Kung Pao Chicken from Panda Express features tender, stir-fried chicken pieces tossed with crunchy peanuts, vibrant bell peppers, and diced zucchini in a savory, slightly spicy sauce, delivering a harmonious blend of bold flavors and textures.
Equipments
- Wok
- Spatula or wok turner
- Mixing bowls
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Small bowl (for sauce)
- Tongs or chopsticks
- Plate or serving dish
Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thigh
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup roasted unsalted peanuts
- 1 red bell pepper
- 1 green bell pepper
- 1 small zucchini
- 3-4 dried red chilies
- 3 cloves garlic
- 1-inch piece ginger
- 3 stalks green onion
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground Sichuan peppercorns (optional)
- 2 tablespoons water
- Salt, to taste
Freshness and proper preparation of your chicken are essential for achieving tender, flavorful results similar to Panda Express's Kung Pao Chicken. Roasted unsalted peanuts provide the ideal crunch without overpowering the dish, while the combination of red and green bell peppers adds vibrant color and a balance of sweetness and bitterness. Using Shaoxing wine or dry sherry in the marinade helps tenderize the chicken and infuse depth into your sauce. Be sure to finely dice garlic and ginger to release their full aroma and integrate evenly throughout your stir-fry. Your homemade Kung Pao Chicken copycat recipe will capture the signature bold flavors and satisfying textures found in Panda Express's popular menu item.
Instructions
- Cut chicken into bite-sized pieces.
- Mix chicken with 1 tbsp soy sauce, Shaoxing wine, and cornstarch; let marinate 10–20 minutes.
- Dice bell peppers and zucchini; chop green onions into 1-inch pieces; mince garlic and ginger.
- In a small bowl, whisk hoisin sauce, 1 tbsp soy sauce, rice vinegar, sugar, oyster sauce, sesame oil, Sichuan peppercorns (if using), and water into a sauce.
- Heat wok over medium-high; add 1 tbsp oil.
- Stir-fry marinated chicken until lightly browned and cooked through; transfer to a plate.
- Add remaining 1 tbsp oil; toss in dried chilies, then quickly add garlic and ginger. Stir-fry until aromatic.
- Add bell peppers and zucchini; stir-fry until slightly tender but crisp.
- Return chicken to the wok; add peanuts and green onions.
- Pour in sauce, tossing to coat everything evenly.
- Stir-fry until sauce thickens; adjust salt if needed.
- Serve hot on a plate or serving dish.
Substitution
Kung Pao Chicken from Panda Express copycat recipes allow for flexibility in protein choices; you can substitute chicken breast with thighs for juicier results or use tofu or shrimp for a different twist. If dried red chilies are hard to find, crushed red pepper flakes or fresh chili peppers can provide an alternative level of heat. When a wok is unavailable, a large skillet can be used to achieve similar stir-frying effects, maintaining even heat distribution. Adjust the level of Sichuan peppercorns based on your spice tolerance, or omit it entirely without losing the dish's essential flavors. Your sauce can be prepared in advance to let the ingredients meld, enhancing the overall taste.
Tips
For Kung Pao Chicken, marinating your chicken for at least 10 minutes is essential to tenderize the meat and infuse it with flavor. Use a hot wok and high heat for quick stir-frying, which helps keep the vegetables crisp and the chicken juicy. When stir-frying dried red chilies, be cautious not to burn them, as they can turn bitter and overwhelm the dish. Your sauce should coat every ingredient evenly, so toss thoroughly and adjust seasoning with salt before serving.
Nutritions
Kung Pao Chicken from Panda Express provides a balanced mix of protein from the chicken and healthy fats from the roasted unsalted peanuts. The vibrant bell peppers and zucchini add dietary fiber, vitamins A and C, and antioxidants, supporting your immune system and digestion. The dish contains moderate sodium levels from soy sauce and oyster sauce, so watch your portion size if you're monitoring salt intake. With lean protein and nutrient-rich vegetables, this meal offers a flavorful yet nutrition-conscious option for your lunch or dinner.
Storage
Store your Kung Pao Chicken in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. It will stay safe to eat for up to 3-4 days when properly chilled at or below 40degF (4degC). Reheat thoroughly in a microwave or wok before serving to restore its flavors and texture.
Variation or Alternatives
You can substitute chicken thighs with firm tofu or shrimp for a different protein twist. Swap roasted peanuts with cashews or almonds for varied crunch and flavor. Try adding sliced water chestnuts or baby corn to increase texture complexity. Use a non-stick skillet if you don't have a wok to maintain even cooking.
Allergies
Kung Pao Chicken contains peanuts, soy sauce, and oyster sauce, all common allergens that can trigger reactions in sensitive individuals. If you have a peanut allergy or soy intolerance, it's important to avoid this dish or seek allergen-free alternatives. Make sure to inform your server about your allergies to ensure your meal is prepared safely.
Why this recipe?
Kung Pao Chicken from Panda Express boasts a perfectly balanced blend of spicy, sweet, and savory flavors paired with tender chicken, crunchy peanuts, and vibrant vegetables. This signature dish appeals to those who enjoy authentic Sichuan-inspired cuisine with a modern twist. Making a copycat version allows you to customize the heat level and freshness while replicating the restaurant's addictive taste at home. Your taste buds will appreciate the bold, rich profile that keeps fans coming back for more.