Last week, I caught a whiff of a home-cooked stir-fry and instantly craved that Panda Express Kung Pao Chicken crunch. I raced to my kitchen, determined to unlock that sweet-spicy bite and recreate the signature snap of peanuts and peppers right at home.
Introduction
Panda Express’s Kung Pao Chicken has won over millions with its signature blend of tender chicken, crisp peppers, and crunchy peanuts in a sweet-spicy glaze. This Kung Pao Chicken Panda Express copycat recipe brings that same bold, balanced flavor right into your kitchen. You’ll master the perfect sear on bite-sized chicken, get the tongue-tingling heat from dried chilies and Szechuan peppercorns, and enjoy the satisfying crunch of roasted peanuts—all in under 30 minutes. If you love Panda dishes, don’t miss our Panda Express Teriyaki Chicken—another restaurant-style favorite made easy at home.
Why You’ll Love This Copycat Panda Express Kung Pao Chicken
Authentic Panda Flavor
Enjoy the same sweet-spicy glaze and signature tang you crave from Panda Express. Each bite combines soy, rice vinegar, and a hint of brown sugar to recreate that familiar balance of flavors.
Famous Crunch
Roasted peanuts and dried red chilies add the perfect crunch and pop of heat. You’ll get the same textural contrast that makes Panda Express Kung Pao Chicken so addictive.
Roasted peanuts and dried red chilies add the perfect crunch and pop of heat. You’ll get the same textural contrast that makes Panda Express Kung Pao Chicken so addictive. For another crave-worthy chicken dish with a creamy twist, check out our Garlic Parmesan Chicken Pasta.
Fast Stir-Fry
This recipe delivers restaurant-quality stir-fry in under 30 minutes. With a hot wok, quick sear, and simple sauce, you’ll have a weeknight dinner that feels gourmet but cooks like a one-pan meal.
Custom Spice Level
Control the heat by adjusting the number of chilies or Szechuan peppercorns. Whether you want a mild, family-friendly dish or a fiery Szechuan feast, you can tailor the spice to your taste.
What You Need to Make Panda Express-Style Kung Pao Chicken
Before you fire up the wok, assemble everything in one spot. This keeps your cooking smooth and stress-free.
Protein & Veggies
- Chicken breast (1 lb), cut into bite-size pieces
- Bell peppers (1 red, 1 green), sliced into strips
- Green onions (4 stalks), cut into 1-inch pieces
Signature Sauce
- Dark soy sauce (2 Tbsp)
- Rice vinegar (1 Tbsp)
- Brown sugar (1 Tbsp)
- Szechuan peppercorns (1 tsp, ground)
This kung pao sauce recipe delivers that sweet-spicy balance you know from Panda Express.
Crunch Factor
- Dry-roasted peanuts (¼ cup)
- Dried red chilies (6–8, whole)
These peanuts and chilies create the famous crunch in your Panda Express Kung Pao Chicken.
Aromatics & Thickeners
- Garlic (2 cloves), minced
- Ginger (1 Tbsp fresh), grated
- Cornstarch (1 Tbsp)
Cornstarch helps your sauce cling to the chicken for a glossy finish.
Equipment
- Wok or large skillet for high-heat stir-fry
- Small bowls to hold and mix your kung pao chicken ingredients
- Spatula or a wooden spoon for tossing
With these ingredients and tools ready, you’ll recreate Panda Express’s bold flavors and signature crunch right at home, without the takeout price tag.
How to Make Copycat Panda Express Kung Pao Chicken
Follow these simple steps to capture that authentic Panda Express Kung Pao Chicken taste and texture at home.
Marinate the Chicken
First, combine 1 Tbsp dark soy sauce, 1 Tbsp Shaoxing wine (or dry sherry), and 1 Tbsp cornstarch in a bowl. Then toss 1 lb of bite-sized chicken pieces in the mixture. This quick marinade seals in moisture and helps the sauce cling for that signature glossy finish.
Toast Peppers & Peppercorns
Next, heat your wok or skillet over medium-high heat—no oil needed. Add 6–8 dried red chilies and 1 tsp ground Szechuan peppercorns. Toast them for 30 seconds until fragrant. This step releases their aroma, giving your kung pao chicken sauce authentic Szechuan warmth.
Stir-Fry the Chicken
Then add 2 Tbsp vegetable oil to the hot wok. Immediately sear the marinated chicken in a single layer. Cook without moving for 1–2 minutes per side until golden brown. This high-heat sear creates the coveted wok-hei, or “breath of the wok,” for deep, smoky flavor.
Build the Dish
Remove the chicken to a plate. In the same pan, add 2 minced garlic cloves, 1 Tbsp grated ginger, and your sliced bell peppers. Stir-fry for 1 minute, then return the chicken. Pour in the sauce mixture of soy, rice vinegar, and brown sugar. Stir quickly to coat every piece, and sprinkle in ¼ cup dry-roasted peanuts.
Finish & Glaze
Finally, let the sauce bubble for 1–2 minutes until it thickens and clings to the chicken. Turn off the heat and toss once more. This creates that shiny, sticky glaze you love in Panda Express Kung Pao Chicken.
Next Step: Serve immediately over steamed rice and garnish with green onions for an extra pop of color and fresh bite.
Pro Tips & Panda-Style Variations
Avoid Soggy Veggies
Keep your peppers and scallions crisp by using high heat and a quick toss. Make sure the wok is fully hot before adding vegetables, and stir constantly. This preserves texture and prevents the veggies from steaming and turning limp.
Storage & Reheating
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. When reheating, warm the sauce gently in a pan, then add the chicken just long enough to heat through. This method keeps the chicken tender and the sauce glossy.
Nutrition Snapshot
Per serving (about 1½ cups over rice):
- Calories: 450 kcal
- Protein: 32 g
- Carbohydrates: 28 g
- Fat: 22 g
- Sodium: 980 mg
This nutrition kung pao chicken profile shows a high-protein, moderate-carb meal that can fit into balanced eating plans.
Chef Ziko Copycat Tweaks
- Honey-Soy Boost: Swap the brown sugar in the sauce for 1 Tbsp raw honey. You’ll get a smoother sweetness and a touch of floral depth.
- Extra Crunch: Stir in ¼ cup cashews or sliced water chestnuts along with the peanuts. These additions deliver a fresh textural twist on the famous crunch. Want more chicken creativity? These Cheesy Garlic Chicken Wraps pack bold flavor into a handheld option.
- Custom Heat Level: Adjust the number of dried chilies or Szechuan peppercorns. For a milder dish, halve them; for a fiery punch, add a few more.
With these tips and variations, you’ll master your own Panda Express-style Kung Pao Chicken every time—complete with vibrant flavors, perfect texture, and personalized flair.
Serving Suggestions
Classic Rice Plate
Spoon your Kung Pao Chicken Panda Express over a bed of steamed white rice or flavorful fried rice. The rice soaks up the glossy, sweet-spicy sauce, turning every grain into a mouthwatering bite. Or try a fun, comfort-food spin with these Chicken Tenders and Fries for your next chicken night.
Noodle or Veggie Side
Pair this stir-fry with “Chow Mein”–style noodles for an extra carb boost, or serve alongside steamed broccoli for a lighter, veggie-packed plate. The crisp greens balance the rich sauce and keep the meal fresh.
Lettuce Cup Wraps
For a low-carb twist, spoon the chicken mixture into large lettuce leaves. These handheld wraps make a fun appetizer or a lighter dinner option while still delivering that signature crunch and bold flavor.
Conclusion
Recreating Panda Express–style Kung Pao Chicken at home is easier than you think. With a quick marinade, high-heat stir-fry, and simple sauce, you get that crave-worthy sweet-spicy glaze and perfect crunch in under 30 minutes. Plus, you control every ingredient and save on takeout costs.
Feel free to tweak the sauce’s sweetness or ramp up—or dial down—the chilies to match your heat preference. Whether you serve it over rice, noodles, or in lettuce cups, this versatile stir-fry will become a weeknight favorite. Give it a try and enjoy restaurant-quality Kung Pao Chicken Panda Express in your own kitchen!
FAQs
Panda Express uses bite-sized chicken breast, bell peppers, scallions, dry-roasted peanuts, and dried red chilies. The signature sauce combines soy sauce, rice vinegar, brown sugar, and Szechuan peppercorns for that sweet-spicy balance.
They use a neutral-flavored vegetable oil—often canola or soybean oil—to achieve a high-heat sear without overpowering the sauce’s flavor.
Its heat level is medium. The dried chilies and Szechuan peppercorns give a gentle numbing kick rather than an intense burn. To suit your taste, you can reduce or increase the number of chilies in your home version.
Yes. Thighs add extra juiciness and richer flavor. Just cut them into the same bite-size pieces and adjust cooking time by a minute or two until they’re fully seared and opaque.
Tweak the brown sugar or swap it for honey to increase sweetness. Add more rice vinegar or a squeeze of fresh lemon juice for extra tang. Balance it to your preference for a perfectly personalized Panda Express-style dish.
Panda Express Kung Pao Chicken Copycat Recipe
Equipment
- Wok or large nonstick skillet
- Small mixing bowls
- Spatula or wooden spoon
Ingredients
Marinade
- 1 lb chicken breast cut into 1″ cubes
- 1 Tbsp dark soy sauce
- 1 Tbsp Shaoxing wine or dry sherry
- 1 Tbsp cornstarch
Sauce
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 tsp chili garlic sauce or sambal oelek
- 1 tsp toasted sesame oil
- 1 tsp ground Szechuan peppercorns
Stir-Fry
- 2 Tbsp vegetable oil
- 6 –8 dried red chilies
- ¼ cup dry-roasted peanuts
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 scallions cut into 1″ pieces
- 2 cloves garlic minced
- 1 Tbsp fresh ginger grated
Substitutions:
- Use chicken thighs for richer flavor.
- Swap brown sugar for 1 Tbsp honey.
- Replace peanuts with cashews or water chestnuts.
Instructions
Marinate the Chicken:
- In a bowl, toss chicken cubes with soy sauce, Shaoxing wine, and cornstarch. Set aside 10 minutes.
Mix the Sauce:
- Whisk soy sauce, rice vinegar, brown sugar, chili garlic sauce, sesame oil, and Szechuan peppercorns in a small bowl.
Prep the Wok:
- Heat wok or large skillet over high heat until smoking.
Toast the Chilies:
- Add dried red chilies. Stir constantly 30 seconds until fragrant. Remove and set aside.
Stir-Fry Chicken:
- Add 1 Tbsp oil. Spread chicken in a single layer. Sear 2 minutes per side until golden. Transfer to a plate.
Cook Aromatics & Veggies:
- Add remaining oil. Stir-fry garlic and ginger 15 seconds. Add bell peppers and scallions; toss 1 minute until bright.
Combine & Sauce:
- Return chicken and chilies to the wok. Pour in sauce. Stir 1–2 minutes until thickened and glossy.
Add Crunch:
- Stir in roasted peanuts. Toss to coat.
Final Toss:
- Remove from heat. Give a quick toss to blend flavors evenly.
Serve:
- Spoon over steamed rice or into lettuce cups. Garnish with extra scallions if desired.
Pro Tip:
- Ensure high heat and quick tossing to preserve crisp veggies and achieve “wok-hei” flavor.
Notes
Nutrition Information (per serving)
SERVING: 300 g | CALORIES: 450 kcal | CARBOHYDRATES: 30 g | PROTEIN: 32 g | FAT: 21 g | SATURATED FAT: 4 g | CHOLESTEROL: 75 mg | SODIUM: 900 mg | POTASSIUM: 400 mg | FIBER: 3 g | SUGAR: 10 g | VITAMIN A: 2000 IU | VITAMIN C: 4 mg | CALCIUM: 40 mg | IRON: 2 mgPrice of Recipe
Total Cost: $12.00 for 4 servings- Chicken: $6.00
- Produce & peanuts: $3.00
- Pantry ingredients: $3.00
Recipe Notes
- Storage: Refrigerate chicken and sauce separately in airtight containers up to 3 days.
- Reheat: Gently warm sauce in a pan, then add chicken and toss until heated.
- Variations:
- Honey-Sesame: Swap brown sugar for honey and sprinkle sesame seeds.
- Veggie Boost: Add snow peas or broccoli florets.
- Heat Control: Adjust dried chilies and chili sauce to taste.
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