This easy Panda Express copycat Kung Pao Chicken brings the restaurant’s bold, familiar flavors to your kitchen in about 20 minutes. Tender bite-sized chicken, bright vegetables, and crunchy peanuts are tossed in a well-balanced sweet, spicy, and savory sauce for a quick weeknight dinner that packs big flavor.
This version adds red bell pepper and zucchini for extra color and texture. The whole dish cooks in one pan using straightforward ingredients you probably have on hand. It captures the essence of the original at a fraction of the cost and is easy to adjust to your preferred level of heat and sweetness.
Ingredients You’ll Need
Below are the key ingredients and notes. For exact measurements, see the recipe card further down.
- Chicken: Boneless, skinless chicken cut into bite-sized cubes. Chicken breast cooks quickly and soaks up the sauce; thighs are a juicier alternative.
- Oil: Use a neutral, high smoke-point oil such as peanut, canola, avocado, or vegetable oil.
- Ginger and garlic: Freshly minced for the aromatic base.
- Dried red chilies: Deseeded and roughly chopped for controlled heat. Keep them whole or reduce the quantity for milder spice.
- Green onions: Use the white parts while stir-frying for savory depth and reserve the green tops for a fresh garnish.
- Red bell pepper and zucchini: Add color, crunch, and a fresh contrast to the chicken.
- Roasted peanuts: Provide the signature crunch; you can substitute cashews if preferred.
- Cornstarch: Coats the chicken to lock in moisture and thickens the sauce for the perfect cling.
- Soy sauce: Light soy for seasoning and a touch of dark soy for color.
- Rice vinegar: Adds a bright, tangy balance; white or apple cider vinegar will work in a pinch.
- Sugar: Balances savory and tangy notes. White or brown sugar (or honey) are fine.
- Toasted sesame oil: A small amount adds a toasty, nutty finish.
- Chicken stock: Gives extra depth to the sauce; water can be used instead.
- Salt and pepper: Season to taste; black or white pepper both work.
Step-by-Step Instructions
Follow these simple steps to make Panda Express–style Kung Pao Chicken at home.
1. Prep the ingredients
Cut the chicken into bite-sized pieces. Dice the red bell pepper and zucchini. Deseed and roughly chop the dried red chilies if you want more heat control. Mince the garlic and ginger, and 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 splash of water if needed so the coating adheres. Set aside while you prepare the sauce and vegetables.
3. Make the sauce
Whisk together dark soy sauce, light soy sauce, rice vinegar, sugar, chicken stock, cornstarch, and toasted sesame oil. Stir until smooth and lump-free.
4. Toast the peanuts
Heat a teaspoon of oil in a wok or large skillet. Add the roasted peanuts and toss for about a minute until slightly toasted and fragrant. Remove and set aside. This step crisps pre-roasted peanuts and boosts their flavor, but you can skip it if desired.
5. Sear the chicken
Heat 1½ tablespoons of oil in the same pan over high heat. Add the chicken in a single layer and sear until lightly golden on all sides and just cooked through. Transfer the chicken to a bowl and set aside.
6. Stir-fry the aromatics and veggies
Add another teaspoon of oil. Stir-fry the minced garlic, ginger, and dried red chilies for about 30 seconds until fragrant. Add the white parts of the green onions, then the diced zucchini and red bell pepper. Cook for about 2 minutes so the vegetables stay tender-crisp.
7. Combine everything
Return the chicken to the pan. Stir the sauce again to recombine, then pour it over the chicken and vegetables. Toss continuously for about a minute until the sauce thickens and coats everything evenly.
8. Finish and serve
Turn off the heat, stir in the toasted peanuts, and sprinkle with the green onion tops. Serve immediately with steamed rice or noodles.
Serving Suggestions
Serve this Kung Pao Chicken with steamed jasmine rice, brown rice, or your favorite noodles. It also pairs nicely with simple sides like stir-fried greens or an egg fried rice for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or stock if the sauce has thickened too much.
Recipe Notes
- Prep first: This dish cooks quickly, so have all ingredients prepped and ready before you start.
- Stir the sauce: Give the sauce a quick stir before adding it to the pan in case the cornstarch has settled.
- Make-ahead tip: You can prep the chicken and mix the sauce ahead of time; stir-fry and combine just before serving to maintain the best texture.
FAQs
Reduce the number of dried red chilies, keep them whole, or remove their seeds. You can also briefly sizzle whole chilies in oil and remove them to capture flavor without intense heat.
Yes. The peanuts add the classic crunch and nutty flavor, but the dish is still delicious without them. Cashews make a tasty alternative.
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Recipe
Panda Express Copycat Kung Pao Chicken Recipe
Equipment
-
Wok or large skillet
Ingredients
For the chicken
- ½ lb 250 g 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
- 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. Chop and deseed the dried red chilies as needed. Mince garlic and ginger. Separate and chop the white and green parts of the green onions.
Quick marinade
-
Toss chicken with cornstarch, light soy sauce, oil, salt, pepper, and a little water. Set aside.
Make the sauce
-
Whisk dark soy, light soy, rice vinegar, sugar, stock, cornstarch, and toasted sesame oil until smooth.
Toast the peanuts
-
Heat 1 teaspoon oil in a wok. Toss roasted peanuts for about a minute, then remove and set aside.
Sear the chicken
-
Heat 1½ tablespoons oil over high heat, add the chicken, and sear until lightly golden. Remove and set aside.
Stir-fry the aromatics and veggies
-
Add 1 teaspoon oil, then stir-fry garlic, ginger, and dried chilies for 30 seconds. Add the white parts of the green onions, zucchini, and red bell pepper; cook 2 minutes until tender-crisp.
Combine everything
-
Return the chicken to the pan. Stir the sauce and pour it over the chicken and vegetables. Toss for about a minute until the sauce thickens and coats everything.
Finish and serve
-
Turn off the heat, add the roasted peanuts, and sprinkle with green onion tops. Serve immediately.
Notes
Give the sauce a stir: Stir the sauce before using to re-incorporate any settled cornstarch.
Make-ahead tip: You can prep the chicken and sauce ahead, but stir-fry just before serving for best texture.
Nutrition
Nutrition Disclaimer:
Nutrition information is an estimate and will vary with ingredient brands and portion sizes. For exact figures, use your preferred nutrition calculator or consult a registered dietitian.