Go Back
–+ servings
Panda Express kung pao chicken copycat served over white rice in a ceramic bowl

Panda Express Kung Pao Chicken Copycat

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course dinner, lunch
Cuisine American, asian
Servings 4 servings

Ingredients
  

Chicken & Marinade

  • 1 lb 450 g boneless, skinless chicken thighs, cut into ½-inch cubes
  • 1½ tsp low-sodium soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 1 tsp neutral oil canola/vegetable

Veggies & Aromatics

  • 1 medium zucchini halved lengthwise & sliced ¼-inch thick
  • 1 medium red bell pepper cut into 1-inch chunks
  • ½ medium onion cut into 1-inch chunks
  • 3 –4 cloves garlic minced
  • 2 tsp fresh ginger minced
  • 8 –10 dried red chili peppers whole, for aroma; break in half for more spice
  • 2 scallions cut into 1-inch pieces (reserve green tops for garnish)
  • ½ cup 70 g roasted, unsalted peanuts (or cashews)

Kung Pao Sauce

  • ⅓ cup 80 ml low-sodium chicken stock (or water + ½ tsp bouillon)
  • 1 tbsp dark soy sauce or regular soy if not available
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar or Chinese black vinegar if available
  • 1 tbsp light soy sauce
  • 1 tbsp brown sugar packed
  • 1 tbsp chili crisp Laoganma recommended
  • ½ tsp sesame oil
  • 1 tsp cornstarch

For Cooking

  • 2 tbsp neutral oil divided

Instructions
 

  • In a bowl, mix chicken with soy sauce, Shaoxing wine, cornstarch, and oil. Let sit 15–30 minutes (or up to overnight in fridge).
  • 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.
  • 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.
  • 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.
  • Add garlic, ginger, dried chilis, and scallion whites. Stir-fry 30–60 seconds until fragrant (don’t burn garlic). Add peanuts, toss.
  • Stir sauce again (cornstarch settles) and pour into wok. Let it bubble 1–2 minutes until thickened.
  • Return chicken and scallion greens to wok. Toss everything until glossy and coated.
  • Plate hot over steamed jasmine rice or fried rice. Garnish with extra scallions.

Notes

Why This Is the ULTIMATE Copycat
  • Chicken thighs + velveting marinade → juicy and authentic.
  • Balanced sauce → sweet (brown sugar), savory (oyster, soy), tangy (black vinegar), spicy (chili crisp + dried chilis).
  • Crisp-tender veggies → not mushy, keeps Panda Express style.
  • Peanuts for crunch → traditional and texturally perfect.
  • Quick wok technique → smoky sear, real takeout taste.
Keyword Panda Express Kung Pao Chicken Copycat
Tried this recipe?Let us know how it was!