Oh, you guys, I am SO excited to share this with you today! This Pei Wei Spicy Chicken Recipe is honestly one of those dishes that just makes me happy. It’s got that perfect balance of sweet, spicy, and savory, and it’s surprisingly quick to whip up, which is a total lifesaver on those busy weeknights when everyone’s asking “What’s for dinner?!” My kids, bless their hearts, ask for this regularly, and it’s a dish I can feel good about serving them. It reminds me a little bit of that takeout flavor we all crave, but you know, made with love right in your own kitchen. Forget complicated stir-fries with a million ingredients; this is the real deal that’s going to become a staple in your rotation, I just know it. If you’ve ever loved a good sweet and spicy chicken dish, you’re going to fall head over heels for this Pei Wei Spicy Chicken recipe.
What is Pei Wei Spicy Chicken?
So, what exactly are we talking about here with this Pei Wei Spicy Chicken? Think of it as your go-to, ultra-satisfying, sweet and slightly Fiery Chicken dish that hits all the right notes. It’s inspired by those amazing flavors you might find at popular Asian-inspired restaurants, but I’ve tweaked it to be totally achievable for home cooks. It’s essentially tender pieces of chicken coated in a delicious, slightly crispy batter, then tossed in a vibrant, craveable sauce that has just the right amount of kick. It’s not overly complicated, which is a huge win in my book. It’s that kind of meal that feels special enough for guests but is also perfectly comfortable for a casual family dinner. The name itself just conjures up those delicious, restaurant-quality flavors, and I promise, you can absolutely recreate that magic at home!
Why you’ll love this recipe?
There are so many reasons why this Pei Wei Spicy Chicken Recipe has earned a permanent spot in my recipe collection, and I’m betting it’ll do the same for you. First off, let’s talk about the flavor explosion. We’re talking tender chicken that’s perfectly coated, then drenched in this irresistible sauce. It’s got this beautiful balance of sweetness from things like honey and a touch of brown sugar, a gentle heat that makes your taste buds tingle, and a savory depth that keeps you coming back for more. It’s not just spicy; it’s complex and utterly delicious. And the simplicity? Oh my goodness. I’ve tested this recipe more times than I can count, and the feedback is always the same: “How is this so easy?!” It truly is. You don’t need fancy techniques or a long list of obscure ingredients. This is a weeknight warrior, plain and simple. Plus, it’s surprisingly budget-friendly. Chicken is usually a safe bet for most families, and the sauce ingredients are all pantry staples. What I love most about this particular Pei Wei Spicy Chicken is its versatility. You can serve it over fluffy rice, with a side of steamed veggies, or even tucked into lettuce wraps for a lighter option. It’s just so adaptable! Honestly, for anyone who loves a good sweet and savory stir-fry or crispy chicken dish, this recipe is a game-changer. It delivers that restaurant-quality taste without the hassle or the hefty bill.
How do I make spicy chicken?
Quick Overview
Making this Pei Wei Spicy Chicken is a breeze! We’re basically going to coat some chicken pieces in a light, crispy batter, quickly fry them until golden, and then toss them in a killer sauce that coats everything beautifully. The key is to have your sauce ingredients prepped and ready to go before you start cooking the chicken, because once it’s done, it comes together in a flash. It’s all about building those layers of flavor and texture for a truly satisfying meal.
Ingredients
For the Chicken & Batter: What is the difference between a chicken and a bag?
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. I usually opt for thighs because they stay super tender and juicy, but breasts work great too if that’s your preference! Just be mindful not to overcook them.
1 cup all-purpose flour. This is our base for that lovely, light crispiness.
1/2 cup cornstarch. This is the secret weapon for extra crispiness and that signature coating. Don’t skip it!
1 teaspoon baking powder. This helps create a lighter, airier batter.
1/2 teaspoon salt. Just to season the batter.
1/4 teaspoon Black Pepper. For a little subtle warmth.
1 large egg, lightly beaten. This helps bind everything together.
3/4 cup cold water. Using cold water helps create a crispier batter.
Vegetable oil or other neutral oil, for frying. You’ll need enough for about an inch of oil in your pan.
For the Spicy Sauce:
1/4 cup soy sauce or tamari for a gluten-free option. Low-sodium is always a good choice so you can control the saltiness.
2 tablespoons honey. This brings that essential sweetness. You can also use maple syrup in a pinch.
2 tablespoons rice vinegar. For a touch of tanginess that balances the sweetness.
1 tablespoon chili garlic sauce (like Sambal Oelek). This is where the “spicy” in our Pei Wei Spicy Chicken comes from! Adjust to your heat preference.
1 tablespoon ketchup. Sounds weird, I know, but it adds a nice depth of flavor and color.
1 teaspoon sesame oil. For that authentic nutty aroma and flavor.
1 clove garlic, minced. Fresh garlic makes all the difference!
1 teaspoon grated fresh ginger. Ginger adds that wonderful zing.
1 teaspoon cornstarch, mixed with 2 tablespoons of water to make a slurry. This will thicken our sauce perfectly.
For Garnish (Optional but Recommended!):
Toasted sesame seeds. For that classic restaurant look and a little crunch.
Sliced green onions. For freshness and a pop of color.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our frying station ready. Pour about an inch of vegetable oil into a large skillet, Dutch oven, or wok. You want enough oil to generously coat the chicken pieces. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of batter into the oil – it should sizzle immediately and float to the top. While the oil heats up, get your chicken pieces ready. Pat them dry with paper towels; this is crucial for helping the batter stick.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Make sure everything is well combined. This dry mix is what’s going to give our chicken that perfect, light, crispy coating.
Step 3: Mix Wet Ingredients
In a separate smaller bowl, whisk together the beaten egg and the cold water. This is your wet batter base. Keep it cold until you’re ready to use it!
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined. You don’t want to overmix; a few lumps are perfectly fine and actually preferable for a tender batter. The batter should be thick enough to coat the chicken but still pourable. If it seems too thick, add another tablespoon of cold water. If it’s too thin, add a tablespoon more flour. Add your prepared chicken pieces to the batter and toss to coat each piece thoroughly.
Step 5: Prepare Filling
While the chicken is getting its batter coating and the oil is heating, let’s make that incredible sauce! In a small bowl, whisk together the soy sauce, honey, rice vinegar, chili garlic sauce, ketchup, and sesame oil. Mince your garlic and grate your ginger, then add them to the sauce mixture. In a separate tiny bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry. Set both aside.
Step 6: Layer & Swirl
Now for the fun part! Once your oil is at temperature, carefully add the battered chicken pieces to the hot oil in batches. Don’t overcrowd the pan, or the oil temperature will drop, and you’ll end up with greasy chicken instead of crispy chicken. Fry for about 3-5 minutes per batch, or until golden brown and cooked through. Use a slotted spoon or spider strainer to remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. This helps keep it crispy! Repeat with the remaining chicken.
Step 7: Bake
Okay, technically we’re not “baking” in the traditional sense here, but this is where the magic happens after frying! Once all the chicken is fried and draining, quickly wipe out the skillet you used (or use a clean one). Pour the prepared sauce mixture (soy sauce, honey, etc.) into the skillet over medium heat. Bring it to a simmer, stirring constantly. Once simmering, slowly pour in the cornstarch slurry while whisking. Continue to cook and whisk until the sauce thickens to a nice, glossy consistency – it should coat the back of a spoon beautifully. This usually takes about 1-2 minutes.
Step 8: Cool & Glaze
This is the moment of truth! Add the fried chicken pieces back into the skillet with the thickened sauce. Toss gently to coat every single piece of chicken in that glorious, spicy-sweet glaze. You want to do this quickly so the batter stays relatively crisp.
Step 9: Slice & Serve
Serve your amazing Pei Wei Spicy Chicken immediately! Spoon it into bowls over your favorite steamed rice. Garnish with toasted sesame seeds and sliced green onions if you’re feeling fancy. The aroma alone will have everyone flocking to the table. It’s just that good!
What to Serve It With
This Pei Wei Spicy Chicken is honestly so versatile, it can be dressed up or down for any occasion. For a classic breakfast, I love serving it alongside some fluffy scrambled eggs or a simple yogurt parfait. It’s an unexpected but totally delicious way to add some protein and flavor to your morning. When I’m hosting a weekend brunch, I’ll often plate it up with a side of crispy fried rice or some light, refreshing cucumber salad. It adds a bit of excitement and a unique flavor profile to the spread. As a dessert? Well, not really *as* dessert, but as a component of a fantastic meal, it’s perfect! You could serve it with a light, sweet coleslaw to balance the heat. And for those cozy snack moments? This is a winner. Just a bowl of this Delicious Chicken, maybe with some steamed edamame, makes for a satisfying and comforting snack that’s way more exciting than chips. My family has a tradition of making this on movie nights, and it always disappears in minutes. We’ll often pair it with some simple steamed broccoli or snow peas to add a bit of green and a fresh crunch.
Top Tips for Perfecting Your Pei Wei Spicy Chicken
I’ve learned a thing or two over the years of making this Pei Wei Spicy Chicken, and I’m happy to pass on some of my best tricks! First, when it comes to the chicken, don’t be afraid to cut the pieces to a consistent size. This ensures they all cook evenly. If you’re using chicken breasts, be extra vigilant about not overcooking them, as they can dry out quickly. Chicken thighs are more forgiving and tend to stay incredibly juicy. For the batter, the cold water is key! It helps create a crisper coating. I’ve tried it with room temperature water, and it just isn’t the same. Also, don’t overmix the batter. A few lumps are perfectly fine and actually desirable for a lighter texture. When it comes to the sauce, tasting and adjusting is important. Do you like it spicier? Add a little more chili garlic sauce. Prefer it sweeter? A touch more honey. The ketchup might seem odd, but trust me, it adds a beautiful depth and color to the sauce. For frying, make sure your oil is hot enough before adding the chicken. If it’s not hot enough, the chicken will absorb too much oil and become greasy. Frying in batches is essential; overcrowding the pan is a common mistake that leads to soggy chicken. After frying, letting the chicken drain on a wire rack is crucial for maintaining crispiness. And finally, when you toss the chicken in the sauce, do it right before serving. The longer it sits in the sauce, the softer the coating will become. If you want it to stay a bit crispier, reserve a little sauce to drizzle over the top just before it hits the table. These little adjustments have made a world of difference in my kitchen, and I hope they help you achieve perfect Pei Wei Spicy Chicken every time!
Storing and Reheating Tips
One of the best things about this Pei Wei Spicy Chicken is how well it stores! If you happen to have any leftovers (which is rare in my house!), you can keep them at room temperature for about two hours. For longer storage, tightly cover the container and pop it into the refrigerator. It’ll stay good for up to 3-4 days. The chicken and sauce will meld together even more in the fridge, which I actually find delicious! If you want to freeze it, I’d recommend storing the plain fried chicken pieces separately from the sauce, if possible, and then combining them when reheating. Wrap the chicken tightly in plastic wrap and then in foil, or place it in a freezer-safe airtight container. It should last in the freezer for about 2-3 months. When it comes to reheating, the best way to get that lovely crispiness back is in a dry skillet over medium heat or in a toaster oven. You can also use the microwave, but the coating might lose some of its crunch. If you reheat in a skillet, add a splash of water or a little bit of your extra sauce to help rehydrate and warm it through. I usually add the glaze just before serving when reheating, especially if I froze the chicken and sauce separately, to help keep the coating from getting too soft.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My absolute go-to Pei Wei Spicy Chicken recipe. I really hope you give this one a try because it’s just one of those dishes that brings pure joy to my kitchen, and I’m sure it will do the same for yours. It’s the perfect blend of flavors and textures, incredibly satisfying, and surprisingly manageable even on a busy weeknight. If you love this recipe, you might also enjoy my Honey Walnut Shrimp or my General Tso’s Chicken – they’re in a similar vein of delicious, approachable Asian-inspired favorites. Don’t forget to come back and leave a comment to let me know how yours turned out! I love hearing about your cooking adventures and any little twists you might have added. Happy cooking, and enjoy every delicious bite!
Pei Wei Spicy Chicken Recipe
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 0.5 cup soy sauce
- 0.25 cup rice vinegar
- 0.125 cup sesame oil
- 3 tablespoons honey
- 2 tablespoons cornstarch
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon Sriracha or more to taste
- 2 tablespoons vegetable oil
- 0.5 cup green onions sliced, for garnish
- 0.25 cup sesame seeds toasted, for garnish
Instructions
Preparation Steps
- In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, cornstarch, minced garlic, grated ginger, and Sriracha. This is your sauce.
- Add the bite-sized chicken pieces to the sauce and toss to coat evenly. Let it marinate for at least 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the hot skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- If there's excess sauce, let it bubble and thicken for another minute or two, coating the chicken.
- Serve the spicy chicken hot, garnished with sliced green onions and toasted sesame seeds.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
