We’ll help you make a delicious Panda Express Kung Pao Chicken. You’ll create tender chicken, crispy veggies, and a spicy sauce at home.
Kung Pao Chicken is a well-loved Chinese dish that combines sweet, sour, salty, and spicy flavors. Typically, it includes chicken, chili peppers, peanuts, and stir-fried veggies. Western versions often add zucchini and bell peppers, enhancing the dish further.
Many love Panda Express’ Kung Pao Chicken for its juicy chicken, fresh veggies, and special sauce. This recipe lets you recreate that dish at home, tasting just like the restaurant version.
Key Takeaways
- Make your own Panda Express Kung Pao Chicken at home.
- Marinate the chicken to make it tastier and softer.
- Balance sweet, sour, and spicy in your sauce.
- Adjust the spiciness to your preference.
- Enjoy a healthier version of this favorite Chinese dish from home.
Introduction to Making This Panda Express Kung Pao Chicken Copycat Recipe
Kung Pao Chicken balances sweet, sour, salty, and spicy tastes. You’ll usually find chicken, chili peppers, peanuts, and veggies in it. Western versions often add zucchini and bell peppers.
Overview of Kung Pao Chicken
Panda Express serves a famous Kung Pao Chicken, known for its tender chicken, fresh veggies, and bold sauce. This homemade version lets you enjoy Panda Express Kung Pao Chicken from home.
Ingredients
Chicken and Marinade
- Chicken breast, sliced thin – 1 pound
- Low sodium soy sauce or low sodium Tamari – 2 tablespoons
- Shaoxing wine – 1 tablespoon
- Cornstarch – 1 tablespoon
- Brown sugar – 1 tablespoon
Vegetables and Aromatics
- Zucchini, sliced – 1 medium
- Red bell pepper, sliced – 1 medium
- Roasted peanuts – 1/2 cup
- Green onion, chopped – 4 stalks
- Dried red chilies, chopped – 2 tablespoons
- Garlic, minced – 3 cloves
- Ginger, minced – 1 tablespoon
Kung Pao Sauce Ingredients
- Chicken broth – 1 cup
- Chinese black vinegar – 2 tablespoons
- Dark soy sauce – 2 tablespoons
- Oyster sauce – 2 tablespoons
- Brown sugar – 2 tablespoons
- Cornstarch – 1 tablespoon
- Sesame oil – 1 teaspoon
- Lao Gan Ma Spicy Chili Crisp (optional) – 1 tablespoon
- White pepper powder (optional) – 1/4 teaspoon
- Dried chili pepper flakes (optional) – 1 teaspoon
Marinating the Chicken
Marinating the chicken is crucial. It makes the chicken tender and juicy. The mix of soy sauce, Shaoxing wine, and other ingredients adds great flavor.
Why Marinate the Chicken?
Marinating makes the chicken softer and tastier. Acidic ingredients like soy sauce and Shaoxing wine break down tough parts of the meat, making the chicken more flavorful and tender.
Marinating for Optimal Flavor and Tenderness
Marinate chicken for 30 minutes to overnight for the best results. This helps the chicken absorb the flavors and stay juicy after cooking at high heat.
Stir-Frying Technique
Learning how to stir-fry is key to making great Panda Express Kung Pao Chicken at home.
Importance of a Hot Wok
For a perfect sear on chicken and crunchy veggies, the wok must be very hot. This ensures the chicken browns outside but stays moist inside. It also keeps veggies colorful and crisp.
Cooking the Chicken and Vegetables
Cook the marinated chicken in batches for a good sear. After cooking all the chicken, set it aside. Then, cook the veggies until tender-crisp.
Making the Kung Pao Sauce
The secret to perfect Kung Pao Chicken lies in its sauce. This recipe mirrors Panda Express’s famous mix of sweet, sour, and spicy tastes.
Balancing Sweet, Sour, and Spicy Flavors
The sauce combines chicken stock, Chinese black vinegar, soy sauce, oyster sauce, and brown sugar. Red pepper flakes add heat.
Thickening the Sauce
Thicken the sauce with a cornstarch slurry for a shiny, clinging sauce that coats the chicken and veggies perfectly.
Assembling the Dish
Combine cooked chicken and vegetables in the wok with the Kung Pao sauce. Let everything simmer until well coated.
Garnishing with Peanuts and Scallions
Top with roasted peanuts and freshly chopped scallions for a nice crunch and fresh flavor burst.
Serving Suggestions to Pair With The Delicious Kung Pao Chicken at Home
Pair our Kung Pao Chicken with steamed white rice for a perfect match. The soft rice absorbs the rich, spicy sauce, balancing textures and tastes.
Pair with Steamed Rice
Kung Pao Chicken and white rice are a great combination. The rice absorbs the delicious spicy sauce, making the meal more enjoyable.
Customize with Additional Vegetables
Add your favorite vegetables to our Kung Pao Chicken for a twist. Onions, carrots, or mushrooms add nutrition and make the dish more appetizing.
Tips and Variations
Here are some ways to adjust the dish to your taste.
Adjusting Spice Level
Adjust the spiciness to your preference. For a milder dish, use fewer dried chili peppers. For more heat, add extra or sprinkle red pepper flakes.
Substituting Ingredients
Use chicken breasts instead of thighs, or balsamic vinegar if you can’t find Chinese black vinegar.
Storing and Reheating Leftovers
Leftover Kung Pao Chicken can last 3-4 days in the fridge. Reheat in a pan or microwave, adding water to keep the chicken moist.
Taking My Kung Pao Stir Fry To Go!
This copycat Panda Express Kung Pao Chicken recipe is perfect for making at home. It has everything you love: soft chicken, crunchy veggies, and a sauce packed with flavor. Follow the steps and advice to get the Panda Express taste right in your kitchen.
The secret is getting the chicken marinade just right and stir-frying everything well. Also, the Kung Pao sauce has to be a mix of sweet, sour, and spicy flavors. You can change the spice level and add more veggies if you like. This recipe lets you enjoy Panda Express Kung Pao Chicken without stepping out.
It’s great for any occasion, from family dinners to parties. Mastering this dish means you can cook your favorite takeout at home. It broadens your cooking skills and brings the taste of Panda Express to your table.
FAQ to Make Kung Pao
What is Kung Pao Chicken?
Kung Pao Chicken is a well-known Chinese dish that mixes sweet, sour, salty, and spicy tastes. It includes chicken, chili peppers, peanuts, and veggies, all cooked together.
What makes Panda Express’ Kung Pao Chicken so popular?
Panda Express’ version stands out for its soft chicken and crunchy veggies, served with a sauce that’s full of flavor. This makes it a top choice for takeout meals.
What are the key ingredients in this copycat Panda Express Kung Pao Chicken recipe?
You need chicken, zucchini, red bell pepper, chili peppers, green onions, garlic, ginger, and a special sauce. The sauce includes chicken broth and several types of sauces to give it a rich taste.
Why is marinating the chicken important in this recipe?
Marinating the chicken makes it more tender and flavorful. It soaks up the soy sauce and other flavors, keeping the chicken moist when cooked.
How do you achieve the perfect stir-fry in this recipe?
Use a very hot wok to quickly cook the chicken and veggies, keeping them crisp and flavorful.
How do you make the Kung Pao sauce in this recipe?
Mix chicken broth with various sauces and seasonings, including black vinegar, soy sauce, oyster sauce, and sugar. The aim is to get a sauce that’s sweet, sour, and a little spicy.
How can you adjust the spice level of this Kung Pao Chicken?
Adjust the spiciness by changing the amount of chili peppers or red pepper flakes. For a milder dish, use fewer chili peppers.
What are some substitutions that can be made in this recipe?
Use chicken breasts instead of thighs, or substitute balsamic vinegar if you can’t find Chinese black vinegar. These changes won’t make the dish less tasty.
How long can you store leftover Kung Pao Chicken?
Store leftover Kung Pao Chicken in the fridge for up to 3 days. Reheat in a skillet or microwave, adding a bit of water to keep the chicken moist.
Best Darn Panda Express Kung Pao Copycat Recipe Ever!
Equipment
- Wok or large skillet
- Mixing bowls
- Knife
Ingredients
For the Chicken Marinade:
- 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 large egg
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Kung Pao Sauce:
- 1 teaspoon cooking wine white wine works
- 2 1/2 tablespoons soy sauce
- 1/3 cup water
- 1 teaspoon ground ginger or 1 tablespoon fresh ginger
- 1 teaspoon ground garlic or 1 tablespoon fresh garlic
- 1 teaspoon crushed red chili pepper
- 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
- 1 teaspoon sesame oil
For the Stir-fry:
- 2 1/2 tablespoons vegetable oil divided
- 12 dried chili peppers smaller than 3 inches, or cut in half if longer
- 1/4 cup green onion diced (white part only)
- 1 red bell pepper cut into 3/4 inch cubes
- 1 large zucchini cut into 3/4 inch cubes
- 2 ounces dry roasted peanuts
Instructions
- Marinate the Chicken: Combine chicken, water, salt, egg, cornstarch, and vegetable oil in a bowl. Refrigerate for at least 1 hour.
- Prepare the Sauce: In a small bowl, mix cooking wine, soy sauce, and water. Set aside.
- Cook the Chicken: Heat a wok or skillet on high for 60 seconds. Add 2 tablespoons of vegetable oil. Remove chicken from marinade and add to wok, cooking on high for 60 seconds. Remove from pan.
- Cook the Vegetables: Add another 1/2 tablespoon of oil to the wok. Add red bell pepper and zucchini. Cook on high for 1-2 minutes until caramelized. Remove vegetables from pan.
- Cook the Spices: Add chili peppers to the wok and stir until they darken. Add green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil. Stir thoroughly.
- Combine Everything: Add the sauce mixture and bring to a boil. Add the cornstarch slurry and stir until thickened. Return chicken and vegetables to the wok and stir to combine.
- Serve: Serve hot over steamed rice.
Notes
Variations
- Protein Alternatives: Substitute chicken with beef, shrimp, or tofu for different variations.
- Beef or Shrimp: Cooking times may vary. Make sure beef is thinly sliced and shrimp is peeled and deveined.
- Tofu: Use firm tofu, pan-fry separately until crispy before adding to the sauce.
- Vegetarian: Make the dish vegetarian by using tofu or a mix of your favorite veggies like broccoli, snow peas, or cauliflower florets.
- Lower Sodium: Use low sodium soy sauce if you are watching your salt intake.
- Healthier Option: Leave the cornstarch out of the chicken marinade for a less crispy, but slightly healthier version.
- Sauce Tweaks: Add hoisin sauce for a sweeter flavor or oyster sauce for a deeper umami taste.
- Garnishes: Top with green onions, chili flakes, or a sprinkle of sesame seeds before serving.
- Serving Suggestions: Serve over steamed jasmine rice, brown rice, or cauliflower rice for a low-carb option. Pair with sides like egg rolls, stir-fried vegetables, or a fresh cucumber salad.
Storing and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a splash of water or chicken broth to prevent sticking.
- Freezing: Freeze in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating.
- Microwave Reheating: Heat on high for 90 seconds, stir, and repeat if necessary. Cover with a microwave-safe lid to avoid splatter.
