These kung pao brussels sprouts will convert anyone into a vegetable lover. Inspired by PF Chang's version, these crispy sprouts are tossed in a sweet and spicy kung pao glaze, making the perfect side or appetizer. No boring brussels sprouts here!
Jump to:
Why You'll Love This Recipe
A fantastic spin on vegetables: Sometimes vegetables can get a little boring, but not here! These kung pao brussels sprouts are packed with flavor. You get sweet, salty, and spicy notes all in one.
Just like the restaurant: These sprouts replicate the loved restaurant version. The crispy texture and sticky sauce are almost identical. The sauce is built from essential copycat recipe pantry staples used in many PF Chang's dishes.
A vegetarian spin: This is a great way to bring the flavors of kung pao chicken to the vegetarians in your life!
Ingredient Notes
- Soy sauce: You will need regular light soy sauce for the kung pao sauce. This is the standard soy sauce you find in most grocery stores.
- Shaoxing cooking wine: This is also known as Chinese cooking wine. It is on the sweeter side and is strictly used for cooking, not drinking. It is often the "secret" ingredient you will feel is missing when you recreate Chinese-style recipes at home.
- Hoisin sauce: Hoisin sauce is sometimes known as Chinese barbecue sauce. It is made with fermented soybean paste and adds a sweet, earthiness to the sauce.
- Brown sugar: You can use either light or dark brown sugar for the kung pao glaze.
A full list of ingredients with measurements is located on the recipe card, below.
Get Your Pantry Ready to Cook!
For more detailed information on many of the ingredients used in this recipe, check out this guide to 10 pantry staple ingredients in Chinese cooking!
Substitutions
- Brussels sprouts: Substitute with green beans if you want to try this sauce with a different vegetable. You can also substitute with sauteed bok choy.
- Shaoxing wine: Use sherry or mirin instead of Shaoxing cooking wine.
- Hoisin sauce: Swap oyster sauce instead of hoisin sauce.
- Rice wine vinegar: White vinegar is a suitable substitute instead of rice wine vinegar.
- Brown sugar: Substitute with granulated sugar or honey.
Variations
- Deep fried: Instead of air frying the brussels, like with these red lobster brussels sprouts, and longhorn glazed sprouts, pop them in some hot oil to fry them until crispy.
- Meaty: Add crisp, thick-cut bacon to the stir-fried brussels sprouts for some extra smoky flavor.
- Extra vegetables: Add snap peas, broccoli, or any of your favorite green vegetables to the brussels sprouts for some extra variation.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Prep the brussels sprouts: Halve the brussels sprouts. If the brussels sprouts are larger, quarter them instead.
Air Fry the Sprouts
Place the brussels sprouts in an air fryer basket. Spray generously with avocado oil spray and lightly sprinkle with salt.
Air fry the brussels sprouts for 15-20 minutes at 375°F, shaking occasionally.
Prepare the Sauce
Mix the sauce ingredients in a mixing bowl. Set the sauce aside.
Stir Fry
Heat a wok over high heat. Add 2 tablespoons of neutral oil, and saute the garlic, chilies, and ginger until lightly fragrant.
Pour the sauce into the wok, and let it reduce for 3-5 minutes until it looks like a sticky glaze.
Finish the Sprouts
Once the sauce has thickened, toss the fried brussels sprouts in the wok so everything is coated. Finish with peanuts, and serve.
Expert Tips
Stir consistently: Stir the sauce continuously so that it does not burn. The sugar content can burn easily if the heat is too high.
Do not overcrowd: Spread the brussels sprouts in a single layer in the air fryer basket. Avoid overcrowding, but
Adjust the heat: Add more or less red chili to the sauce to adjust the spice level to your taste.
Make Ahead & Storage
- Premake the kung pao sauce/glaze 2-3 days ahead. Store the cooled sauce in an airtight container or jar, and keep it in the fridge.
- Leftover brussels sprouts can refrigerated for 3-4 days.
- Reheat leftovers in the air fryer or oven.
Serving Suggestions
- Mains: Serve with your favorite proteins like PF Chang's spicy chicken, Hawaiian pineapple chicken, homemade hibachi steak, or black pepper chicken.
- Rice and Noodles: The perfect pairing to these brussels sprouts is classic jasmine rice, pineapple fried rice, or stir-fried hakka noodles.
More Side Dish Recipes
If You Try One of Our Recipes
Let us know how it was by rating and commenting! Follow us on our socials on Instagram, Pinterest and Facebook, tag us in your creations, and be sure to try more of our restaurant-style favorites!
Kung Pao Brussels Sprouts (PF Chang's Copycat)
Ingredients
- 1 lb Brussels sprouts - halved
- ¼ cup Water
- 2 tablespoon Soy sauce
- 2 teaspoon Shaoxing cooking wine
- 1 tablespoon Hoisin sauce
- ½ tablespoon Rice wine vinegar
- 2 teaspoon Sriracha hot sauce
- ¼ cup Brown sugar
- 2 tablespoon Ginger & garlic paste
- 6 Dried chilies - whole
- ¼ cup Roasted peanuts
- 2 Red finger chilies - to garnish
Instructions
- Place the brussels sprouts in an air fryer basket. Spray generously with avocado oil spray and lightly sprinkle with salt.1 lb Brussels sprouts
- Air fry the brussels sprouts for 15-20 minutes at 375°F, shaking occasionally.
- Mix the sauce ingredients in a mixing bowl. Set the sauce aside.¼ cup Water, 2 teaspoon Shaoxing cooking wine, 1 tablespoon Hoisin sauce, ½ tablespoon Rice wine vinegar, 2 teaspoon Sriracha hot sauce, ¼ cup Brown sugar, 2 tablespoon Soy sauce
- Heat a wok over high heat. Add 2 tablespoons of neutral oil, and saute the garlic, chilies, and ginger until lightly fragrant. Pour the sauce into the wok, and let the sauce reduce for 3-5 minutes until it looks like a sticky glaze.2 tablespoon Ginger & garlic paste, 6 Dried chilies
- Once the sauce has thickened, toss the fried brussels sprouts in the wok so everything is coated. Finish with peanuts, and serve.¼ cup Roasted peanuts
Comments
No Comments