Craving the bold, spicy, and savory flavors of Panda Express Kung Pao Chicken but want the comfort of a homemade meal? Look no further! This incredible recipe allows you to whip up a delicious copycat version right in your own kitchen in just 30 minutes. It’s the ultimate weeknight solution for a flavorful stir-fry, packed with tender chicken, crisp zucchini, vibrant red peppers, fresh green onions, aromatic soy sauce, and a kick of ginger.
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Many home cooks struggle with achieving that perfect restaurant-quality stir-fry – often ending up with bland, watery, or overly salty results. After nearly a decade of sharing recipes online, I understand this frustration. This Panda Express Kung Pao Chicken recipe is meticulously tested and designed to be beginner-friendly, ensuring your chicken stays wonderfully juicy, your vegetables remain perfectly crisp-tender, and your sauce hits that ideal balance of sweet, savory, and spicy every single time. Get ready to impress your taste buds without any mystery ingredients or lengthy cooking times.
What is Kung Pao Chicken?
Kung Pao Chicken is a renowned Chinese stir-fry dish celebrated for its vibrant flavors and satisfying texture. It typically features succulent pieces of chicken, crunchy peanuts, and various fresh vegetables, all coated in a distinctive sauce that is a masterful blend of sweet, savory, and spicy notes. While traditional Sichuan Kung Pao is known for its “ma la” or numbing and spicy sensation from Sichuan peppercorns, the Panda Express version, and this copycat recipe, offer a more universally appealing taste profile, focusing on a harmonious balance of garlic, ginger, soy sauce, a hint of vinegar, and a touch of sweetness, alongside a pleasant warmth from dried red chilies. It’s a dish that tantalizes the palate with every bite, making it a beloved staple in Chinese-American cuisine.
Why You’ll Love This Homemade Kung Pao Chicken Recipe
Authentic Takeout Flavor, Elevated: This recipe captures the iconic, bold flavors you adore from Panda Express, but with a freshness and quality only achievable at home. You can even customize the spice level to your exact preference, creating a dish that truly surpasses any takeout option.
Wholesome Ingredients, Zero Mystery: Say goodbye to guessing what’s in your food. With this recipe, you have complete control over every ingredient. No questionable oils, excessive sodium, or artificial flavors—just simple, fresh components that come together to create an incredibly delicious and trustworthy meal.
Quick & Convenient: Ready in 30 Minutes: Perfect for those busy weeknights when time is precious. This stir-fry cooks up rapidly in a single pan, making it an ideal choice when you want a special meal without the long prep or deep-frying hassle. It’s a testament to how fast and flavorful homemade can be.
Excellent for Meal Prep: This Kung Pao Chicken is a meal prep superstar. It reheats beautifully, retaining its flavor and texture, ensuring you have a protein-packed, delicious lunch or dinner ready to go throughout your busy week. Make a larger batch on Sunday and enjoy stress-free meals for days.
Key Ingredients for Kung Pao Chicken
Crafting the perfect Kung Pao Chicken relies on a harmonious blend of fresh produce, quality proteins, and essential pantry staples. Here’s what you’ll need to create this amazing stir-fry:
- Protein: Boneless, skinless chicken breasts or thighs are ideal.
- Fresh Vegetables: Zucchini, red bell pepper, and green onions provide color, crunch, and essential nutrients.
- Aromatics: Fresh ginger and garlic are crucial for the distinctive Kung Pao flavor base.
- Pantry Staples: Soy sauce (or liquid aminos for a gluten-free option), rice wine vinegar, sweetener (your choice), salt, pepper, and sesame oil.
- Spice: Dried Chili Peppers are essential for that characteristic Kung Pao kick.
- Thickener: Cornstarch or all-purpose flour for the sauce.
- Garnish: Chopped peanuts for added texture and flavor.
Choosing the Best Chicken
For this recipe, I typically opt for chicken breasts, cut into ½-inch chunks, as they cook quickly and absorb flavors beautifully. However, the versatility of this dish means you can easily substitute with boneless, skinless chicken thighs for a richer flavor and even juicier texture, or even chicken tenders if preferred. The cooking time won’t require significant adjustments—simply ensure the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit using a meat thermometer.
A key technique in this recipe is coating the chicken with a light breading. By combining baking powder (or cornstarch) with an egg, you create a velvety texture that protects the chicken from drying out during stir-frying. This coating also helps the chicken achieve a beautiful sear and adds a satisfying textural contrast. If you prefer a simpler approach, you can certainly omit the egg and baking powder and just sauté the chicken directly in the pan; it will still be delicious!
Recommended Cookware for Stir-Frying
The right pan can make all the difference in achieving a perfect stir-fry. While a traditional wok is ideal for its high heat distribution and expansive surface area, many home kitchens might not have one. I personally love using a high-quality ceramic nonstick pan, like the Always Pan, because it requires minimal oil and prevents ingredients from sticking, making clean-up a breeze. If you’re using a cast iron skillet or a stainless steel pan, you might need to adjust the amount of sesame oil to prevent sticking and ensure proper searing. These pans can get very hot, which is great for stir-frying, but also means you’ll need to work quickly to prevent overcooking. Always trust your judgment when it comes to oil amounts and cooking times based on your specific cookware.
How to Make Panda Express Kung Pao Chicken
This recipe breaks down the process into simple, manageable steps, ensuring a flavorful and perfectly cooked stir-fry every time. Here’s your guide to creating this iconic dish:
- Prepare the Chicken: In a bowl, combine your chopped chicken with soy sauce, egg, baking powder, and a pinch of salt and pepper. Stir well until the chicken is evenly coated. This marinade helps tenderize the chicken and gives it a delicious texture.
- Whisk the Sauce: In a separate small bowl, whisk together all the Kung Pao sauce ingredients: water, soy sauce, rice wine vinegar, sweetener, and salt and pepper to taste. Set this aside.
- Cook the Chicken: Heat a skillet or wok over medium-high heat. Add 1 teaspoon of sesame oil. Once hot, add the marinated chicken and cook for 5-6 minutes, flipping halfway through, until it’s golden brown and fully cooked. Remove the chicken from the pan and set it aside.
- Sauté Aromatics: Add the remaining 1 teaspoon of sesame oil to the same pan. Toss in the minced garlic, grated ginger, and chopped green onions. Sauté for 2-3 minutes until they become wonderfully fragrant, filling your kitchen with enticing aromas.
- Add Vegetables: Incorporate the chopped zucchini and red bell peppers into the pan. Sauté for 3-4 minutes, or until the vegetables are crisp-tender, retaining a slight bite.
- Introduce Spice & Nuts: Add the dried chili peppers and chopped peanuts to the vegetables. Stir everything together for about a minute.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the reserved Kung Pao sauce into the pan with the vegetables, then immediately add the cornstarch slurry. Stir continuously until the sauce thickens to your desired consistency.
- Combine & Serve: Return the cooked chicken to the pan, tossing it gently to coat evenly with the luscious sauce and vegetables. Remove from heat and let it cool slightly before serving.
Crafting the Perfect Kung Pao Sauce
The Kung Pao sauce is the heart and soul of this dish, delivering its signature sweet, savory, and spicy notes. Unlike some other Chinese dishes that are drenched in sauce, traditional Kung Pao typically has a lighter coating. If you prefer a saucier dish, simply double the sauce ingredients. The base for this delightful sauce includes soy sauce for umami, rice wine vinegar for a tangy lift, a touch of sweetener to balance the flavors, and salt and pepper to enhance everything.
How to Thicken the Sauce
Achieving the right sauce consistency is crucial for a great stir-fry. For this recipe, I recommend using a cornstarch slurry. Simply combine ½ tablespoon of cornstarch with ½ tablespoon of cold water in a small bowl, whisk until smooth, and then add it to your simmering sauce while stirring constantly. The sauce will visibly thicken within moments. All-purpose flour can be used as a substitute in the same quantity.
For those looking to reduce carbohydrates, xanthan gum is an excellent alternative. Be mindful, as a little goes a very long way! Start with just ¼ teaspoon of xanthan gum mixed with 1-2 tablespoons of the prepared Kung Pao sauce in a separate bowl. Stir vigorously until it thickens, then incorporate this concentrated mixture back into the main pot of sauce. This method ensures a smooth, lump-free, and perfectly thickened sauce while keeping the carb count low.
Customizing the Spice Level
Kung Pao Chicken is renowned for its delightful heat, and you have full control over how spicy you want your homemade version to be. Traditionally, this dish uses dried chili peppers (often Chinese red peppers or Sichuan chilies). While the Panda Express rendition typically omits the numbing Sichuan peppercorns, you’re welcome to add them if you desire a more authentic Sichuan experience. You can find excellent dried chili peppers at your local Asian market or readily available on Amazon.
A note on dried chilies: I usually don’t eat the peppers themselves but use them to infuse heat into the dish as it cooks. Be aware that some dried chilies only release their full spicy flavor when bitten into or if sliced open before cooking. For an even more robust and flavorful heat, I highly recommend Spicy Chili Crisp. This condiment, a blend of various chilies, oils, garlic, and peanuts, delivers an incredible depth of flavor and a fantastic kick. I love to drizzle it over my Kung Pao Chicken after it’s cooked. Alternatively, simple crushed red pepper flakes work wonderfully; start with 1 teaspoon for a medium spice level and adjust to your taste.
Making it Mild
If you prefer a milder version of Kung Pao Chicken, simply omit the dried chili peppers entirely. For just a hint of warmth, you can add a very small amount of crushed red pepper flakes, starting with a pinch and increasing slowly until you reach your desired mild spice level.
Kung Pao Chicken Variations and Substitutions
This Kung Pao Chicken recipe is wonderfully adaptable, allowing you to customize it with your favorite ingredients or what you have on hand. It pairs beautifully with a variety of sides like Cauliflower Rice, Instant Pot Brown Rice, or any regular steamed rice. Here are some ideas for variations and substitutions:
- Add More Vegetables: Enhance your stir-fry with extra veggies such as snap peas, sliced onions, broccoli florets, mushrooms, shredded carrots, celery, green bell peppers, cabbage, or bok choy.
- Protein Swaps: While chicken is traditional, feel free to experiment with other proteins like shrimp, beef (sliced thinly), or even a plant-based option like extra-firm tofu or tempeh for a vegetarian version.
- Nut Alternatives: If peanuts aren’t your preference or you have allergies, cashews or almonds can be used for a similar crunch and nutty flavor.
- Sweetener Options: Any sweetener can be used in the sauce. If using refined table sugar, the amount noted in the recipe is a good starting point. Adjust to your taste for a sweeter or less sweet sauce.
- Sauce Quantity: If you enjoy a very saucy dish, you can easily double the Kung Pao sauce ingredients. Remember to start with the recommended amount of thickener and add more if needed to achieve your preferred consistency.
Storage and Reheating Tips
This homemade Panda Express Kung Pao Chicken is fantastic for meal prep and leftovers. Proper storage and reheating will ensure your dish remains delicious and safe to eat.
How to Refrigerate Panda Express Kung Pao Chicken
Once cooked, allow the Kung Pao Chicken to cool completely before transferring it to an airtight container. Stored properly, it will stay fresh and flavorful in the refrigerator for 3-4 days. This makes it a perfect make-ahead meal for busy schedules.
How to Freeze Panda Express Kung Pao Chicken
For longer storage, you can freeze the cooked Kung Pao Chicken. Place it in a tightly sealed, freezer-safe container or heavy-duty freezer bag. It can be stored in the freezer for up to 4 months. To defrost, transfer the container to the refrigerator overnight, or allow it to come to room temperature for a few hours. Reheat as directed below.
How to Reheat Panda Express Kung Pao Chicken
The best way to reheat your Kung Pao Chicken and maintain its stir-fry integrity is on the stovetop. Heat a small amount of oil in a pan over medium heat, then add the chicken and vegetables. Stir-fry gently until thoroughly heated through. This method helps the chicken retain its tender texture and the vegetables their crispness. While reheating in the microwave is an option for convenience, it can sometimes dry out the chicken and make the vegetables softer. If using a microwave, you might want to have some extra sauce on hand to add moisture. Another excellent option for reheating is an air fryer: simply air fry at 350 degrees Fahrenheit until warmed through, usually 5-7 minutes, checking and tossing halfway.
Panda Express Kung Pao Chicken Recipe FAQs
How Many Carbs?
This dish contains approximately 9 total carbs per serving, with 7 net carbs, making it a relatively carb-conscious option, especially if served with cauliflower rice.
What kind of chicken should I use?
For the juiciest results, boneless, skinless chicken thighs are highly recommended due to their higher fat content. However, chicken breasts are also an excellent choice; just be careful not to overcook them, as they tend to dry out more quickly than thighs. Both options work wonderfully with this recipe.
Can I adjust the spice level?
Absolutely! This recipe puts you in complete control. If you love heat, add more dried red chilies. For a milder version, reduce or omit them entirely. You can also experiment with red pepper flakes or even a dash of sriracha if those are staples in your pantry.
Do I need Sichuan peppercorns like the traditional version?
For this specific Panda Express copycat recipe, Sichuan peppercorns are not necessary. The Panda Express version typically omits the unique numbing sensation that Sichuan peppercorns provide, focusing instead on a more straightforward spicy and savory profile. You can stick to dried chilies for the authentic Panda Express experience.
What veggies are best to use?
To replicate the Panda Express style, stick with zucchini, red bell pepper, and green onions. However, this is a versatile dish, so feel free to toss in any other stir-fry friendly vegetables you enjoy, such as broccoli florets, snap peas, mushrooms, or carrots.
Can I use pre-cooked chicken or rotisserie chicken?
While convenient, using pre-cooked or rotisserie chicken isn’t ideal for this recipe. The chicken benefits greatly from cooking fresh with the marinade and breading, allowing it to soak up all the delicious flavors and achieve the perfect texture. For the best flavor and juiciness, I recommend cooking the chicken from raw.
Is this recipe good for meal prep?
Yes, it’s excellent for meal prep! This Kung Pao Chicken reheats wonderfully. Simply store it in airtight containers in the refrigerator for up to 4 days, then warm it up on the stovetop or in the microwave for a quick and flavorful meal.
What should I serve it with?
Kung Pao Chicken is incredibly versatile. It pairs perfectly with steamed white rice, brown rice, or a healthier option like cauliflower rice. For a noodle-based meal, serve it over lo mein or rice noodles. You could even create a unique grain bowl by serving it with quinoa.
How do I keep the veggies from getting soggy?
The secret to crisp-tender vegetables in a stir-fry is to cook them quickly over high heat. This method ensures they retain their vibrant color and a delightful crunch, much like you’d find in a restaurant stir-fry. Avoid overcrowding the pan, as this can steam the vegetables instead of searing them.
Can I Make this Vegetarian?
Absolutely! This recipe can be easily adapted to be vegetarian or vegan. Simply swap the chicken for a plant-based protein like extra-firm tofu (pressed and cubed), tempeh, or your favorite store-bought chicken alternative. Ensure your chosen protein is cooked until golden brown before adding it to the sauce and vegetables. You might also want to ensure your soy sauce is vegan if that’s a concern.
What to Serve With Kung Pao Chicken
Elevate your meal by pairing this delightful Kung Pao Chicken with complementary sides. Here are some fantastic suggestions:
- Crispy Shrimp Egg Rolls
- Air Fryer Crispy Crab Rangoon
- Air Fryer Vegetarian Southwestern Egg Rolls
- Quick Air Fryer Green Beans
- Classic Steamed White or Brown Rice
- Nutritious Cauliflower Rice
- Light and Fresh Asian-inspired Salad
More Copycat and Takeout Recipes
If you love recreating your favorite restaurant dishes at home, explore these other fantastic copycat and takeout-inspired recipes:
- Keto Low Carb Orange Chicken
- Healthy Pad Thai
- Keto Beef and Broccoli
- Chick-Fil-A Chicken Sandwich (Air Fryer)
- Red Lobster Copycat Shrimp Scampi (Keto)
- Instant Pot Olive Garden Zuppa Toscana Soup
- Keto Low Carb Zuppa Toscana Soup
- Panera Autumn Squash Soup
- Panera Broccoli Cheddar Soup (Keto)
- Seafood Shrimp Pho Soup
- Lemon Pepper Chicken Wings
- Instant Pot Teriyaki Chicken
- Big Mac Casserole
Get a full listing of Take Out Recipes here.
Panda Express Kung Pao Chicken Recipe
Author: Brandi Crawford
This Easy Panda Express Kung Pao Chicken recipe only takes 30 minutes to make and is the perfect spicy stir-fry for weeknight dinners! This dish is made with zucchini, red peppers, green onions, soy sauce, and ginger.
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Chinese
Servings: 4 servings
Calories: 284 kcal
Print Recipe
Pin Recipe
Equipment
- Stainless Steel Frying Pan or Wok
Ingredients
Chicken
- 1 – 1 ¼ pounds boneless, skinless chicken breasts, cut into ½ inch chunks
- 1 egg
- 3 tablespoons baking powder
- 1 teaspoon soy sauce or liquid aminos
- Salt and pepper to taste
Kung Pao Sauce and Stir Fry
- ¼ cup water
- 2 tablespoons soy sauce or liquid aminos
- 1 tablespoon rice wine vinegar
- 1 teaspoon sweetener (see notes for options)
- Salt and pepper to taste
Sauce Thickener
- ½ tablespoon cornstarch (see notes for substitutes like xanthan gum)
- ½ tablespoon water
Stir Fry Vegetables and Aromatics
- 2 teaspoons sesame oil (divided into 2 servings, 1 teaspoon each)
- 2 tablespoons chopped green onions
- 3 garlic cloves, minced
- ¼ teaspoon grated fresh ginger (if using ground ginger, start with ⅛ teaspoon and adjust)
- ½ cup chopped zucchini
- ½ cup chopped red peppers
- ¼ cup chopped peanuts
- 7-8 dried chili peppers (adjust to desired spice level; see notes for substitutes)
Instructions
- In a bowl, combine the chopped chicken, 1 teaspoon soy sauce, egg, baking powder, and salt and pepper to taste. Stir well to ensure the chicken is evenly coated.
- In a small bowl, whisk together the sauce ingredients: ¼ cup water, 2 tablespoons soy sauce, rice wine vinegar, sweetener, salt, and pepper. Set aside.
- Heat a skillet or wok over medium-high heat. Add 1 teaspoon of the sesame oil. (Refer to notes regarding pan type and oil amounts).
- Add the coated chicken to the hot pan and cook for 5-6 minutes, flipping halfway, until the chicken is cooked through and lightly browned. Remove the cooked chicken and set it aside.
- Add the remaining 1 teaspoon of sesame oil to the pan, along with the minced garlic, grated fresh ginger, and chopped green onions. Sauté for 2-3 minutes until fragrant.
- Add the chopped zucchini and red bell peppers. Sauté for 3-4 minutes, or until the vegetables are tender-crisp.
- Stir in the dried chili peppers and chopped peanuts.
- In a separate small bowl, combine the cornstarch and ½ tablespoon water to create a slurry.
- Pour the prepared Kung Pao sauce into the pan, then immediately add the cornstarch slurry. Stir continuously until the sauce thickens to your desired consistency.
- Return the cooked chicken to the pan, tossing gently to coat it evenly with the sauce and vegetables.
- Remove from heat and allow to cool slightly before serving.
Notes
- You can use boneless, skinless chicken thighs or tenders instead of breasts; cooking time will be similar.
- The chicken is coated with an egg and baking powder (or cornstarch) mixture for texture. This creates a light coating and helps the chicken stay juicy and sear nicely. You can omit this step and just sauté the chicken if preferred.
- For an alternative cooking method, you can air fry the chicken: Cook at 400 degrees F (200 C) for 10 minutes, then flip and cook for an additional 5-10 minutes until an internal temperature of 165 degrees F (74 C) is reached.
- Feel free to use your preferred sweetener. If using regular table sugar, the measurement in the recipe is a good starting point. Adjust for a sweeter or less sweet sauce.
- Traditional Kung Pao typically doesn’t have a lot of sauce. If you desire a saucier dish, simply double the sauce ingredients and adjust the thickener as needed.
- If using a wok, move quickly as the cooking pace is faster. For cast iron or stainless steel pans, you might need slightly more oil than with a ceramic nonstick pan. Use your judgment.
- The dried chili peppers are primarily for flavor and heat infusion. I usually don’t eat them. For peppers that are not naturally very spicy, slicing them open before adding to the pan can help release more heat.
- For an extra layer of spice and flavor, try adding Spicy Chili Crisp as a topping after cooking. It’s a fantastic blend of chilies, oils, garlic, and peanuts.
- Crushed red pepper flakes are a readily available alternative for heat; 1 teaspoon generally provides a light to medium spice level. Add more or less to taste.
Nutrition
Serving: 1 serving | Calories: 284 kcal | Carbohydrates: 7g | Protein: 37g | Fat: 12g
Nutrition data is provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party nutrition calculators. To obtain the most accurate nutritional information for a given recipe, it’s recommended to calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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