Hello hi everyone! Wesley here.Today we’re diving back into our series dedicated to deconstructing Chinese American classics with a shot at the PF Chang’s Singapore Black Pepper Chicken. For those new to the series, we have actually done a number of Chinese American classics already, (including a shot at the Mongolian Beef from PF Chang’s not too long ago). What we’ll be doing today is deconstructing what makes these dishes “tick,” and then identify what are the Americanized aspects going on, and try and reconstruct the dish through the lens of more traditional wok cooking. Now, fortunately for us, PF Chang’s has actually published this recipe for us to take a look at, and it’s honestly, pretty bland looking (mostly a combination of oyster sauce, soy sauce, and rice vinegar), so I’m feeling pretty confident that we can do…decently better. 

So for our version today, we’re gonna stay fairly true to the original with the inclusion of some flash cooked sweet white onion, green bell pepper, and red Fresno peppers. But then we’ll be deviating a bit by tossing that in a bright, umami forward dark soy sauce base, and finally rounding all of that out with what I think is the most iconic part about this dish, which is some steamed chicken, for some of the most tender, aromatic, lacy, and juicy bits of chicken that you will ever create. Hope you try it.

It will be out on Friday October 29, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!