Easy Panda Express Kung Pao Chicken (CopyCat)

This Easy Panda Express Kung Pao Chicken recipe only takes 30 minutes to make and is the perfect spicy stir fry for weeknight dinners! This dish is made with zucchini, red peppers, green onions, soy sauce, and ginger.

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Originally the Kung Pao (pronounced “pow”) dish, originated from the Sichuan province in China and consisted of cubes of chicken, green onions, peanuts, dried chili, and a spicy sauce made from Sichuan peppers.

Many restaurants have adapted their own version and this one excludes the Sichuan peppers.

What Does it Taste Like

The dish is essentially a savory stir fry with sweet and sour elements, with a spicy kick from peppers. It’s also served with peanuts which gives it a nutty crunch.

What Type of Chicken to Use

I use chicken breasts in this recipe, but you can use whatever you want, such as chicken thighs or chicken tenders. It won’t require much an adjustment to the cook time. Just ensure the chicken is fully cooked through.

You can test the internal temperature of the chicken using a meat thermometer. Ensure the chicken reaches an internal temperature of 165 degrees.

The chicken is also prepared using a breading coating. I use baking powder, but you can also use cornstarch. When combined with an egg, it will expand the look and size of the chunks of chicken. When stir-fried, it will give the chicken some sear and a coating. It is prepared this way for texture.

You can omit the eggs and baking powder if you wish and just saute the chicken in the pan.

What Type of Vegetables (Veggies) to Use

• Zucchini
• Red Pepper
• Green Onions
• Ginger
• Dried Chili Peppers

What Type of Pan to Use

I’m using the Always Pan. You can find it on google. You can also use a wok, but I recommend working fast. The type of pan you use will dictate how much oil you will need to use in the recipe and if you are more likely to encounter the ingredients sticking to the pan.

The pan I’m using is ceramic and nonstick, so a small amount of sesame oil goes a long way. If using a cast iron, stainless steel, or another pan without ceramic coating you may need additional oil. Use your judgment while cooking.

How to Make Kung Pao Chicken

1. Add chopped chicken, soy sauce, egg, baking powder, salt and pepper to taste to a bowl. Stir to combine the ingredients.
2. Add the sauce ingredients: soy sauce, rice wine vinegar, sweetener, salt and pepper to taste to a small bowl. Stir and set aside.
3. Heat a skillet on medium-high heat and add sesame oil.
4. Add in the chicken and cook for 5-6 minutes until cooked through.
5. Add sesame oil, garlic, and green onions. Saute for 2-3 minutes until fragrant.
6. Add in chopped zucchini and red peppers. Saute for 3-4 minutes or until soft.
7. Add in chili peppers and chopped peanuts. Stir.
8. Add in the sauce. Stir to combine.
9. Add the cooked chicken back to the pan.

Kung Pao Sauce

Traditional kung pao doesn’t have a lot of sauce like a lot of other Chinese dishes. Keep this in mind, and if you want more sauce, double the sauce ingredients.

The ingredients for the sauce include soy sauce, rice vinegar, sweetener, salt, and pepper.

How to Thicken the Sauce

I used 1/2 tablespoon of cornstarch combined with 1/2 tablespoon of water. Mix the two in a bowl and then add it to the sauce and stir. You can also use the same amount of all-purpose flour.

To keep the dish lower in carbs you can also use xanthan gum. Use 1/4 of a teaspoon and add it to a bowl with 1-2 tablespoons of the Kung Pao sauce. Stir until it thickens and then add it back to the pot with the sauce.

How to Get it Spicy/What Kind of Pepper to Use

This dish is traditionally made using dried chili peppers and/or Chinese red peppers or Sichuan. I get mine from a local Asian market because they always have everything I need. You can also grab dried chili peppers here on Amazon. I didn’t use the Sichuan peppers because they aren’t used in the Panda Express version, but feel free to add them.

I typically don’t eat the dried peppers. I use them to add heat to the dish as it cooks, but I don’t actually eat them. However, what I have found is some dried chilli peppers do not give off spicy flavor until you eat them, in which case simply cooking with them isn’t enough, unless you slice them open.

Another way to get the dish spicy is to use Spicy Chili Crisp. This is actually my favorite way to make this dish spicy. It’s a blend of various chilies, oils, garlic, and peanuts. It adds an amazing kick. I top it on my Kung Pao, once cooked.

You can also just use crushed red pepper flakes. 1 teaspoon will provide a light to medium level of spice. Add more as needed.

How to Keep it Mild and Not Spicy

If you want to keep it mild don’t use any peppers. You can also use a small amount of crushed red pepper if you only want a small level of spice.

Additional Veggies and Substitutions

I love to serve this with Cauliflower Rice, Instant Pot Brown Rice, or any rice. You can also add in any of the following:

• Snap Peas
• Onions
• Broccoli
• Mushrooms
• Carrots
• Celery
• Green Peppers
• Cabbage
• Bok Choy

How to Reheat Leftovers

The best way to reheat the dish is to stir fry it again over medium heat with a small amount of oil if necessary. You can reheat it in the microwave, but it will dry out. You can prepare additional sauce to have on hand just for this.

Using the air fryer and reheating on 350 degrees until warm is also an option.

How Many Carbs

The dish has 9 total carbs per serving, 7 net.

How Long Will it Last in the Fridge

It will last in the fridge for 3-4 days tightly sealed.

Freezer Tips

You can freeze the dish in a tightly sealed container or bag up to 4 months. Defrost at room temperature or in the fridge overnight. Reheat the dish over medium heat in an oiled pan.

Pair This Dish With

Shrimp Egg Rolls
Air Fryer Crab Rangoon
Air Fryer Southwestern Egg Rolls
Air Fryer Green Beans

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