Kung Pao Chicken (Panda Express Copycat Recipe)
This simple Kung Pao Chicken is ideal for a quick weeknight meal, packed with flavorful chicken and vegetables. Skip the takeout and make ths budget-friendly family dinner at home instead!
If you’re looking for quick and easy meals, check out my Mongolian Beef, Orange Chicken and these Honey Garlic Chicken Bites next!
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Kung Pao Chicken
Kung Pao Chicken is a Chinese takeout favorite and so easy to make at home. Once you try it, you’ll want this spicy stir-fry on repeat!
Kung Pao Chicken Ingredients
- Diced chicken breast
- Olive oil
- Zucchini
- Red bell pepper
- Peanuts
- Green onions (for serving)
- Chili flakes (for serving)
Marinade
- Soy sauce
- Brown sugar
- White wine
Sauce
- Oyster sauce
- Soy sauce
- Sesame oil
- Fresh garlic
- Fresh ginger
- Granulated sugar
- Cornstarch
How to Make Kung Pao Chicken
STEP ONE – Mix the ingredients for the marinade in a bag and put the chicken in it. Close the bag tightly and leave for half an hour or an hour in the cold.
STEP TWO – In hot oil, fry the chicken for 7 minutes, stirring occasionally, over medium heat. It is important that each piece is covered with a crust. Then move the chicken to a plate.
STEP THREE – In a small mixing bowl, combine all the ingredients for the sauce, except for the cornstarch. Dissolve the cornstarch in 2 tablespoons of water and then add to the sauce as well.
STEP FOUR – If necessary, add more oil to the pan. Fry chopped peppers, zucchini, and peanuts for 5-6 minutes on medium heat.
STEP FIVE – Transfer the chicken to the pan and cook everything together for another 3 minutes.
STEP SIX – Pour the sauce into the pan and stir. Continue cooking on low heat.
STEP SEVEN – After 5-6 minutes, the sauce will become thick. Stir until each piece is well-coated in sauce and glossy.
STEP EIGHT – Serve on a bed of rice and top with green onions and chili flakes & enjoy!
Storage Instructions
To keep leftover Kung Pao Chicken fresh, store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until it’s heated through.
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Kung Pao Chicken (Panda Express Copycat Recipe)
- Total Time: 30 minutes
- Yield: 4 servings
Description
This simple Kung Pao Chicken is ideal for a quick weeknight meal, packed with flavorful chicken and vegetables. Skip the takeout and make ths budget-friendly family dinner at home instead!
Ingredients
2 cups diced chicken breast
2 Tablespoons olive oil
1 zucchini diced
1 red pepper finely chopped
3 Tablespoons peanuts
3 Tablespoons chopped green onions for serving
1 Tablespoon chili flakes for serving
Marinade
4 Tablespoons soy sauce
1 teaspoon brown sugar
3 Tablespoon white wine
Sauce
3 Tablespoons oyster sauce
3 Tablespoons soy sauce
2 Tablespoons sesame oil
2 teaspoons chopped garlic
2 teaspoons minced ginger
1 teaspoon granulated sugar
1 Tablespoon cornstarch
Instructions
- Mix the ingredients for the marinade in a bag and put the chicken in it. Close the bag tightly and leave for half an hour or an hour in the cold.
- In hot frying oil, fry the chicken for 7 minutes, stirring occasionally, over medium heat. It is important that each piece is covered with a crust. Then move the chicken to a plate.
- In a small mixing bowl, combine all the ingredients for the sauce, except for the cornstarch. Dissolve the cornstarch in 2 tablespoons of water and then add to the sauce as well.
- If necessary, add more oil to the pan. Fry chopped peppers, zucchini, and peanuts for 5-6 minutes on medium heat.
- Transfer the chicken to the pan and cook everything together for another 3 minutes.
- Pour the sauce into the pan and stir. Continue cooking on low heat.
- After 5-6 minutes, the sauce will become thick. Stir until each piece is well-coated in sauce and glossy.
- Serve on a bed of rice and top with green onions and chili flakes.
Notes
Storage: To keep leftover Kung Pao Chicken fresh, store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until it’s heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese-American
