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Panda Express Kung Pao Chicken

Here's how you make Panda Express Kung Pao Chicken
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  • Servings: 4
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound boneless skinless chicken thighs (cut into 1/2-inch cubes , you can use chicken breasts if you prefer, but thigh meat is traditional)
  • 2 tablespoons oil (vegetable oil, or canola oil)
  • 1 medium zucchini, sliced into 1/4-inch half circles
  • 1/2 medium red bell pepper, cut into 1-inch chunks
  • 10 dried red chilies
  • 1/4 cup roasted peanuts
  • 2 stalks green onion (scallion), chopped
  • FOR CHICKEN MARINADE
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 tablespoon shaoxing wine (or any white cooking wine)
  • 2 teaspoons cornstarch
  • 1/2 teaspoon brown sugar
  • FOR KUNG PAO SAUCE
  • 3 tablespoons chicken stock (or water)
  • 4 tablespoons vinegar (Chinese black vinegar)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 3/4 teaspoon grated ginger root
  • 1 to 2 teaspoons chili oil (spicy, optional, for "heat" - such as Lao Gan Ma brand)
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon crushed red pepper flakes (or dried pepper flakes)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Prepare the marinade first by combining the soy sauce, wine, cornstarch and brown sugar in a medium size bowl. Add chicken and toss until chicken is thoroughly coated with the marinade. Let the chicken marinate in the fridge at least 30 minutes (or as long as overnight).

  • Step 2: While chicken is marinating in the fridge, make the Kung Pao Sauce. Combine stock, black vinegar, dark soy sauce, oyster sauce. Stir in the brown sugar, cornstarch, sesame oil. Add garlic, ginger, chili oil (if using), white pepper and red pepper flakes. Set Kung Pao Sauce aside.

  • Step 3: Heat the 2 Tbsp vegetable oil over high heat in a wok or large skillet. Once pan is hot, add chicken pieces in a single layer (discarding the marinade). Work in batches if you need to because you shouldn't crowd the pan or chicken won't sear adequately. Sauté chicken for 2 to 3 minutes each side or until all pieces are golden brown. Transfer chicken to platter and cover with foil to keep warm.

  • Step 4: Add zucchini, bell pepper, dried red chilies and peanuts to the wok, and sauté over high heat 2 to 3 minutes.

  • Step 5: Reduce heat to medium, and return chicken to wok. Stir the Kung Pao Sauce (as the cornstarch is likely to have settled), and add pour Kung Pao Sauce into the wok. Sauté another 2 to 3 minutes or until the sauce has thickened.

  • Step 6: Garnish each serving with chopped green onions, and serve immediately. (It's traditionally served with white rice and steamed broccoli.)

We hope you enjoy this recipe!

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