Print

Crispy Kung Pao Chicken Recipe Easy PF Chang Copycat with Szechuan Peppers

crispy kung pao chicken - featured image
Print Recipe

A crispy, flavorful Kung Pao chicken recipe inspired by PF Chang’s, featuring a unique numbing kick from Szechuan peppercorns and a tangy, slightly sweet sauce. Perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 teaspoons soy sauce (for marinade)
  • 1 teaspoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon cornstarch (for marinade)
  • ½ cup cornstarch or potato starch (for coating)
  • Vegetable or peanut oil for frying
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 teaspoons chili paste or dried chili flakes
  • 3–4 dried red chilies (optional)
  • 1 tablespoon Szechuan peppercorns, lightly crushed
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 3 green onions, sliced (white and green parts separated)
  • ½ cup roasted peanuts (unsalted preferred)

Instructions

  1. Marinate the chicken: In a medium bowl, combine chicken pieces with 2 tsp soy sauce, 1 tsp Shaoxing wine (if using), and 1 tsp cornstarch. Mix well and let sit for 15-20 minutes.
  2. Prepare the sauce: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp sugar, 1 tsp chili paste, and the cornstarch slurry (1 tsp cornstarch + 2 tbsp water). Set aside.
  3. Coat the chicken: Spread ½ cup cornstarch or potato starch on a plate. Dredge each piece of marinated chicken thoroughly, shaking off excess.
  4. Heat the oil: Pour about 2 inches of vegetable or peanut oil into a deep pan. Heat to 350°F (175°C). Test by dropping a small bit of batter—if it sizzles and rises, you’re ready.
  5. Fry the chicken: Fry chicken pieces in batches (do not crowd) for 4-5 minutes until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
  6. Stir-fry aromatics: Remove excess oil from the pan, leaving about 1 tbsp. Over medium-high heat, add Szechuan peppercorns and dried red chilies. Stir for about 30 seconds until fragrant, watching closely to avoid burning.
  7. Add garlic, ginger, and white parts of green onions: Stir-fry for another 30 seconds until aromatic.
  8. Toss in the sauce: Pour the prepared sauce into the pan and let it bubble and thicken, stirring constantly for about 1-2 minutes.
  9. Combine chicken and peanuts: Add the fried chicken and roasted peanuts to the pan. Toss quickly to coat the chicken evenly in the sauce.
  10. Finish with green onion tops: Sprinkle the sliced green parts over the dish and give a final stir.
  11. Serve immediately with steamed jasmine rice or your preferred side.

Notes

[‘Keep oil temperature steady at 350°F (175°C) to avoid burnt or greasy chicken.’, ‘Fry chicken in small batches to maintain crispiness.’, ‘Pat chicken dry after marinating if too wet to help starch adhere better.’, ‘Lightly crush Szechuan peppercorns to release flavor without overpowering.’, ‘Toss sauce quickly once thickened to prevent clumping or overcooking.’, ‘Use fresh garlic and ginger for best flavor.’, ‘For gluten-free, substitute soy sauce with tamari and ensure hoisin sauce is gluten-free.’, ‘For nut-free, omit peanuts and add toasted sesame seeds or crispy fried shallots.’, ‘Chicken thighs preferred for juiciness and crispiness; chicken breast can be used but may dry out.’]

Nutrition

Keywords: Kung Pao Chicken, Crispy Chicken, Szechuan Peppercorns, PF Chang Copycat, Chinese Stir Fry, Spicy Chicken, Easy Dinner

Find it online: https://fizzlefork.com/crispy-kung-pao-chicken-recipe-easy-pf-chang-copycat-with-szechuan-peppers/