Home Cooking 13

p.f. chang's kung pao chicken

johnpjust | Mar 28, 201209:27 AM

Folks - trying to figure this recipe out. I've done a little investigating but need the help of some other skilled cooks.....

From what I can tell, the following are obvious ingredients: roasted peanuts, dry red peppers, oil, chicken, and green onion.

The chicken has some sort of deep fried coating on it, but it is thin and not like the usual stuff you see on chinese fried chicken pieces (i.e. I think it ISN'T flour and egg because it's not puffed up like fried food using an egg based batter typically does).

I know that the chicken and whatever flavoring is used in the deep frying process is done separately from the peanuts/peppers/green onion mix because there isn't any sauce in the final dish, it's just chili oil (kind of spicy from the peppers).

I am guessing the following for the chicken deep frying sauce/batter?:
black mushroom soy sauce
granulated sugar
hoisin sauce (Lee Kum Kee?)
oyster sauce (Lee Kum Kee?)
Shao Hsing rice cooking wine

I think maybe this makes the batter and then the chicken is deep fried and then mixed with the peanuts/peppers/green onion/oil at the end. However, I am not sure and wondering if anyone else might have some thoughts if they have tried the dish. The hardest part is getting the chicken flavor/texture. Any suggestions for this would be great. Thanks!!!

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