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Copy Cat Pf Chang's Kung Pao Chicken

Submitted by: | website: Mia Cucina

Copy Cat PF Chang's Kung Pao Chicken
2012-06-22 Other
5 0

A copy cat version of PF Chang's taken to the next level at home.

  • Servings: 4
  • Prep Time: 30 minutes minutes
  • Cook Time: 4 minutes
  • Total Time: 34 minutes


2 Tbsp Soy Sauce, divided
1 Tbsp Cornstarch, divided
2 Tbsp Shaoxing Wine or Dry Sherry, divided
1½ lb Boneless, skinless chicken breasts, cut into ½" pieces
¼ cup Sichuan Peppercorn, divided
⅓ cup Peanut Oil
12 Hot Chinese Dry Chili Peppers, seeded
3 Scallions, whites finely minced, and greens sliced into 1" pieces, reserved separately
2 Large Cloves Garlic, minced
1 Tbsp Micro-planed Fresh Ginger
1 Tbsp Chinese Black Vinegar
1 Tbsp Sambal Oelek, or to taste
2 tsp Sugar
2 Small Leeks, white and light green parts only, cut into ¼" slices
½ cup Unsalted Peanuts
1 cup Snow Peas, trimmed


marinate the chicken breasts:

Combine 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine, and 1 teaspoon cornstarch in a large (1 gallon) re-sealable plastic bag and mix thoroughly. Add the chicken pieces and seal bag, place in the refrigerator and allow to marinate for at least 30 minutes and up to two hours.

make the spice mix:

1. In a small skillet over high heat, toast the peppercorns until fragrant, about 30 seconds.

Place half of Sichuan peppercorns in a spice grinder and process.

2. Create some chili oil by heating peanut oil in a wok over high heat until shimmering and smoky. Add remaining Sichuan peppercorns and dried chilies to the wok and cook until fragrant, about fifteen seconds. Drain the oil through a fine-meshed strainer over a small heat-proof measuring cup. Pick out chilies and reserve, discard peppercorns.

prepare the vegetables:

1. Combine the ground peppercorns with the scallion greens in a small bowl and reserve.

2. Combine the scallion whites, garlic, and ginger in small bowl and reserve.

create the cooking sauce:

Combine the remaining soy sauce, remaining Shaoxing wine, remaining corn starch, black vinegar, Sambal, and sugar in small bowl and mix until cornstarch is fully dissolved.

woking the Kung Pao:

1. Return the wok to high heat until smoking. Add 1/4 of the chili oil and immediately add half of the marinated chicken. Spread in even layer with spatula and cook without moving for 1 minute. Continue cooking, stir-frying and tossing constantly, until barely cooked through, about 1 minute longer. Transfer to a medium metal bowl.

2. Wipe out wok with paper towel, add another 1/4 of the chili oil, and repeat with remaining chicken and transfer to the same medium metal bowl.

3. Wipe out wok again with a paper towel, add another 1/4 of the oil, and cook leeks until charred in spots but still slightly crisp, about 1 minute. Add peanuts, reserved chilies, the cooked chicken, and remaining oil to wok and push to side to make space in the center of the wok. Add garlic/ginger mixture and cook, stirring mixture constantly until aromatic, about 15 seconds. Toss entire contents of wok together and add the sauce. Cook, stirring and tossing constantly until chicken is coated in glossy layer of sauce. Stir in and toss the scallion greens, snow peas and ground Sichuan pepper.


Transfer to serving plate and serve immediately accompanied by cooked white rice.