Kung Pao Chicken Recipe

5 stars (11 reviews)

This copycat Panda Express Kung Pao Chicken recipe tastes better than your favorite Chinese takeout dish, and is made with simple ingredients that are easy to customize to your liking!

Prep Time35

Cook Time8

Total Time43

Course: dinner, Main, Main Course

Cuisine: Asian, Chinese

Servings: servings

Calories: 376kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Storing Leftovers - This copycat Panda Express 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.

Freezing - After cooling, the saucy chicken and veggies can also be frozen in an airtight freezer bag for up to 2 months.

Reheating - Simply reheat in the microwave in 30 second bursts at 50% power. Stir a bit between bursts, until the meat and vegetables are warm all the way through.

Nutrition