P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




Honey Seared Chicken

P.F. Chang's China Bistro Copycat Recipe

Serves 4

1/2 cup flour
2 1/2 ounces cornstarch
1 egg
3/4 cup water
1/8 teaspoon baking soda
1/8 teaspoon baking

Chicken Seasoning:
1 lb boneless chicken breast, cut up
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch

1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar

To make the Batter: Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.

To make the Chicken: Coat chicken with seasonings and marinate in the refrigerator for 20 minutes. Coat chicken with batter and fry in oil until done.

To make the Sauce: Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch. Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey. Coat the cooked chicken with the sauce.

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