A Spicy Perspective

(Better Than) Panda Express Kung Pao Chicken Recipe

(Better Than) Panda Express Kung Pao Chicken RecipeOur homemade Kung Pao Chicken tastes better than your favorite 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!

Black bowl served with some white rice and the best kung pao chicken recipe

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.

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!

Top view of this recipe that is better than panda expresses original recipes

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.

diced bell peppers, scallions, red chiles

What Ingredients You Will Need

To make the Kung Pao Chicken marinade you need:

  • Boneless Chicken Breasts or Thighscut into bite-sized pieces
  • Cornstarchto coat the chicken and thicken the sauce later
  • Soy Saucechoose GF for a gluten-free dish
  • Wineyour 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:

  • Oilvegetable or peanut oil
  • Red Bell Pepperseeded and chopped
  • Zucchinichopped
  • Scallionsthinly sliced
  • Peanutsdry roasted
  • Chinese Red Chilescut into segments
  • Oyster Saucefor the perfect savory, salty, umami flavor
  • Soy Sauceagain, make sure it’s gluten-free for a GF-friendly recipe
  • Sesame Oiladds a great slightly earthy taste
  • Garlicminced
  • Gingerfreshly grated
  • Black Pepperfreshly ground

Plus white or brown rice for serving.

How to Make the Best Copycat Panda Express Kung Pao Chicken Recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Veggies. Then stir in the chopped red bell pepper, zucchini, and peanuts.
  6. 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.
  7. 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!

Cast iron skillet stir frying copycat panda express kung pao chicken with veggies and peanuts

Frequently Asked Questions

How can I make an even spicier Panda Express Kung Pao Chicken 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 – 1 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?

Sweet 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 is 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.

zucchini and peanuts authentic kung pao chicken recipe

Frequently Asked Questions

How can I make an even spicier Panda Express Kung Pao Chicken 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.

authentic kung pao chicken with steamed white rice

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(Better Than) Panda Express Kung Pao Chicken

Prep Time: 35 minutes
Cook Time: 8 minutes
Total Time: 43 minutes
Try our copycat Panda Express Kung Pao Chicken recipe for an easy, flavorful dish that's better than your favorite takeout!
Servings: 6 servings

Ingredients

For the Chicken Marinade –

For the Chicken Stir-Fry and Sauce –

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.

Video

Notes

If you can’t find Chinese dried peppers, you can substitute ½ – teaspoon crushed red pepper.
Leftovers will keep well for up to 4-5 days. Let the chicken and veggies cool completely before storing in a sealed container in the refrigerator. It can also be frozen in an airtight freezer bag for up to 2 months.

Nutrition

Serving: 1cup, Calories: 376kcal, Carbohydrates: 16g, Protein: 39g, Fat: 17g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 1226mg, Potassium: 895mg, Fiber: 3g, Sugar: 7g, Vitamin A: 857IU, Vitamin C: 36mg, Calcium: 47mg, Iron: 2mg
Course: dinner, Main, Main Course
Cuisine: Asian, Chinese
Author: Sommer Collier

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9 comments on “(Better Than) Panda Express Kung Pao Chicken Recipe”

  1. This recipe was absolutely amazing! My mom is very hard to please and she loves it! I will be definitely making this recipe again!

  2. Thank you so much for this recipe. I didn’t have to change a thing. My best stir fry ever!

  3. Kung Pao is always my go-to takeout choice – can’t believe how well this at home version mimics the real thing – so good!

  4. We love getting Panda’s kung pao, but I love that we can make it just as delicious at home!

  5. 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!

  6. thank you, love how accessible this is, and love that its a copy cat recipe too, now to find those Chinese dried peppers!

  7. This was the best and I will only make at home from now on.

  8. 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!!

  9. 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!)