P.F. Chang’s Kung Pao Recipe

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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 for instructions

Neutral oil – vegetable oil – peanut oil, etc.

8 dried red chili peppers 

1 teaspoon (2.25 grams) rehydrated minced garlic 

2 teaspoons (10 grams) Sambal Oelek chili paste 

¼ cup (15 grams) scallions, finely chopped 

¼ cup (60 ml) Kung Pao sauce, see below for recipe 

¼ cup (36 grams) peanuts 

¼ cup (56 grams) thinly sliced celery 

½ tsp (2.5 ml) sesame oil

Directions:

1. Heat oil over medium heat and add chili peppers. Cook until darkened in color, usually about 1-2 minutes.
2. Add garlic, chili paste, and scallions, and cook for about 10-20 seconds, or until fragrant.
3. Add Kung Pao sauce, bring to a boil, and reduce slightly.
4. Add peanuts, chicken, and celery and toss in sauce until you see no dry spots and the chicken is completely covered in the sauce. 
5. Drizzle in sesame oil and toss the chicken to coat evenly  . 
6. Turn off the heat and serve.

Kung Pao Sauce Recipe

Ingredients:

For 8 servings (roughly 16.5 oz):

¼ cup (60 ml) Water

¼ tsp (2 grams) Chicken bouillon paste/powder 

6.5 tablespoons (78 grams) Sugar 

¾ cup + 1 tablespoon (195 ml) Light soy sauce 

2 tablespoons + 1 teaspoon (35ml) Mushroom dark soy sauce 

3 tablespoons (45 ml) White vinegar 

3 tablespoons (45 ml) Michiu or Shaoxing rice wine 

1 tsp (6.5 grams) Oyster sauce

1 teaspoon (1.25 grams) Green onions 

For 4 servings (roughly 8.2 oz):

2 tbsp (30 ml) Water 

⅛ tsp (1 gram) Chicken bouillon paste/powder 

(3 tbsp + 1.5 tsp (39 grams) Sugar 

6 tbsp + 1 ½ tsp (97.5 ml) Light soy sauce

1 tablespoon + ½ teaspoon (17.5 ml) Mushroom soy sauce 

1.5 tbsp (22.5 ml) White vinegar 

1.5 tbsp (22.5 ml) Michiu or Shaoxing rice wine 

½ tsp (3.25 grams) Oyster sauce 

½ teaspoon (0.6 grams) Green onions 

Directions:

1. Add water, chicken bouillon, and sugar to a small pot over medium heat. Stir until the sugar is completely dissolved.
2. Add light soy sauce, mushroom dark soy sauce, white vinegar, rice wine, and oyster sauce. Stir until everything is incorporated and the sauce is homogenous. Turn off the heat.
3. Add green onions and gently stir into the sauce. 

Note: once cooled, the sauce can be stored in the fridge for a few weeks.

Chicken preparation:

9 oz. (255 grams) chicken breast, cubed, cut into roughly 1-inch (2.5 cm) pieces

Alkaline Soy Meat Marinade:

Ingredients:

1 cup (235 ml) water

½ tsp. (2.5 grams) baking soda

1 tbsp (15 ml) Lee Kum Kee low sodium soy sauce (green bottle) or regular soy sauce

Directions:

1. Mix all ingredients and stir until the baking soda is dissolved. Set aside. 

Brining directions:

1. Place 9 oz. (255 grams) of cubed chicken breast in alkaline soy marinade for at least 2 hours or up to 24 hours. 
2. After brining, remove meat from the brine and pat dry with paper towels.
3. Store in the fridge until ready to use. 

Note: P.F. Chang’s brines their meat for 24 hours. 

Chicken cooking instructions:

Ingredients:

9 oz. (255 grams) brined chicken breast, cubed and dried

Potato starch

Neutral frying oil (vegetable, canola, peanut, etc.)

Directions:

1. Heat oil to 350° F (175° C)
2. Dredge chicken pieces in potato starch, shaking off excess
3. Add chicken to oil, and immediately agitate so it doesn’t clump together, and cook for 3 to 4 minutes, or until done. 
4. Remove meat to a grate or paper-lined plate and allow to drain
5. Set aside until ready to use.

Amazon ingredient affiliate links:

Baking soda: https://geni.us/HSDr

Lee Kum Kee low sodium soy sauce: https://geni.us/E2l720b

Minor’s Chicken Bouillon Base: https://geni.us/yy0m

Knorr Chicken Bouillon Base: https://geni.us/qRslgi

Lee Kum Kee Chicken Bouillon Base: https://geni.us/Z8NlPz

Lee Kum Kee Mushroom Dark Soy Sauce: https://geni.us/NkpS1cQ

Lee Kum Kee Panda Brand Oyster Sauce: https://geni.us/Ohr1

Lee Kum Kee Premium Oyster Sauce: https://geni.us/WJ3uM5

Michiu Rice Wine: https://geni.us/3L6yZTn

Shaoxing Rice Wine: https://geni.us/ykU60vK

White Vinegar: https://geni.us/y0uABJ

Sugar: https://geni.us/UWud7AM

Vegetable Oil: https://geni.us/cRJ7

Potato Starch: https://geni.us/KSad

Sambal Oelek Chili Paste: https://geni.us/BiOeC

Chili Garlic Sauce: https://geni.us/d5mRgNQ

Dehydrated Minced Garlic: https://geni.us/85AdRcA

Dried Red Chilis: https://geni.us/99OzHy

Lee Kum Kee Pure Sesame Oil: https://geni.us/CgcpNw

Peanuts: https://geni.us/349cb

P.F. Chang’s Premade Kung Pao Sauce: https://geni.us/Y63h

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com