In a large pot, heat the frying oil to 350 degrees.
In a small bowl, mix together cornstarch, salt, chicken bouillon powder, sugar, and white pepper and set aside.
Roughly chop bean sprouts and toss with sliced onion and scallion whites.
Toss seasoned cornstarch with vegetable mixture.
Add 3 eggs, soy sauce, and sesame oil to the vegetable mixture and gently fold in the eggs.
Using a large spoon or ladle (preferably a hoak, a Chinese wok ladle) scoop up about ½ cup of the patty mixture and gently lower it into the oil. Repeat with the remaining mixture. You should have enough for 3 large patties.
Cook the patties for about 3-5 minutes on the first side, while basting the top of the patties to help them set.
Flip the patties over and continue to cook for about 3-5 minutes, or until they’re done.
Remove the omelets to a wire rack or plate lined with paper towels smooth side up. (This will help the oil drain better)
Quick takeout gravy recipe:
Ingredients:
2 tbsp. (38 grams ) Oyster sauce
2 tsp. (10 ml) Light soy sauce
½ tsp. (2.5 ml) Dark soy sauce
½ tsp. (1.5 grams) Salt
2 tsp. (8 grams) Sugar
⅛ tsp. (.25 gram) White pepper
⅛ tsp. (.5 gram) MSG
1 tbsp (9 grams) cornstarch
1 cup (235 ml) chicken broth
¼ tsp. (1.25 ml) Sesame oil
Directions:
To a small pot, add all ingredients except sesame oil and whisk to mix until well combined.
Bring the sauce mixture up to a boil, reduce to a simmer, whisk, and continue to cook until you achieve the desired consistency. (Usually just 1-2 minutes.)
Remove from heat and whisk in sesame oil.
Old-school roux-based takeout gravy:
Ingredients:
1 cup (235 ml) chicken broth (or 1 cup water + 1 tsp. Chicken bouillon powder)
2 tbsp (38 grams) oyster sauce
2 tsp. (10 ml) Light soy sauce
1.5 tsp. (7.5 ml) Dark soy sauce
1 tbsp. (15 ml) Shaoxing wine
¼ tsp. (.7 gram) Salt
1 tsp. (4 grams) white sugar
⅛ tsp. (.25 gram) white pepper
⅛ tsp. (.5 gram) MSG
3 tbsp (45 ml) neutral oil
1 tbsp. (12 grams) Green onion whites
1 garlic clove, smashed
2 tbsp (15 grams) white flour
¼ tsp. (1.25 ml) Sesame oil
Directions:
In a small bowl, add oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, salt, sugar, white pepper, and MSG to the chicken broth and whisk until everything is well combined. Set aside.
In a small pot, heat 3 tbsp neutral oil over medium heat. Add scallion whites and garlic clove and saute until browned. Remove scallion whites and garlic, leaving the oil behind.
Lower heat to medium-low and add flour to pot. Whisk flour into the oil until it is lightly browned (google blonde or light-brown roux color) or until you smell the aroma of baked bread.
While whisking, slowly add the chicken broth mixture to the roux, bit by bit, until it is fully incorporated.
Continue whisking roux into the chicken broth mixture to ensure there are no clumps.
Raise heat to medium and allow the mixture to simmer for several minutes or until you achieve the proper consistency. (You’ll know it’s ready when it coats the back of a spoon.)
Strain the gravy through a mesh strainer to remove any clumps of flour and whisk in sesame oil
Download the full recipe document here: PF Chang’s Kung Pao Recipe Document Recipe P.F. Chang’s Kung Pao Chicken Master Recipe Ingredients: 9 oz (255 grams) – prepared chicken, see below…
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