Transform Your Kitchen Into A Chinese Restaurant – Learn How To Make Kung Pao Chicken With Pf Chang’s Sauce

Craving the tantalizing flavors of PF Chang‘s Kung Pao Chicken? Look no further! This comprehensive guide will unveil the secrets behind recreating this iconic dish in the comfort of your own kitchen, using the authentic PF Chang‘s sauce. Prepare to embark on a culinary adventure that will leave your taste buds dancing with joy.

Ingredients for Kung Pao Chicken

Chicken Marinade:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil

Stir-fry Sauce:

• 1/2 cup PF Chang’s Kung Pao Sauce
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil

Stir-fry Vegetables:

• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 1/2 cup dry roasted peanuts
• 1/4 cup chopped cilantro

Step-by-Step Instructions

Marinating the Chicken:

1. In a medium bowl, combine the chicken cubes, soy sauce, Shaoxing wine, cornstarch, and vegetable oil.
2. Mix well to ensure the chicken is evenly coated.
3. Marinate for at least 30 minutes, or up to overnight.

Preparing the Stir-fry Sauce:

1. In a small bowl, whisk together the PF Chang’s Kung Pao Sauce, chicken broth, soy sauce, honey, cornstarch, and toasted sesame oil.
2. Set aside until ready to use.

Stir-frying:

1. Heat a large wok or skillet over high heat.
2. Add the marinated chicken and stir-fry until browned on all sides.
3. Remove the chicken from the wok and set aside.
4. Add the bell peppers, onion, and peanuts to the wok and stir-fry until tender-crisp, about 2-3 minutes.
5. Return the chicken to the wok and add the prepared stir-fry sauce.
6. Bring to a boil, then reduce heat and simmer for 1-2 minutes, or until the sauce has thickened.
7. Stir in the chopped cilantro.

Serving Suggestions

Serve the Kung Pao Chicken hot over steamed rice or noodles. Garnish with additional peanuts and cilantro for a vibrant presentation.

Tips for Perfect Kung Pao Chicken

• Use high-quality ingredients for the best flavor.
• Don’t overcook the chicken or vegetables, as they should retain a slight crunch.
• Adjust the heat level by using more or less of the PF Chang’s Kung Pao Sauce.
• Serve with your favorite sides, such as egg rolls or spring rolls.

Variations

• Add other vegetables to the stir-fry, such as broccoli, carrots, or snap peas.
• Use different types of nuts, such as cashews or almonds, instead of peanuts.
• Experiment with different sauces, such as Szechuan sauce or hoisin sauce.

The Art of Balancing Flavors: A Culinary Exploration

Kung Pao Chicken is a symphony of flavors that tantalizes the taste buds. The sweet and savory notes of the sauce, the crunch of the vegetables, and the heat of the chili peppers create a harmonious blend that will leave you craving more.

The Secret Ingredient: PF Chang’s Sauce

The key to replicating the authentic taste of PF Chang‘s Kung Pao Chicken lies in using their signature sauce. This versatile sauce is a blend of soy sauce, vinegar, sugar, and spices, giving the dish its characteristic sweet and spicy flavor.

Popular Questions

Q: Can I use a different type of sauce instead of PF Chang‘s Kung Pao Sauce?
A: While PF Chang’s Kung Pao Sauce is highly recommended, you can use other sauces, such as Szechuan sauce or hoisin sauce. However, the flavor profile will be slightly different.

Q: How can I make the dish less spicy?
A: Use less of the PF Chang‘s Kung Pao Sauce or omit the chili peppers from the stir-fry.

Q: What are some good side dishes to serve with Kung Pao Chicken?
A: Steamed rice, noodles, egg rolls, or spring rolls are all excellent accompaniments to Kung Pao Chicken.

Q: Can I make Kung Pao Chicken ahead of time?
A: Yes, you can prepare the stir-fry sauce and marinate the chicken ahead of time. When ready to serve, simply stir-fry the chicken and vegetables with the sauce.

Q: What type of chicken is best for Kung Pao Chicken?
A: Boneless, skinless chicken breasts or thighs are the preferred cuts for Kung Pao Chicken.