P.F. Chang's Copycat Recipes
P.F. Chang's Chicken Lettuce Wraps and Mongolian Beef are two of the most-ordered dishes in American Chinese-American dining. Our copycats hit the exact sauce balance and texture that makes them irresistible.
5 recipes
P.F. Chang's was founded in 1993 in Scottsdale, Arizona by Paul Fleming and Philip Chiang. The restaurant's signature is Chinese-American dishes adapted for American palates: sauces that lean sweeter and more soy-forward than their Chinese counterparts, with larger portions. The Chicken Lettuce Wraps use finely diced (not ground) chicken cooked with hoisin, soy sauce, rice wine vinegar, sesame oil, and water chestnuts — the water chestnuts are the textural element most home versions skip, and they're what gives each bite its signature crunch. The Mongolian Beef sauce is thick and glossy: brown sugar, soy sauce, garlic, ginger, cornstarch slurry, and green onions. The Crispy Green Beans (a cult menu item) are thin French green beans battered and fried until the exterior is shatteringly crisp. Our P.F. Chang's copycats cover the Chicken Lettuce Wraps, Mongolian Beef, Fried Rice, Wonton Soup, and Crispy Green Beans.
Frequently Asked Questions
What makes P.F. Chang's Lettuce Wraps different from others?
Two things: (1) the chicken is finely diced, not ground — dice it to 1/4-inch cubes so it stays distinct instead of becoming a paste; (2) water chestnuts are not optional — they're what provides the crunch that keeps the filling from being monotonous. The sauce balance is hoisin-forward with soy, rice wine vinegar, sesame oil, fresh ginger, and garlic. Serve in whole iceberg leaves — the cold crunch against the warm filling is the whole point.
Is Mongolian Beef complicated to make?
No — it's one of the faster Chinese-American recipes. Slice flank steak thin (1/8 inch) against the grain, toss in 2 tbsp cornstarch, flash-fry in 1/4 inch of oil until the edges are crispy (2–3 minutes total), drain. Make the sauce in the same pan: minced garlic and ginger in a little oil, then 1/4 cup soy sauce, 1/4 cup brown sugar, 1/4 cup water reduced 2 minutes. Add the beef back and toss with sliced green onions. Total: 20 minutes.
What's the difference between P.F. Chang's and Panda Express orange chicken?
P.F. Chang's version (Chang's Crispy Honey Chicken) uses a lighter tempura-style batter and a glaze made from fresh-squeezed orange juice, honey, soy sauce, ginger, and a touch of red pepper flakes. Panda Express uses a thicker batter and a sweeter corn-syrup-forward sauce. P.F. Chang's is lighter and more citrus-forward; Panda Express is crunchier with a more intensely sweet sauce. The cooking technique is the same: batter, deep-fry, toss in sauce.
What kind of wonton wrappers does P.F. Chang's Wonton Soup use?
Thin square wonton wrappers (not the thick gyoza-style). Fill with a mix of ground pork, shrimp (minced), ginger, garlic, soy sauce, sesame oil, and a touch of cornstarch. Fold into a triangle, wet the edges, press firmly. The soup broth is a clear chicken stock seasoned with soy sauce, sesame oil, white pepper, and green onion — simple and clean. Cook wontons in simmering (not boiling) broth: 3–4 minutes until they float and the wrapper is translucent.