Unlock the secrets to creating the incredibly popular Panda Express Kung Pao Chicken right in your own kitchen! This copycat recipe is designed to be a quick, simple, and satisfying dinner idea that your entire family will adore. Forget the long drive-thru lines and the mystery ingredients; with a few accessible items, you can whip up a fresh, flavorful, and healthier version of this takeout classic that’s bursting with savory, sweet, and spicy notes.
For your next culinary adventure, perhaps try this Panera Chicken Tortellini Alfredo, a wonderfully creamy and effortlessly easy dish that promises to impress.
This takeout-style Kung Pao Chicken is deliciously spicy, subtly sweet, and incredibly aromatic. It’s the perfect easy Kung Pao chicken recipe for your weeknight dinners, offering all the robust flavors you crave from your favorite Chinese restaurant, but with the added satisfaction and quality of a homemade meal. Get ready to elevate your home cooking with this irresistible dish.
Jump to sections:
- Why You’ll Love It
- Ingredients
- Instructions
- Expert Tips
- Storage
- Variations
- Recipe Card
Why You’ll Love This Homemade Kung Pao Chicken Recipe
There are countless reasons why this homemade Kung Pao Chicken will quickly become a cherished recipe in your cooking repertoire. Beyond the sheer delight of its flavors, this dish offers practicality, health benefits, and a sense of accomplishment that only home cooking can provide. It’s truly a superior alternative to traditional takeout, allowing you full control over the ingredients and preparation.
- Better Than Takeout, Made at Home: Imagine savoring tender, succulent chicken pieces coated in a glossy, savory-sweet-spicy sauce, complemented by crisp-tender vegetables and crunchy peanuts. Now, imagine all of this prepared fresh in your own kitchen, exactly to your preference. This recipe allows you to skip the unknown additives often found in restaurant dishes, offering a healthier and more transparent meal. Plus, it’s significantly more cost-effective than ordering takeout, saving you money without compromising on flavor or quality.
- Customizable to Your Taste: One of the greatest advantages of cooking at home is the ability to adapt dishes to suit individual palates. Love extra heat? Add more chili flakes or fresh chilies. Prefer it less spicy? Reduce the dried chili peppers. Not a fan of zucchini? Swap it for broccoli or snap peas. This recipe is incredibly forgiving, allowing you to experiment with different vegetables, proteins, and spice levels until it’s perfectly tailored to your liking. It’s a fantastic way to cater to picky eaters or explore new flavor combinations.
- Perfect Flavor Harmony: Kung Pao Chicken is renowned for its complex yet harmonious flavor profile, and this recipe captures that essence beautifully. It strikes an exquisite balance between savory soy sauce, sweet honey, tangy rice wine vinegar, and a delightful kick from chili peppers and ginger. The sesame oil adds a nutty depth, while the fresh garlic and green onions provide aromatic layers. Each bite is a symphony of flavors that dance on your tongue, leaving a warm and satisfying sensation.
- Quick and Easy Weeknight Dinner: Despite its impressive flavor, this Kung Pao Chicken recipe is surprisingly quick and straightforward to prepare, making it an ideal choice for busy weeknights. With active cooking time often under 30 minutes (excluding marination), it’s faster than waiting for delivery. The stir-fry method is efficient, requiring minimal fuss and promising a delicious meal on the table in no time.
Gather Your Ingredients for Authentic Kung Pao Chicken
Creating this incredible Kung Pao Chicken starts with selecting fresh, quality ingredients. While the list might seem extensive, most are pantry staples, and a well-stocked Asian pantry will make this recipe a breeze. The beauty of this dish lies in the simplicity of its components coming together to create a complex and satisfying flavor. The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Boneless Skinless Chicken Breasts: Cut into uniform 1-inch pieces for even cooking and optimal tenderness. You can also use chicken thighs for a richer flavor.
- Cornstarch: Essential for both the chicken marinade (to create a tender, velvety texture) and the sauce (as a thickening agent).
- Eggs: A single large egg helps bind the marinade and contributes to the chicken’s crispy exterior when stir-fried.
- Oil: Peanut oil is traditionally preferred for its high smoke point and distinct nutty flavor, but vegetable oil works just as well.
- Veggies: Fresh zucchini, bell pepper (red for color and sweetness), fragrant garlic, and vibrant green onions are classic additions.
- Dry Chili Peppers: These are crucial for the authentic spicy kick. Adjust the quantity to control the heat level.
- Soy Sauce: Use reduced-sodium soy sauce to control saltiness. It forms the savory base of the sauce.
- Rice Wine Vinegar: Adds a bright, tangy counterpoint to the sweetness and spice, balancing the overall flavor.
- Sesame Oil: A drizzle of toasted sesame oil at the end infuses the dish with its signature rich, nutty aroma.
- Peanuts: Unsalted, roasted peanuts add a delightful crunch and nutty flavor, a hallmark of Kung Pao Chicken.
- Honey: Provides natural sweetness and helps create that glossy, sticky sauce texture. You can substitute with brown sugar if preferred.
- Ground Ginger: Offers a warm, slightly peppery spice that is fundamental to Asian cuisine. Freshly grated ginger can also be used for a more pungent flavor.
- Ground Black Pepper: A touch of black pepper enhances the overall savory profile.
Easy-to-Follow Instructions for Perfect Kung Pao Chicken
Preparing this Panda Express-style Kung Pao Chicken is a straightforward process, broken down into a few simple stages: marinating the chicken, preparing the savory sauce, and stir-frying the ingredients to perfection. While the detailed instructions are in the recipe card below, here’s an overview to guide you through creating this irresistible dish.
Step 1: Marinate the Chicken for Tenderness
- Begin by preparing a simple marinade for your chicken. In a bowl, combine cornstarch, water, a pinch of salt, and a large egg. This mixture acts as a velvet coating, ensuring the chicken remains incredibly tender and moist during the high-heat stir-frying process.
- Add your diced boneless, skinless chicken breasts to the marinade, tossing to ensure each piece is thoroughly coated. For best results and maximum tenderness, refrigerate the chicken for at least an hour. If you’re short on time, even 30 minutes will make a noticeable difference in the chicken’s texture.
Step 2: Prepare the Sauce and Stir-Fry the Chicken
- While the chicken marinates, whisk together all the sauce ingredients in a small bowl. This blend of cornstarch, soy sauce, honey, rice wine vinegar, sesame oil, ground ginger, black pepper, and chili flakes will create the signature sweet, savory, and spicy flavor profile of Kung Pao. Having the sauce ready ensures a smooth cooking process once the stir-frying begins.
- Heat two tablespoons of oil in a deep skillet or wok over high heat until shimmering. Carefully add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. Stir-fry until the chicken is nicely browned and cooked through, typically just a few minutes per side. Once cooked, transfer the chicken to a clean plate and set it aside.
Step 3: Stir-Fry Vegetables, Combine, and Serve
- In the same pan, add the remaining two tablespoons of oil. Toss in the diced bell pepper and zucchini, stir-frying for a minute or two until they start to soften slightly and develop a hint of browning.
- Next, add the dry chili peppers, minced garlic, chopped green onion, and peanuts to the pan. Stir everything together briskly for about three minutes, allowing the aromatics to become fragrant and the peanuts to toast lightly. This step infuses the dish with incredible depth of flavor.
- Pour the prepared Kung Pao sauce over the vegetables and aromatics. Stir continuously until the sauce begins to bubble and thicken to a glossy consistency.
- Return the cooked chicken pieces to the pan. Toss everything thoroughly until the chicken and vegetables are completely coated with the luscious sauce. Simmer for a few more minutes, allowing the flavors to meld and deepen.
- Remove from heat and serve immediately. This homemade Panda Express Kung Pao Chicken is best enjoyed fresh, paired with steamed white rice, brown rice, or quinoa for a complete and satisfying meal.
Pro Tips for the Best Homemade Kung Pao Chicken
Achieving restaurant-quality Kung Pao Chicken at home is entirely possible with a few expert tips. These insights will help you master the stir-fry technique and ensure your dish is packed with flavor and perfect texture every time.
- Don’t Skip the Marination: Marinating the chicken in cornstarch and egg whites is a crucial step known as “velveting.” It locks in moisture, making the chicken incredibly tender and juicy. While an hour is ideal for maximum flavor penetration and texture, even 30 minutes will make a significant difference, especially if you’re pressed for time.
- High Heat is Key for Stir-Frying: Stir-frying requires high heat to cook ingredients quickly and give them that desirable charred flavor. Ensure your wok or skillet is piping hot before adding oil and ingredients. This rapid cooking preserves the crispness of the vegetables and prevents the chicken from stewing.
- Do Not Overcrowd the Pan: This is one of the most common stir-frying mistakes. If you add too many ingredients at once, the temperature of the pan will drop, causing the food to steam rather than sear. Cook the chicken in batches if necessary, and ensure vegetables have enough space to cook evenly.
- Mise en Place: “Everything in its place.” Have all your ingredients prepped, chopped, and measured before you start cooking. Stir-fries cook very quickly, and you won’t have time to chop or measure once the cooking process begins. This includes preparing the chicken marinade and the sauce in advance.
- Adjust Spice Levels: The amount of dry chili peppers can be adjusted to your preference. For a milder dish, use fewer chilies or remove the seeds. For more heat, you can lightly crush them to release more capsaicin, or add a pinch of red pepper flakes.
- Taste and Adjust the Sauce: Before adding the sauce to the pan, give it a quick taste. You can adjust the sweetness (more honey), tanginess (more rice wine vinegar), or saltiness (more soy sauce) to perfectly match your palate. Remember, the flavors will concentrate slightly as the sauce thickens.
- Serve Immediately: Kung Pao Chicken is best enjoyed fresh off the wok. The chicken is tender, and the vegetables are crisp-tender. While leftovers are still delicious, the textures are at their prime right after cooking.
Storing and Reheating Your Kung Pao Chicken
One of the many benefits of making a generous batch of Kung Pao Chicken is having delicious leftovers for future meals. Proper storage ensures the dish remains flavorful and safe to eat, making it a perfect meal prep option for busy individuals or families.
- Refrigeration: Store any leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken has cooled completely before transferring it to the container to prevent condensation and maintain quality.
- Reheating in the Microwave: For a quick reheat, place the desired portion in a microwave-safe dish. Cover loosely and heat on medium power, stirring occasionally, until thoroughly warmed through. This typically takes 2-3 minutes, depending on your microwave and portion size. Adding a tablespoon of water or broth before microwaving can help keep the chicken from drying out.
- Reheating in a Skillet: For best results, especially if you prefer a slightly crispier texture, reheat your Kung Pao Chicken in a skillet on the stovetop. Heat a small amount of oil in a non-stick skillet over medium heat. Add the leftovers and stir-fry gently until heated through, about 5-7 minutes. This method helps prevent the chicken from becoming rubbery and can revive some of the original stir-fried texture.
- Freezing (Optional): While best enjoyed fresh or refrigerated, Kung Pao Chicken can be frozen for longer storage. Place cooled leftovers in a freezer-safe airtight container or heavy-duty freezer bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating using either the microwave or stovetop method. Be aware that the vegetables might become slightly softer in texture after freezing and thawing.
Creative Variations for Your Kung Pao Chicken
The beauty of a stir-fry like Kung Pao Chicken lies in its adaptability. Once you have the basic technique and sauce down, you can experiment with various ingredients to create new and exciting dishes every time you cook. Don’t be afraid to get creative and make this recipe truly your own!
- Play with Vegetables: The original recipe uses bell pepper and zucchini, but the possibilities are endless. Consider adding:
- Broccoli florets or snap peas for vibrant green and crunch.
- Baby corn or water chestnuts for unique textures.
- Sliced mushrooms (shiitake or cremini) for an earthy flavor.
- Carrot ribbons or shredded cabbage for added sweetness and color.
- Bamboo shoots for an authentic Asian touch.
Remember to cut vegetables into similar-sized pieces for even cooking and add them according to their cooking time – harder vegetables like carrots or broccoli should go in first.
- Level Up the Heat: If you’re a true spice enthusiast, there are several ways to intensify the kick:
- Use more dry chili peppers: Slightly toast them in oil before adding other ingredients to release their flavor.
- Add chili oil: Drizzle a teaspoon or two of homemade or store-bought chili oil into the sauce or at the end.
- Include fresh chilies: Thinly slice some Thai bird’s eye chilies or serrano peppers and stir-fry them with the garlic and ginger.
- Mix in Szechuan sauce or paste: This will introduce a different, more complex type of heat and numbing sensation characteristic of Szechuan cuisine.
- Szechuan Peppercorns: For the truly authentic Kung Pao experience, add a pinch of ground Szechuan peppercorns during the stir-frying process or to the sauce. They provide a unique floral, citrusy, and numbing sensation.
- Change Up the Meat: While chicken is traditional, this sauce and stir-fry method work wonderfully with other proteins:
- Beef: Thinly sliced flank steak or sirloin. Marinate it similarly to the chicken for tenderness.
- Shrimp: Quick-cooking and delicious. Add it towards the end to avoid overcooking.
- Tofu: Extra-firm tofu, pressed and cubed, then lightly fried until golden before adding to the stir-fry, is an excellent vegetarian option.
- Mushrooms: A medley of mushrooms can also make a fantastic vegetarian or vegan version.
- Pork: Thinly sliced pork tenderloin or shoulder.
- Alternative Nuts: While peanuts are classic, feel free to substitute with other nuts for a different texture and flavor:
- Cashews: Offer a creamier texture and sweet flavor.
- Almonds: Sliced or slivered almonds can add a delicate crunch.
- Add a Touch of Citrus: A squeeze of fresh orange juice or a few orange zest ribbons can brighten the sauce and add another layer of complexity.
Explore More Delicious Recipes
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- Recreate the Olive Garden chicken scampi recipe at home, made just as creamy and delicious without the wine. Tender chicken in a rich sauce topped with lightly sautéed vegetables, this 30-minute recipe is one you’ll want to make everyday.
- This Panera chicken tortellini Alfredo is made with tender cheese tortellini, a luxurious creamy sauce, and perfectly sautéed chicken. It’s an ideal choice for a comforting and quick dinner tonight!
More Asian-Inspired Dinner Ideas
- Instant Pot Chicken Fried Rice is a quick, one-pot dinner that you’ll want to put on repeat. This Asian-inspired meal features tender chicken, a blend of colorful vegetables, fluffy rice, and scrambled egg, creating a dish that is both satisfying and incredibly delicious.
- This Panda Express Sweetfire Chicken copycat recipe will surely satisfy your sweet and spicy cravings without breaking the bank. Enjoy crispy, flavorful chicken pieces coated in a sweet and tangy sauce, offering a burst of flavor in every bite.
- Skip the takeout line and recreate the iconic Panda Express Mushroom Chicken dish at home. Featuring tender chicken bites in a savory ginger-soy sauce, this flavorful meal is ready in under 30 minutes!
- Honey Garlic Steak Bites is a simple and quick recipe to satisfy your Asian food cravings. Indulge in tender steak bites drenched in a sweet and savory thick sauce that works perfectly for a quick and satisfying weeknight meal.
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Panda Express Kung Pao Chicken Recipe
A delicious Panda Express style Kung Pao Chicken, perfectly balanced with spicy and naturally sweet flavors. This easy Kung Pao chicken recipe is made with simple, wholesome ingredients, perfect for a homemade meal.
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 (adjust to taste)
- 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 (optional, for extra heat)
Instructions
- Combine the first 4 ingredients (cornstarch, egg, water, salt) in a deep bowl. Add the cut chicken pieces, toss to coat well, and let it marinate for about an hour in the refrigerator. If time is short, 30 minutes will suffice.
- Heat a deep skillet or wok over high heat. Add 2 tablespoons of oil. Remove chicken from the marinade, shaking off excess, and add to the hot skillet in a single layer. Cook on both sides until lightly browned and cooked through. Avoid overcrowding; cook in batches if necessary.
- Transfer the cooked chicken to a plate and set aside.
- Add the remaining two tablespoons of oil to the same pan. Add the diced bell pepper and zucchini. Stir-fry for a minute until they begin to soften.
- Next, add the whole dry chili peppers, chopped green onions, minced garlic, and peanuts to the pan. Stir everything well for about 3 minutes until the aromatics are fragrant and the vegetables are nicely caramelized.
- While the vegetables are caramelizing, in a separate bowl, thoroughly mix all the sauce ingredients (water, soy sauce, rice wine vinegar, honey, cornstarch, sesame oil, ground ginger, black pepper, chili flakes).
- Pour the prepared sauce over the vegetables in the pan and mix. Cook, stirring constantly, until the sauce begins to bubble and thicken to a glossy consistency.
- Return the cooked chicken back to the pot. Stir everything together to ensure the chicken and vegetables are well coated with the sauce. Continue to cook for another couple of minutes to allow the flavors to meld.
- Remove from heat and serve immediately with steamed rice or quinoa.
Notes
- Marinating the chicken is crucial for tender and moist results. Don’t skip this step!
- If you don’t have a full hour for marinating, aim for at least 30 minutes.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a skillet until warmed through.
Nutrition
Calories: 393 kcal
Carbohydrates: 22 g
Protein: 31 g
Fat: 21 g
Saturated Fat: 4 g
Polyunsaturated Fat: 6 g
Monounsaturated Fat: 9 g
Trans Fat: 0.02 g
Cholesterol: 100 mg
Sodium: 928 mg
Potassium: 758 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 1076 IU
Vitamin C: 35 mg
Calcium: 47 mg
Iron: 2 mg
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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 improved readability.