Kung Pao Chicken

Make this tasty Panda Express' Kung Pao Chicken right at home with this easy copycat recipe, complete with tender chicken, bell peppers, peanuts, and that classic sweet, tangy, and spicy sauce. Ready in 30 minutes.

There's something about the zesty, sweet and spicy combination of flavors in Kung Pao Chicken that hits the spot every time.

Tender chunks of chicken, vibrant red bell peppers, crunchy peanuts, and a spicy kick - it's a symphony of textures and tastes that's hard to resist.

If you're like me, you've probably found yourself frequenting your local Chinese takeout joint or Panda Express for your Kung Pao fix. But what if I told you that you can recreate that mouthwatering dish right in your own kitchen? And it only takes 30 minutes!

There are quite a few ingredients, to get that layer-upon-layer of flavor, but you'll have many of them in your pantry already.

The actual recipe is super easy. Just marinade chicken, then fry it. Whisk up the sauce. Then stir fry some veggies, add in the cooked chicken and sauce, and heat it all together! Easy peasy.

Serve it on a bed of rice or noodles and you've got one heck of a flavor bomb of a dish.

If you love Panda Express copycat recipes (like we do!), then be sure to also try Honey Sesame Chicken or Chow Mein. Perfect with a side of Asian Cabbage Salad or Sesame Green Beans.

What is Kung Pao Chicken?

Kung Pao Chicken, a staple of Chinese cuisine, finds its roots in Sichuan, named after Qing Dynasty official Ding Baozhen (Kung Pao).

As the legend goes, Kung Pao was a connoisseur of bold flavors and spices, which influenced the creation of this now-famous dish.

Traditionally made with diced chicken, Sichuan peppercorns, and peanuts, the dish showcased the region's penchant for balancing hot and numbing sensations.

Over the years, Kung Pao Chicken has evolved, gaining popularity both within China and internationally.

Why You Should Make This Recipe

• Satisfy Your Cravings: If you're anything like me, there are days when nothing hits the spot quite like Kung Pao Chicken. Making it at home means you can enjoy it whenever that craving strikes. It's also freezer friendly, so make a big batch and save some for another day!
• Control Over Ingredients: When you cook at home, you have control over the quality and freshness of the ingredients, as well as the spice levels.
• Customizable Heat: Love your Kung Pao Chicken extra spicy or prefer a milder version? You can adjust the heat level to your liking.
• Impress Guests: Imagine serving up a plate of homemade Kung Pao Chicken at your next dinner party. Your guests will be blown away by your culinary skills.
• Cost-Effective: Let's face it, takeout can get pricey. Making Kung Pao Chicken at home is not only more economical but also feeds your entire family without breaking the bank.

Ingredients

• Chicken: Boneless, skinless chicken breasts are the star here. You can also use boneless thighs for a slightly richer flavor.
• Dried Red Chillies: These provide the heat in the dish. If you can't find whole dried red chillies, chili flakes are a suitable substitute.
• Red Bell Pepper: Adds sweetness and color. Feel free to use other bell pepper colors for variety.
• Zucchini: For a touch of freshness and crunch. You can also swap it for other veggies like broccoli or snap peas.
• Unsalted Peanuts: These add that classic Kung Pao crunch. Cashews or almonds can be used as alternatives.
• Green Onions: Both for garnish and flavor. They add a mild onion taste and a pop of color.
• Vegetable Oil: This is for stir-frying. Canola or peanut oil works great too.

For the Marinade:

• Soy Sauce: A savory and salty base that enhances flavor; low-sodium soy sauce can be used for a milder taste.
• Brown Sugar: Adds sweetness to balance the savory elements; honey can be substituted.
• Sesame Oil: Imparts a rich and nutty aroma; toasted sesame oil enhances the depth of flavor.
• Cornstarch: Acts as a thickening agent, helping the marinade cling to the chicken; potato starch can be used as a substitute.

For the Kung Pao Sauce:

• Soy Sauce: Provides saltiness and depth; light soy sauce can be used for a milder flavor.
• Hoisin Sauce: Offers sweetness and umami richness; oyster sauce or black bean sauce can be used as alternatives.
• Oyster Sauce: Enhances savory flavors and adds depth; hoisin sauce can be substituted.
• Rice Vinegar: Adds tanginess; Chinese black vinegar or balsamic vinegar can be used for a similar effect.
• Brown Sugar: Balances flavors and provides a touch of sweetness.
• Garlic: Minced garlic adds aromatic depth and pungency to the sauce.
• Ginger: Minced ginger contributes a warm and zesty flavor.
• Sichuan Peppercorns: Imparts a unique numbing heat and citrusy undertones; black peppercorns can be used if unavailable.
• Sesame Oil: Enhances the overall richness and aroma of the sauce.
• Cornstarch: Thickens the sauce, giving it a glossy consistency that coats the ingredients.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this Panda Express copycat Kung Pao Chicken recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

For the marinade: In a bowl or ziplock bag, combine the diced chicken with the soy sauce, brown sugar, sesame oil, and cornstarch for the marinade. Place it into the refrigerator and let it marinate for at 15 minutes (or up to overnight).

For the kung pao sauce: In another bowl, whisk together all the ingredients, except the cornstarch, for the Kung Pao sauce. Stir the cornstarch into 2 tablespoons of water, then whisk it into the sauce. Set aside.

Cook the Kung Pao Chicken: Heat a wok or a large skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is hot, add the marinated chicken cubes and any remaining marinade. Stir-fry until the chicken is cooked through and slightly browned, about 5 minutes. Remove the chicken from the wok and set aside on a plate.

In the same wok, add another tablespoon of vegetable oil. Add the dried red chili peppers and stir-fry for about 30 seconds until they become fragrant. If using chili flakes, add them at the next step.

Add the diced red bell peppers, zucchini, and peanuts to the pan and stir-fry for a few minutes until the vegetables are slightly softened but still crisp.

Add the cooked chicken back to the wok and pour in the prepared Kung Pao sauce. Stir everything together to coat the chicken and vegetables with the sauce, for about 4 minutes. Stir in half of the chopped green onions.

Serve the Kung Pao Chicken over steamed rice and garnish with the remaining chopped green onions.

Serving Suggestions

• Steamed Rice: A classic choice that soaks up the flavorful sauce beautifully.
• Cauliflower Rice: Opt for a low-carb option by serving Kung Pao Chicken over cauliflower rice.
• Noodles: Serve over cooked noodles, chow mein or lo mein for a satisfying meal.
• Salad: Create a Kung Pao-inspired salad with fresh greens, shredded carrots, and a drizzle of the sauce as dressing.

Variations

• Tofu Kung Pao: For a vegetarian twist, swap the chicken for firm tofu. Make sure to press and drain the tofu before marinating and cooking.
• Shrimp Kung Pao: If you're a seafood lover, try substituting the chicken with shrimp. Adjust the cooking time accordingly.
• Beef Kung Pao: Thinly sliced beef can also be used. Use a tender cut like flank steak or sirloin.
• Vegetable-Only Kung Pao: Skip the meat altogether and load up on colorful veggies for a lighter option.

Recipe Tips

1. Marinate for Flavor: Don't skip the marinating step - it infuses the chicken with flavor and keeps it tender.
2. Prep Before You Cook: Have all your ingredients prepped and ready before you start cooking. Stir-frying is quick, and you won't have time to chop veggies in between.
3. Adjust Heat Level: If you're sensitive to heat, remove the seeds from the dried red chillies before using them in the recipe.
4. Keep It Hot: Stir-frying is all about high heat and quick cooking. Make sure your wok or skillet is hot before you add the ingredients to achieve that signature smoky wok flavor.

Chicken Dishes From Around The World

FAQ

📖 Recipe

Kung Pao Chicken Panda Express Copycat

Easy Kung Pao Chicken Panda Express copyat! Tender chicken, peppers, peanuts, and that classic sweet, tangy, spicy sauce. Ready in 30 mins.

5 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Chinese

Keyword: Kung Pao Chicken

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 386kcal

Author: Kate | You Say Potatoes

Cook ModePrevent your screen from going dark

Equipment

• Bowl
• Wok

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes 450g
• 2 tablespoons vegetable oil
• 6 dried red chillies or 1 tablespoon dried chili flakes or more to taste
• 1 red bell pepper diced
• ½ cup diced zucchini
• ½ cup unsalted peanuts
• 2 green onions chopped

For the marinade:

• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch

For the Kung Pao Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 ½ tablespoons rice vinegar or Chinese black vinegar or balsamic
• 2 teaspoons brown sugar
• 2 cloves garlic minced
• 1 teaspoon ginger minced
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch

Instructions

For the marinade:

• In a bowl or ziplock bag, combine the diced chicken with the soy sauce, brown sugar, sesame oil, and cornstarch for the marinade. Place it into the refrigerator and let it marinate for at 15 minutes (or up to overnight).

For the kung pao sauce:

• In another bowl, whisk together all the ingredients, except the cornstarch, for the Kung Pao sauce. Stir the cornstarch into 2 tablespoons of water, then whisk it into the sauce. Set aside.

For the Kung Pao Chicken:

• Heat a wok or a large skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is hot, add the marinated chicken cubes and any remaining marinade. Stir-fry until the chicken is cooked through and slightly browned, about 5 minutes. Remove the chicken from the wok and set aside on a plate.
• In the same wok, add another tablespoon of vegetable oil. Add the dried red chili peppers and stir-fry for about 30 seconds until they become fragrant. If using chili flakes, add them at the next step.
• Add the diced red bell peppers, zucchini, and peanuts to the pan and stir-fry for a few minutes until the vegetables are slightly softened but still crisp.
• Add the cooked chicken back to the wok and pour in the prepared Kung Pao sauce. Stir everything together to coat the chicken and vegetables with the sauce, for about 4 minutes. Stir in half of the chopped green onions.
• Serve the Kung Pao Chicken over steamed rice and garnish with the remaining chopped green onions.

Tried this recipe?Head down to the comments and give it a star rating!

Nutrition

Calories: 386kcal | Carbohydrates: 18g | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1647mg | Potassium: 730mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1057IU | Vitamin C: 44mg | Calcium: 41mg | Iron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.