PF Changs Copycat Kung Pao Chickpeas

pf changs copycat kung pao chickpeas

PF Changs Copycat Kung Pao Chickpeas

Kung Pao Chickpeas

4 from 13 votes
Recipe by Sagen Jackson Course: DinnerCuisine: ChineseDifficulty: Easy


Prep time


Cooking time





Chickpeas with a blast of Kung Pao flavor!


  • 2 cups garbanzo beans, cooked

  • 2 cups rice, cooked

  • 1 tbsp garlic

  • 1 tbsp ginger

  • 1/3 cup peanuts

  • 2 – 3 Dried Chinese Red Chiles or fresno chilies (see notes below)

  • 3 tbsp Coconut Oil

  • scallions

  • For Sauce
  • 2 tbsp maple syrup

  • 1 tbsp rice wine vinegar

  • 1 tbsp hoisin sauce

  • 1 tbsp balsamic vinegar

  • 1 tbsp sriracha sauce

  • 1 tbsp soy sauce

  • 2 tbsp coconut aminos

  • 1/2 tbsp sesame oil

  • 1/4 cup water

  • 1 tbsp tapioca flour


  • Cook rice and garbanzo beans according to package directions.
  • In a small bowl, whisk all sauce ingredients. Set aside.
  • Add oil to skillet and saute garlic over medium heat until fragrant about one minute. Then add ginger, peanuts, chiles, and scallions. Let saute for an additional minute.
  • Add sauce ingredients and whisk until thick. About 2 minutes or so. Keep an eye on it and don’t let it burn.
  • Add chickpeas and toss in sauce.
  • Serve over rice. See notes below for pour-over sauce.


  • Spiciness note: 🌶️ – mild, 🌶️🌶️ – medium, 🌶️🌶️🌶️ – hot // **Please remove the seeds and use your own discretion **
  • Because I like it saucy, I doubled the sauce recipe and set half aside until the chickpeas were tossed in the remaining sauce. I then poured over the other half of the sauce, as desired.

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