Sweet, spicy, meaty and loaded with veggies, kung pao chicken is a delicious dish, and you can make this copycat Panda Express Kung Pao Chicken at home. Made with simple, easy-to-find ingredients and ready in about 30 minutes, it’s an easy, hearty meal that’s packed full of flavor!
I love stir-fried dishes, and this copycat Panda Express Kung Pao Chicken is no exception. It’s loaded with flavor, and I really love the crunch from the peanuts.
Like with any stir-fry, there’s some chopping involved in making this dish. But the good news is that you can get the chopping done ahead of time, so that all you need to do is grab your skillet or wok and cook it up.
Serve it with a side of rice, and dinner is ready at a fraction of the cost to buy it. Now that’s what I call a great dinner!
What You’ll Love About Copycat Panda Express Kung Pao Chicken
- It has an authentic flavor that’s sweet, spicy, garlicky and gingery.
- You can adjust the flavors to make it your own.
- It’s an easy dish to make, so it’s ideal for quick weeknight dinners.
- It’s healthier than the restaurant version, with less oil and no added MSG.
Ingredients
- Chicken thighs – Boneless and skinless.
- Soy sauce
- Cornstarch – Divided.
- Cooking oil – Like peanut or vegetable oil.
- Sesame oil
- Onion – Diced.
- Red bell pepper – Seeded and diced.
- Zucchini – Cut into ½-inch thick half moons.
- Chicken broth
- Hoisin sauce
- Soy sauce
- Rice wine vinegar
- Sriracha sauce
- Garlic – Grated or finely chopped.
- Ginger – Grated or finely chopped.
- Peanuts – Roasted or toasted.
- Green onions – White and green parts, sliced.
How To Make Panda Express Copycat Kung Pao Chicken
- Cut the boneless and skinless chicken thighs into bite-sized pieces.
- In a bowl, mix the chicken with soy sauce and 1 tablespoon of the cornstarch. Toss well to coat.
- Heat sesame oil and cooking oil in a large pan or wok over medium-high heat.
- Cook chicken in batches over medium-high heat until evenly browned and set aside. Leave any residual oil behind in the pan.
- Sauté the onions, red bell pepper, and zucchini in the same pan until just tender.
- Whisk together chicken broth, hoisin sauce, soy sauce, rice wine vinegar, sriracha, garlic, and remaining cornstarch to make the sauce.
- Pour the sauce into the pan with vegetables and bring to a simmer until thickened.
- Add chicken back into the pan, tossing to coat with the sauce and bring to a simmer to heat the chicken through.
- Stir in peanuts and chopped green onions before serving.
- Enjoy!
Step-By-Step Process
Heather’s Tried-and-True Tips
- Always use fresh garlic and ginger for the best flavors.
- Adjust the amount of sriracha based on your spice preference.
- If you prefer a crunchier texture in your vegetables, add them towards the end of the cooking process.
- Toasting the peanuts before adding them to the dish can enhance their flavor.
- Letting the chicken marinate for at least 15 minutes can make it more tender and flavorful.
Make It A Meal
This dish pairs wonderfully with steamed jasmine rice or brown rice to soak up the delicious sauce. For a low-carb option, serve with cauliflower rice. Include a side of steamed broccoli or a fresh cucumber salad to add freshness and balance out the flavors.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to three days. This dish can also be frozen; simply cool the Kung Pao chicken completely before transferring it to a freezer-safe container. It will keep well for up to two months. Thaw in the refrigerator overnight and reheat on the stove over low heat to maintain the best texture and flavor.
Copycat Panda Express Kung Pao Chicken
Ingredients
for the chicken
- 1 pound chicken thighs boneless and skinless, cubed
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch divided
- 1 tablespoon cooking oil
- 1 tablespoon sesame oil
- ½ cup red oinion diced
- 1 small zucchini cut into half moons
- 1 small red bell pepper seeded and diced
for the sauce
- 3 tablespoons chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon ginger grated
- tablespoon garlic grated
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sriracha
garnish
- ½ cup peanut roasted
- ¼ cup green onions sliced
Instructions
- Cut the boneless and skinless chicken thighs into bite-sized pieces.
- In a bowl, mix the chicken with soy sauce and 1 tablespoon of the cornstarch. Toss well to coat.
- Heat sesame oil and cooking oil in a large pan or wok over medium-high heat.
- Cook chicken in batches over medium-high heat until evenly browned and set aside. Leave any residual oil behind in the pan.
- Sauté the onions, red bell pepper, and zucchini in the same pan until just tender.
- Whisk together chicken broth, hoisin sauce, soy sauce, rice wine vinegar, sriracha, garlic, ginger, and remaining cornstarch to make the sauce.
- Pour the sauce into the pan with vegetables and bring to a simmer until thickened.
- Add chicken back into the pan, tossing to coat with the sauce and bring to a simmer to heat the chicken through.
- Stir in peanuts and chopped green onions before serving.
- Enjoy!
Notes
Heather’s Tips
- Always use fresh garlic and ginger for the best flavors.
- Adjust the amount of sriracha based on your spice preference.
- If you prefer a crunchier texture in your vegetables, add them towards the end of the cooking process.
- Toasting the peanuts before adding them to the dish can enhance their flavor.
- Letting the chicken marinate for at least 15 minutes can make it more tender and flavorful.
