Uploaded July 2025 | Updated September 2026, 4 days ago
🥢 Copycat Panda Express Kung Pao Chicken
Serves: 4
Prep Time: 15 mins | Cook Time: 15–20 mins
🍗 Ingredients:
For the Chicken:
500g (1.1 lb) chicken breast or thigh, cut into 2 cm cubes
1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornstarch
For the Sauce:
3 tbsp soy sauce
1 tbsp dark soy sauce (for color; optional)
1 tbsp hoisin sauce
2 tbsp rice vinegar (or black vinegar)
1 tbsp sugar
1 tbsp cornstarch
3 tbsp water
Veggies & Aromatics:
1 red bell pepper, diced
1 green bell pepper, diced
½ onion, diced
6–8 dried red chilies (adjust to heat preference)
2 cloves garlic, minced
1 tsp fresh ginger, minced
4 spring onions, sliced (white and green parts separated)
For Stir-Fry:
2 tbsp vegetable oil (for cooking)
½ cup roasted, unsalted peanuts
🔥 Method:
Marinate the Chicken:
Combine chicken, 1 tbsp soy sauce, sesame oil, and 1 tsp cornstarch in a bowl. Mix well and let it marinate for 10–15 minutes.
Prepare the Sauce:
In a small bowl, whisk together soy sauces, hoisin, vinegar, sugar, cornstarch, and water. Set aside.
Cook the Chicken:
Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and stir-fry until golden and cooked through (5–6 minutes). Remove and set aside.
Sauté Veggies and Chilies:
In the same pan, add another tbsp oil. Stir-fry dried chilies for 20–30 seconds until fragrant.
Add garlic, ginger, and the white parts of the spring onion. Stir for 30 seconds.
Toss in bell peppers and onion. Stir-fry for 2–3 minutes until just tender.
Combine Everything:
Return the chicken to the pan. Pour in the sauce and peanuts. Toss everything until the sauce thickens and glazes the chicken and vegetables evenly (1–2 minutes).
Garnish & Serve:
Top with green parts of spring onion. Serve immediately over steamed rice.
🥢 Copycat Panda Express Kung Pao Chicken
Serves: 4
Prep Time: 15 mins | Cook Time: 15–20 mins
🍗 Ingredients:
For the Chicken:
500g (1.1 lb) chicken breast or thigh, cut into 2 cm cubes
1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornstarch
For the Sauce:
3 tbsp soy sauce
1 tbsp dark soy sauce (for color; optional)
1 tbsp hoisin sauce
2 tbsp rice vinegar (or black vinegar)
1 tbsp sugar
1 tbsp cornstarch
3 tbsp water
Veggies & Aromatics:
1 red bell pepper, diced
1 green bell pepper, diced
½ onion, diced
6–8 dried red chilies (adjust to heat preference)
2 cloves garlic, minced
1 tsp fresh ginger, minced
4 spring onions, sliced (white and green parts separated)
For Stir-Fry:
2 tbsp vegetable oil (for cooking)
½ cup roasted, unsalted peanuts
🔥 Method:
Marinate the Chicken:
Combine chicken, 1 tbsp soy sauce, sesame oil, and 1 tsp cornstarch in a bowl. Mix well and let it marinate for 10–15 minutes.
Prepare the Sauce:
In a small bowl, whisk together soy sauces, hoisin, vinegar, sugar, cornstarch, and water. Set aside.
Cook the Chicken:
Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and stir-fry until golden and cooked through (5–6 minutes). Remove and set aside.
Sauté Veggies and Chilies:
In the same pan, add another tbsp oil. Stir-fry dried chilies for 20–30 seconds until fragrant.
Add garlic, ginger, and the white parts of the spring onion. Stir for 30 seconds.
Toss in bell peppers and onion. Stir-fry for 2–3 minutes until just tender.
Combine Everything:
Return the chicken to the pan. Pour in the sauce and peanuts. Toss everything until the sauce thickens and glazes the chicken and vegetables evenly (1–2 minutes).
Garnish & Serve:
Top with green parts of spring onion. Serve immediately over steamed rice.
