Restaurant Inspired
Origin and Cultural Significance
Kung Pao Chicken originated in Sichuan, China, named after a Qing Dynasty official known as “Gong Bao.” Known for its bold, spicy flavors and signature combination of chili peppers, garlic, and peanuts, it is a celebrated dish in Sichuan cuisine. P.F. Chang’s adapted this classic into a milder, more approachable version for Western audiences while still highlighting its iconic sweet-heat flavor profile. Today, Kung Pao Chicken remains a beloved dish in both authentic Chinese restaurants and American-style Asian chains. Its enduring appeal comes from the balance of heat, crunch, and savory-sweet sauce.
Unique Ingredients and Flavors
The dish features tender chicken pieces stir-fried with peanuts, bell peppers, and chili peppers in a glossy soy-based sauce. Garlic, ginger, and rice vinegar add aromatic depth, while hoisin sauce and brown sugar balance the heat with sweetness. Toasted sesame oil brings nutty richness, complementing the crunch of roasted peanuts. Dried red chilies give it the characteristic spice without overwhelming the palate. The result is a bold, multi-layered dish that excites every taste bud.
Kung Pao Chicken P.F. Chang’s (Copycat Recipe) – Spicy Chicken Stir-Fry with Peanuts, Chili Peppers & Vegetables
This Kung Pao Chicken copycat recipe recreates the P.F. Chang’s classic with tender chicken, crunchy peanuts, and colorful vegetables tossed in a spicy-sweet sauce. The dish is stir-fried to perfection, balancing savory garlic, tangy vinegar, and the heat of chili peppers. Served with steamed rice or noodles, it’s a restaurant-style dinner that’s quick to prepare at home. Perfect for weeknights or entertaining, this recipe delivers bold flavor and satisfying texture. Once you try it, you’ll see why it’s a menu favorite.
Ingredients
Sauce:
Instructions
1. Prepare the Chicken
- Toss chicken pieces in cornstarch until lightly coated. Set aside.
2. Make the Sauce
- In a bowl, whisk together soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, and chicken broth. Set aside.
3. Cook the Chicken
- Heat oil in a wok or skillet over medium-high heat. Stir-fry chicken for 4–5 minutes until golden and cooked through. Remove and set aside.
4. Stir-Fry Vegetables and Peppers
- In the same wok, add garlic, ginger, bell peppers, and dried chilies. Cook for 2–3 minutes until fragrant.
5. Combine and Finish
- Return chicken to the wok. Pour in the sauce and bring to a simmer. Add the cornstarch slurry to thicken. Toss in roasted peanuts and stir until everything is evenly coated.
6. Serve
- Serve hot with steamed rice or noodles. Garnish with sliced green onions or sesame seeds if desired.
Note
Hot Oil Warning: Be cautious when stir-frying at high heat, as oil may splatter.
Allergy Warning: Contains soy, peanuts, and gluten (soy sauce, hoisin). Use tamari and sunflower seeds for substitutions.
For authentic Sichuan-style heat, increase dried chilies or add Sichuan peppercorns.
