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Panda Express copycat kung pao chicken on a skillet pan
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Easy Panda Express Kung Pao Chicken

This Easy Panda Express Kung Pao Chicken recipe only takes 30 minutes to make and is the perfect spicy stir fry for weeknight dinners! This dish is made with zucchini, red peppers, green onions, soy sauce, and ginger.
Course dinner, lunch
Cuisine Chinese
Keyword Kung Pao chicken, Panda Express Kung Pao Chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 284kcal

Ingredients

Chicken

Kung Pao Sauce and Stir Fry

Sauce Thickener

  • 1/2 tablespoon cornstarch See notes for substitutes.
  • 1/2 tablespoon water

Stir Fry

  • 2 teaspoons sesame oil Divided into 2 servings, 1 teaspoon each.
  • 2 tablespoons chopped green onions
  • 3 garlic cloves, minced
  • 1/4 teaspoon grated fresh ginger If using ground ginger start with 1/8 teaspoon and add more/adjust to taste if necessary.
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped red peppers
  • 1/4 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

Serving: 1serving | Calories: 284kcal | Carbohydrates: 7g | Protein: 37g | Fat: 12g