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P.F. Chang’s Kung Pao Sauce – Copycat Recipe
Mar 07, 2026
P.F. Chang’s Kung Pao Sauce – Copycat Recipe
This easy copycat recipe brings the bold, spicy flavors of P.F. Chang’s Kung Pao Sauce right to your kitchen! Perfect for tossing with chicken, vegetables, or tofu, this sauce is a must-try for any Asian cuisine lover. 🍜🌶️
Recipe Details
| Prep Time | |
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| Cook Time | |
| Total Time | |
| Servings | 1 cup |
Ingredients
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon crushed red pepper flakes
- 1/4 cup chopped green onions (for garnish)
Instructions
- In a medium bowl, combine soy sauce, rice vinegar, sesame oil, and sugar. Stir until the sugar is dissolved.
- In a small bowl, whisk together cornstarch and water until smooth. Add this mixture to the sauce and stir well.
- In a saucepan over medium heat, add the garlic, ginger, and crushed red pepper flakes. Sauté for about 1 minute until fragrant.
- Pour the sauce mixture into the saucepan. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Remove from heat and let cool slightly. Serve over your favorite stir-fried vegetables, chicken, or tofu. Garnish with chopped green onions.
Nutrition Information
| Calories | 150 calories |
|---|---|
| Fat | 5g fat |
| Carbohydrates | 25g carbohydrates |
| Protein | 3g protein |
Handy Tips
- For a thicker sauce, add an additional tablespoon of cornstarch mixed with water.
- Adjust the level of heat by adding more or less crushed red pepper flakes according to your taste.
Ingredient Swaps
- Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.
- Low-Sugar: Substitute honey or a sugar alternative for a healthier option.
