Wendy’s Spicy Chicken Sandwich-Gluten Free

(sorry the pic isn’t so great, I rushed because I really want to try this, its been over 2 years since I had one)

We don’t eat fast food much.  If we do, we either go to Subway so Bryan can get a sandwich and I get a salad or we go to Wendy’s because they fry their french fries in a separate fryer and I can get a bun-less cheeseburger and Bryan can get his favorite spicy chicken sandwich.  That sandwich used to be my favorite also before I found I had Celiac Disease.  Every time he gets one I ask “can I just smell it” – you laugh but I seriously do this quite often with some of his “regular” food.

Lately I’ve been on a kick of making things at home instead of going out and buying them.  For example in my last post I shared recipes from homemade beef jerky and granola bars.  I can’t go out and get a Wendy’s spicy chicken sandwich but I sure as heck can make it at home.  Making things at home also lets you control the ingredients you use.  Not saying that this sandwich is super healthy by any means, don’t get me wrong.  I mentioned to Bryan the other day that I could try to recreate that sandwich for him, but would have to do it gluten-free so I can enjoy it too…he said sure.  So I looked online for some ideas of what is actually in the sandwich and then went to work on creating a recipe for it.  I have to say it came out pretty darn awesome!  We both really liked it.  I served mine between two pieces of romaine lettuce and Bryan had his on a “regular” bun.  The spicy flavor in mine was much more pronounced without having all that bread in the way.

Gluten-Free Spicy Chicken Sandwich (Wendy’s)

1/4 Cup Frank’s Red Hot Sauce

1/2 Cup Water

1/2 Cup Gluten-Free Bisquick

1 1/2 Teaspoons Sea Salt

2 Teaspoons Cayenne Pepper

1/8 Teaspoon Fine Ground Pepper

1/4 Teaspoon Paprika

1/4 Teaspoon Garlic Powder

2 Chicken Breasts – pounded until about 3/8 inch thick

4 Pieces of Romain Lettuce

1/4 Teaspoon Mayonnaise (optional)

2 Tomato Slices (optional)

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a large bowl.

In a separate bowl mix together Frank’s Red Hot Sauce and water.

In a large high-sided sauté pan heat 1/2 cup – 1 cup of canola oil (should come up about 1/2 inch the side of the pan depending on the size of your pan) on medium heat.  You could also use a deep fryer but I didn’t want to deal with all of that.

Take one chicken breast at a time and dredge it in the GF Bisquick mixture, then coat it in the hot sauce/water mixture and then again in the Bisquick mixture.

Cook chicken for about 4-5 minutes on each side until they are golden brown and no longer pink in the center (I cut mine just to make sure).

Remove from the oil and drain on paper towels to remove any excess oil.  Serve on lettuce or a bun and top with mayonnaise (optional), tomato (optional) and an additional piece of lettuce.  Enjoy!!

The Bisquick worked perfect for this recipe.  It was nice and crunchy and the chicken was juicy, and just the right amount of spice.  Oh how I have missed this sandwich, but now I can make it at home!



P.F. Chang’s Beef a La Sichuan

My version of P.F. Chang’s Beef a La Sichuan

P.F. Chang’s Beef a La Sichuan

Yesterday was day two in my weekly menu planning and Bryan’s last day of classes for his first semester as a 1L, so I decided to celebrate I would try to tackled one of our favorite P.F. Chang’s recipes – Beef a La Sichuan.  Ever since this was put on the gluten-free menu at P.F. Chang’s it is all Bryan will order.  I usually order the Chang’s Spicy Chicken (it’s amazing if you haven’t had it yet, you should).  Sadly though we don’t have a P.F. Chang’s close to us so I’ve been searching online for “copycat” recipes for this dish.  I really only found one, but found plenty of pictures of the dish which didn’t help me at all.  The recipe I found was pretty good, however it didn’t have any measurements for the ingredients! Seeing as we hadn’t had this in a while I had to think back to what it tasted like and try to build a sauce based on memory-honestly I got it on the first shot…not sure if I should be proud of that or kind of embarrassed.  If you don’t know Chinese food is my biggest weakness and seeing as I can’t go to any restaurant and get something I do my best to create recipes inspired by my favorite Chinese/Asian dishes.

I found the recipe on RecipeLink.com and like I said it had no measurements so below is my measurements along with RecipeLink.com’s directions.  Now this recipe is a little in-depth with the preparation so be prepared to spend a bit of time in the kitchen the first time-but I promise it is worth it.  I’m sure you can always find some shortcuts, like finding celery and carrots that are already julienned for you but I wanted to do it start to finished myself.   The original recipe called for green onion stems but seeing as we don’t cook/consume onions in our house we just omitted them but you can add them in if you wish.

P.F. Chang’s Beef a La Sichuan

Stir Fry Ingredients:

1 Pound Flank or Sirloin Steak Sliced thin
3-4 Medium Celery Stalks -Julienned
2 Medium Carrots – Julienned
Green Onion Stems (Optional)
1/2 Cup Peanut Oil or Canola Oil (you may use less if using a non-stick pan, I only use about 1/4 cup)
1/4 Cup Corn Starch
1/2 Teaspoon Red Pepper Flakes(or whole Tien Tsin Chinese Chili Peppers work great)

1 1/2 Teaspoons Sesame Oil

Sauce Ingredients:

3 Tablespoons Gluten Free Soy Sauce (I use San-J)
2 Tablespoons Gluten Free Hoisin Sauce (I use Dynasty)
1 Tablespoon Garlic Chili Paste
1/2 Teaspoon Chinese Hot Mustard
1 Teaspoon Rice Wine Vinegar
1/2 Teaspoon Chili oil/or Mongolian Fire Oil (made by House of Tsang) -(Optional)
1 – 2 Teaspoons Brown Sugar
1 Teaspoon Minced garlic
1/2 Teaspoon Minced Ginger
1/2 Teaspoon Red Pepper Flakes


Mix all of the sauce ingredients together and set aside.

Julienne your carrots and celery and set aside. It is important to get these done first because when it comes time to stir-fry them, it is a very quick process.

An important step is “velveting your beef” – Thinly slice your beef and place in a bowl. Add the cornstarch and  toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.

Rinse beef free from all cornstarch and pat dry – you do not want any moisture or the oil will splatter when you add the beef to the pan.

In a skillet (or wok), fry the sliced meat in hot peanut (or canola) oil until crispy to your liking. Remove from oil, drain on paper towels.

In the same pan (or wok) add the following ingredients in this order with sesame oil: stir-fry celery, crushed red pepper flakes (or Tein Tsin Chinese Chili Peppers) followed by carrots. Do not over cook these ingredients – you want them to be nice and crispy. Add fried meat and green onions. Add sauce and bring to a fast boil, cook for 1 minute and serve immediately over white or brown rice.

This last step should take only 3-4 minutes – it is a very quick process so be sure to keep an eye on it so it doesn’t over cook.


I sliced my beef a little bigger than P.F. Chang’s does but not by much and didn’t fry it as much as they do.  Some times the beef can become a bit tough when it is fried too long so I left mine a little tender but still had a slight crunch to it.

The veggies were perfect – like the directions above say DO NOT OVER COOK them – they are supposed to be nice and crunchy.  This process goes very quickly.

I drained off most of the remaining oil from frying the beef before adding the Sesame oil and veggies.  I didn’t wan it to be too oily.

The recipe called for Chili Oil but I couldn’t find it anywhere around me (my grocery stores aren’t so good with stocking “international” cuisine products) so I left it out and didn’t miss it at all.

The sauce was created from memory so if you have had it more recently and attempt to make it at home please adjust the measurements to your liking.

I cooked this in a wok but you can use a large sauté pan.

We had not leftovers!! Like I said this is Bryan’s favorite dish.

Who says you have to go our to have great Chinese food when  you can easily make it at home!  It may take a little longer to make it but it is so worth it and helps save you a little money too.