Panda Express Kung Pao Chicken Copycat
Serves 420 mins prep15 mins cook
This Panda Express Kung Pao Chicken copycat comes together in just 30 minutes with juicy chicken thighs, crisp vegetables, roasted nuts, and a bold homemade kung pao sauce that's sweet, spicy, and perfectly glossy. Better than takeout and easy enough for any weeknight.
0 servings
What you need
Instructions
1 In a bowl, mix chicken with soy sauce, Shaoxing wine, cornstarch, and oil. Let sit 15–30 minutes (or up to overnight in fridge). 3 In a small bowl, whisk chicken stock, dark soy, oyster sauce, black vinegar, light soy, brown sugar, chili crisp, sesame oil, and cornstarch. Stir again before using. 5 Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken in a single layer, sear 1 minute, flip, and cook another 2 minutes until just cooked. Remove to a plate. 7 Add another 1 tbsp oil to wok. Toss in zucchini, bell pepper, and onion. Stir-fry 2 minutes until slightly charred but still crisp. Push to sides. 9 Add garlic, ginger, dried chilis, and scallion whites. Stir-fry 30–60 seconds until fragrant (don’t burn garlic). Add peanuts, toss. 11 Stir sauce again (cornstarch settles) and pour into wok. Let it bubble 1–2 minutes until thickened. 13 Return chicken and scallion greens to wok. Toss everything until glossy and coated. 15 Plate hot over steamed jasmine rice or fried rice. Garnish with extra scallions.View original recipe