✔ Updated · new wok method, fixed sauce amounts + 165°F chicken check
My copycat-style Panda Express kung pao chicken is a fast wok stir-fry of seared chicken, zucchini, red pepper, dried chiles and peanuts. A tangy black vinegar sauce makes it sweet, salty and gently spicy in about 10 minutes of cooking.
At a glance
The one tip that matters: Toast the dried chiles in the oil for only 20 to 30 seconds. They should darken and smell nutty, not turn black, or the whole dish tastes bitter.
Why You'll Love This Kung Pao Chicken
- Ten minutes of cooking, once the chicken is marinated and the sauce is mixed.
- Balanced, not just hot: black vinegar, brown sugar and soy keep the heat in check, so the spice level is easy to dial up or down.
- Lighter than takeout, with a quick sear instead of deep-frying and plenty of zucchini and peppers.
What Makes Panda Express-Style Kung Pao Chicken Different?
Classic Sichuan kung pao chicken is built around chicken, dried chiles, Sichuan peppercorns, peanuts and scallions. The takeout-style version adds zucchini (a good use for my garden glut) and red bell pepper, goes easy on the numbing peppercorns and leans a little sweeter, which makes it a friendly entry point if you are new to the dish.
The sauce is what holds it together, and I always make a little extra for the rice. Black vinegar brings a malty tang, dark soy sauce gives color, oyster sauce adds savory depth and brown sugar rounds off the edges. A teaspoon of cornstarch turns it into a glaze that clings to the chicken instead of pooling in the bowl.
Ingredient Notes
- Chicken: breast or boneless thighs, cut into even 3/4-inch cubes so they cook at the same rate.
- Shaoxing wine: a Chinese cooking wine that adds aroma to the marinade. Dry sherry is the closest swap, or use extra stock.
- Chinese black vinegar: look for Chinkiang vinegar in Asian grocery stores. Rice vinegar is the easy substitute.
- Dried red chiles: any small dried red chile works. They are for flavor and look; eat around them if you prefer.
- Zucchini and red bell pepper: cut to roughly the same size as the chicken so every bite has a bit of everything.
- Peanuts: roasted and unsalted, so you control the salt.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Prep everything before you start. The stir-fry takes about 10 minutes, and there is no time to chop once the wok is hot.
- Get the pan smoking hot for the chicken. Spread it in one layer and leave it alone for a minute or two so it browns instead of steaming. Crowd the pan and it turns pale and watery.
- Check the chicken. The thickest cube should read 165°F (74°C) on an instant-read thermometer before it comes out of the wok.
- Watch the chiles. Toast them on medium heat for 20 to 30 seconds. Burnt chiles taste acrid and bitter.
- Control the heat level. Leave the dried chiles whole for a mild dish, snip them open for more heat, or swap them for 1/2 teaspoon red pepper flakes.
- Add the peanuts last so they stay crunchy.
Panda Express Kung Pao Chicken (Copycat)
4
servings20
minutes10
minutes350
kcal45
minutesCopycat-style Panda Express kung pao chicken: bite-size chicken marinated in soy, Shaoxing wine and cornstarch, seared hard in a hot wok, then tossed with zucchini, red bell pepper, toasted dried chiles and roasted peanuts in a glossy sweet, salty and tangy black vinegar sauce. Ready in about 45 minutes.
Ingredients
- For the Chicken
1 1/4 pounds (565 g) boneless skinless chicken breasts or thighs, cut into 3/4-inch cubes
1 tablespoon low-sodium soy sauce
1 tablespoon Shaoxing wine or dry sherry
2 teaspoons cornstarch
1/2 teaspoon brown sugar
1 teaspoon neutral oil
- For the Kung Pao Sauce
3 tablespoons chicken stock or water
1 1/2 tablespoons Chinese black vinegar (or rice vinegar)
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
- For the Stir-Fry
2 tablespoons neutral oil, such as peanut or canola
8 to 10 dried red chiles, snipped in half and seeds shaken out
1/2 teaspoon Sichuan peppercorns (optional, for a tingly finish)
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 medium zucchini, cut into 3/4-inch half-moons
1/2 red bell pepper, cut into 3/4-inch squares
1/3 cup roasted unsalted peanuts
2 scallions, whites and greens sliced separately
steamed white rice, to serve
Directions
- Marinate and Mix the Sauce
- Toss the chicken cubes with the soy sauce, Shaoxing wine, cornstarch, brown sugar and 1 teaspoon oil until every piece is coated. Cover and refrigerate for 15 to 30 minutes while you prep everything else.
- In a small bowl, whisk together the stock, black vinegar, dark soy sauce, oyster sauce, brown sugar, cornstarch and sesame oil until the sugar and cornstarch dissolve. Set it next to the stove.
- Stir-Fry
- Heat a wok or large skillet over high heat until it just starts to smoke, then add 1 tablespoon of the oil. Spread the chicken in a single layer (work in two batches if needed) and leave it alone for 1 to 2 minutes to brown, then stir-fry for 2 to 3 minutes more, until golden on the outside and cooked through to 165°F (74°C) in the thickest piece. Move it to a plate.
- Lower the heat to medium and add the remaining 1 tablespoon oil. Add the dried chiles and Sichuan peppercorns, if using, and stir for 20 to 30 seconds, just until the chiles darken and smell toasty. Don’t let them turn black.
- Add the garlic, ginger and scallion whites and stir for 15 seconds. Turn the heat back to high, add the zucchini and red bell pepper and stir-fry for about 2 minutes, until crisp-tender with a few charred edges.
- Return the chicken and any juices to the wok. Stir the sauce again (the cornstarch settles), pour it in and toss for 30 to 60 seconds, until it bubbles, thickens and turns glossy.
- Turn off the heat, stir in the peanuts and scallion greens and serve right away over steamed rice.
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What to Serve With Kung Pao Chicken
Steamed white or brown rice soaks up the extra sauce. For a full takeout-style plate at home, pair it with copycat Panda Express chow mein or Panda Express fried rice.
- Crispy and sweet: Panda Express orange chicken, battered, fried and glazed with a fresh orange sauce.
- Crispy beef: Panda Express Beijing beef, double-fried strips in a tangy hoisin and sweet chili sauce.
- Peppery and savory: Panda Express black pepper chicken, seared thighs with celery and onion in a cracked-pepper oyster sauce.
- Mild and earthy: Panda Express mushroom chicken.
Variations
- Kung pao shrimp: use 1 pound peeled shrimp and sear for 1 to 2 minutes per side, until pink and opaque.
- Kung pao tofu: press extra-firm tofu, cube it, toss with 1 tablespoon cornstarch and pan-fry until golden before adding the vegetables. Use vegetable stock and a vegetarian oyster sauce.
- More vegetables: add celery, carrots or water chestnuts with the zucchini.
- Extra tingle: increase the Sichuan peppercorns to 1 teaspoon and grind them lightly before toasting.
Frequently Asked Questions
How spicy is Panda Express-style kung pao chicken?
It is mildly spicy rather than fiery. The heat comes from whole dried red chiles, which flavor the oil without making every bite hot. Leave the chiles whole and skip the Sichuan peppercorns for a mild dish, or snip the chiles open and add a pinch of red pepper flakes for more heat.
Can I use a store-bought kung pao sauce?
Yes. Use about 1/2 cup of bottled kung pao or stir-fry sauce in place of the homemade sauce and add it at the same point, after the chicken goes back into the wok. Most bottled sauces are already thickened, so cook just until hot and glossy. Taste before adding any extra soy sauce, since bottled sauces are usually salty.
What can I use instead of Chinese black vinegar?
Rice vinegar works well, with a small splash of balsamic vinegar for depth if you have it. Black vinegar is malty and a little sweet, so plain white vinegar on its own tastes sharper.
Should I use chicken breast or thighs?
Either works. Breast gives neat, lean cubes; thighs stay juicier and are more forgiving if you cook them a little longer. Both must reach 165°F (74°C).
Can I make it without peanuts?
Yes. Leave them out, or use roasted cashews if peanuts are the only problem. For a nut-free crunch, add sliced water chestnuts with the zucchini.
How do I store and reheat leftovers?
Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 to 4 days. Reheat in a skillet or the microwave until steaming hot, 165°F (74°C) in the center. The peanuts soften in the fridge, so add a few fresh ones when serving.
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