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P.F. Chang’s Hunan-Style Hot Fish – Copycat Recipe
Mar 07, 2026
P.F. Chang’s Hunan-Style Hot Fish – Copycat Recipe
Enjoy the bold flavors of P.F. Chang’s Hunan-Style Hot Fish right at home! This copycat recipe features tender fish fillets in a spicy, flavorful sauce that’s perfect for any dinner table. Perfect for seafood lovers looking for a spicy kick! 🐟🌶️
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 4 servings |
Ingredients
- 1 lb white fish fillets (like tilapia or cod)
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Cut the fish fillets into bite-sized pieces and coat them with cornstarch.
- Heat vegetable oil in a pan over medium-high heat. Add the fish pieces and cook until golden brown, about 3-4 minutes on each side. Remove and set aside.
- In the same pan, stir in garlic and ginger, sautéing for about 30 seconds.
- Combine soy sauce, rice vinegar, chili paste, and sugar in the pan, stirring well.
- Add the fish back into the pan, coating it with the sauce. Cook for an additional 2 minutes to heat through.
- Garnish with chopped green onions and sesame seeds before serving.
Nutrition Information
| Calories | 380 calories |
|---|---|
| Fat | 18g fat |
| Carbohydrates | 30g carbohydrates |
| Protein | 30g protein |
Handy Tips
- Ensure the fish is pat dry before coating with cornstarch for a crispier texture.
- Adjust the amount of chili paste to suit your spice tolerance.
Ingredient Swaps
- Fish: You can substitute tilapia with salmon or any firm white fish.
- Chili paste: Use Sriracha or another hot sauce if chili paste is unavailable.
