Kung Pao Chicken Recipe (Panda Express)
Kung Pao Chicken Recipe (Panda Express) – Our homemade Kung Pao Chicken tastes better than your favorite Chinese takeout dish from Panda Express, and is made with simple ingredients that you can customize to your liking. Try this easy copycat recipe next time you’re craving takeout!
Better Than Panda Express Recipes
Although we don’t eat fast food often as a family, when we do, our go-to restaurant is almost always Panda Express. We are such big fans, in fact, we’ve made a few copycat recipes over the years to enjoy those flavors we love from the comfort of home. Have you tried our (Better Than) Panda Express Orange Chicken recipe yet? Life. Changing. We’re also big fans of this copycat Black Pepper Chicken Stir Fry, Beijing Beef, and Panda Express Super Greens.
Like our version of Orange Chicken and Black Pepper Chicken, this simple and authentic Kung Pao Chicken recipe tastes just like Panda Express’ famous dish, but better, because you have full quality control. It’s great to prepare with fresh steamed white rice for a terrifically spicy and satisfying dinner in under an hour!
What is Kung Pao Chicken?
Authentic Kung Pao is a Chinese stir fry dish that is brimming with veggies and bold spices in a spicy sauce. The heat comes from red chiles, also known as Tien Tsin peppers. The cubes of chicken are marinated in a salty and savory mixture of soy sauce, white wine, and brown sugar. Together they combine for a wonderful dish that has just the right level of spiciness and lots of fresh flavors.
Even better: Our easy homemade version of Panda Express Kung Pao Chicken can be made as spicy as you like, or more on the mild side if you prefer.
What Ingredients You Will Need
To make the Kung Pao Chicken marinade you need:
- Boneless Skinless Chicken Breasts or Thighs – cut into bite-sized pieces
- Corn starch – to coat the chicken and thicken the sauce later
- Soy Sauce – choose GF for a gluten-free dish
- Wine – your choice of Shaoxing wine, Mirin, or preferred white wine
- Brown Sugar – for a slightly sweet flavor to balance the spiciness
For the copycat Panda Express Kung Pao Chicken sauce you need:
- Oil – vegetable or peanut oil
- Red Bell Pepper – seeded and chopped
- Zucchini – chopped
- Scallions – green onions thinly sliced
- Peanuts – dry roasted
- Chinese Red Chiles – cut into segments
- Oyster Sauce – for the perfect savory, salty, umami flavor
- Soy Sauce – again, make sure it’s gluten-free for a GF-friendly recipe
- Sesame Oil – adds a great slightly earthy taste
- Garlic – minced
- Ginger – freshly grated
- Black Pepper – freshly ground
Plus white or brown rice for serving.
How to Make Panda Express Kung Pao Chicken
- Marinate. The first step is to prepare and marinate the chicken. Cut the chicken breasts or thigh meat into 1-inch bite-sized pieces. Then place the chicken chunks in a large zip bag, and add in 2 tablespoons each of cornstarch, soy sauce, Shaoxing wine, and brown sugar. Close the bag and massage the chicken to coat all the pieces. Chill for at least 30 minutes (or all day) in the refrigerator.
- Prepare the veggies while the chicken is in the fridge: seed and chop the bell pepper, zucchini, scallions, dried chiles, garlic and ginger. Set aside.
- Spice it Up. Next, prepare the spicy Kung Pao sauce. In a small measuring pitcher (or bowl) mix the oyster sauce, soy sauce, sesame oil, minced garlic, ginger, and black pepper. Mix well.
- To cook the chicken, set a large sauté pan (or wok) over medium-high heat. Add the vegetable oil. Once hot, add in the chicken and marinade. Stir fry the chicken pieces for just a few minutes, until mostly cooked through.
- Add Veggies. Then stir in the chopped red bell pepper, zucchini, and peanuts.
- Stir-fry the vegetables for another 2 minutes, until lightly cooked, but still firm. Then stir in the sauce, and stir fry for another minute or two. The sauce should be slightly thick and the chicken with veggies well-coated.
- Plate and Serve. Lastly, stir the chopped scallions into the authentic Kung Pao Chicken dish. Serve warm with your favorite sides.
Get the Complete (Printable) Copycat Panda Express Kung Pao Chicken Recipe + Video Below. Enjoy!
Frequently Asked Questions
How can I make an even spicier Kung Pao Chicken Panda Express copycat recipe?
While this recipe has a good bit of kick to it as-is, feel free to add an extra dried red chili for even more delicious spiciness.
If you can’t find Chinese dried peppers, you can substitute ½ – teaspoon crushed red pepper.
Is this recipe gluten-free?
Yes, it can be! Just be sure to use a GF soy sauce and oyster sauce for a completely gluten-free-friendly dish.
What should I serve with homemade authentic Kung Pao Chicken?
Sauce and spicy Kung Pao Chicken is perfect to enjoy over a bed of freshly steamed white rice, hearty brown rice, or cauliflower rice for a low carb dish. Serve with Panda Express Super Greens and Homemade Potstickers for a fabulous complete meal that’s better than any takeout.
How long will leftovers keep well?
This recipe is great to make ahead and include in your weekly meal plan! Leftovers will keep well for up to 4-5 days. Let the chicken and veggies cool completely before storing them in a sealed container in the refrigerator. It can also be frozen in an airtight freezer bag for up to 2 months.
Looking for More Delicious Asian-Inspired Dinner Recipes?
- Skinny Chinese Orange Chicken Recipe
- Easy Szechuan Beef Recipe
- Instant Pot Chinese Sesame Chicken Recipe
- Chinese Hot Pot Recipe
- Asian Meatballs with Edamame Recipe
- Asian Salmon Recipe (Candied Salmon)
- Stir-Fried Asian Mushroom Recipe
- Slow Cooker Asian Meatballs Recipe
- (Better Than) Panda Express Orange Chicken Recipe
- Panda Express Super Greens (Copycat Recipe)
- (Better Than) Panda Express Black Pepper Chicken Stir Fry Recipe
Panda Express Kung Pao Chicken Recipe
Ingredients
For the Chicken Marinade –
- 2 pounds boneless chicken breast or thigh meat cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or Mirin, or white wine
- 2 tablespoons brown sugar
For the Chicken Stir-Fry and Sauce –
- 1 tablespoon vegetable or peanut oil
- 1 red bell pepper seeded and chopped into 1-inch pieces
- 1 small zucchini cut into bite-sized chunks
- ¾ cup chopped scallions
- ¾ cup dry roasted peanuts
- 4-6 dried Chinese red chiles cut into segments (Tien Tsin peppers)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoon sesame oil
- 3-4 cloves garlic minced
- 1 tablespoon fresh grated ginger
- ½ teaspoon ground black pepper
Instructions
- For the Marinade: Cut the chicken into 1-inch bite-sized pieces. Place the chicken chunks in a large zip bag. Add in 2 tablespoons each of cornstarch, soy sauce, Shaoxing wine, and brown sugar. Close the bag and massage the chicken to coat all the pieces. Then chill for at least 30 minutes. (Or all day.)
- Meanwhile, chop the bell pepper, zucchini, scallions, dried chiles, garlic and ginger.
- For the Stir Fry Sauce: In a small measuring pitcher (or bowl) mix the oyster sauce, soy sauce, sesame oil, minced garlic, ginger, and black pepper. Mix well.
- Set a large sauté pan (or wok) over medium-high heat. Add the vegetable oil. Once hot, add in the chicken and marinade. Stir fry the chicken pieces until mostly cooked through, 3-4 minutes. Then stir in the red bell pepper, zucchini, and peanuts. Stir-fry the vegetables for another 2 minutes, until lightly cooked, but still firm.
- Stir in the sauce and stir fry another 2 minutes, until thick and well coated. Finally stir in the scallions. Serve warm over rice, fried rice, or cauliflower rice.
My picky husband and kids loved this recipe and it is now on rotation for our weekly dinners! Thank you so much for sharing, it came out delicious!
This legit tasted like the kung pao chicken I’ve had at Panda Express! And it wasn’t hard at all. Will definitely make again. I prepped the ingredients and sauce over the weekend so on the weeknight all I had to do was dump and cook. Very easy! Thanks for sharing the recipe!
This recipe was absolutely amazing! My mom is very hard to please and she loves it! I will be definitely making this recipe again!
Thank you so much for this recipe. I didn’t have to change a thing. My best stir fry ever!
Kung Pao is always my go-to takeout choice – can’t believe how well this at home version mimics the real thing – so good!
We love getting Panda’s kung pao, but I love that we can make it just as delicious at home!
First time making something from your site; very impressed! This taste like the real deal, and a little less oily to boot! Served with lightly spiced grilled veggies and brown rice. Thank you!
thank you, love how accessible this is, and love that its a copy cat recipe too, now to find those Chinese dried peppers!
This was the best and I will only make at home from now on.
You are so right- this is so much better than Panda Express! I love the flavors, and I don’t do as much spice so it’s simple to adjust. So very good!!
The flavoring of this chicken is so much better than the one at Panda Express. (I do love panda when I don’t feel like cooking, but cooking it yourself always tastes so much better!)