Mary KellyWhen it comes to delightful dining experiences, few dishes hit the spot quite like Kung Pao Chicken. Whether you’re hosting friends or cooking for family, this dish always impresses. So, what do you serve alongside it?
Picture fluffy jasmine rice or a colorful stir-fry of crisp vegetables. Either option elevates the meal and rounds it out nicely. Now, let’s dive into crafting that scrumptious P.F. Chang’s-style Kung Pao Chicken right in your kitchen.
As a registered dietitian and food enthusiast, I take immense pleasure in recreating restaurant favorites at home. There’s a certain charm that comes with serving a homemade dish, especially one packed with flavor like Kung Pao Chicken.
This iconic Chinese dish blends tender chicken with crunchy peanuts and vibrant vegetables, all drizzled in a savory, slightly spicy sauce. It tells a story—one that involves a dance of flavors and textures.
If you’ve ever dined at P.F. Chang’s and loved their Kung Pao Chicken, you’re in for a treat.
Today, we’ll embark on a culinary journey that will empower you to whip this dish up in your own kitchen. Think of this as a personal workshop rather than just a recipe. I assure you, there’s something rewarding about replicating your beloved restaurant dish at home.
What is P.F. Chang’s Kung Pao Chicken?
At its core, Kung Pao Chicken features diced chicken that sings with flavor. Tossed with crispy peanuts, vibrant vegetables, and a spicy sauce, it’s a feast for your appetite and senses. The balance of savory, spicy, and sweet makes this dish stand out. It’s not just about the ingredients; it’s the process of bringing everything together into a harmonious dish.
Why This Recipe Works?
1. Flavor Explosion
Every ingredient in this recipe plays a critical role. The richness of the chicken, the crunch of the peanuts, and the vibrant veggies create a flavor explosion. The sauce harmonizes everything, giving it that coveted dining-out experience right at home.
2. Quick and Easy
In our fast-paced lives, time is precious. This recipe can be whipped up in around 30 minutes. With simple steps and straightforward ingredients, it’s perfect for dinner after a long day.
3. Healthy Yet Satisfying
Balancing health and flavor is key. This dish uses fresh vegetables and lean chicken, creating a hearty meal that’s low in calories but high in satisfaction. Plus, the use of unsalted peanuts and low-sodium soy sauce helps control the sodium content.
4. Versatility
You can customize Kung Pao Chicken to suit your taste or dietary needs. Love spicy food? Add more chili peppers. Need it gluten-free? Choose tamari instead of soy sauce. The possibilities make it a go-to recipe for many occasions.
Ingredients You’ll Need to Make This Dish
Before we get started, gather the following ingredients:
- 1 egg white, lightly beaten
- 1/2 teaspoon sea salt
- 1 tablespoon cornstarch
- 1/2 cup unsalted roasted peanuts
- 4 tablespoons peanut oil, divided
- 2 cloves garlic, minced
- 4 green onions, sliced into 1/2-inch pieces
- 1 1/2 lbs boneless chicken, diced into bite-sized pieces
- 10 whole dried red chili peppers
- 1/2 cup diced water chestnuts
- 1 tablespoon ginger, finely grated
- 1/4 cup fresh cilantro, chopped (for garnish)
Sauce
- 1 teaspoon chili paste with garlic
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sherry cooking wine
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
How to Make This P.F. Chang’s Kung Pao Chicken?
Step 1: Marinate the Chicken
Start by marinating the diced chicken. In a bowl, combine the egg white, sea salt, and cornstarch. Add the chicken pieces, stirring until they are well-coated. Let this sit for about 15-20 minutes. This step locks in moisture and enhances the texture.
Step 2: Prepare the Sauce
While the chicken marinates, mix the sauce ingredients in a separate bowl. Combine the chili paste, soy sauce, sherry cooking wine, rice vinegar, sugar, chicken broth, cornstarch, and sesame oil. Stir until everything is incorporated. Set it aside for later.
Step 3: Sauté the Aromatics
In a large skillet or wok, heat two tablespoons of peanut oil over medium heat. Once hot, add minced garlic, ginger, and dried red chili peppers. Sauté this mixture for 1-2 minutes until you can smell those wonderful aromas wafting through the air.
Step 4: Cook the Chicken
Add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally. You want the chicken to be golden brown and cooked through.
Step 5: Add Vegetables and Peanuts
Next, toss in the sliced green onions, diced water chestnuts, and roasted peanuts. Stir-fry for an additional 2-3 minutes. This brings a great crunch and freshness to the dish.
Step 6: Combine with Sauce
Pour the prepared sauce over the chicken and vegetable mix. Stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and cling beautifully to the mixture.
Step 7: Garnish and Serve
Remove from heat and garnish your Kung Pao Chicken with fresh cilantro. Serve it hot over a bed of fluffy rice or alongside noodles. Enjoy every bite of your homemade masterpiece!
Tips & Tricks
- Adjust Spice Level: If you prefer a milder dish, reduce the number of dried chilies. You can also remove the seeds for less heat.
- Use Fresh Ingredients: Fresh vegetables make a big difference. Opt for crunchy bell peppers or colorful carrots for added texture and nutrition.
- Meal Prep: This dish stores well. Make it ahead of time and store it in the fridge. It tastes even better the next day!
- Non-Chicken Options: If you’re not in the mood for chicken, substitute tofu or shrimp. Both alternatives work well and absorb flavors beautifully.
- Cook in Batches: If making a larger portion, consider cooking in batches. Overcrowding the pan can lead to steaming rather than stir-frying.
Nutrition Information
p f chang kung pao chicken recipe nutrition facts
How Do You Store the Leftovers?
Let the leftovers cool to room temperature before storing. Place them in an airtight container and refrigerate. Leftover Kung Pao Chicken can last for up to three days in the fridge. Reheat on the stovetop or in the microwave until warmed through.
What Sides Would Complement P.F. Chang’s Kung Pao Chicken Recipe?
1. Jasmine Rice
Fluffy jasmine rice provides a great base for Kung Pao Chicken. Its subtle sweetness balances the dish’s spiciness. Cook the rice according to package instructions, or use a rice cooker for perfection.
2. Stir-Fried Vegetables
A colorful array of vegetables like bell peppers, snap peas, and broccoli adds nutrition and crunch. Stir-fry them quickly in a bit of oil and garlic, seasoning lightly with soy sauce.
3. Egg Fried Rice
Want something a bit more decadent? Egg fried rice, with its savory soy sauce and scrambled eggs, perfectly complements Kung Pao Chicken. Plus, it’s another great way to use leftover rice!
What Alternatives Can You Use for the Ingredients?
1. Chicken
If you don’t have chicken on hand, feel free to use turkey or even firm tofu for a vegetarian option.
2. Peanuts
In case of nut allergies, sunflower seeds or pumpkin seeds can replace the peanuts for that crunch without the worry.
3. Soy Sauce
Opt for coconut aminos for a soy-free alternative. It offers a similar taste with lower sodium levels.
4. Cornstarch
If you don’t have cornstarch, arrowroot powder works as an excellent thickening agent. Just use it in the same quantities.
P F Chang Kung Pao Chicken Recipe
Equipment
- Large skillet or wok
Ingredients
- 1 egg white lightly beaten
- 1/2 teaspoon sea salt
- 1 tablespoon cornstarch
- 1/2 cup unsalted roasted peanuts
- 4 tablespoons peanut oil divided
- 2 cloves garlic minced
- 4 green onions sliced into 1/2-inch pieces
- 1 1/2 lbs boneless chicken diced into bite-sized pieces
- 10 whole dried red chili peppers
- 1/2 cup diced water chestnuts
- 1 tablespoon ginger finely grated
- 1/4 cup fresh cilantro chopped (for garnish)
- 1 teaspoon chili paste with garlic
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sherry cooking wine
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
Instructions
- Start by marinating the diced chicken. In a bowl, combine the egg white, sea salt, and cornstarch. Add the chicken pieces, stirring until they are well-coated. Let this sit for about 15-20 minutes. This step locks in moisture and enhances the texture.
- While the chicken marinates, mix the sauce ingredients in a separate bowl. Combine the chili paste, soy sauce, sherry cooking wine, rice vinegar, sugar, chicken broth, cornstarch, and sesame oil. Stir until everything is incorporated. Set it aside for later.
- In a large skillet or wok, heat two tablespoons of peanut oil over medium heat. Once hot, add minced garlic, ginger, and dried red chili peppers. Sauté this mixture for 1-2 minutes until you can smell those wonderful aromas wafting through the air.
- Add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally. You want the chicken to be golden brown and cooked through.
- Next, toss in the sliced green onions, diced water chestnuts, and roasted peanuts. Stir-fry for an additional 2-3 minutes. This brings a great crunch and freshness to the dish.
- Pour the prepared sauce over the chicken and vegetable mix. Stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and cling beautifully to the mixture.
- Remove from heat and garnish your Kung Pao Chicken with fresh cilantro. Serve it hot over a bed of fluffy rice or alongside noodles. Enjoy every bite of your homemade masterpiece!
Notes
- Adjust Spice Level: If you prefer a milder dish, reduce the number of dried chilies. You can also remove the seeds for less heat.
- Use Fresh Ingredients: Fresh vegetables make a big difference. Opt for crunchy bell peppers or colorful carrots for added texture and nutrition.
- Meal Prep: This dish stores well. Make it ahead of time and store it in the fridge. It tastes even better the next day!
- Non-Chicken Options: If you’re not in the mood for chicken, substitute tofu or shrimp. Both alternatives work well and absorb flavors beautifully.
- Cook in Batches: If making a larger portion, consider cooking in batches. Overcrowding the pan can lead to steaming rather than stir-frying.
Nutrition
Frequently Asked Questions
Conclusion
Making P.F. Chang’s Kung Pao Chicken at home isn’t just a task; it’s a delightful culinary adventure. With each ingredient, we weave a tapestry of flavor that transforms ordinary chicken into something extraordinary. The magic lies in the balance of spices, the crunch of peanuts, and the freshness of veggies.
This dish is versatile, perfect for meal prep, and appealing to both kids and adults alike. So fire up that skillet, let the aromas fill your kitchen, and prepare to savor every bite of your homemade Kung Pao Chicken. Your friends and family will be amazed, and you’ll enjoy the satisfaction of crafting a beloved dish from the comfort of your home. Happy cooking!
