Love the bold and spicy PF Chang’s Kung Pao Chicken Recipe? You’re in for a treat! Our copycat recipe lets you make this favorite dish at home. With our easy steps, you can bring the taste of PF Chang’s Kung Pao Chicken to your kitchen.
What is PF Chang’s Kung Pao Chicken Stir Fry?
Kung Pao Chicken is a favorite Chinese dish with origins in Sichuan. It features chicken, peanuts, and a mix of sweet, sour, and spicy sauce. PF Chang’s has popularized this dish around the world with its bold taste and spicy kick.
Iconic Sichuan Stir-Fry Dish
Kung Pao Chicken comes from Sichuan and is famous for its spicy flavor. It’s a favorite in Chinese cuisine because it perfectly blends sweet, sour, and spicy tastes.
PF Chang’s Signature Entrée
At PF Chang’s, Kung Pao Chicken is a must-try. Many love it for its authentic and spicy flavors. This dish stands out among others, thanks to its special taste.
Ingredients Needed for PF Changs Kung Pao Chicken
To make the classic PF Chang’s Kung Pao Chicken at home, you need some key items. Start with tender chicken, cut into small pieces. You can choose either chicken breasts or thighs. Add in crisp bell peppers and onions for freshness and crunch. Roasted peanuts give the dish its famous nutty taste and texture.
Chicken Breast or Thighs
Use either chicken breasts or thighs in this recipe. Both types work well. Just make sure to cut the chicken into small cubes. This helps it cook faster and more evenly.
Vegetables like Bell Peppers and Onions
Colorful bell peppers and onions are essential in Kung Pao Chicken. They bring flavor and add texture, making the dish balanced and tasty.
Peanuts for Crunch
Roasted peanuts provide a crunchy kick. Use about a half cup of unsalted peanuts or cashews for an important nutty taste.
Soy Sauce, Rice Vinegar, and Chili Paste
The sauce gives this meal its amazing taste. It’s made from soy sauce, rice vinegar, and chili paste. These ingredients create a mix of sweet, sour, and spicy flavors, making Kung Pao Chicken unforgettable.
Authentic Kung Pao Sauce Recipe
The key to great Kung Pao Chicken is in the sauce. It should mix sweet, sour, and spicy tastes perfectly. A combination of soy sauce, rice vinegar, and chili paste achieves this. Sichuan peppercorns add a special numbing sensation typical in Sichuan cuisine.
Balance of Sweet, Sour, and Spicy
Perfect Kung Pao sauce blends sweet, sour, and spicy flavors. We mix soy sauce, rice vinegar, and chili paste just right, creating a delicious balance.
Sichuan Peppercorns for Numbing Sensation
Sichuan peppercorns bring a unique numbing sensation, a Sichuan tradition. Their tingle pairs amazingly with other strong flavors.
Ginger, Garlic, and Chili Peppers
Ginger and garlic add great taste and complexity to the sauce. Chili peppers provide the kick Kung Pao Chicken is known for. This blend creates an authentic, classic Sichuan dish.
Techniques for Perfect Kung Pao Chicken
To make perfect Kung Pao Chicken, follow these techniques. Marinate the chicken for tenderness and flavor. Cook it quickly in a wok on high heat for a crisp exterior.
Marinating the Chicken
Start with marinating the chicken in a mix of rice vinegar, soy sauce, sugar, egg white, and cornstarch. This marinade makes the chicken soft and flavorful.
Stir-Frying at High Heat
Heat your wok or skillet until very hot. Cooking on high heat gives the stir-fry its special texture and taste. The heat quickly cooks the chicken, keeping it juicy and adding a crisp layer.
Tossing with Sauce and Peanuts
Mix the cooked chicken with the sauce and peanuts to finish. This coats the chicken with savory sauce and crunchy peanuts, creating a delicious blend of sweet, sour, and spicy flavors.
Customizing the Heat Level
Adjust the heat level by changing the amount of chili peppers and Sichuan peppercorns. Control the spice by using more or less chili paste in the sauce. This lets you make the dish as spicy as you like.
Adjusting Chili Peppers and Peppercorns
The classic recipe uses dried red chilies and Sichuan peppercorns for a hot and numbing taste. Adjust the amounts to suit your preference. Use less for a milder taste or more for extra spice.
Adding or Reducing Chili Paste
Control the spice level by changing the amount of chili paste in the sauce. Start with a little and add more to taste. Adjust to your liking for the perfect heat.
Serving Suggestions
Enjoy our Copycat PF Chang’s Kung Pao Chicken with steamed rice or tasty noodles. These sides complement the amazing Kung Pao chicken sauce. Top with fresh scallions and toasted sesame seeds for extra flavor and texture.
Tips for Best Results
Use high-quality, fresh ingredients for the best taste. Keep the wok hot for quick searing, and avoid overcrowding the wok to ensure proper cooking.
Proper Wok Temperature
Heat the wok well to get true wok flavor and perfect texture. This step helps sear the food fast, avoiding steaming or overcooking the chicken.
Not Overcrowding the Wok
Avoid overcrowding the wok while stir-frying. Too much food causes steaming, not searing. Work in small batches to ensure each piece gets the needed space for that signature wok flavor.
Variations and Substitutions
We offer several variations and substitutions for those with different dietary or taste needs. Vegetarian or vegan options, different proteins like tofu, shrimp, or beef, and additional vegetables can all be used to customize this dish.
Vegetarian or Vegan Options
Swap out the chicken with firm tofu or various plant-based proteins. This keeps the dish delicious and lets the famous Kung Pao sauce shine. Enjoy a hearty and flavorful meal without meat.
Adding Other Proteins like Shrimp or Beef
Try adding shrimp or beef for variety. The rich flavors of the sauce pair well with many types of protein. Mix things up and explore new tastes while satisfying different preferences.
Incorporating Additional Vegetables
Adding more veggies enhances nutrition and texture. Water chestnuts, bamboo shoots, or sugar snap peas bring extra crunch and freshness, complementing the protein and Kung Pao sauce perfectly.
| Variation | Description | Nutrition (per serving) |
|---|---|---|
| Vegetarian Kung Pao | Firm tofu or plant-based protein in place of chicken | Calories: 525 kcal, Carbs: 48g, Protein: 25g, Fat: 30g |
| Kung Pao Shrimp | Succulent shrimp instead of chicken | Calories: 585 kcal, Carbs: 42g, Protein: 35g, Fat: 32g |
| Kung Pao Beef | Tender beef in place of chicken | Calories: 562 kcal, Carbs: 40g, Protein: 38g, Fat: 33g |
| Kung Pao with Additional Veggies | KFung Pao Chicken with water chestnuts, bamboo shoots, and sugar snap peas | Calories: 575 kcal, Carbs: 46g, Protein: 32g, Fat: 34g |
Meal Prep and Leftovers
Our Kung Pao Chicken recipe is great for meal prepping. Store cooked chicken and sauce separately in the fridge for up to three days. This makes it easy to quickly heat everything and enjoy a good meal on busy nights.
Refrigerating and Reheating Instructions
Store the chicken and sauce in separate airtight containers in the fridge. When ready to eat, heat everything in a skillet or wok. If the sauce is too thick, add a bit of water or broth to help it heat up nicely without getting too dry.
Freezing for Later Use
You can freeze Kung Pao Chicken for longer storage. After cooking, let the chicken and sauce cool. Then, place them in freezer-safe containers and freeze. Thaw in the fridge when ready to enjoy, and reheat as you would with leftovers. This way, even on busy nights, you can enjoy a great homemade meal.
Taking My Kung Pao To Go!
In conclusion, you now have everything you need to make PF Chang’s Kung Pao Chicken at home. This guide provides all the details and steps to follow. Enjoy the spicy and rich Kung Pao taste anytime, without needing to go out.
With the right ingredients, proper cooking, and a bit of creativity, you can make your favorite Kung Pao Chicken at home. Start cooking and enjoy this favorite dish whenever you like. Stick to the steps in this guide, and soon you’ll be making a Kung Pao Chicken that’s just as good as PF Chang’s. Enjoy!
Kung Pao FAQ
What is PF Chang’s Kung Pao Chicken?
PF Chang’s Kung Pao Chicken is a favorite dish known for its spicy, bold taste. It contains juicy chicken, crispy peanuts, and mixes sweet, sour, and spicy flavors, making it a beloved dish at the restaurant.
What are the key ingredients in this copycat recipe?
This recipe relies on chicken, vegetables like bell peppers, and peanuts. The sauce uses soy sauce, rice vinegar, and chili paste to achieve a perfect blend of flavors.
How do you make the authentic Kung Pao sauce?
The real Kung Pao sauce mixes sweet, sour, and spicy tastes. It uses soy sauce and rice vinegar for a unique flavor, and includes chili paste for spice and Sichuan peppercorns for a mild numbing effect.
What techniques are used to make the perfect Kung Pao Chicken?
First, marinate the chicken for flavor and tenderness. Stir-fry at high heat until crispy. Lastly, mix with Kung Pao sauce and peanuts for the perfect dish.
How can you customize the heat level of the Kung Pao Chicken?
Adjust the spice by changing the amount of chili peppers and peppercorns. Control it by using more or less chili paste in the sauce.
What are some tips for achieving the best results when making Kung Pao Chicken at home?
Use fresh ingredients and keep the wok hot for quick searing. Avoid overcrowding the wok while cooking.
What are some variations or substitutions for Kung Pao Chicken?
Try tofu or different veggies for unique tastes. Use shrimp or beef for a change. Add vegetables like water chestnuts or bamboo shoots for more crunch.
How can you prepare and store Kung Pao Chicken for later use?
Make Kung Pao Chicken ahead of time. Store the chicken and sauce separately in the fridge for a few days. For longer storage, freeze for future meals.
P.F. Chang’s Kung Pao Chicken Recipe
Equipment
- Wok or large skillet
- Mixing bowls
- Spatula or wooden spoon
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 tbsp cornstarch
- 2 tsp sesame oil
- 3 cloves garlic minced
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp ground ginger
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp sugar
- 1/3 cup roasted peanuts
- 1/2 cup diced bell peppers optional
- 3-4 dried red chilies optional
- 2 green onions chopped
- Fresh cilantro for garnish
Instructions
Marinate the Chicken:
- In a bowl, combine chicken pieces with cornstarch, sesame oil, and a pinch of salt. Mix well and let sit for 10 minutes.
Prepare the Sauce:
- In a small bowl, mix together rice wine vinegar, soy sauce, sugar, ground ginger, and crushed red pepper flakes. Set aside.
Cook the Chicken:
- Heat a wok or large skillet over medium-high heat. Add a bit of oil and stir-fry the chicken until it’s golden brown and cooked through. Remove from the wok and set aside.
Stir-Fry the Aromatics:
- In the same wok, add a bit more oil if needed. Stir-fry the garlic, dried red chilies, and bell peppers (if using) until fragrant.
Combine and Cook:
- Return the chicken to the wok and pour in the sauce. Stir well to coat the chicken and vegetables. Cook for another 2-3 minutes until the sauce thickens.
Finish:
- Add the roasted peanuts and green onions, stirring to combine. Garnish with fresh cilantro.
Notes
- For extra heat, increase the amount of dried red chilies or add a dash of Sriracha.
- Serve with steamed white or brown rice to complete the meal.
