Crispy Green Beans PF Chang’s Copycat Recipe (2024)

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Crispy Green Beans PF Chang’s Copycat Recipe (1)

Back in the kitchen with another copycat recipe to share with you and this time it’s one of my favorite appetizers from one of my favorite restaurants (that has sadly gone down hill in my city over the years) PF Chang’s Crispy Green Beans. I am not just sharing the crispy green beans though, I am also including the recipe for their luscious spicy dipping sauce. What they give you in one little cup is never enough, right? With this signature sauce recipe I am sharing, you can make as much sauce as your little heart desires! Let’s get ready to throw our calorie counting out the window for today because this Crispy Green Beans PF Changs Copycat recipe is one decadent appetizer that you will enjoy every minute of.

What Are Crispy Green Beans from PF Chang’s:

The Crispy Green beans from PF Chang’s are light and bubbly tempura battered crispy green beans, sprinkled with the perfect amount of salt. They are paired with a signature spicy sauce which is a combination of mayo, green onion, garlic, and paprika. This is available on the appetizer menu at PF Chang’s and is one of the most popular menu items. Since they are battered and fried, they are best served immediately once they are pulled from the hot oil. In this recipe we make a good amount of sauce so you don’t have to worry about scraping the bottom of the container for more!

Crispy Green Beans PF Chang’s Copycat Recipe (2)

How To Make Crispy Green Beans from PF Chang’s:

Aside from frying – which I realize intimidates some people – these Crispy Green Beans are extremely easy to make. They use just a hand full of ingredients that you likely have in your pantry plus some cold soda water (I used my soda stream for this!) and you can whip up the batter and sauce in just a few minutes. We also don’t need to heat tons of oil if these green beans is all you’ll be frying. Just about 3 inches in the bottom of a fry-safe pot. I never like to fry with pans because the chance of the oil bubbling over the sides is a risk much too great for a clumsy and accident-prone person like myself.

To make these crispy green beans:

  1. Make the sauce and set aside – add the green onion, garlic, mayo, sriracha, paprika, salt and pepper to a blender or food processor and blend until smooth. Taste and adjust the heat if necessary, then store in a bowl covered in plastic wrap and refrigerate until ready to use. You can make this a day ahead to save you one less mess in the kitchen.
  2. Prep & Batter Green Beans – Use fresh green beans that have been trimmed and cleaned. In a medium sized bowl, add the flour, corn starch, baking powder, salt and white pepper. Mix well then add the cold club soda and slowly whisk until no lumps remain.
  3. Fry Green Beans – Submerge the green beans into the batter so they are fully coated. The batter will be drippy which is normal. Carefully drop them one by one into the oil. Use the skimmer or another heatproof tool to separate the green beans in the oil so they don’t stick together. Fry until golden brown, about 3 minutes.
  4. Drain – Using the skimmer, remove the green beans, tap against the side of the pot to rid the excess oil, then dump them onto the wire rack. Sprinkle with sea salt and allow to cool for a few minutes and serve immediately with the prepared sauce.

Crispy Green Beans PF Chang’s Copycat Recipe (3)

Always Monitor Your Oil Temp!

As I mention in most all my frying posts, to avoid your house smelling like an oil-laden hole in the wall restaurant, always, always, always monitor your oil temperature. If you don’t have a candy thermometer now is the time to get one. They last forever and come in handy when you least expect it. Pardon my TMI comparison, but you know how they say sweat itself doesn’t smell, body odor only smells because sweat has mixed with your skins bacteria? Oil itself does not smell. You only start to smell it once it’s burning at it’s smoke point or burning your food. Over the years I’ve learned how to master frying by making lots of mistakes. I can now make fried foods and have it be undetectable to my family, no smell on my clothing, my hair, etc. and I’m here to tell you, so can you! It’s not nearly as intimidating to me as it once was.

Frying can be easy, but it’s still a dangerous process so we can’t take it too lightly either. I always follow these easy steps:

  1. Set-Up Tools: heavy bottomed fry safe pot with a candy thermometer hooked to the side and a skimmer on the counter.
  2. Set-Up Landing Station: baking sheet with covered with a layer of paper towels then topped with a wire rack. Food should never come into contact with the paper towels. It needs to drain and breath directly on the wire rack.
  3. Safety: have oven mitts nearby in case you need to move the pot of oil. Know where the fire extinguisher is located. Never take your eyes off the frying oil. Never put it on a burner where kids can reach it.

Crispy Green Beans PF Chang’s Copycat Recipe (4)

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Popeye’s Famous Chicken Sandwich Recipe

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Crispy Green Beans PF Chang’s Copycat Recipe (6)

I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.

Crispy Green Beans PF Chang's Copycat Recipe

Tender green beans are coated in a homemade tempura batter and fried until crispy and bubbly. Then sprinkled in sea salt and served up with the signature spicy sauce that tastes even better than the PF Chang's version. You will adore this appetizer!

Be sure to eat them immediately because fried food is always best served hot, fresh and crispy.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 4 appetizer servings

Author: Mallory Austin

Ingredients

Crispy Green Beans

  • 1 lb fresh green beans, cleaned and trimmed
  • 1 1/2 cups flour
  • 3/4 cup cornstarch
  • 1 1/2 tablespoons baking powder
  • 1 1/2 cups cold club soda make sure it's super cold!
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • canola oil for frying enough for 3" in a pot

Signature Spicy Sauce

  • 2/3 cup mayonnaise
  • 2 tablespoons srirachi
  • 4 green onions whites only, coarsely chopped
  • 2 garlic cloves coarsely chopped
  • 1/2 teaspoon paprika

Instructions

Signature Spicy Sauce

  • Place all of the ingredients in a food processor and mix until smooth. Adjust the heat to your liking. It stores well in the fridge if you'd like to make it ahead.

Crispy Green Beans

  • Set a pot of oil (3 inches deep) on medium high until it reaches 375 degrees. A frying thermometer works best to measure the temp so you can constantly monitor/adjust heat.

  • Whisk the flour, cornstarch baking powder, sea salt and white pepper in a bowl together.

  • Add in the club soda and sesame oil then slowly whisk until no lumps remain, then dip the prepared green beans in the batter before carefully frying in the oil for 2-3 minutes or until golden brown. (batter is drippy, this is normal)

  • Place the cooked green beans onto a wire rack for draining. Paper towels will make them soggy. Sprinkle them with sea salt and enjoy immediately!

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Crispy Green Beans PF Chang’s Copycat Recipe (2024)

FAQs

Why are my green beans not crispy? ›

Make sure you spread out the green beans. They can overlap some, but you want as much surface area exposed to the heat as possible for crispness. Along the same lines, you can technically double this recipe, but remember that the more you make at once, the less crispy the green beans will be.

How do you keep green beans crispy? ›

Once the water is boiling, add the beans and cook for two to three minutes. While the beans are cooking, fill a large bowl with cold water and ice. As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color.

Does PF Chang use MSG? ›

I started at P.F. Chang's in 2005 as a server and left in 2009 as a Key Manager and can tell you that no, they don't and are very proud of it.

How do you can green beans and keep them crisp? ›

Choose freshly picked green beans, rinse clean, snap to bite-size pieces, place in jars and cover with boiling water, then pressure can for just 20 minutes! Easy peasy and no need to pre-cook or blanch your green beans.

Why are my beans crunchy? ›

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

How do you keep green beans fresh and crisp? ›

How to Store Green Beans. Green beans should be stored unwashed in the crisper drawer of your fridge. If they came in a bag, keep them in the bag when storing. If they came in a small berry box from the market, transfer them to a reusable storage or plastic bag before storing them in the fridge.

How long to blanch green beans for tender crisp? ›

Bringing a large pot of water to a rolling boil. Add a big pinch of salt, then add 1 lb. trimmed green beans to the pot and cook until crisp-tender, about 5–7 minutes.

What can you put on green beans to make them taste better? ›

A little butter, minced garlic, and lemon-pepper seasoning are all you need to bring the best out of fresh green beans.

Why do you put baking soda in green beans? ›

Some people (especially food service establishments relying upon your satisfaction) add an alkaline ingredient, such as baking soda, to the cooking water to help retain the color of green vegetables.

How can I make my beans more flavorful? ›

Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful!

Is PF Changs unhealthy? ›

"P.F. Chang's offers a variety of nutritious food choices, including vegetable-based dishes, lean protein, and healthy fats from fatty fish and avocado. The combination of fat, fiber, and protein will help you feel full and satisfied. However, the sauces in dishes and condiments can make the menu items high in sodium.

What oil does PF Chang's use? ›

As a bastion of Asian fusion cuisine, PF Chang's offers a tantalizing array of dishes that dance on the palate. However, for those who prioritize health alongside flavor, the widespread use of soybean oil serves as a caveat.

Why is PF Changs so popular? ›

Chang's is the first internationally recognized multi-unit Asian culinary brand to honor and celebrate wok cooking as the center of the guest experience. With roots in Chinese cuisine, today's menu spans across all of Asia, honoring cultures and recipes from Japan, Korea, Thailand, and beyond.

Should green beans still be crunchy after cooking? ›

If you find the green beans are still hard after cooking, they're not cooked enough. Feel free to continue to air fry in two-minute increments until the desired tenderness is achieved.

How do you crisp limp green beans? ›

An ice bath also works for green beans and potatoes. Just peel the potatoes before submerging into an ice bath. This method works for celery, carrots, broccoli, and asparagus. Just trim the bottoms of the vegetables and place them upright in a tall glass of water until crisp (usually around 30 min).

Why are my green beans mushy? ›

As beans start to spoil, you may see brown spots or notice that they feel soft and slimy. They can feel limp and might have a sour, rotten smell. Moisture is usually the biggest threat to green bean freshness.

References

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