page 6
Hot Mustard Sauce - Page 7
Crispy Rice Sticks/Noodles - Page 8
P.F. Chang’s Chicken Lettuce Wraps Master Recipe
Ingredients:
Neutral frying oil (vegetable, canola, peanut, etc.)
1 tsp. (2.25 grams) dehydrated, minced garlic, reconstituted with water (see note below)
2 tbsp. (12 grams) scallion whites, chopped
8 oz. (226 grams) prepared ground chicken mix, recipe below
¼ cup (60 ml) umami sauce, recipe below
1 tsp. (5 ml) sesame oil
Serve with:
Fried Rice Sticks, recipe below
Iceberg Lettuce Wedges
Special sauce, recipe below
Optional: mustard sauce and chili oil sauce for special sauce, recipes below
Directions:
- Heat large wok over medium-high heat, add neutral oil and swirl to coat wok
- Add garlic and saute for 10-15 seconds to flavor the oil and cook lightly (do not brown)
- Add the scallion whites and prepared chicken mix and cook for 30 seconds, or until heated through
- Add the umami sauce, stir until the chicken mix has totally absorbed the sauce, about 30-45 seconds
- Add the sesame oil around the rim of the wok and stir into the chicken, turn off the heat
- Serve the chicken on a bed of crispy rice sticks, with iceberg lettuce wedges and special sauce (optional for special sauce: chili sauce and hot mustard sauce)
Ground Chicken Mix
Ingredients:
Neutral frying oil (vegetable, canola, peanut, etc.)
8 oz. (226 grams) ground chicken
2 tbsp. (22 grams) water chestnuts, roughly chopped
2 tbsp. (20 grams) rehydrated shiitake mushrooms (from dried shiitake mushrooms)
Directions:
- Pour hot water over dried shiitake mushrooms and allow to reconstitute for 30 minutes
- Remove mushrooms from water and roughly chop, set aside
- Roughly chop water chestnuts and set aside
- Heat a medium/large pan over medium heat, add oil
- Add chicken to pan and break up with a spatula or a potato masher, you want the chicken in very small bits
- When chicken is about 2-3 minutes from being done and you see very little liquid in the pan, add the shiitake mushrooms and water chestnuts
- Stir the mushrooms and chestnuts into the chicken and continue cooking until chicken is done
- Remove the chicken mixture from the pan, cool, and set aside
Note: chicken mix can be made and kept several days in advance. Simply allow mixture to cool down, cover, and keep the fridge for 2-3 days
Umami Sauce
Ingredients:
1 tbsp. (19 grams) oyster sauce (preferably Lee Kum Kee Panda Brand Green Bottle or Lee Kum Kee Premium)
1 tbsp. (15 ml) Michiu cooking wine
1 tbsp. (15 ml) mushroom dark soy sauce (preferably Lee Kum Kee)
1 tbsp. (12.5 grams) white sugar
¼ tsp. (0.6 grams) white pepper
Directions:
- Add all ingredients to a small bowl and whisk until sugar is dissolved, set aside
Special Dipping Sauce
Ingredients:
5 tsp. (21 grams) white sugar
¼ cup (60 ml) water
3 tbsp. (45 ml) light soy sauce (preferably Lee Kum Kee low sodium)
1 tbsp. (15 ml) unseasoned rice vinegar
2 tsp. (10 grams) chili garlic sauce
2 tsp. (10 grams) Chinese hot mustard
Directions:
- Place all ingredients in a small pot over medium heat
- Whisk until the sugar has totally dissolved, remove from heat
- Allow sauce to cool before using
Note: after cool, sauce can be covered and stored in the fridge for up to 1 week. To customize sauce use Huy Fong chili garlic sauce with hot mustard sauce. Adjust with chili oil and/or white vinegar (recipes below).
Chili Oil
Ingredients:
½ cup (120 ml) Neutral frying oil (vegetable, canola, peanut, etc.)
1 tbsp. (15 ml) sesame oil
1 tbsp. + 1 tsp. (10.5 grams) Chinese chili flakes (preferably Sichuan chili flakes/Sichuan chili powder)
1 tbsp. (10 grams) Chinese dried black beans, rough chopped
½ tsp. (2 grams) rehydrated garlic
1 tsp. (4.5 grams) ginger, diced
Directions:
- Combine all ingredients in a small potover medium-low heat
- Using a thermometer, bring the temperature to between 200°-225°F (93°-107°C)
- Cook for 10 minutes, never allowing the temperature to go over 225°F (107° C)
- After 10 minutes, raise heat slightly to 250°F (121°C) and cook for 5 minutes, never allowing the temperature to exceed 250°F (121°C)
- After 5 minutes, remove pot from heat and allow oil to sit UNCOVEREDovernight, or for at least 8 hours (do not cover as condensation can introduce moisture in the oil and ruin it)
- Strain oil through a cheesecloth and store in a covered container for up to 1 month
Hot Mustard Sauce
Ingredients:
4 parts Chinese hot mustard
1 part white vinegar
If using Chinese hot mustard powder:
4 parts Chinese hot mustard powder
4 parts water
1 part white vinegar
Optional:
Water, to thin out sauce
Directions:
- For prepared mustard: whisk mustard and vinegar together, taste, and adjust with more mustard or vinegar. If the sauce is too thick, thin it out with water.
- For powdered mustard: combine mustard powder with cold water and allow mustard to sit for 15-30 minutes. Whisk in vinegar. If the sauce is too thick, adjust consistency with more water. The sauce should be slightly runny.
- After the sauce is prepared, it can be stored in a covered container in the fridge for up to 1 week.
Crispy Rice Sticks/Noodles
Ingredients:
Thin dried/dehydrated rice noodles (also called: rice vermicelli, mei fun, maifun, rice sticks, etc.)
Frying oil, (high-heat oil: soybean (vegetable), peanut, safflower, rice bran, corn)
Directions:
- Remove noodles from packaging, pull apart into small bunches, and cut in half across the noodles
- Heat oil to 425-450°F (218°- 232°C)
- Add 1-2 rice noodles to oil to see if they puff up (they should puff up within 3-5 seconds), remove from oil
- Once oil is hot enough, add rice sticks in small batches and cook until done (usually a few seconds), flip over and make sure top is cooked for a few seconds
- Remove rice sticks to a plate lined with paper towels
- Once cool, rice sticks and be covered and stored at room temperature for 2-3 days
