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Panda Express Kung Pao Chicken

Panda Express Kung Pao Chicken - recipe card
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This copycat Panda Express Kung Pao Chicken delivers tender, juicy chicken pieces coated in a savory-sweet-spicy sauce, with crunchy peanuts and dried chilies for heat. Quick to prepare in a wok over high heat, it’s a perfect weeknight stir-fry that rivals takeout.

Ingredients

Scale
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 tbsp soy sauce (for marinade)
  • 1 tsp cornstarch (for marinade)
  • 1 tsp rice vinegar (or dry sherry, for marinade)
  • 2 tbsp vegetable oil, divided
  • 1/4 cup dried red chili peppers, stemmed and seeded if desired
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 4 green onions, white and green parts separated, sliced
  • 1/4 cup roasted peanuts
  • 1 tbsp soy sauce (for sauce)
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp cornstarch (for sauce)
  • 1/4 cup water or low-sodium chicken broth

Instructions

  1. In a medium bowl, combine the chicken cubes with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon rice vinegar. Toss well to coat evenly, then let marinate at room temperature for 10 minutes while you prepare the remaining ingredients. This tenderizes the chicken and builds a light coating for crispy edges.
  2. In a small bowl, whisk together the sauce ingredients: 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon cornstarch, and 1/4 cup water or broth. Stir until the sugar and cornstarch are fully dissolved, then set aside. This sauce will thicken during stir-frying to create a glossy glaze.
  3. Heat a wok or a large 12-inch skillet over high heat until it begins to smoke lightly. Add 1 tablespoon of the vegetable oil and swirl to coat the surface. Add the dried chili peppers and stir-fry for 15 seconds, until they darken slightly and become fragrant. Use a slotted spoon to transfer them to a plate (or leave them in for more heat).
  4. Add the remaining 1 tablespoon oil to the wok. Carefully add the marinated chicken pieces in a single layer. Let sear undisturbed for 30 seconds to develop a golden-brown crust on the bottom. Then stir-fry constantly, tossing with a spatula, until the chicken is cooked through and lightly browned on all sides, about 3 to 4 minutes. The chicken should feel firm and opaque.
  5. Push the chicken to one side of the wok. Add the garlic, ginger, and the white parts of the green onions to the center. Stir-fry for 30 seconds until fragrant, taking care not to burn the garlic. The aroma will become sharp and earthy.
  6. Return the dried chili peppers to the wok if you removed them. Add the roasted peanuts and toss everything together until evenly distributed.
  7. Pour the prepared sauce mixture over the chicken and vegetables. Stir-fry vigorously for 1 to 2 minutes, scraping the bottom of the wok, until the sauce bubbles, thickens, and coats every piece. The sauce should cling to the chicken without pooling in the bottom. If it seems too thick, add a splash of water.
  8. Remove the wok from heat. Sprinkle the remaining sliced green onion tops over the dish. Serve immediately over steamed rice, as the chicken will continue to cook and the sauce will set. The dish is best enjoyed fresh, with the peanuts retaining their crunch.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet over medium-high heat with a splash of water or chicken broth to restore moisture; microwaving can make the chicken rubbery. Freezing is not recommended as the sauce may become watery and the peanuts lose their crunch.

Nutrition

Keywords: kung pao chicken, Panda Express copycat, Chinese chicken stir-fry, spicy peanut chicken, quick weeknight dinner, homemade takeout, wok recipe, easy stir-fry, chicken breast recipe, Asian chicken dish

Find it online: https://copycatkitchenco.com/panda-express-kung-pao-chicken/