Quick Answer
PF Chang’s kung pao sauce has a sweet, tangy, and spicy flavor profile. It contains soy sauce, rice vinegar, chili paste, garlic, ginger, scallions, peanuts, chili peppers, and sugar. The sauce strikes a balance between savory, sweet, sour, and spicy. It clings well to proteins like chicken, beef, shrimp, and tofu. The peanuts add crunch while the scallions provide fresh, aromatic notes. Overall, PF Chang’s kung pao sauce tastes complex, bold, and addictive.
Ingredients Breakdown
PF Chang’s kung pao sauce is made from the following main ingredients:
Soy sauce – Provides a salty, savory umami flavor. Soy sauce is brewed from soybeans, wheat, water, and salt. It gives the sauce a rich, caramelized quality.
Rice vinegar – Adds a bright acidic tanginess that balances out the other flavors. Rice vinegar has a milder acidity than other vinegars.
Chili paste – Brings a spicy heat and chili flavor. Chili pastes are made from hot peppers, soybean oil, and salt. They can range from mild to very spicy.
Garlic – Provides pungency, aroma, and savory flavor. When cooked, garlic becomes sweet and mellow.
Ginger – Ginger root lends a peppery, gingery bite along with subtle sweetness. It complements the other Asian flavors.
Scallions – Fresh, aromatic flavor and texture. Scallions are crisp and grassy with a subtle oniony quality.
Peanuts – Toasted peanuts contribute nutty crunch and richness. They soak up the sauce nicely.
Chili peppers – Depending on the type used, can add mild heat to intense spiciness. Common peppers include jalapeño, serrano, and red chili flakes.
Sugar – A touch of sugar balances out the saltiness and acidity. It brings sweetness to highlight the other flavors.
Spicy, Sweet, Sour, Savory
What really makes the PF Chang’s kung pao sauce special is how it balances multiple flavor elements – spicy, sweet, sour, and savory.
The savory umami notes come from the soy sauce, garlic, ginger, and scallions. Soy sauce and garlic are both rich and caramelized from cooking, lending a meaty quality.
Sweetness is provided by small amounts of sugar or honey, which smooths out the acidity and heat. The sweetness mingles with the salty soy sauce for an addictive flavor combination.
Sourness and acidity come from the rice vinegar. The tangy vinegar brightens up the sauce and makes it really pop. It cuts through the rich soy sauce beautifully.
Finally, spicy chili paste and various chili peppers like serranos or red pepper flakes add sizzling heat. A noticeable kick helps make the sauce exciting and gives it some punch.
When these four taste profiles come together in harmony, it creates a complex and craveable sauce bursting with Asian flavor. No single element overpowers the others. The sauce seamlessly transitions between sweet, salty, sour, and spicy with each bite.
Texture
Beyond flavor, the texture of PF Chang’s kung pao sauce is another highlight. The sauce has a glossy, clingy quality that coats proteins beautifully and sticks to rice or noodles.
When hot, the sauce is thin and fluid but as it cools, it thickens up to more of a glaze-like consistency. The thickness comes from the starch of the soy sauce and chili paste. This allows the sauce to really cling to foods and impart maximum flavor.
Chopped peanuts scattered throughout the sauce provide great crunch. They soak up sauce and add nutty texture amidst the tender chicken, beef, shrimp, or tofu. Fresh scallions also lend crispness and freshness.
The varied textures of slippery sauce, crunchy peanuts, tender protein, and crisp scallions make PF Chang’s kung pao a dynamic and enjoyable dish to eat.
Aroma
In terms of aroma, PF Chang’s kung pao sauce smells like an intoxicating blend of garlic, ginger, scallions, soy sauce, and chili peppers.
When cooking, you can smell the garlic and ginger start to release their fragrance into the sauce. Soy sauce has a distinct roasted, fermented scent that grows more complex as it simmers. Fresh scallions lend a bright, grassy aroma right before serving.
There’s also a noticeable chili pepper scent from ingredients like chili paste, serranos, or red pepper flakes. This adds a fruity, almost tropical aroma with a hint of spice.
Altogether, it creates a mouthwatering smell combination that is distinctly Asian but still uniquely PF Chang’s. One whiff of the sizzling wok and you know you’re in for a flavorful meal.
Versatility
One of the best aspects of PF Chang’s kung pao sauce is its versatility. While it is often served with chicken, the sauce pairs deliciously with various proteins, grains, and veggies.
Here are some tasty kung pao possibilities:
Proteins:
– Chicken – Traditional and most popular option. Diced chicken thigh or breast works well.
– Beef – Flank steak, sirloin, or chuck eye sliced thin.
– Shrimp – Brings a sweet succulence.
– Tofu – Silky soft or crispy fried tofu soaks up sauce nicely.
– Pork – Thinly sliced pork shoulder or belly.
– Duck
– Lamb
Vegetables:
– Broccoli
– Bell peppers
– Snap peas
– Water chestnuts
– Mushrooms
– Baby corn
– Carrots
– Cauliflower
Grains/Noodles:
– Rice – Jasmine rice or fried rice.
– Lo mein or chow mein noodles
– Rice noodles
– Ramen noodles
The possibilities are endless! Try kung pao Brussels sprouts, kung pao fish, kung pao cauliflower bowls, kung pao zucchini noodles, kung pao tofu stir fry with broccoli – you name it. PF Chang’s kung pao sauce shines on any ingredient.
Heat Level
PF Chang’s kung pao sauce brings noticeable heat but doesn’t overwhelm unless you are very sensitive to spice. On a scale of 1 to 10 with 10 being extremely spicy, PF Chang’s kung pao sauce ranks around a 5 or 6.
The spiciness depends on which chili ingredients are used and how much. Common spicy components include:
– Chili paste – Varies in spiciness depending on the brand. Often made with hot dried chilies.
– Fresh chili peppers – Jalapeños, serranos, red serranos. Can control amount.
– Chili oil – Adds concentrated heat along with flavor.
– Red pepper flakes – Flakes made from dried chilies. Adds mild to moderate heat.
– Sichuan peppercorns – Not very hot but create a numbing effect.
PF Chang’s caters to a fairly mainstream clientele, so they don’t make their kung pao sauce extremely hot. However, the spice level does impart a pleasant kick and heat that diners expect from an Asian dish like kung pao chicken. Those with mild palates can also ask for it to be toned down.
How to Make Kung Pao Sauce
Want to recreate the PF Chang’s kung pao flavor at home? Here is a recipe to make a tasty kung pao stir fry sauce:
Ingredients:
- 3/4 cup low sodium soy sauce
- 1/2 cup rice vinegar
- 3 tablespoons chili paste
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 2-3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1-3 teaspoons chili oil (to taste)
- 2 scallions, thinly sliced
Instructions:
- In a small saucepan, combine the soy sauce, rice vinegar, chili paste, ginger, garlic, brown sugar, sesame oil, and chili oil. Whisk together.
- Bring the mixture to a simmer over medium heat. Let simmer for 2-3 minutes to meld the flavors.
- Remove pan from heat. Add the scallions. Stir to incorporate.
- Allow sauce to cool slightly before using. It will thicken up as it cools.
- To use, pour kung pao sauce over cooked proteins and vegetables. Garnish with peanuts if desired. Enjoy over rice or noodles.
- Store leftover sauce in an airtight container in the fridge for up to 1 week.
This versatile kung pao sauce pairs well with a variety of recipes. Adjust the chili oil to your desired level of heat. Play around with added garlic, ginger, or brown sugar to suit your tastes.
Where to Buy Bottled Kung Pao Sauce
Don’t have time to whip up homemade kung pao sauce? Several brands sell bottled kung pao sauce that captures PF Chang’s flavor profile. Here are some delicious pre-made options to check out:
Roland Kung Pao Stir-Fry Sauce
– Closest pre-made version to PF Chang’s sauce
– Soy, vinegar, and ginger base
– Moderate spiciness
– Balance of sweet and tangy
– Versatile ingredient in many dishes
Lee Kum Kee Kung Pao Stir Fry Sauce
– Thicker consistency clings well
– Chili soy flavor with solid heat
– Touch of rice wine flavor
– Budget-friendly option
– Works as marinade too
Panda Express Kung Pao Sauce
– Inspired by American Chinese takeout
– Thick, sticky texture
– Very accessible, mild spice level
– Kid-friendly option
– Sweet flavor profile
Kikkoman Kung Pao Sauce Mix
– Powder sauce packet
– Just add chicken broth and oil
– Ginger, garlic, chili flavor
– Quick and convenient
– Consistent Kikkoman quality
Conclusion
With its addictive blend of sweet, salty, tangy and spicy flavors, it’s easy to see why PF Chang’s kung pao sauce is so craveable. The way it perfectly balances the umami depth of soy sauce, the heat of chili peppers, the acidity of vinegar, and the sweetness of sugar makes each bite dynamic.
Beyond the complex flavor, the sauce’s thick consistency and peanut crunch also make it satisfying to eat. Kung pao sauce is extremely mix-and-match friendly as well. Try it on everything from stir fries to grain bowls for versatile Asian inspiration. With the right sauce recipe, you can recreate the PF Chang’s taste you love at home. Stay passionate for kung pao!