P F Changs Kung Pao Shrimp Recipes

KUNG PAO CHICKEN II (COPYCAT)

Steps:

• Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
• In a small bowl, blend all sauce ingredients. Set aside.
• 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.
• Add 2 more tablespoons oil to same wok.
• Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
• Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
• Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
• Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
• Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
• Serve over rice.

KUNG PAO SHRIMP

Steps:

• In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
• Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
• Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
• Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
• Serve immediately with steamed rice.

HUNAN KUNG PAO

Steps:

• Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
• Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
• Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.

P. F. CHANG'S KUNG PAO SHRIMP RECIPE

Steps:

• Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes. This recipe yields 1 serving.