Kung Pao Chicken Panda Express Copycat

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Kung Pao Chicken at Panda Express has an incredible sweet and spicy flavor and crunch, and it’s so simple to make at home with this recipe! Go ahead and skip the drive-thru — you can have copycat Panda Express Kung Pao Chicken for dinner in less than an hour!

titled: Panda Express Kung Pao Chicken


Kung Pao Chicken Panda Express

Panda Express™ food is so good! The most popular menu items are Orange Chicken, Fried Rice, Mushroom Chicken,  and Broccoli Beef.

If you love great Asian stir fry dishes but want to make them yourself, this copycat Panda Express Kung Pao Chicken recipe is perfect for you!!

We also have a fabulous ginger beef stir fry that is a perfect balance of flavors.

ingredients to make homemade kung pao chicken

Ingredient Notes and Substitutions

  • Chicken Breast – You’ll need boneless skinless chicken breast, or if you like dark meat better, get some boneless chicken thighs.

    If you’re looking for a meatless option, tofu is a great substitute.
  • Shaoxing Wine – Dry sherry works well in its place, but it’s just a tad sweeter.
  • Mirin – Rice vinegar can be used instead, but your dish won’t be as sweet. Add a bit more light brown sugar to taste at the end!
  • Zucchini, Red Bell Pepper, and Scallions – Any squash or bell pepper really works just fine in this recipe actually, most veggies are perfect for this dish!

    Bulk up this Kung Pao chicken Panda Express recipe with some mushrooms and eggplant, especially if you’re going meatless.
  • Chiles de Arbol – This tiny chile has a huge personality and by that, I mean it’s super spicy! Red chile paste is also pretty spicy and will work as a substitute.
  • Peanuts – Toasted cashews are a good substitute if you’re not a fan of peanuts. And if you have a nut allergy, you can leave them out altogether.
  • Sichuan Peppercorns – This spice is made with dried berries.

    Use crushed red pepper flakes if you can’t find the peppercorns, but you’ll lose the signature lemony aroma that this chicken stir fry has. 
whisking marinade for kung pao chicken

Tips for Making Panda Kung Pao Chicken at Home

  • Control the Heat

A slightly longer saute on the chiles and peppercorns will really enhance the heat!

Alternatively, if you’re seeking less spice, you can always use less of each or opt for a milder pepper and spice jalapenos and paprika, for example.

But you’ll lose what really makes this Kung Pao chicken Panda Express recipe special!

  • Be Mindful of the Meat

Cook the meat in batches if you can’t fit all of the chicken in your pan at once without piling up.

You want one layer of meat, with space in between pieces, to help it cook evenly and get that tasty, crispy exterior! 

  • Use the Right Tools

A nonstick skillet is your best bet for browning the meat without stripping away the marinade a common mistake made with stainless steel or unseasoned woks.

If you have a seasoned wok on hand, that would be an even better choice for this Kung Pao chicken Panda copycat! 

browned bite sized chicken pieces in skillet

Storing and Reheating Panda Express Kung Pao Chicken

Cooked chicken will last for 3 to 4 days in the fridge. The veggies will soften over time, but they’re perfectly safe for the same length of time.

To reheat, throw Panda Kung Pao chicken back into your skillet or wok and fry over medium until everything is warmed through. 

Panda Express Kung Pao Chicken also freezes really well! Transfer to a freezer bag and enjoy within 3 months. Thaw in the fridge before reheating! 

chicken, peanuts, veggies, and peppers in skillet

Panda Express Kung Pao Chicken Recipe FAQ

What does Kung Pao chicken taste like?

This stir fry, just like Asian food in general, has a lot of flavors going on at once! Sweet, spicy, peppery, and tangy, plus the peanuts add a great crunch and nuttiness.

The vegetables help to tone down some of that heat while actually adding a lot of body to the dish.

And the chicken — it’s so moist and flavorful, thanks to a quick marinade.

A simple marinade works wonders on even the plainest protein and plate of veggies!

If the Kung Pao Chicken from Panda Express isn’t enough to convince you, you should try my incredibly simple honey grilled chicken — it’ll blow your mind!

What’s the difference between Kung Pao chicken and orange chicken?

Orange chicken is made with, well, oranges! A combination of orange juice and zest, to be exact. It’s certainly stickier and sweeter than Kung Pao chicken!

The meat in orange chicken usually has a crust. Additionally, it isn’t usually served alongside vegetables like the Kung Pao chicken Panda entree.

What kind of peppers are in Kung Pao chicken from Panda?

It seems that Panda Kung Pao chicken uses Thai chilis and Sichuan peppercorn in their recipe.

Traditionally, spicy Chinese dishes are commonly made with Tien Tsin chiles. They’re pretty hot!

In my copycat Panda Express King Pao chicken recipe, I use chiles de arbol. They’re much easier to find and aren’t quite as abrasive.

They have a similar earthy flavor to the Tien Tsin chiles, but with the added smokiness that I just love!

spicy chicken stir fry with peanuts in skillet

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spooning copycat panda spicy chicken stir fry out of pan

panda express kung pao chicken closeup.

Kung Pao Chicken Panda Express Copycat

Donna Elick
Kung Pao Chicken at Panda Express is a delicious spicy chicken stir fry with peanuts. Skip takeout and make my easy copycat recipe instead!
5 stars from 5 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 15 minutes
marinate time 30 minutes
Total Time 55 minutes
Course Main
Cuisine Asian
Method Stovetop
Servings 6


  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 4 tablespoons soy sauce, divided
  • 2 tablespoon Shaoxing wine, or cooking sherry, divided
  • 2 tablespoons cornstarch, divided
  • 2 teaspoons baking soda
  • 2 tablespoons sesame oil, divided
  • 1/4 cup light brown sugar
  • 1/4 cup mirin, or rice vinegar
  • 2 tablespoons vegetable oil, plus more as needed
  • 1 medium zucchini, cut into bite-sized chunks
  • 1 red bell pepper, cut into bite-sized chunks
  • 4 scallions, divided (reserve 1 for garnish)
  • 8 dried chiles de árbol
  • 1 tablespoon finely minced ginger
  • 1 tablespoon finely minced garlic
  • 1 teaspoon sichuan peppercorns
  • 1/2 cup peanuts


  • Use paper towels to pat chicken dry; Place chicken into a large zip top bag or bowl.
  • To a small bowl, add the marinade ingredients: 1 tablespoon soy sauce,1 tablespoon wine (or sherry), 1 tablespoon cornstarch, and the baking soda. Whisk to combine.
  • Pour marinade over the chicken pieces. Seal or cover the bag/bowl and chill in the refrigerator for 30 minutes.
  • Meanwhile, chop the vegetables and gather the seasonings so that everything is prepared before you start cooking.
  • In a medium bowl, whisk together remaining 1 tablespoon wine/sherry, 3 tablespoons soy sauce, 1 tablespoon sesame oil, sugar, rice vinegar, and cornstarch. Set aside.
  • After 30 minutes, remove chicken from the marinade, then immediately discard the marinade.
  • Heat 1-2 tablespoons of vegetable oil in a large skillet or work over medium high heat. Add chicken and cook for 5-7 minutes, stirring to brown on all sides. Ensure that chicken is cooked through (no pink should remain and internal temperature of chicken should be 165°F.) Transfer chicken from the pan onto a plate and set aside. ** You may need to cook chicken in batches so the chicken can cook in a single layer with space between each piece.
  • Add the remaining tablespoon of sesame oil to the skillet, along with the ginger, garlic, and peppercorns. Saute for 1-2 minutes, until the garlic and ginger are fragrant.
  • Add the bell peppers, zucchini, scallion (reserve some for garnish), and dried chile peppers. Saute for another 1-2 minutes. The vegetables should be tender-crisp, not soggy.
  • Add the sauce mixture to the skillet, stirring and cooking until it thickens. Add the chicken and peanuts to the pan and heat all ingredients through, tossing to coat the chicken and vegetables with sauce.
  • Serve hot, garnished with reserved scallion. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Donna’s Notes

The chiles and peppercorns add spiciness to this dish. Saute them for longer (or prior to adding vegetables and other ingredients to the pan) to kick up the heat. You can substitute red chile paste or red pepper flakes if you can’t find the peppercorns and/or dried chiles, but their distinctive flavors are a signature part of Kung Pao chicken.
Unless you have a well-seasoned wok, I highly recommend using a nonstick skillet for cooking. This will allow you to brown the chicken without the marinade/coating sticking to the skillet. A deep golden brown on the chicken gives it great flavor and a lovely appearance. This is difficult to replicate in a stainless steel skillet or an unseasoned work.


Serving: 1 | Calories: 417cal | Carbohydrates: 23g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 1297mg | Sugar: 14g | Fiber: 3g | Calcium: 49mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled image (and shown): panda express kung pao chicken recipe

Originally published October 2022, updated and republished October 2023

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  1. 5 stars
    Are you kidding me!!! I never have to go to Panda Express again. This was so easy to make at home and tastes WAY better! Thank you for an amazing recipe and saving me money too!

  2. 5 stars
    This was so delicious! Well worth the time it took to get all the ingredients ready. My husband never gets seconds, but he did with this dish. Will definitely make this recipe often!

  3. 5 stars
    I’ve tried other Kung Pao recipes, but this one from Donna Elick is the real deal. Spicy, sweet, and oh-so-delicious!

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