P.F. Chang's-Style Kung Pao Chicken
Authentic Kung Pao chicken is all about "mala" - that numbing-spicy sensation from Sichuan peppercorns mixed with dried chiles. The sauce balances black vinegar, oyster sauce, and sugar, and you're supposed to leave those whole dried chiles in there for flavor even though you don't eat them.
Ingredients
For the Chicken & Marinade
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup granulated sugar
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 teaspoon oyster sauce
For the Stir-Fry & Assembly
- 1/4 cup roasted unsalted peanuts
- 2 stalks celery thinly sliced
- 8-10 whole dried red chiles
- 4 cloves garlic minced
- 4 scallions thinly sliced
- 2 teaspoons Sambal Oelek chili paste
- 3 tablespoons neutral oil divided
- 1/2 teaspoon toasted sesame oil
Instructions
- Mix chicken cubes with soy sauce, Shaoxing wine, cornstarch, and baking soda. Marinate 20 minutes.
- Whisk together all sauce ingredients until sugar dissolves.
- Heat 2 tablespoons oil in wok over high heat until smoking.
- Cook marinated chicken in single layer 2-3 minutes per side until golden. Remove from wok.
- Add remaining oil and dried chiles to wok over medium heat. Stir-fry 1 minute.
- Add garlic, Sambal Oelek, and white scallions. Stir-fry 30 seconds.
- Pour in sauce and boil 1 minute to reduce.
- Return chicken to wok with peanuts and celery. Toss to coat.
- Add sesame oil and green scallions. Toss once more.
Notes
Serve immediately with steamed rice. For best results, ensure wok is very hot before cooking chicken.