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Kung Pao Chicken Ii Copycat

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Ingredients

Adjust Servings:
1 1/2 lbs chicken meat, cut in bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup roasted peanuts, skinless
10 whole dried red chili peppers
4 green onions, cut into 1/2-inch lengths
2 garlic cloves, minced
1/2 cup water chestnut, diced (optional)
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry wine
1 teaspoon rice vinegar

Nutritional information

550.8
Calories
307 g
Calories From Fat
34.2 g
Total Fat
5.8 g
Saturated Fat
119.2 mg
Cholesterol
1220.7 mg
Sodium
13.2 g
Carbs
3.1 g
Dietary Fiber
3.5 g
Sugars
45.8 g
Protein
302g
Serving Size

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Kung Pao Chicken Ii Copycat

Features:
    Cuisine:

    My husband is obsessed with this. For the chicken, I skip everything except the chicken, egg white, corn starch. For the sauce, before I add the ingredients, I put garlic & fresh ginger in the hot pan for 30 seconds. Also, we like sauce so I double the recipe - but dont double the soy sauce, its too much soy flavor. If its too soy-heavy, add honey & water.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Kung Pao Chicken II (Copycat), I’m hoping this is as good as the Kung Pao Shrimp I had at PF Chang’s! There’s been a lot of comments about this being salty You might want to omit the salt and use low salt ingredients , My husband is obsessed with this For the chicken, I skip everything except the chicken, egg white, corn starch For the sauce, before I add the ingredients, I put garlic & fresh ginger in the hot pan for 30 seconds Also, we like sauce so I double the recipe – but dont double the soy sauce, its too much soy flavor If its too soy-heavy, add honey & water , Less peanuts, more GPO


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    Steps

    1
    Done

    Combine Chicken, Salt, Egg White, and Cornstarch. Mix Well by Hand and Set Aside.

    2
    Done

    in a Small Bowl, Blend All Sauce Ingredients. Set Aside.

    3
    Done

    Add 2 Tablespoons Oil to Heated Wok and Stir Fry Chicken. Cook the Chicken Until It's Golden to Golden Brown on Each Side. Remove to Serving Bowl.

    4
    Done

    Add 2 More Tablespoons Oil to Same Wok.

    5
    Done

    Toss Peanuts and Chili Peppers in the Wok and Stir Fry Until Peppers Turn Dark Red.

    6
    Done

    Remove from Wok and Add to Chicken. Lower Heat. If Necessary, Add More Oil.

    7
    Done

    Stir Fry Green Onions and Garlic For Several Seconds. (do not Let Garlic Burn.).

    8
    Done

    Return Chicken, Peanuts and Peppers to Wok and Stir Fry a Few Seconds to Combine.

    9
    Done

    Add Water Chestnuts and Combined Sauce Ingredients and Stir Fry Till Heated Through and Thickened (less Than a Minute).

    10
    Done

    Serve Over Rice.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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