Panda Express Kung Pao Chicken Copycat

Panda Express Kung Pao Chicken copycat recipe is made with simple ingredients and is a quick dinner idea that will sure satisfy your family.

Next time try this Panera Chicken Tortellini Alfredo, creamy and so easy.

Takeout-Style Kung Pao Chicken, deliciously spicy and naturally sweet. Easy Kung Pao chicken recipe for your weeknight dinners.

❤️ Why You'll Love It

• Homemade chicken kung pao with crisp veggies and excellent flavor.
• Better than takeout with less than half the cost.
• Adaptive to your liking so take out whatever you do not like.
• The perfect balance between savory, sweet, spicy and salty flavors.

📝 Ingredients

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• Boneless skinless chicken breasts.
• Cornstarch.
• Eggs.
• Oil, peanut or vegetable oil.
• Veggies: zucchini, bell pepper, garlic and green onion.
• Dry chili peppers.
• Soy sauce, rice wine vinegar and sesame oil for the sauce.
• Peanuts.
• Honey.
• Ground ginger.
• Ground black pepper.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

• Make a simple marinade for the chicken: cornstarch, water, salt and an egg.. that's it
• Add chicken and refrigerate for an hour if you have time and as I've told you before, when I am pressed in time I cut this time by half.

• Then, in a small bowl make the sauce. more cornstarch, soy sauce, honey and a handful of other ingredients that is sure to be found in your pantry. 
• Take the chicken pieces out and stir fry in hot oil in a deep skillet or wok. When the chicken are nicely browned, transfer to a plate and set aside.

• In the same pan, add more oil then toss bell pepper, zucchini and fry until a little browned.
• Add the dry chili, garlic, green onion and peanuts, stir everything together then add the sauce that we've just made
• Put the chicken back, stir until everything is well coated with sauce.
• Simmer a few minutes until sauce thickens and flavor deepens.

💡 Expert Tips

• Marinating the chicken helps them get tender and moist.
• If you do not have an hour then you can marinate them for 30 minutes.

🧺 Storage

• Store any leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or in a skillet.

👩‍🍳 Variations

• Play with vegetables and change them for a new dish each time. Broccoli, baby corn, mushrooms, carrots, cabbage...etc
• Level up the heat if this is your thing, use chili oil, more red pepper flakes or mix in some Szechuan sauce.
• Change up the meat and use beef, shrimp, tofu or mushrooms... etc

Related Recipes

• This Big Mac sauce recipe tastes just like the real thing and can be used on all of your favorite burgers and sandwiches.
• This chicken and yellow rice recipe is easy to prepare and tastes great. It’s perfect for dinner parties or family gatherings.

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Pande Express Kung Pao Chicken Recipe

Pand Express style Kung Pao Chicken, deliciously spicy and naturally sweet. An easy Kung Pao chicken recipe made with simple ingredients.

5 from 5 votes

Print Pin Rate

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Course: Main Course

Cuisine: Chinese

Diet: Halal

Prep Time: 10 minutes

Cook Time: 20 minutes

marination: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6 serving

Calories: 393kcal

Author: Amira

Ingredients

Chicken marinade:

• ▢ ⅓ cup cornstarch
• ▢ 1 large egg
• ▢ ¼ cup water
• ▢ ½ teaspoon salt
• ▢ 1 ½ pound boneless skinless chicken breasts cut into 1-inch pieces.
• ▢ 4 Tablespoons vegetable or peanut oil divided.
• ▢ 1 red bell pepper cored and diced.
• ▢ 1 zucchini cubed.
• ▢ 6-8 whole dry chili peppers
• ▢ ½ cup green onions cut
• ▢ 2 garlic cloves minced
• ▢ ½ cup peanuts

For the sauce:

• ▢ ½ cup water
• ▢ 6 Tablespoon reduced sodium soy sauce
• ▢ 4 Tablespoons rice wine vinegar
• ▢ 2 Tablespoon honey
• ▢ 2 Tablespoon cornstarch
• ▢ 2 teaspoon sesame oil
• ▢ 1 teaspoon ground ginger
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 Teaspoon chili flakes

Instructions

• Combine the first 4 ingredients in a deep bowl then add chicken, toss and let it marinade for about an hour.*
• Heat your skillet on high, add 2 Tablespoons oil leaving the other two, remove chicken from the marinade and add to the skillet. Cook on both sides until lightly browned.
• Take the chicken out on another plate and set aside.
• Add the remaining two tablespoons of oil and stir in the pepper and zucchini, stir for a minute then add the chili peppers, green onions, garlic and peanuts.
• Stir everything well for 3 minutes until everything is nicely caramelized.
• While the veggies are caramelizing, in a separate bowl mix the sauce ingredients well.
• Pour the sauce over the veggies and mix. When it is nicely bubbling and thickened add the chicken back to the pot stirring everything together leaving them to cook and get to know each other for another couple of minutes.
• Remove from heat and serve immediately with rice or quinoa.

Notes

• Marinating the chicken helps them get tender and moist.
• If you do not have an hour then go for 30 minutes.
• Store any leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or in a skillet.

Nutrition

Calories: 393kcal | Carbohydrates: 22g | Protein: 31g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 928mg | Potassium: 758mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1076IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 2mg

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First published Jul 5, 2018. Last updated October 11, 2022 with new images, important tips, clear step by step instructions and readability.