Copycat Panda Express Kung Pao Chicken

Why You’ll Love This Recipe

• Takeout favorite, made weeknight-easy with pantry sauces and quick marinating.
• Balanced flavor: savory-sweet soy glaze, bright vinegar, gentle chili heat, and a light numbing tingle.
• Velvety, juicy chicken thanks to a fast restaurant-style marinade.
• Crisp-tender zucchini and bell peppers for color, crunch, and freshness.

Grocery List

• Produce: 1 zucchini, 1 red bell pepper, 4 scallions, 3 garlic cloves, 1 knob fresh ginger
• Dairy: None
• Pantry: Boneless skinless chicken thighs, dried red chiles, Sichuan peppercorns, roasted unsalted peanuts, low-sodium soy sauce, dark soy sauce, oyster sauce, Chinese black vinegar (or rice vinegar), light brown sugar, cornstarch, toasted sesame oil, neutral oil, chicken broth, Shaoxing wine (or dry sherry), jasmine rice (for serving)

Full Ingredients

Chicken & Quick Velvet Marinade

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 3/4-inch cubes
• 1 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1/2 tsp baking soda
• 1 tbsp cornstarch
• 1 tsp neutral oil (peanut or canola)

Sauce

• 1/2 cup (120 ml) low-sodium chicken broth
• 3 tbsp low-sodium soy sauce
• 1 tbsp dark soy sauce (for color and depth)
• 1 tbsp oyster sauce
• 1 1/2 tbsp Chinese black vinegar (Zhenjiang) or rice vinegar
• 1 1/2 tbsp packed light brown sugar
• 2 tsp cornstarch
• 2 tsp chili-garlic sauce (adjust to taste)
• 2 tsp toasted sesame oil

Stir-Fry & Aromatics

• 2 tbsp neutral oil, divided
• 8–10 small dried red chiles (Tianjin, Japones, or arbol), stems removed
• 1 tsp Sichuan peppercorns, lightly toasted then ground (use 1/2 tsp if sensitive)
• 3 medium garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 medium zucchini (about 8 oz / 225 g), halved lengthwise and sliced 1/4-inch thick
• 1 medium red bell pepper, cut into 3/4-inch pieces
• 4 scallions (green onions), cut into 1-inch lengths, whites and greens separated
• 1/2 cup (70 g) roasted unsalted peanuts

For Serving (Optional)

• Steamed jasmine rice
• Extra ground Sichuan pepper or a drizzle of chili oil, to taste

Step-by-Step Instructions

Step 1: Dice and velvet the chicken

Pat the chicken dry and cut into 3/4-inch cubes. In a bowl, whisk the soy sauce, Shaoxing wine, baking soda, cornstarch, and oil. Add the chicken and toss to coat. Marinate at room temperature for 15 minutes (or refrigerate up to 30 minutes). This quick velveting keeps the meat tender and juicy.

Step 2: Make the glossy kung pao sauce

In a measuring cup, whisk together the chicken broth, low-sodium soy sauce, dark soy, oyster sauce, black vinegar, brown sugar, cornstarch, chili-garlic sauce, and sesame oil until completely smooth. Set near the stove. Whisk again right before adding so the cornstarch is evenly suspended.

Step 3: Toast peanuts, chiles, and peppercorns

Heat a dry wok or large skillet over medium. Add the peanuts and stir constantly until fragrant and just a shade deeper, 30–60 seconds. Transfer to a bowl. Add the dried chiles and toast 20–30 seconds until they turn a deeper red and smell smoky; avoid burning. Transfer to the bowl. Lightly toast the Sichuan peppercorns 20–30 seconds, then grind to a coarse powder in a mortar or spice grinder; set aside.

Step 4: Stir-fry the chicken hot and fast

Increase heat to high until the wok is just smoking. Add 1 tbsp oil, swirl, then add half the chicken in a single layer. Sear 45–60 seconds without moving, then stir-fry 2–3 minutes until just cooked through and browned in spots (internal temp 165°F/74°C). Transfer to a plate and repeat with remaining chicken, adding a touch more oil if needed.

Step 5: Cook the vegetables and aromatics

With the wok still over high heat, add the remaining oil. Add the zucchini and bell pepper; stir-fry 2–3 minutes until crisp-tender with light blistering. Add garlic, ginger, and scallion whites; stir-fry 30–45 seconds until fragrant. Return the toasted dried chiles to the pan.

Step 6: Sauce and finish

Return the chicken and any juices to the wok. Whisk the sauce and pour it in, tossing quickly. Cook 60–90 seconds until the sauce is bubbling and turns glossy, coating everything. Fold in peanuts and scallion greens. Sprinkle on 1/2–1 tsp ground Sichuan pepper to taste for a gentle numbing finish. If the sauce thickens too much, splash in 1–2 tbsp water and toss.

Step 7: Serve

Transfer to a warm serving bowl. For a milder dish, keep the dried chiles whole and avoid eating them; for more heat, crack one or two. Serve immediately with steamed jasmine rice.

Pro Tips

• Do not over-marinate with baking soda; 15–30 minutes is plenty to keep the texture clean and tender.
• High heat is key. Preheat the pan until it just smokes to sear without steaming.
• Stir-fry the chicken in batches to avoid overcrowding and ensure good browning.
• Add peanuts at the end so they stay crunchy.
• Keep chiles whole and remove their seeds for gentle heat; slice a few or add a drizzle of chili oil for extra kick.

Variations

• Chicken breast swap: Use 1.5 lb chicken breast; marinate the same way and shave 1 minute off the cook time.
• Vegetarian: Substitute extra-firm tofu (pressed and cubed) or a mix of mushrooms and cauliflower; use vegetarian oyster sauce.
• Nut-free: Use toasted pumpkin or sunflower seeds, or omit nuts and add extra bell pepper for crunch.

Storage & Make-Ahead

Whisk the sauce up to 5 days ahead; refrigerate and stir before using. Marinate diced chicken up to 12 hours in the fridge (add the baking soda no more than 30 minutes before cooking). Leftovers keep 3 days refrigerated in an airtight container; reheat in a hot skillet 2–3 minutes, adding a splash of water to loosen the sauce. For best crunch, store peanuts separately and fold in after reheating. Freeze cooked kung pao up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate: 460 calories; 36 g protein; 31 g fat; 18 g carbs; 3 g fiber; 900–1100 mg sodium. Values vary by brand of soy sauce and peanuts.