Kung Pao Chicken II (Copycat)

"I'm hoping this is as good as the Kung Pao Shrimp I had at PF Chang's! There's been a lot of comments about this being salty. You might want to omit the salt and use low salt ingredients."
 
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photo by Anonymous
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photo by Bobi P. photo by Bobi P.
photo by Paguma photo by Paguma
Ready In:
30mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
  • In a small bowl, blend all sauce ingredients. Set aside.
  • Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
  • Add 2 more tablespoons oil to same wok.
  • Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
  • Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
  • Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
  • Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
  • Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
  • Serve over rice.

Questions & Replies

  1. Is this 1 serving or two?
     
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Reviews

  1. My husband is obsessed with this. For the chicken, I skip everything except the chicken, egg white, corn starch. For the sauce, before I add the ingredients, I put garlic & fresh ginger in the hot pan for 30 seconds. Also, we like sauce so I double the recipe - but don’t double the soy sauce, it’s too much soy flavor. If it’s too soy-heavy, add honey & water.
     
  2. Better than PF Changs! My husband requests this dish at least once a week. It was too salty the first time I made it. I now simply roll the chicken with corn starch and fry it in the peanut oil, omitting the salt and egg white. I use Kikkoman Less Sodium Soy Sauce. Delicious!! Thank you marisk!
     
  3. I just finished my first try at this. WOW! I skipped the egg white and corn starch and just sautéed chicken breast pieces, bite size. After the sauté I sautéed the peanuts (adding about half more than recommended) and peppers. Then I added one half green pepper and one half orange pepper. Sauce was amazing. I doubled all but the soy sauce. THIS IS AMAZING.
     
  4. This is a really good version of Kung Pao, PF Chang's or otherwise. Next time, I'm going to try to go a little more authentic, with celery, carrots, water chestnuts, etc. Served it with brown rice. I didn't think it was that salty, either. Try this one out!
     
  5. Great Meal!! PF Changs Kung Pao is my favorite - this did not look quite the same but was just as delicious. It was a tad salty alone but I served it over unsalted brown rice and it was perfect.
     
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Tweaks

  1. Less peanuts, more GPO.
     

RECIPE SUBMITTED BY

<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar.&nbsp;Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** &nbsp;... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>
 
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