Bring the bold flavors of Panda Express home with this authentic Kung Pao Chicken copycat recipe that delivers restaurant-quality results in your kitchen. This beloved Chinese-American dish combines perfectly crispy chicken pieces with a sweet and spicy sauce, spicy flavors, crunchy peanuts, and fresh vegetables for an irresistible combination of textures and flavors. Skip the takeout lines and create this iconic dish that tastes even better than the original, all while controlling the ingredients and spice level to your preference.
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Table of Contents
Why This Recipe Works
The secret to authentic Panda Express-style Kung Pao Chicken lies in the dual-texture approach: velvet-tender chicken is achieved through proper marinating and high-heat frying, combined with a perfectly balanced sweet and spicy sauce that coats every ingredient. The cornstarch marinade creates an incredibly light, crispy coating while keeping the chicken juicy inside, while the sauce delivers that signature glossy finish and complex flavor profile.
Why you’ll want to try this at home
This isn’t just stir-fried chicken; it’s a carefully orchestrated balance of flavors and textures. Traditional Kung Pao Chicken originated in Sichuan province and features the famous “ma la” flavor profile (numbing and spicy). Still, Panda Express adapted it for American palates with a sweeter, more approachable sauce while maintaining the essential elements: crispy protein, crunchy nuts, fresh vegetables, and that irresistible glossy coating.
Panda Express Kung Pao Chicken ingredients
For the Chicken Marinade:
- Boneless, skinless chicken thighs – Provides rich flavor and stays tender during high-heat cooking
- Water – Helps tenderize the meat and distribute seasonings
- Salt – Enhances natural chicken flavor and aids in moisture retention
- Ground white pepper – Delivers unique, sharp heat different from black pepper
- Baking soda – Tenderizes meat by raising pH and breaking down proteins
- Cornstarch – Creates light, crispy coating when fried
- Vegetable oil – For deep frying to achieve restaurant-style texture
For the Kung Pao Sauce:
- Soy sauce – Provides umami depth and rich color foundation
- Water – Thins sauce to proper consistency for coating
- Shaoxing wine or dry sherry – Adds complex sweetness and depth
- Seasoned rice wine vinegar – Contributes tangy sweetness with salt balance
- Sugar – Balances heat and creates glossy sauce finish
- Ground white pepper – Maintains consistent spice throughout dish
- Toasted sesame oil – Delivers nutty aroma and authentic flavor
- Cornstarch – Thickens sauce to perfect coating consistency
For the Vegetable Mix:
- Red bell pepper – Provides sweet crunch and vibrant color
- Zucchini – Adds mild flavor and tender texture contrast
- Scallions – Contribute fresh onion flavor and visual appeal
- Fresh ginger – Essential for authentic aromatic heat
- Garlic – Creates a fragrant base for stir-frying
- Sichuan red chilies – Traditional heat source with unique flavor
- Unsalted dry-roasted peanuts – Signature crunch and nutty richness
Essential Ingredient Notes
Chicken Selection:
Thighs vs. Chicken Breasts: Chicken thighs provide superior flavor and moisture, but chicken breasts work for lower fat content. Cut against the grain for maximum tenderness.
Specialty Ingredients:
White Pepper is essential for authentic flavor, completely different from black pepper. It is available at Asian markets or online.
Shaoxing Wine is a sweet, complex Chinese cooking wine. Dry sherry substitutes well, but avoid cooking wines with added salt.
Seasoned Rice Wine Vinegar: This type of vinegar contains added sugar and salt, and it is different from plain rice vinegar. It can be found in most supermarket Asian sections.
Sichuan Chilies are traditional dried red chilies with a unique numbing heat. Test the spice level before using, as intensity varies by brand.
How to make Panda Express Kung Pao Chicken at home
To prep the chicken for the Kung Pao:
- Dice the chicken into 1-inch pieces and put in a medium mixing bowl.
- Combine the water, salt, ground white pepper, baking soda, and cornstarch in a separate bowl. Whisk and pour over the diced chicken.Â
- Stir well to coat the chicken in the marinade, cover, and chill for at least 30 minutes.
To make the sauce for the Kung Pao Chicken Panda Express recipe:
- While the chicken is marinating, whisk together the soy sauce, water, Shaoxing wine, seasoned rice vinegar, sugar, toasted sesame oil (if using), and cornstarch.
- Cover and reserve for later.
To finish cooking the copycat Panda Express Kung Pao Chicken:
- Dice the red pepper and zucchini and reserve.
- Slice the white part of the scallion on a bias. Keep it for later.
- Grate the ginger and garlic and set aside.
- Heat a wok or a large pan over a medium-high heat.
- Add about an inch and a half of vegetable oil. Once it starts to shimmer, test the temperature with a thermometer or by sprinkling in a pinch of cornstarch. If the oil is 350°F or if the cornstarch sizzles, the oil is ready.
- Carefully fry the chicken in batches until golden, about two to three minutes. Carefully transfer the cooked chicken to a paper towel-lined plate or tray to drain. Repeat with more chicken, ensuring the oil returns to the proper temperature between batches.
- Drain all but about two tablespoons of oil from the pan and return it to the heat.
- Saute the Sichuan red peppers for about 30 seconds before adding the red bell peppers, zucchini, and sliced scallions. Keep the vegetables moving around the pan and cook until tender.
- Add the minced garlic and ginger and stir until fragrant.
- Return the cooked chicken to the pan and add the peanuts, if using.
- Whisk the Kung Pao sauce and then pour it into the pan. Stir to coat all the ingredients in the sauce.
- Serve immediately once the sauce thickens slightly.
Suggested recipe variations
Leaving the cornstarch out of the chicken marinade is an option if you prefer less crispy but slightly healthier chicken.Â
You can substitute the chicken for beef or shrimp or make the dish vegetarian by using tofu or cauliflower florets instead.Â
Use low sodium soy sauce if you are watching your salt intake.
Substitute green onions for scallions.
What to serve with Kung Pao Chicken?
This Panda Express Kung Pao Chicken recipe goes great with other Asian favorites, like:
- Rice. Whether you serve white or fried rice, adding some starch helps to complete the meal and fill you up.
- Chow Mein – enjoy the Panda Express Chow Mein for an authentic experience
- Egg rolls. Crunchy and delicious egg rolls are the perfect side dish with copycat Panda Express Kung Pao Chicken.Â
- Stir-fried Vegetable. More veggies never hurt anyone, especially when they are as tasty as Panda Express Mixed Vegetables.
Storage & Reheating Instructions
- Reheating Method: Heat a large skillet over medium-high heat with 1-2 tablespoons vegetable oil or chicken broth to prevent sticking. Stir frequently until heated through and the sauce re-glosses. Avoid microwaving, which makes chicken rubbery and vegetables mushy.
- Refrigerator Storage: Store in airtight containers for up to 3 days. Note that chicken coating may soften slightly when refrigerated.
- Freezing: Vegetables lose texture, and sauce may separate when thawed.
More Panda Express copycat recipes
- Panda Express Beijing Beef
- Panda Express Broccoli Beef
- Panda Express Chili Crisp Shrimp
- Panda Express Honey Walnut Shrimp
- Panda Express Orange Chicken
- Panda Express String Bean Chicken
Favorite Chinese food recipes
- Beef Chow Fun
- Beef Teriyaki Stir Fry
- Chicken Lo Mein
- Chinese Chicken Salad
- Chinese Spare Ribs
- Mongolian Beef
- Sweet and Sour Chicken
Check out more of my easy Chinese food recipes and the best copycat fast food recipes on CopyKat!
Panda Express Kung Pao Chicken Recipe
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon baking soda
- 1/3 cup cornstarch
Kung Pao Sauce
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon ground white pepper
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Stir Fry
- vegetable oil
- 8 Sichuan red chilies
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped scallions white part only
- 8 ounces zucchini chopped into 1/2-inch pieces
- 2 teaspoons grated fresh ginger
- 2 teaspoons grated fresh garlic
- 1/2 cup unsalted dry roasted peanuts
Instructions
- In a medium bowl, combine all the ingredients for the chicken and stir to combine. Marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, combine all the ingredients for the kung pao sauce in a small bowl and whisk until well blended. Set aside.
- Pour the vegetable oil into a wok until it reaches a depth of 1 1/2 inches. Heat the oil to 350°F.
- Working in batches, carefully lower a portion of the marinated chicken into the hot oil. Do not overcrowd the wok. Cook for 2 to 3 minutes until the chicken is golden and the internal temperature reaches 165°F. Remove the chicken from the oil and drain on a plate lined with paper towels. Repeat with the remaining chicken.
- Carefully remove all but 2 tablespoons of the vegetable oil from the wok. Add the chilies to the wok and stir. Add the red bell peppers, scallions, and zucchini, stirring constantly. When the vegetables are tender, add the ginger and garlic, stirring constantly. When the mixture becomes fragrant, give the kung pao sauce a quick whisk, add it to the wok, and stir. Add the peanuts and stir until the sauce has thickened. Serve immediately.
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