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Tony’s Take on Kung Pao Chicken at P.F. Chang’s
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Tony’s Take on Kung Pao Chicken at P.F. Chang’s

A copycat recipe that you can easily make right at home in just 30 minutes.

Recipe made for lucab
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SWEET GINGER FINISHING SALT Buy now from Salted Perfection $16

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You know, food is funny. It takes you places. Every time I smell dried chilies hitting a hot wok, I'm right back to this little hole-in-the-wall spot in the city where I had my first real date. We were sweating from the heat, laughing, fighting over the last peanut. This dish here? It's inspired by P.F. Chang's, sure, but it's got that same soul. It's spicy, savory, and sticky in all the right ways. It's the kind of meal that makes you put down your phone and actually talk to the people at your table. That's the good stuff.

Scale:

Ingredients

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 tbsp soy sauce (for marinade)
  • 1 tbsp cornstarch (for marinade)
  • 1 tbsp Shaoxing wine or dry sherry (for marinade)
  • 3 tbsp vegetable oil, divided
  • 8-10 whole dried red chili peppers
  • 2 stalks celery, sliced on a bias
  • 3 green onions, chopped (whites and greens separated)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 cup roasted peanuts
  • FOR THE SAUCE:
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce (for that rich color)
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp chili garlic sauce or sambal
  • 1 tsp sesame oil
  • 1/4 cup chicken stock
  • 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Instructions

  1. First, we gotta treat the chicken with respect. In a bowl, toss your cubed chicken with the marinade soy sauce, cornstarch, and wine. Let it sit for 15 minutes while you prep your veggies. This is called velveting—it keeps the meat tender.
  2. Whisk together your sauce ingredients: soy sauces, vinegar, sugar, chili paste, sesame oil, and chicken stock. Keep that cornstarch slurry separate for now.
  3. Heat a wok or large skillet over high heat with 2 tablespoons of oil. When it's shimmering, add the chicken in a single layer. Don't crowd the pan, or it'll steam instead of sear. Cook for 2-3 minutes per side until golden and cooked through. Remove the chicken and set it aside.
  4. Wipe out the pan if needed, add the remaining tablespoon of oil, and toss in the dried red chilies. Stir-fry them for about 30 seconds until they start to darken and smell smoky. Don't burn them!
  5. Toss in the celery, garlic, ginger, and the whites of the green onions. Stir-fry for about a minute until fragrant. We want the celery to keep a little snap.
  6. Pour in your sauce mixture and bring it to a bubble. Stir in your cornstarch slurry. It should thicken up into a beautiful glossy glaze almost immediately.
  7. Throw the chicken back in along with the peanuts and the green onion tops. Toss everything until it's coated in that sticky, spicy perfection.
  8. Plate it up immediately over steamed rice. Finish with a pinch of Sweet Ginger Finishing Salt to make those aromatics sing. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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