If you’ve ever struggled with homemade stir-fry turning out bland or watery, this one fixes that for good. I know the pain of spending time on a stir-fry recipe only for it to turn out bland, too salty, or just...off. I’ve been sharing recipes online for nearly a decade, and this Panda Express Kung Pao Chicken is fully tested and beginner-friendly. I walk you through exactly how to keep the chicken juicy, the veggies crisp, and the sauce just the right balance of sweet and heat.
Kung Pao Chicken Ingredients
- Boneless Skinless Chicken Breasts: I use chicken breasts in this recipe, but you can use whatever you want, such as chicken thighs or chicken tenders. It won't require much an adjustment to the cook time. Just ensure the chicken is fully cooked through.
- Egg
- Baking Powder
- Soy Sauce
- Sesame Oil
- Salt and Pepper
- Cornstarch
- Garlic
- Peanuts
- Zucchini
- Red Pepper
- Green Onions
- Ginger
- Dried Chili Peppers
How to Make Panda Express Kung Pao Chicken
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add chopped chicken, soy sauce, egg, baking powder, salt and pepper to taste to a bowl. Stir to combine the ingredients.
- Add the sauce ingredients: soy sauce, rice wine vinegar, sweetener, salt and pepper to taste to a small bowl. Stir and set aside.
- Heat a skillet on medium-high heat and add sesame oil.
- Add in the chicken and cook for 5-6 minutes until cooked through.
- Add sesame oil, garlic, and green onions. Saute for 2-3 minutes until fragrant.
- Add in chopped zucchini and red peppers. Saute for 3-4 minutes or until soft.
- Add in chili peppers and chopped peanuts. Stir.
- Add in the sauce. Stir to combine.
- Add the cooked chicken back to the pan.
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Kung Pao Chicken Panda Express Recipe
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Equipment
Ingredients
Chicken
- 1 - 1 ¼ pounds boneless skinless chicken breasts Cut into ½ inch chunks
- 1 egg
- 3 tablespoons baking powder
- 1 teaspoon soy sauce or liquid aminos
- salt and pepper to taste
Kung Pao Sauce and Stir Fry
- ¼ cup water
- 2 tablespoons soy sauce or liquid aminos
- 1 tablespoon rice wine vinegar
- salt and pepper to taste
- 1 teaspoon sweetener See notes.
Sauce Thickener
- ½ tablespoon cornstarch See notes for substitutes.
- ½ tablespoon water
Stir Fry
- 2 teaspoons sesame oil Divided into 2 servings, 1 teaspoon each.
- 2 tablespoons chopped green onions
- 3 garlic cloves, minced
- ¼ teaspoon grated fresh ginger If using ground ginger start with ⅛ teaspoon and add more/adjust to taste if necessary.
- ½ cup chopped zucchini
- ½ cup chopped red peppers
- ¼ cup chopped peanuts
- 7-8 dried chili peppers See notes below for substitutes
Instructions
- Add the chopped chicken, soy sauce, egg, baking powder, salt and pepper to taste to a bowl. Stir to combine the ingredients.
- Add the sauce ingredients: water, soy sauce, rice wine vinegar, sweetener, salt and pepper to taste to a small bowl. Stir and set aside.
- Heat a skillet on medium-high heat and add 1 teaspoon of the sesame oil. (See notes regarding the type of pan used and the amount of oil necessary)
- Add in the chicken and cook for 5-6 minutes, flipping halfway until the chicken is cooked through. When cooked, remove the chicken and set aside.
- Add the additional teaspoon of sesame oil, garlic, ginger and green onions. Saute for 2-3 minutes until fragrant.
- Add in the chopped zucchini and red bell peppers. Saute for 3-4 minutes or until soft.
- Add in the dried chili peppers and chopped peanuts. Stir.
- Combine the thickener: cornstarch and water in a small bowl and stir.
- Add in the sauce and the cornstarch thickener and stir until the sauce has thickened.
- Add the cooked chicken back to the pan. Stir.
- Cool before serving.
Video
Notes
- You can use any type of chicken you want without much change to the cook time.
- The chicken is also prepared using a breading coating. I use baking powder, but you can also use cornstarch. When combined with an egg, it will expand the look and size of the chunks of chicken. When stir-fried, it will give the chicken some sear and a coating. It is prepared this way for texture.
- You can omit the eggs and baking powder if you wish and just saute the chicken in the pan.
- You can air fry the chicken if you wish. Air fry on 400 degrees for 10 minutes. Open the air fryer basket and flip the chicken. Cook for an additional 5-10 minutes until it reaches an internal temperature of 165 degrees.
- You can use any sweetener you like. If you use regular, refined table sugar you can use the same amount noted in the recipe.
- If you like a sweeter sauce, add more sweetener and adjust to your taste.
- This dish is traditionally not prepared with a lot of sauce. If you prefer a lot of sauce, double the sauce ingredients and start with the same serving size of the cornstarch thickener, use more if necessary.
- You can use a wok if you wish. Move quickly as the cooking pace is faster with a wok.
- The pan I'm using is ceramic and nonstick, so a small amount of sesame oil goes a long way. If using a cast iron, stainless steel, or another pan without ceramic coating you may need additional oil. Use your judgment while cooking.
- I typically don’t eat the dried peppers. I use them to add heat to the dish as it cooks, but I don’t actually eat them. However, what I have found is some dried chilli peppers do not give off spicy flavor until you eat them, in which case simply cooking with them isn’t enough, unless you slice them open.
- Another way to get the dish spicy is to use Spicy Chili Crisp. This is actually my favorite way to make this dish spicy. It’s a blend of various chilies, oils, garlic, and peanuts. It adds an amazing kick. I top it on my Kung Pao, once cooked.
- You can also just use crushed red pepper flakes. 1 teaspoon will provide a light to medium level of spice. Add more as needed.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Variations and Substitutions
I love to serve this with Cauliflower Rice, Instant Pot Brown Rice, or any rice. You can also add in any of the following:
- Snap Peas
- Onions
- Broccoli
- Mushrooms
- Carrots
- Celery
- Green Peppers
- Cabbage
- Bok Choy
Frequently Asked Questions and Recipe Pro Tips
Kung Pao Chicken is a classic Chinese stir-fry dish that features tender chunks of chicken, crisp vegetables, and roasted peanuts, all tossed in a sweet, savory, and slightly spicy sauce.
It’s known for its bold flavors: garlic, ginger, dried red chilies, soy sauce, hoisin, vinegar, and a hint of sugar, which come together to create that signature Kung Pao taste. Traditionally, it’s made with diced chicken, usually thigh or breast, stir-fried with green onion and bell peppers.
I recommend boneless, skinless chicken thighs for the juiciest results, but chicken breasts work too if that’s what you have. Just don’t overcook them, they dry out quicker than thighs.
Yep! You’re in full control here. This dish is traditionally made using dried chili peppers and/or Chinese red peppers or Sichuan. I get mine from a local Asian market because they always have everything I need. You can also grab dried chili peppers here on Amazon. I didn't use the Sichuan peppers because they aren't used in the Panda Express version, but feel free to add them.
I typically don't eat the dried peppers. I use them to add heat to the dish as it cooks, but I don't actually eat them. However, what I have found is some dried chilli peppers do not give off spicy flavor until you eat them, in which case simply cooking with them isn't enough, unless you slice them open.
Another way to get the dish spicy is to use Spicy Chili Crisp. This is actually my favorite way to make this dish spicy. It's a blend of various chilies, oils, garlic, and peanuts. It adds an amazing kick. I top it on my Kung Pao, once cooked.
You can also just use crushed red pepper flakes. 1 teaspoon will provide a light to medium level of spice. Add more as needed.
Stick with the Panda Express combo: zucchini, red bell pepper, and green onions. But feel free to toss in what you have: broccoli, snap peas, or mushrooms would work too.
Nope, not for this copycat recipe. The Panda Express version skips the numbing heat, so you can keep it simple with dried chilies and a flavorful sauce.
You can, but it won’t soak up the sauce the same way. For the best flavor and texture, I recommend cooking the chicken fresh with the marinade.
Yes! It reheats really well. Store it in airtight containers in the fridge for up to 4 days. Just warm it up in the microwave or on the stovetop and you’re good to go.
White rice, brown rice, cauliflower rice, or even noodles all pair perfectly. You could even make it a grain bowl with some quinoa if that’s your thing.
Cook them quickly over high heat so they stay crisp-tender. You want them to have a little bite, just like the restaurant version.
If you want to keep it mild don't use any peppers. You can also use a small amount of crushed red pepper if you only want a small level of spice.
Yes, you sure can, and it still turns out delicious! Just swap the chicken for a plant-based protein like extra-firm tofu, tempeh, or even a store-bought chicken alternative. Make sure to press the tofu to get rid of excess moisture, then pan-fry it until golden before tossing it in the sauce.
I used ½ tablespoon of cornstarch combined with ½ tablespoon of water. Mix the two in a bowl and then add it to the sauce and stir. You can also use the same amount of all-purpose flour.
I'm using the Always Pan. You can also use a wok, but I recommend working fast. The type of pan you use will dictate how much oil you will need to use in the recipe and if you are more likely to encounter the ingredients sticking to the pan.
The pan I'm using is ceramic and nonstick, so a small amount of sesame oil goes a long way. If using a cast iron, stainless steel, or another pan without ceramic coating you may need additional oil. Use your judgment while cooking.
It will last in the fridge for 3-4 days tightly sealed.
The best way to reheat the dish is to stir fry it again over medium heat with a small amount of oil if necessary. You can reheat it in the microwave, but it will dry out. You can prepare additional sauce to have on hand just for this.
Using the air fryer and reheating on 350 degrees until warm is also an option.
You can freeze the dish in a tightly sealed container or bag up to 4 months. Defrost at room temperature or in the fridge overnight. Reheat the dish over medium heat in an oiled pan.
What to Serve With Kung Pao Chicken
Shrimp Egg Rolls
Air Fryer Crab Rangoon
Air Fryer Southwestern Egg Rolls
Air Fryer Green Beans
More CopyCat and Take Out Recipes
Keto Low Carb Orange Chicken
Keto Beef and Broccoli
Chick-Fil-A Chicken Sandwich
Red Lobster CopyCat Shrimp Scampi
Keto Low Carb Zuppa Toscana Soup
Panera Autumn Squash Soup
Panera Broccoli Cheddar Soup
Seafood Shrimp Pho Soup
Lemon Pepper Chicken Wings
Big Mac Casserole
Get a full listing of Take Out Recipes here.
Christiane DeSalvo says
Y’all - RUN - don’t walk - and snag all the ingredients for this easy-to-make new fan favorite from Brandi. I can’t express the ease of the recipe and how flavorful it is.
I had all ingredients on hand to create after work. I opted to omit the egg & baking powder (per Brandi’s notes - don’t sleep on these notes people!) to cook the chicken. I added zucchini, mushrooms and broccoli as my veggie options as that is what I had.
I don’t think this took me longer than 25-30 mins start to finish and I love the options she gives for making adjustments if you need them. Also, as someone who loves heat, I opted to boost the spicy peppers to give it an extra kick.
Great recipe that will 100% be in my rotation regularly + it tastes amazing as a leftover and cold (just like it should!). Thanks to Brandi again for another awesome dish!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Edith says
Delicious! Brandi, your dishes never disappoint. The best part is that both hubby and kids loved it. The crust you get on the chicken after cooking it is so yummy. Kids were eating the cooked chicken before I can even finish making the whole thing. Thank you Brandi!
staysnatched says
You're welcome! I'm so glad you all enjoyed it.
Jayda says
This was DELICIOUS. I was trying to use up some veggies and remembered this recipe on her site! This will definitely be in rotation. I made it with zucchini, red bell pepper, and broccoli. Delightful.
staysnatched says
That sounds amazing!
Sabrina Boucher says
This was great! Trust Brandi and get the ingredients, I ordered the peppers off amazon and they came in like a day. This is a great option to get your takeout vibes in without the mass amount of calories. Definitely recommend.
staysnatched says
Thank you! I'm glad you enjoyed it.
Abigail says
The sauce is a new staple in our house!
staysnatched says
That's awesome! So glad to hear it.
Ashley says
Made this for dinner after craving it and seeing it on her Instagram. All I can say is DELICIOUS. Love it and will make again. Paired it with noodles (cause I had no rice) and it still tasted good!
staysnatched says
That sounds so good!
Karri says
Easy, light and YUMMY!!
staysnatched says
Yay! So glad to hear it.
Holly says
This sauce is awesome and works well for a lot of asian chicken vegetable dishes. And don’t sleep on the tip for adding spice! :::chefs kiss::::
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Raven Hood says
I made this for lunch this week and omg so good! I love Asian cuisine and this was such an easy quick prep.
staysnatched says
Wonderful! I'm glad you found it easy.
Kailyn Johnson says
Made this last night and even my husband approved! Made this with frozen stir fry veggies since that’s what I had. Big tip from the salmon fried rice recipe stating not to use freshly cooked rice which stopped me from adding in this recipe.
staysnatched says
I'm glad you enjoyed it.
Tracy says
I tried this recipe and was floored. Tasted JUST LIKE takeout! I am placing this in rotation. And I adore Kung Pao chicken.
staysnatched says
Wonderful! I'm so glad to hear that.
Alden G says
Super delicious!! Such a quick but delicious meal, perfect for a weeknight after work
staysnatched says
So glad to hear it!