Easy Panda Express Kung Pao Chicken Recipe
Okay, here we go! Panda Express Kung Pao Chicken at home, but like, actually good and not from a sad takeout container. This is my version of that super crave-able, sweet-and-spicy, nutty chicken dish. It’s way easier than you think, and you probably have half the stuff in your pantry already. Seriously, ditch the delivery apps tonight and give this a shot! Oh man, this recipe is a LIFESAVER in my house. My husband, Mark? Total picky eater. But he DEVOURED this. Like, seconds-and-thirds-devoured. One time, I made a double batch because we were having friends over, and he literally snuck into the kitchen and ate half of it cold before anyone arrived. I caught him red-handed with a fork and everything! Now, whenever I make it, I have to hide half for myself so I actually get some. It’s become a weekly thing, and honestly, I’m not even mad about it.
Why You’ll Love This Easy Panda Express Kung Pao Chicken Recipe
- Way cheaper than takeout (hello, saving money for shoes!)
- You can control the spice level (I like mine HOT, Mark likes his… less hot)
- Ready in like, 30 minutes? Perfect for those “I-don’t-wanna-cook” nights.
- It’s just straight-up addicting. Like, lick-the-plate addicting. Don’t judge me.
How to Make It
Okay, so first things first, chop up your chicken. Bite-sized pieces are the way to go. Toss them in a bowl with a little soy sauce (or tamari if you’re GF!), cornstarch, and a pinch of salt and pepper. This is the secret to that super tender, almost velvety chicken texture. Next, grab a wok or a big ol’ skillet and get it HOT. Like, screaming hot. Add some oil and then throw in the chicken. You want it to sizzle and brown, not steam. Don’t overcrowd the pan, or you’ll end up with sad, pale chicken. Nobody wants sad chicken. Once the chicken’s cooked through, set it aside and get ready for the magic. In the same pan (don’t wash it!), add a little more oil and toss in your peanuts, garlic, ginger, and dried chilies. Be careful not to burn the garlic! Burnt garlic is the WORST. Cook for like, a minute until everything smells amazing. Now, pour in your sauce. This is where the Kung Pao magic happens. Let it bubble and thicken for a couple of minutes. Then, add the chicken back to the pan and toss to coat. Make sure every piece is slathered in that delicious sauce. Finally, toss in your green onions and pineapple. Give it one last toss, and boom! You’re done. Serve it over rice, and maybe sprinkle with a few extra peanuts for good measure. Easy Panda Express Kung Pao Chicken Recipe
Ingredient Notes
- Chicken Breast: I usually go for boneless, skinless chicken breasts. Thighs work too, but they’re a little fattier (not a bad thing, just different!).
- Soy Sauce: Low sodium is your friend unless you like it super salty! Or just regular, whatever, I am not the boss of you.
- Cornstarch: This is the secret to the tender chicken. Don’t skip it! I tried arrowroot powder once… didn’t work. Learn from my mistakes.
- Peanuts: Roasted and salted are my go-to, but raw works too. Just give them a little extra time in the pan to get toasty.
- Dried Chilies: These add the heat. Use more or less depending on how spicy you like it. I sometimes toss in a pinch of red pepper flakes too, just to really kick it up a notch.
- Pineapple: Fresh is best, but canned works in a pinch. Just make sure to drain it really well!
- Green Onions: Don’t forget these! They add a fresh, slightly oniony flavor that balances everything out. Plus, they look pretty!
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Recipe Steps:
- Prepare Chicken: Cut chicken into bite-sized pieces and marinate with soy sauce, cornstarch, salt, and pepper.
- Cook Chicken: Heat oil in a wok or skillet, then cook chicken until browned and cooked through. Set aside.
- Sauté Aromatics: In the same pan, add more oil and sauté peanuts, garlic, ginger, and dried chilies until fragrant.
- Add Sauce: Pour in the Kung Pao sauce and let it bubble and thicken.
- Combine: Add the cooked chicken back to the pan and toss to coat with the sauce.
- Final Touches: Toss in green onions and pineapple, then serve over rice.
What to Serve It With
Okay, so obviously, rice is the classic choice. I usually make white rice because I’m lazy, but brown rice or even quinoa would be great too if you’re feeling fancy. Steamed broccoli or some stir-fried veggies on the side are always a good idea. And if you’re feeling REALLY ambitious, you could even make some egg rolls or spring rolls to go with it. But honestly, I usually just eat it straight out of the pan with a fork. No shame.
Tips & Mistakes
- Don’t overcrowd the pan when you’re cooking the chicken! It’ll steam instead of brown, and nobody wants that. Cook it in batches if you have to.
- Watch the garlic and ginger carefully! They burn easily, and burnt garlic is the devil.
- Taste the sauce as you go and adjust the seasonings to your liking. More sugar if you want it sweeter, more chili flakes if you want it spicier. You’re the boss!
- If the sauce gets too thick, add a splash of water or chicken broth to thin it out.
Storage Tips
Okay, so leftovers? They’re AMAZING. Store them in an airtight container in the fridge for up to 3 days. I usually reheat them in the microwave, but you could also heat them up in a skillet on the stove. And honestly, sometimes I just eat them cold straight out of the fridge. Don’t judge me! It’s actually pretty good cold, especially for breakfast. Yes, I eat Kung Pao chicken for breakfast sometimes. 
Variations and Substitutions
- No peanuts? Cashews or almonds would work too. Or just skip the nuts altogether if you’re allergic.
- Don’t have pineapple? Mango or bell peppers would be good substitutes. Or just leave it out!
- Out of brown sugar? Honey or maple syrup would work in a pinch. I’ve even used regular white sugar before, and it was still good!
- If you’re vegetarian, you could use tofu or tempeh instead of chicken. Just make sure to press out the excess water first so it gets nice and crispy.
- I’ve skipped the green onions entirely once, and it was fine. A little sad, but still edible.
Frequently Asked Questions
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Easy Panda Express Kung Pao Chicken Recipe
Ingredients
Main Ingredients
- 1.5 lb chicken breast cut into bite-sized pieces
- 2 tbsp soy sauce reduced sodium
- 1 tbsp hoisin sauce
- 2 tbsp cornstarch
- 3 tbsp vegetable oil for frying
- 1 cup bell peppers chopped
- 1 cup zucchini sliced
- 1 cup roasted peanuts unsalted
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 0.5 tsp crushed red pepper flakes add more for extra spice
- 2 tbsp green onions chopped, for garnish
Instructions
Preparation Steps
- In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce, the hoisin sauce, and cornstarch. Toss to coat well and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set it aside. In the same skillet, add the bell peppers, zucchini, and cook for 3-4 minutes until they are tender-crisp.
- Stir in the garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Return the chicken to the skillet and add the remaining 1 tablespoon of soy sauce, roasted peanuts, and sesame oil. Stir to coat everything in the sauce.
- Cook for another 1-2 minutes until all ingredients are heated through. Garnish with green onions and serve.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
