This easy Panda Express Copycat Kung Pao Chicken recipe brings the bold, signature flavors of Panda Express straight to your kitchen in just 20 minutes. Tender chicken, colourful veggies, and crunchy peanuts are tossed in a perfectly balanced sweet, spicy, and savory sauce.
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Unlike the classic version, this Kung Pao Chicken recipe adds red bell pepper and zucchini for extra flavor. It's quick, cooks entirely in one pan, and uses simple ingredients you likely already have. Best of all, it delivers all the bold flavors of the original at a fraction of the cost, and you can easily adjust it to suit your taste.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
- Chicken: Boneless, skinless chicken, cut into bite-sized cubes. I love to use chicken breast in this recipe as they cook quickly and soak up the sauce beautifully, but chicken thighs work just as well.
- Oil: A neutral-flavored, high smoke-point oil works best, such as peanut, canola, avocado, vegetable, or sunflower oil.
- Ginger and garlic: Freshly minced ginger and garlic form the flavor base.
- Dried red chilies: Roughly chopped and deseeded. Use mild dried red chilies. Adjust the amount depending on how much heat you like, since not all chilies are equally spicy. If you prefer a milder flavor, you can leave the chillies whole instead of chopping them..
- Green onions: We'll use both white and green parts here. The white parts add flavor when stir-fried, while the green parts are sprinkled on top at the end for color and freshness.
- Red bell pepper and zucchini: I love adding these for a pop of color and crunch, just like the Panda Express version. You can also toss in green or yellow bell pepper for extra color and flavor.
- Roasted peanuts: They add that signature crunch and nutty flavor that makes Kung pao chicken so irresistible.
- Cornstarch: Used twice. First to coat the chicken so it won't dry out while cooking, then to thicken the sauce so it clings perfectly to the chicken and veggies.
- Salt and ground pepper: Season to taste. Black or white pepper both work great here.
- Soy sauce: Light and dark soy sauce are both used here. Dark soy sauce gives the dish that signature color.
- Rice vinegar: Adds a subtle tanginess to the dish. If you don't have it, white vinegar or apple cider vinegar works just fine.
- Sugar: Adds sweetness and balances the savory and tangy flavors. Adjust to your liking. You can use white or brown sugar, or even honey if you prefer.
- Toasted sesame oil: This oil has a rich brown color and a strong, nutty flavor. You only need a little to add depth.
- Chicken stock: Brings extra flavor to the sauce. You can replace it with water if not available.
Step-by-Step instructions
Follow these simple steps to make your very own Panda Express Copycat Kung Pao Chicken at home.
1. Prep the ingredients
Cut the chicken into bite-sized pieces. Dice the red bell pepper and zucchini, roughly chop and deseed the dried red chillies, and mince the garlic and ginger. Chop the green onions, keeping the white and green parts separate.
2. Quick marinade
In a bowl, toss the chicken with cornstarch, light soy sauce, oil, salt and pepper. Add a little water to help the coating stick. Set aside.
3. Make the sauce
In a bowl, mix together dark soy sauce, light soy sauce, rice vinegar, sugar, chicken stock, cornstarch, and toasted sesame oil. Stir until everything is well combined and no lumps remain.
4. Toast the peanuts
Heat a teaspoon of oil in a wok or pan. Add the roasted peanuts and toss for about a minute. Remove and set aside. I like to give my pre-roasted peanuts a quick toss in hot oil to make them extra crispy and enhance their nutty flavor but you can totally skip this step if you prefer.
5. Sear the chicken
Heat 1½ tablespoon of oil in the same pan over high heat. Add the chicken and sear until lightly golden on all sides. Remove the chicken from the wok, transfer to a bowl, and set aside.
6. Stir-fry the aromatics and veggies
Add 1 teaspoon more oil. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant. Then add the white parts of the green onions and mix. Add diced zucchini and red bell pepper. Cook for 2 minutes until the veggies are tender but still crisp.
7. Combine everything
Add the cooked chicken back to the pan. Then stir up the sauce and pour the sauce over the chicken and vegetables. Toss everything well to coat evenly and stir for about a minute until the sauce slightly thickens and clings to the chicken and veggies.
8. Finish and serve
Turn off the heat, toss in the roasted peanuts, and sprinkle the green onion tops. Serve immediately and enjoy!
Serving Suggestions
This copycat Kung pao chicken goes great with steamed rice or noodles. I love pairing it with my egg fried rice or chicken mei fun for a full, flavorful meal at home.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water if the sauce has thickened too much.
Recipe Notes
- Prep everything first: This Panda Express Copycat Kung Pao Chicken cooks quickly, so make sure all your ingredients are prepped and within reach before you start cooking!
- Give the sauce a stir: Make sure to stir the prepared sauce before using, as the cornstarch may have settled at the bottom.
- Make-ahead tip: You can prepare chicken and sauce ahead, but stir-fry just before serving to keep it fresh and saucy.
More Homemade Takeout Recipes
- Chinese Chicken in Garlic Sauce
- Easy Black Pepper Chicken Recipe
- Restaurant Style Chicken Jalfrezi
- Easy Chicken and Green Bean Stir Fry
FAQs
You can tone down the spice by using fewer dried red chilies or keeping them whole instead of chopping. Removing the seeds also helps. Another way is to let the whole chilies sizzle briefly in the oil to infuse their flavor then remove them. That way you get the aroma without the heat.
You can! While they add that signature crunch and flavor, the dish still tastes great without them. Try cashew nuts for a different twist.
Tried This Recipe?
If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.
Recipe
Panda Express Copycat Kung Pao Chicken Recipe
Equipment
- Wok
Ingredients
For the chicken
- ½ lb 250 gm skinless, boneless chicken breast or thigh, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon oil
- Salt and ground pepper black/white, to taste
- 2 tablespoons water
For the stir fry
- ½ medium zucchini diced
- ½ red bell pepper diced
- 5-6 dried red chilies deseeded and chopped
- ¼ cup shelled peanuts roasted
- 2 green onions chopped (white and green parts separated)
- 3-4 garlic cloves minced
- ½ inch ginger minced
- 2 ½ tablespoon oil for stir frying
For the sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons chicken stock or water
- ½ teaspoon toasted sesame oil
Instructions
Prep the ingredients
- Cut the chicken into bite-sized pieces. Dice the red bell pepper and zucchini, roughly chop and deseed the dried red chillies, and mince the garlic and ginger. Chop the green onions, keeping the white and green parts separate.
Quick marinade
- In a bowl, toss the chicken with cornstarch, light soy sauce, oil, salt and pepper. Add a little water to help the coating stick. Set aside.
Make the sauce
- In a bowl, mix together dark soy sauce, light soy sauce, rice vinegar, sugar, chicken stock, cornstarch, and toasted sesame oil. Stir until everything is well combined and no lumps remain.
Toast the peanuts
- Heat a teaspoon of oil in a wok or pan. Add the roasted peanuts and toss for about a minute. Remove and set aside. I like to give my pre-roasted peanuts a quick toss in hot oil to make them extra crispy and enhance their nutty flavor but you can totally skip this step if you prefer.
Sear the chicken
- Heat 1½ tablespoon of oil in the same pan over high heat. Add the chicken and sear until lightly golden on all sides. Remove the chicken from the wok, transfer to a bowl, and set aside.
Stir-fry the aromatics and veggies
- Add 1 teaspoon more oil. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant. Then add the white parts of the green onions and mix. Add diced zucchini and red bell pepper. Cook for 2 minutes until the veggies are tender but still crisp.
Combine everything
- Add the cooked chicken back to the pan. Then stir up the sauce and pour it over the chicken and vegetables. Toss everything well to coat evenly and stir for about a minute until the sauce slightly thickens and clings to the chicken and veggies.
Finish and serve
- Turn off the heat, toss in the roasted peanuts, and sprinkle the green onion tops. Serve immediately and enjoy!
Notes
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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