Panda Express Kung Pao Chicken: Easy Copycat Recipe
This Panda Express Kung Pao Chicken copycat is loaded with juicy chicken, veggies, roasted peanuts, and that sweet and spicy flavor you love.
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Servings: 6
Calories: 221kcal
Ingredients
- 1 pound chicken breast
- 1 small zucchini
- 1/2 medium-sized red bell pepper
- 6-8 dried red chilis
- 1/2 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
- 1⅓ tablespoons black vinegar
- 1/2 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!
Nutrition
Calories: 221kcal | Carbohydrates: 6.7g | Protein: 19.3g | Fat: 13.1g | Saturated Fat: 2.1g | Cholesterol: 45.8mg | Sodium: 176.8mg | Potassium: 311.7mg | Fiber: 1.8g | Sugar: 2.8g | Calcium: 18.3mg | Iron: 0.8mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!