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P.F. Chang's Kung Pao Chicken

By Todd Wilbur


Score: 5.00. Votes: 2
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Menu Description:Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.”

My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 3 tablespoon soy sauce
  • 4 teaspoons mirin
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Score: 5.00. Votes: 2
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Foodie Cooks
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.

EL TORO...:)
Mar 27, 2013, 21:00

Dear Todd, Ther 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 an Winner. Need to practice to make it for my girlfriend. Thank you for taking the time to do this

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