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Kung Pao Chicken (PF Changs Copycat)

This recipe is full of flavor and you can alter it depending on certain ingredients you have on hand. If your a fan of Chinese food, you're in for a treat, a savory treat!
Prep Time30 minutes
Servings: 6
Calories: 550kcal
Author: Adapted from "recipezaar"

Equipment

  • A wok

Ingredients

  • 1 Chicken Breast The original recipe says 1½ pounds
  • ½ tsp Salt
  • 1 Egg white I just use the whole egg (lazy hack)
  • 1 Tbsp Cornstarch
  • 4 Tbsp Peanut or Canola oil divided
  • ½ Cup Roasted peanuts skinless I don't always include them
  • 10 Whole dried red chili peppers for less spice don't use full amount.
  • 4 Green onions
  • 2 Garlic Cloves
  • 1 carrot diced
  • 1 Green Bell Pepper chopped you can also substitute celery
  • ½ Cup Water chestnut diced (optional)
  • 3 Green onions

Sauce

  • 1 tsp Chili paste with garlic I use the kind from Huy Fong Foods
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sherry Cooking wine you can substitute apple juice
  • 1 tsp Rice wine vinegar
  • 1 tsp Sugar
  • ¼ Cup Chicken Broth
  • 1 tsp Cornstarch
  • 1 tsp Sesame oil

Instructions

  • Combine Chicken, salt, egg white (or whole egg if you're feeling lazy!) and corn starch. Mix well with a wooden spoon or your hands and set aside. Yep, some people use their hands.
  • In a small bowl, blend all the sauce ingredients. Set aside. Meanwhile start rice.
  • Add 2 Tablespoons of the oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
  • Add 2 more Tablespoons of oil to same wok. Toss Peanuts and chili peppers in the wok and stir fry until peppers turn dark red. Be careful they burn very easily.
  • Remove from wok and add to the chicken. Lower Heat. If necessary add more oil and cook the garlic for several seconds. (Stir and do not let it burn)
  • Then add the carrots and bell pepper (or whatever veggies you have on hand) and saute' for a minute or two.
  • Return chicken, peanuts and chili peppers to wok and stir fry a few seconds to combine. Add water chestnuts if including and combined sauce ingredients and stir fry till heated through. Add green onions, stir them in and then serve over rice.

Notes

The Recipe says it serves 6 and that means 6 adults. I feed my family of 8 with this recipe.