25% of P.F. Chang's flavor profile.
1.) The marinade/sauce isn't close in taste.
2.) It forms a gummy texture.
3.) It's missing celery.
4.) The technique doesn't include scorching the peanuts and chiles a bit which is clearly done at the restaurant.
5.) I used fresh minced garlic - not correct.
Make it if you want an OK Kung Pao. My family ate it all. But if you're looking for a P.F. Chang's clone, look elsewhere or experiment yourself.
Ratings and Reviews of P.F. Chang's Kung Pao Chicken
By Todd Wilbur
Jan 16, 2023, 19:20
Feb 21, 2022, 12:24
I have been searching for a recipe that tastes like what you get at restaurants. This is my new favorite! I prefer it with chicken thigh meat, as the meat is more tender and not as dry as chicken breast. I also added celery and cabbage the second time I made it for my own taste preferences. LOVE IT!!
Apr 19, 2021, 15:56
Spot on! This tastes like the restaurant version more so than their name brand bottled sauce. How is that possible? It’s my favorite dish at PF Chang’s. Will use this recipe often. Thank you!!
Nov 22, 2014, 22:00
This recipe is just spot on! This is my favorite dish at PF Chang's and I have been trying to find a clone for years. None of the other recipes on the web ever came close. So happy that I stumbled upon this.
Mar 27, 2013, 22:00
The Recipe is about 98% Dead On. For the past 10 years I eat at least 3-4 times a week at PF. Chang's. I only order 4 dishes. I rotate them so as to vary my dining experience as I do with restaurants. Houstons is the other I frequent a lot. The only improvement I would suggest is to use chicken broth instead of water and to add a little peanut butter to the sauce and you have a Winner. Need to practice to make it for my girlfriend. Thank you for taking the time to do this