Kung Pao Chicken Panda Express Copycat

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!

 

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.

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. 

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! 

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! 

Panda Express Kung Pao Chicken Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fantastic Copycat Chicken Recipes

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

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

marinate time 30 minutes mins

Total Time 55 minutes mins

Course Main

Cuisine Asian

Method Stovetop

Servings 6

Equipment

• mixing bowl
• zip top bag
• large skillet

Ingredients

 

1x2x3x

• ▢ 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

Instructions

 

• 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.

Nutrition

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!

Originally published October 2022, updated and republished October 2023

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