Panda Express Kung Pao Chicken is a fan-favorite for good reason—it’s a perfect combination of spicy, savory, and slightly sweet flavors. Packed with tender chicken, crisp veggies, crunchy peanuts, and a kick of heat from dried chilies, this homemade version of the restaurant classic will quickly become a staple in your kitchen.
Ingredients for Kung Pao Chicken
Here’s everything you need to recreate this delicious dish at home:
For the Chicken Marinade:
- Chicken Breast or Thighs (1 lb, diced into bite-sized pieces)
The base protein for the dish. Thighs offer more juiciness, while breasts are leaner. - Soy Sauce (1 tablespoon)
Adds depth of flavor to the chicken. - Cornstarch (1 tablespoon)
Helps create a light coating on the chicken for a silky texture.
For the Stir-Fry:
- Vegetable Oil (2 tablespoons)
For stir-frying the chicken and veggies. Use a neutral oil with a high smoke point. - Dried Red Chilies (6–8, adjust to taste)
Brings the iconic spicy heat. You can remove the seeds for a milder dish. - Zucchini (1 cup, diced)
Adds freshness and texture. - Red Bell Pepper (1 cup, diced)
Provides sweetness and vibrant color. - Green Onions (3, chopped into 1-inch pieces)
Adds a mild onion flavor and a pop of green. - Garlic (3 cloves, minced)
For a savory, aromatic base. - Ginger (1 teaspoon, grated)
Adds warmth and a zesty kick. - Peanuts (¼ cup)
Toasted peanuts bring crunch and nutty flavor to the dish.
For the Kung Pao Sauce:
- Soy Sauce (2 tablespoons)
The savory foundation of the sauce. - Dark Soy Sauce (1 tablespoon)
Adds depth and color. If unavailable, substitute with regular soy sauce. - Hoisin Sauce (1 tablespoon)
Sweetens and thickens the sauce. - Rice Vinegar (1 tablespoon)
Brings acidity to balance the flavors. - Sesame Oil (1 teaspoon)
Adds a nutty aroma. - Sugar (1 teaspoon)
A touch of sweetness to balance the spice. - Cornstarch (1 teaspoon, mixed with 1 tablespoon water)
Thickens the sauce to coat the ingredients beautifully.
How to Make Kung Pao Chicken
Follow these steps to create this flavorful, restaurant-style dish in your own kitchen:
Step 1: Marinate the Chicken
In a bowl, combine diced chicken with soy sauce and cornstarch. Mix well to coat and set aside for 15 minutes while preparing the other ingredients.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and the cornstarch slurry. Set aside.
Step 3: Stir-Fry the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 4–5 minutes. Remove from the pan and set aside.
Step 4: Cook the Chilies and Vegetables
In the same pan, add the remaining tablespoon of oil. Add the dried chilies and cook for 30 seconds until fragrant. Stir in the garlic, ginger, zucchini, red bell pepper, and green onions. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Step 5: Combine Everything
Return the cooked chicken to the pan. Pour the sauce over the mixture and toss to coat. Let it simmer for 1–2 minutes until the sauce thickens.
Step 6: Add Peanuts
Stir in the peanuts and mix well. Adjust seasoning if needed, and remove from heat.
Step 7: Serve
Serve hot over steamed rice or noodles for a complete meal.
Equipment Needed
- Large skillet or wok
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Frequently Asked Questions
Can I use a different protein?
Yes! Shrimp, beef, or tofu work well as alternatives to chicken. Adjust cooking times accordingly.
How do I control the spice level?
To reduce heat, use fewer dried chilies or remove their seeds. For extra spice, add chili oil or crushed red pepper flakes.
Can I make this gluten-free?
Absolutely! Use tamari or a gluten-free soy sauce, and ensure your hoisin sauce is gluten-free.
What’s the best way to toast peanuts?
Toast raw peanuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant.
How do I store leftovers?
Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Can I add more vegetables?
Of course! Broccoli, snap peas, or carrots are great additions to the stir-fry.
Is this recipe similar to the Panda Express version?
Yes, this recipe captures the signature sweet, savory, and slightly spicy flavor of the Panda Express dish while allowing for customization to your taste!
Conclusion
Making Panda Express Kung Pao Chicken at home is not only easy but also lets you enjoy the flavors you love with fresh, wholesome ingredients. It’s a perfect weeknight dinner that’s quick, flavorful, and endlessly customizable.
If you enjoyed this recipe, share it with your friends on Facebook or save it to Pinterest for later. Happy cooking! 🍴🔥
Leave a Comment