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? ›

In today's recipe, you'll first boil the green beans, then immediately blanch them in cold water. This is what keeps them crispy. If you prefer them a little more cooked, just boil for a little longer or skip the blanching process.

How do you keep green beans crispy? ›

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. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.

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.

Why are some green beans crunchy? ›

Any filet or green bean that is picked slightly young and cooked immediately should be crisp and flavorful. Try to harvest beans in the cool of the day, and never let them sit around after being picked, as they lose their crisp texture quickly.

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 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.

How do you keep green beans from getting soggy? ›

Store beans in a veggie crisper or an air-tight plastic container. You can keep them in the plastic bag they came in from the store, but condensation may develop and speed up spoilage. To prevent this, place a paper towel in the bag or container to absorb extra moisture, and replace it as it gets damp.

Are green beans supposed to be crunchy? ›

They should be tender but still crisp, without squeaking between your teeth when you chew them. Drain and chill: Drain the beans, then immediately rinse under cold water to stop the cooking process.

Why do you put baking soda in green beans? ›

Your Beans Will Cook Faster

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

What is the best flavoring for green beans? ›

Soy sauce is one of the easiest answers to how to flavor green beans. You can throw in some of this soy sauce, sesame oil, olive oil, ginger, and garlic and pan fry until glassy and green and you may never want to eat green beans any other way again.

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.

Should green beans still be crunchy after cooking? ›

They should be tender but still crisp, without squeaking between your teeth when you chew them. Drain and chill: Drain the beans, then immediately rinse under cold water to stop the cooking process.

Why are my green beans mushy? ›

Blanching green beans before freezing helps them to retain that beautiful green color and crisp texture when you go to enjoy them. Skipping this step might result in your beans having a mushy texture once defrosted.

Are sauteed green beans supposed to be crunchy? ›

It depends on how tender you'd like the beans to be. If you like your green beans super tender, go ahead and sauté them the whole 10 minutes. If you like your green beans on the crisp side, though, you'll probably only want to cook them for five to eight minutes.

How to keep green beans from getting soggy? ›

The trick to this crunchy and vibrant green bean salad is a method called “blanching and refreshing”. This simply means cooking your beans in boiling water and then plunging them into cold water to stop the cooking process and keep their wonderful colour and bite.

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