The spicy, peanutty Kung Pao Shrimp at PF Changs is my favorite and I’d been craving it lately, but with this bag of peppers from MySpiceSage in the pantry I thought I’d give it a try myself. Googling brought a bunch of similar copycat recipes that I used for more inspiration. The dish is really very simple and easy to recreate. Because I didn’t have time to go to the fish market (and because I live in a house with several shrimp-haters) we made it with chicken instead. A big platter of potstickers made the meal complete.First, the sauce:
- Soy Sauce, 1/4 to 1/3 cup
- Rice Vinegar, 2 teaspoons
- Chili Paste, a teaspoon or more, depending on how spicy you want it
- Sesame Oil, a tablespoon
- Brown Sugar, a tablespoon
- Cornstarch, a couple teaspoons
- Chicken Broth, 1/3 cup
Then the rest of the ingredients:
- Chicken, a couple of pounds is what I used here.
- Green Onion, 3 or 4
- Garlic, 3 or 4 cloves
- Eggs, 2
- Panko, 1/2 cup
- Chili Peppers
Combine the soy sauce, vinegar, sesame oil and chili paste in a small bowl.Sprinkle in a teaspoon or two of cornstarch.Stir in the chicken broth until it’s smooth and set it aside.Cut the chicken into bite-size chunks.Mince the garlic and slice the onions.In a large bowl, beat a couple of eggs to blend.Add the chicken and panko, just enough to lightly coat the chicken.Stir/toss until the chicken is evenly but lightly coated. Heat a bit of peanut oil over medium high heat. I added a bit of sesame oil for extra flavor. If you’ve got a wok, use it. I don’t so I used my large All Clad skillet.
Add the chicken and cook, stirring frequently, until it’s well browned. Remove it from the skillet and set it aside.Toss a handful of chilis into the pan. Cook and stir for a few minutes, until the peppers start to darken.Add peanuts.Continue cooking for another couple of minutes. Be careful not to burn the peanuts like I did!Dump the peanut and pepper mixture into the bowl with the chicken.Reduce the heat a bit and add the garlic and green onion to the skillet. Cook for just a minute but be careful not to let the garlic brown.Return the chicken, peppers and peanuts to the skillet and add the sauce.Cook and stir for a few more minutes, until the chicken is done and everything is well blended.Dump it into a big bowl and serve…over a scoop of steamed rice.