Go Back
Originating from the Sichuan province of China, Kung Pao Chicken has a rich history that dates back to the Qing Dynasty. It is named after Ding Baozhen, a governor of Sichuan who held the title "Kung Pao," which translates to "Palace Guardian." The dish was originally prepared with diced chicken, peanuts, and vegetables, and was often enjoyed by the elite. Over the years, it has evolved and adapted, spreading beyond its origins to become a favorite in Chinese restaurants worldwide.

Panda Express Kung Pao Chicken Copycat

Experience the flavors of homemade Kung Pao Chicken Delight! This quick and easy recipe features tender, marinated chicken stir-fried with vibrant bell peppers, garlic, and ginger, all tossed in a savory sauce with a kick of spice. Finished with crunchy roasted peanuts and fresh green onions, it’s the perfect dish to serve over rice or noodles. Perfect for weeknight dinners, this meal is both delicious and satisfying. Get ready to impress your family and friends!
Pin Recipe Print Recipe

Ingredients
  

For the Chicken Marinade:

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

For the Sauce:

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

For the Stir-fry:

2 tablespoons vegetable oil

1 red bell pepper, diced

1/2 cup unsalted roasted peanuts

3-4 dried red chilies (adjust based on spice preference)

3 green onions, chopped (white and green parts separated)

3 cloves garlic, minced

1 tablespoon ginger, minced

Instructions
 

Marinate the Chicken: In a mixing bowl, combine diced chicken with soy sauce, rice vinegar, and cornstarch. Mix well and let it marinate for at least 15-20 minutes while you prep other ingredients.

    Prepare the Sauce: In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, and the cornstarch slurry. Set aside.

      Stir-Fry Chicken: In a large wok or non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned, about 5-7 minutes. Remove the chicken from the wok and set it aside.

        Stir-Fry Vegetables: In the same wok, add the remaining tablespoon of vegetable oil. Toss in the dried red chilies and stir-fry for about 30 seconds until they become fragrant. Add the diced red bell pepper, white parts of the green onions, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

          Combine Everything: Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables, stirring constantly until the sauce thickens and coats all the ingredients, about 2-3 minutes.

            Finish & Serve: Stir in the roasted peanuts and the green parts of the green onions. Mix well. Serve hot over steamed rice or noodles for a complete meal.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4