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Copycat Panda Express Kung Pao Chicken Recipe

A plate of glossy, saucy panda express kung pao chicken featuring crispy chicken pieces, peanuts, and dried red chilies.
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Make the sweet, sour, and slightly spicy Kung Pao Chicken flavor you love from Panda Express right in your home kitchen with this easy, tested recipe.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast or thigh, cut into 1-inch cubes
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda (for velveting)
  • 1 tablespoon vegetable oil
  • 1/2 cup unsalted peanuts, roasted
  • 1/2 cup diced celery
  • 1/4 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 dried whole red chilies (like Arbol or similar), cut into 1-inch pieces
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon ketchup
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. In a bowl, combine the cubed chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and baking soda. Mix well and let it marinate for 15 minutes. This is the velveting step.
  2. Prepare the sauce: In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, rice vinegar, sugar, ketchup, and sesame oil. Set aside.
  3. Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil. When the oil shimmers, add the marinated chicken in a single layer. Stir-fry until the chicken is lightly browned and cooked through, about 3 to 4 minutes. Remove the chicken from the wok and set aside.
  4. Reduce the heat to medium-high. Add the dried red chilies to the wok and stir-fry for about 30 seconds until fragrant. Do not burn them.
  5. Add the minced garlic, grated ginger, celery, and red bell pepper to the wok. Stir-fry for 1 minute until the vegetables are crisp-tender.
  6. Return the cooked chicken to the wok. Pour the prepared sauce mixture over the chicken and vegetables. Bring the sauce to a simmer.
  7. Stir the cornstarch slurry again and pour it into the simmering sauce while stirring constantly. Cook for about 30 seconds until the sauce thickens and coats the chicken evenly.
  8. Stir in the roasted peanuts. Cook for 30 seconds more.
  9. Remove from heat and serve immediately over steamed rice.

Notes

  • For the best texture, use chicken thighs instead of breasts.
  • Adjust the number of dried chilies based on your preferred spice level. Remove seeds for less heat.
  • To mimic the smoky flavor often found in restaurant cooking, you can briefly heat a small amount of oil in the wok until it is almost smoking before adding ingredients.
  • Use Shaoxing rice wine if you have it for a more authentic flavor in the sauce, substituting it for 1 tablespoon of the chicken broth.

Nutrition

Find it online: https://carlacooking.com/panda-express-kung-pao-chicken-recipe/