If your homemade stir-fries often turn out bland, watery, or over-salted, this recipe fixes that. After nearly a decade of recipe testing, this Panda Express–style Kung Pao Chicken is tuned for consistent results and is beginner-friendly. Follow the steps below to keep the chicken juicy, the vegetables crisp, and the sauce balanced between sweet and spicy.
Table of Contents
Kung Pao Chicken Ingredients
- Boneless skinless chicken breasts (or thighs/tenders), cut into ½-inch pieces
- 1 egg
- Baking powder (or cornstarch as an alternative)
- Soy sauce (or liquid aminos)
- Sesame oil
- Salt and pepper
- Cornstarch (for thickening)
- Garlic
- Peanuts, chopped
- Zucchini, chopped
- Red bell pepper, chopped
- Green onions, chopped
- Fresh ginger, grated
- Dried chili peppers (for heat)
How to Make Panda Express Kung Pao Chicken
Measurements and the full recipe are in the recipe section below. The overview here highlights the workflow so everything cooks quickly and evenly.
- Combine chopped chicken, soy sauce, egg, baking powder (or cornstarch), and salt and pepper in a bowl. Stir to coat evenly.
- Mix the sauce: water, soy sauce, rice wine vinegar, sweetener, and salt and pepper in a small bowl; set aside.
- Heat a skillet over medium-high and add 1 teaspoon sesame oil.
- Sear the chicken for about 5–6 minutes, turning once, until cooked through. Remove and set aside.
- Add the remaining teaspoon of sesame oil, then sauté garlic, ginger, and green onions for 2–3 minutes until fragrant.
- Add zucchini and red bell pepper and sauté 3–4 minutes until just tender but still crisp.
- Stir in dried chili peppers and chopped peanuts.
- Whisk cornstarch with water to form a slurry, then add the sauce and the slurry to the pan. Stir until the sauce thickens.
- Return the cooked chicken to the pan, toss to coat, and warm through.
- Remove from heat and let cool slightly before serving.
Kung Pao Chicken Panda Express Recipe
Brandi Crawford
Equipment
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Stainless steel frying pan or wok
Ingredients
Chicken
- 1 – 1 ¼ pounds boneless skinless chicken breasts cut into ½-inch chunks
- 1 egg
- 3 tablespoons baking powder (or cornstarch)
- 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 (adjust to taste)
Sauce Thickener
- ½ tablespoon cornstarch or an equal amount of all-purpose flour
- ½ tablespoon water
Stir Fry
- 2 teaspoons sesame oil divided
- 2 tablespoons chopped green onions
- 3 garlic cloves, minced
- ¼ teaspoon grated fresh ginger
- ½ cup chopped zucchini
- ½ cup chopped red peppers
- ¼ cup chopped peanuts
- 7-8 dried chili peppers
Instructions
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Add the chopped chicken, soy sauce, egg, baking powder, salt and pepper to a bowl and stir to combine.
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Whisk together water, soy sauce, rice wine vinegar, sweetener, and salt and pepper in a small bowl; set aside.
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Heat a skillet over medium-high and add 1 teaspoon sesame oil.
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Cook the chicken 5–6 minutes, flipping once, until cooked through. Remove and set aside.
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Add the remaining teaspoon sesame oil, garlic, ginger, and green onions. Sauté 2–3 minutes until aromatic.
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Add zucchini and red bell peppers and sauté 3–4 minutes until crisp-tender.
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Stir in dried chili peppers and chopped peanuts.
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Combine cornstarch and water, then add the slurry and sauce to the pan and stir until thickened.
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Return the cooked chicken to the pan, toss to coat, and heat through.
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Remove from heat and allow to cool slightly before serving.
Notes
- You can use thighs, breasts, or tenders; adjust cooking time as needed so the chicken reaches 165°F (74°C).
- The egg + baking powder (or cornstarch) coating helps create a light sear and slightly crisp exterior for texture. You can omit them and simply sauté the chicken if preferred.
- Air-fryer option: 400°F for 10 minutes, flip, then 5–10 more minutes until cooked through.
- Use any sweetener you prefer; adjust to taste for a sweeter or milder sauce.
- This dish traditionally has a modest amount of sauce. If you prefer more sauce, double the sauce ingredients and increase the cornstarch slurry as needed.
- Pan type matters: ceramic nonstick requires less oil, while cast iron or stainless steel may need more. Adjust oil accordingly to prevent sticking.
- Dried chili peppers add heat during cooking; many cooks do not eat them whole. If a pepper’s spice is mostly inside, slicing it open releases more heat. Alternatively, use chili crisp or crushed red pepper flakes to control spice.
Nutrition
Calories: 284kcal
Carbohydrates: 7g
Protein: 37g
Fat: 12g
Nutrition Data
Nutrition estimates are provided as a guide and may vary based on specific ingredients and brands. For precise nutrition information, calculate using your exact ingredients and portion sizes.
Variations and Substitutions
This recipe pairs well with cauliflower rice, brown or white rice, or noodles. You can also add or swap in:
- 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 of bite-sized chicken, crisp vegetables, and roasted peanuts in a savory, slightly sweet, and mildly spicy sauce. It typically features garlic, ginger, vinegar, soy sauce, and dried chilies for heat.
Boneless, skinless thighs give the juiciest results, but breasts are fine if you avoid overcooking. Adjust timing as needed.
Yes. Use fewer dried chilies or remove them before serving for mild heat. Chili crisp or crushed red pepper flakes are easy alternatives to control spice.
Zucchini, red bell pepper, and green onions mirror the Panda Express style, but broccoli, snap peas, mushrooms, or carrots also work well.
Not for this copycat recipe. Panda Express style skips the numbing Sichuan peppercorns and focuses on straightforward heat from dried chilies.
You can, but freshly cooked, marinated chicken absorbs and sears better for superior texture and flavor.
Yes. Store in airtight containers in the fridge for 3–4 days and reheat gently on the stovetop or in the microwave.
Cook them quickly over medium-high to high heat so they stay crisp-tender with a slight bite.
Yes. Swap chicken for extra-firm tofu, tempeh, or a plant-based chicken substitute. Press tofu to remove excess moisture and pan-fry until golden before adding the sauce.
Mix ½ tablespoon cornstarch with ½ tablespoon water and add to the sauce, stirring until it thickens. All-purpose flour can be used similarly.
A wok or a large stainless-steel frying pan works well. Ceramic nonstick pans require less oil; cast iron or stainless may need more. Adjust oil to prevent sticking.
Refrigerate in an airtight container for 3–4 days. Reheat in a skillet over medium heat with a splash of oil to restore texture, or use the microwave for convenience.
What to Serve With Kung Pao Chicken
Serve with white, brown, or cauliflower rice, noodles, or use it as a protein over quinoa. Appetizers like egg rolls or air-fried green beans also pair nicely.
More Copycat and Takeout Recipes
Explore other copycat favorites for more at-home versions of restaurant classics, from orange chicken to beef and broccoli and easy soups and sides.