Craving kung pao chicken? master the art with our pf chang’s sauce hack

Craving the tantalizing flavors of PF Chang‘s Kung Pao Chicken? Look no further! This comprehensive guide will empower you to recreate this beloved dish in the comfort of your own kitchen, using the authentic PF Chang‘s sauce.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 2 tablespoons dry sherry (or rice wine)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 cup chopped onion
• 1/2 cup chopped peanuts
• 1/4 cup dried red chili peppers
• 1/4 cup water
• 1/4 cup sugar
• 2 tablespoons vinegar
• 1 teaspoon salt

Instructions:

1. Prepare the Chicken:

• In a large bowl, combine the chicken cubes, cornstarch, soy sauce, sherry, and sesame oil. Mix well to coat the chicken evenly.

2. Heat the Wok or Skillet:

• Heat the vegetable oil in a large wok or skillet over medium-high heat.

3. Stir-Fry the Chicken:

• Once the oil is hot, add the chicken cubes and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

4. Cook the Vegetables:

• Add the bell peppers and onion to the wok and stir-fry until tender-crisp, about 3-4 minutes.

5. Make the Sauce:

• In a small bowl, whisk together the remaining ingredients: water, sugar, vinegar, salt, and dried red chili peppers.

6. Combine the Sauce and Ingredients:

• Pour the sauce into the wok and bring to a simmer. Add the cooked chicken and peanuts and stir to coat evenly.

7. Simmer and Serve:

• Simmer for 1-2 minutes, or until the sauce has thickened and the chicken is heated through. Serve immediately over rice or noodles.

Tips for Success:

• Use fresh, high-quality ingredients for the best flavors.
• Cut the chicken and vegetables into uniform pieces for even cooking.
• Don’t overcrowd the wok or skillet when stir-frying to ensure proper heat distribution.
• Adjust the amount of dried red chili peppers to your desired spice level.
• Serve with steamed rice or noodles to soak up the delicious sauce.

Variations and Substitutions:

• Substitute chicken thighs for breasts for a more tender result.
• Add chopped carrots or celery for extra vegetables.
• Use honey or maple syrup instead of sugar for a sweeter sauce.
• Add a splash of Sriracha or sambal oelek for extra heat.

The Art of Pan-Frying:

• Heat a non-stick skillet or cast-iron pan over medium-high heat.
• Add a thin layer of vegetable oil and swirl to coat the pan.
• Add the chicken cubes and cook for 2-3 minutes per side, or until golden brown and cooked through.
• Remove the chicken from the pan and set aside.

The Magic of the Sauce:

• To make the PF Chang’s sauce, combine the following ingredients in a small bowl:
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup dry sherry
• 1/4 cup water
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/8 teaspoon red pepper flakes
• Bring the sauce to a boil in a small saucepan, then reduce heat and simmer for 1-2 minutes, or until thickened.

Finishing Touches:

• Once the chicken is cooked and the sauce is ready, return the chicken to the pan and toss to coat in the sauce.
• Add chopped peanuts and green onions for garnish.
• Serve immediately over rice or noodles.

Beyond the Blog:

• Check out our other recipes for more culinary adventures!
• Share your Kung Pao Chicken creations on social media and tag us for a chance to be featured.
• Leave comments and feedback below to connect with our community of food enthusiasts.

What People Want to Know

• Can I use frozen chicken for this recipe?
• Yes, you can use frozen chicken, but be sure to thaw it completely before cooking.
• What if I don’t have a wok?
• A large skillet or sauté pan will work just as well.
• Can I make this dish ahead of time?
• Yes, you can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. When ready to serve, reheat the chicken and sauce and combine them.
• How do I adjust the spice level?
• You can adjust the spice level by adding more or less dried red chili peppers to the sauce.
• What are some good side dishes to serve with Kung Pao Chicken?
• Steamed rice, noodles, or stir-fried vegetables are all great side dishes for Kung Pao Chicken.