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    You are in: Home / Recipes / Kung Pao Chicken II (Copycat) Recipe
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    Kung Pao Chicken II (Copycat)

    Kung Pao Chicken II (Copycat). Photo by Chef #1185804

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    marisk's Note:

    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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    Units: US | Metric



    1. 1
      Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
    2. 2
      In a small bowl, blend all sauce ingredients. Set aside.
    3. 3
      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.
    4. 4
      Add 2 more tablespoons oil to same wok.
    5. 5
      Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
    6. 6
      Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
    7. 7
      Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
    8. 8
      Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
    9. 9
      Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
    10. 10
      Serve over rice.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on January 20, 2012


      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!

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    • on January 05, 2012


      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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    • on September 07, 2011


      This was a huge hit with my family. We loved it atop rice. The flavor was excellent! There was a hint of "heat" without being too spicy for my family I didn't have a problem with the recipe being salty; I used low-sodium soy sauce and omitted the salt. This is such a simple and quick way to make Kung Pao chicken and pretty healthy, too. This recipe will be heading to my "best of the best" file. P.S. I had steamed broccoli on the side, and found that I liked mixing the broccoli into the Kung Pao. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Kung Pao Chicken II (Copycat)

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.8
    Calories from Fat 307
    Total Fat 34.1 g
    Saturated Fat 5.7 g
    Cholesterol 119.1 mg
    Sodium 1220.7 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 3.1 g
    Sugars 3.5 g
    Protein 45.8 g

    The following items or measurements are not included:

    chili paste with garlic

    rice vinegar

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