If you've ever had Panda Express Kung Pao Chicken, you know it's one of those dishes that sticks with you-the tender chicken, crunchy veggies, roasted peanuts, and that perfect balance of sweet, savory, and spicy flavors.
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For many of us, Kung Pao Chicken brings back memories-maybe it was a quick bite at the mall, a lunch with a co-worker at Panda Express food chain, or your favorite comfort food after a long day. That bold mix of tender chicken, crisp veggies, and that sweet-spicy kung pao sauce just hits the spot every time.
So if you're a fan of dishes like teriyaki or orange chicken and want a little more kick, this homemade Kung Pao Chicken is the perfect pick. It's flavorful, cozy, and just a little fiery-exactly what you'd want from a comfort meal you can make in your own kitchen. Let's get cooking!
Key ingredients
Here's everything you'll need to make this homemade Kung Pao Chicken-some simple pantry staples with big flavor:
- Chicken breast - Feel free to use chicken thighs if you prefer. Both work deliciously!
- Zucchini
- Red bell pepper
- Dried red chilis - They offer that signature heat you expect from kung pao.
- Roasted peanut
- Green onion
- Ginger slices
- Cooking oil
Marinade Ingredients:
- Light soy sauce
- Shaoxing wine: It is a Chinese cooking wine that deepens flavor. If you don't have Shaoxing wine, you may also substitute dry sherry or mirin.
- Cornstarch
- Brown sugar
- Black pepper
Kung Pao Sauce Ingredients:
- Chicken stock: Chicken stock is the base for the sauce, giving it body and flavor. You can also use water instead.
- Black vinegar
- Dark soy sauce: Gives the dish a deeper color and richer taste.
- Oyster sauce: Savory, slightly sweet, and essential to Asian stir-fries.
- Brown sugar: Balances the savory and tangy notes.
- Cornstarch: Thickens the sauce to coat each bite.
- Sesame oil: For that final nutty, aromatic finish.
- Chili flakes (optional): Extra heat if you like it spicy!
Step-by-step cooking directions
Let's walk through the process together. It's easier than you think and comes together quickly!
Start by slicing the chicken breast into bite-sized cubes and chopping all the vegetables into bite-sized pieces. In a mixing bowl, combine the soy sauce, Shaoxing wine, cornstarch, brown sugar, and black pepper.
Toss the chicken pieces in this marinade and let them sit while you prepare the vegetables and sauce.
Next, whisk together all the ingredients for the kung pao sauce in a small bowl-chicken stock, black vinegar, dark soy sauce, oyster sauce, brown sugar, cornstarch, and sesame oil.. If you enjoy more heat, stir in a pinch of chili flakes.
Heat the cooking oil over medium-high heat in a large skillet or wok. Once hot, add the dried chilies and stir until fragrant, then immediately remove them from the wok to prevent overcooking or burning.
Add the green onions, ginger slices, and minced garlic to the same wok, and stir-fry until fragrant. Next, add the marinated chicken and cook until it's lightly browned and just cooked through.
Add the zucchini and red bell pepper pieces to the cooked chicken. Stir-fry the vegetables for a few minutes, just until they begin to soften but still retain their crunch.
Pour the prepared Kung Pao sauce and stir continuously as it thickens and coats all the ingredients. Once everything is glossy and heated through, stir in the roasted peanuts for that satisfying crunch.
Serve hot over steamed rice and enjoy!
Pro tips
Here are a few helpful tips to make your Kung Pao Chicken taste just like (or better than) takeout:
- Use high heat for that authentic stir fry flavor: A hot wok or skillet helps sear the chicken quickly and gives the veggies a nice crisp-tender bite, just like takeout.
- Don't skip the marinating step and cornstarch: Even a short 15-20 minute marinade helps the chicken stay juicy and flavorful. It's worth the extra time! To keep your chicken super tender, don't skip the cornstarch in the marinade-it's the secret to that restaurant-style texture.
- Adjust the spice to your taste. If you love heat, add more dried chilies or even a dash of chili oil. If you want it milder, use fewer chilies or remove the seeds.
- Add the peanuts last: Toss them in at the end so they stay crunchy-no one likes soggy peanuts!
Storage and reheating
If you have leftovers (lucky you!), store the Kung Pao Chicken in an airtight container in the fridge for up to 3 days. When you're ready to enjoy it again, simply reheat it in a skillet over medium heat or pop it in the microwave until it's heated.
The peanuts may soften, but the flavor will only improve with time. Just be sure to avoid freezing, as the veggies can turn mushy and the sauce might separate. Enjoy those tasty leftovers!
Variables
What's great about this Kung Pao Chicken recipe is its flexibility.
If you're not into chili peppers, leave them out-no big deal. If you prefer cashews over peanuts, swap them in! If you want to keep it vegetarian, tofu or a plant-based chicken alternative works really well.
Trying to keep things lighter? Serve it over cauliflower rice or enjoy it as a high-protein, low-carb meal. And if you want to sneak in more veggies, toss in extra bell peppers, zucchini, mushrooms, or baby corn. It's super easy to customize this dish to match your cravings or dietary goals.
Pairing dishes
To make it a complete meal, serve your Kung Pao Chicken with steamed rice, veggie fried rice, or even some chow mein if you want extra flavor.
Want something lighter to balance out the bold flavors? A crisp Asian cucumber tomato salad or a warm bowl of egg drop soup does the trick. And if you're going for that full takeout feel, throw a couple of crispy egg rolls on the side-they really complete the meal.
Final thoughts
Making this Panda Express Kung Pao Chicken at home is one of those little wins-it's quick, customizable, and seriously satisfying. It's warm, spicy, sweet, and packed with crunchy peanuts, crisp veggies, and tender chicken. This dish brings all the familiar comforts of dining out to your dinner table.
So, skip the takeout and stir up this homemade favorite the next time you crave that classic Panda Express Kung Pao kick. It might just become your new go-to dinner. Trust me-once you make it yourself, you'll return to this one again and again.
Panda Express Kung Pao Chicken: Easy Copycat Recipe
Ingredients
- 1 pound chicken breast
- 1 small zucchini
- ½ medium-sized red bell pepper
- 6-8 dried red chilis
- ½ cup roasted peanuts
- 3 stalks green onion chopped
- 2 ginger slices
- 2 tablespoons minced garlic
- 2 tablespoons cooking oil
Marinade ingredients:
- 1 tablespoon light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- pinch of black pepper
Kung Pao sauce ingredients:
- 4 tablespoons chicken stock
- 11/3 black vinegar
- ½ tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil optional
- chili flakes or chili oil optional
Instructions
- Start by slicing the chicken breast into bite-sized cubes and chopping all the vegetables into bite-sized pieces.. In a mixing bowl, combine the soy sauce, Shaoxing wine, cornstarch, brown sugar, and black pepper. Toss the chicken pieces in this marinade and let them sit while you prepare the vegetables and sauce.
- Next, whisk together all the ingredients for the kung pao sauce in a small bowl-chicken stock, black vinegar, dark soy sauce, oyster sauce, brown sugar, cornstarch, and sesame oil.. If you enjoy more heat, stir in a pinch of chili flakes.
- Heat the cooking oil over medium-high heat in a large skillet or wok. Once hot, add the dried chilies and stir until fragrant, then immediately remove them from the wok to prevent overcooking or burning. Add the green onions, ginger slices, and minced garlic in the same wok, and stir-fry until fragrant. Next, add the marinated chicken and cook until it's lightly browned and just cooked through.
- Add the zucchini and red bell pepper pieces to the cooked chicken. Stir-fry the vegetables for a few minutes, just until they begin to soften but still retain their crunch.
- Pour the prepared Kung Pao sauce and stir continuously as it thickens and coats all the ingredients. Once everything is glossy and heated through, stir in the roasted peanuts for that satisfying crunch.
- Serve hot over steamed rice and enjoy!
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