Spice up your kitchen: learn the tricks to making kung pao chicken with pf chang’s sauce

Craving the tantalizing flavors of P.F. Chang’s Kung Pao Chicken without leaving the comfort of your kitchen? Look no further! This comprehensive guide will walk you through every step of recreating this beloved dish, infusing your home with the authentic taste of one of America’s favorite Asian-inspired restaurants.

Gather Your Ingredients

To embark on this culinary journey, you’ll need the following ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 teaspoons ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1/2 onion, cut into 1-inch pieces
• 1 cup P.F. Chang’s Kung Pao Sauce
• 1/4 cup chopped peanuts

Prepare the Marinade

In a large bowl, whisk together the cornstarch, soy sauce, rice vinegar, sesame oil, honey, ground ginger, garlic powder, red pepper flakes, and salt. Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

Cook the Chicken

Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add the red bell pepper, green bell pepper, and onion. Cook until softened, about 3-5 minutes.

Add the Sauce and Chicken

Pour the P.F. Chang’s Kung Pao Sauce into the skillet and bring to a simmer. Add the cooked chicken back to the skillet and toss to coat. Cook for an additional 2-3 minutes, or until the sauce has thickened and the chicken is heated through.

Garnish and Serve

Remove the skillet from the heat and stir in the chopped peanuts. Serve immediately over rice or noodles, garnished with fresh cilantro or green onions.

Tips for Success

• Use high-quality chicken for the best flavor and texture.
• Don’t overcook the chicken, as it will become tough.
• If you don’t have P.F. Chang’s Kung Pao Sauce, you can substitute with a similar store-bought sauce or make your own using a recipe online.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• Serve with your favorite sides, such as rice, noodles, or steamed vegetables.

Enhancements and Variations

• Add other vegetables to your stir-fry, such as carrots, snap peas, or zucchini.
• Top with a fried egg for an extra layer of richness.
• Serve with a side of crispy wontons or dumplings.
• Make a vegetarian version by substituting tofu or tempeh for the chicken.

The Art of Dipping

P.F. Chang’s Kung Pao Chicken is the perfect dish for dipping. Try these flavorful options:

• Soy sauce
• Hoisin sauce
• Sriracha
• Sweet and sour sauce

Ending on a Sweet Note: Conclusion

With this step-by-step guide, you can now enjoy the authentic taste of P.F. Chang’s Kung Pao Chicken in the comfort of your own home. Impress your family and friends with this culinary masterpiece, and indulge in the tantalizing flavors that will leave you craving for more.

Frequently Asked Questions

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just be sure to thaw it completely before marinating and cooking.

Q: How long can I store the leftovers?
A: Leftover Kung Pao Chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Q: What other sauces can I substitute for P.F. Chang’s Kung Pao Sauce?
A: You can use a store-bought Szechuan sauce, General Tso‘s sauce, or even a homemade sweet and spicy sauce.