Panda Express Kung Pao Chicken Copycat

Ingredients

• 680 g (1½ pounds)chicken breast, cut into 1.3 cm (½-inch) pieces
• 30 ml (2 tablespoons)low-sodium soy sauce
• 5 ml (1 teaspoon)kosher salt
• 5 ml (1 teaspoon)cornflour
• 60 ml (¼ cup)low-sodium soy sauce
• 60 ml (¼ cup)rice vinegar
• 15–30 ml (1–2 tablespoons)granulated sugar
• 30 ml (2 tablespoons)water
• 5 ml (1 teaspoon)cornflour
• 30–45 ml (2–3 tablespoons)vegetable, peanut or olive oil
• 15 ml (1 tablespoon)sesame oil, or another oil if needed
• 2bell peppers, sliced into bite-sized pieces
• 1 smallcourgette, cut into bite-sized pieces
• 1 bunchspring onions, thinly sliced
• 15 ml (1 tablespoon)minced garlic, about 4 cloves
• 7.5 ml (½ tablespoon)minced ginger
• 8dried chilli peppers, optional
• To tastered pepper flakes or Sichuan peppercorns
• 75 g (½ cup)dry-roasted peanuts

Instructions

1. 1

   Season the chicken

   In a large bowl, combine the chicken with 30 ml (2 tablespoons) soy sauce, 5 ml (1 teaspoon) salt and 5 ml (1 teaspoon) cornflour. Set aside.

2. 2

   Prepare the vegetables

   Slice the 2 bell peppers and 1 bunch of spring onions, and cut the small courgette into bite-sized pieces.

3. 3

   Mix the sauce

   In a small bowl, whisk together 60 ml (¼ cup) soy sauce, 60 ml (¼ cup) rice vinegar, 30 ml (2 tablespoons) sugar, 30 ml (2 tablespoons) water and 5 ml (1 teaspoon) cornflour until smooth.

4. 4

   Cook the chicken

   Heat a large frying pan or wok over medium-high heat. Add 30 ml (2 tablespoons) oil and let it heat for 30 seconds, then arrange the chicken in a single layer. Cook for 1–2 minutes, turn and cook for another 1–2 minutes, until the edges are lightly browned and the centre is cooked through to 71°C (160°F). Transfer the chicken to a large plate. Quickly rinse the pan under hot water and carefully wipe it dry with kitchen paper.

5. 5

   Cook the vegetables

   Add another 15 ml (1 tablespoon) oil to the pan. Cook the bell peppers and courgette over medium-high heat for 3–4 minutes, until tender, then transfer them to the plate.

6. 6

   Thicken the sauce

   Add 15 ml (1 tablespoon) sesame oil to the pan if needed. Add the garlic, ginger, red pepper flakes or Sichuan peppercorns, spring onions, peanuts and dried chillies if using. Cook for 1–2 minutes, until fragrant, then pour in the sauce and simmer until thickened.

7. 7

   Toss and serve

   Return the chicken and vegetables to the pan and toss to coat. Taste and add more salt and red pepper flakes as needed. Serve hot.

What is Kung Pao Chicken?

Kung Pao Chicken is a Sichuan-inspired stir-fry known for chicken, chillies and peanuts in a savoury, tangy sauce. This copycat version adds bell peppers and courgette for colour and crunch, with soy sauce, rice vinegar and sugar bringing the sauce together.

The dish’s signature contrast comes from tender chicken, crisp-tender vegetables and peanuts. Cooking each part separately before tossing everything in the sauce helps keep those textures distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 287 calories, 29g protein, 11g carbs, 14g fat.

The chicken supplies most of the protein, while the sugar and vegetables contribute carbohydrates. The cooking oils and peanuts account for much of the fat; serve with a generous portion of vegetables or a modest serving of rice to round out the plate.

The chicken marinade

Cornflour coating: the small amount of cornflour and soy sauce clings to the chicken and seasons it before it hits the pan. Cut the pieces evenly so they cook at about the same rate.

Small batches: arrange the chicken in a single layer, as directed, so it can brown rather than steam. If your pan is too small to do this, cook it in batches.

Building the sauce

Cornflour slurry: whisk the cornflour into the soy, vinegar, water and sugar until smooth before it goes into the hot pan. This helps the sauce thicken evenly without lumps.

Sweet and tangy balance: the recipe gives a range of 1–2 tablespoons of sugar in the ingredients, while its method specifies 2 tablespoons. Use the amount that suits your preferred balance, then taste the finished dish for heat and salt.

Getting the stir-fry texture right

Vegetables: cook the peppers and courgette for 3–4 minutes, stopping when tender but not limp. They will be warmed through again when returned to the sauce.

Sauce cue: simmer until the sauce thickens enough to coat the ingredients. Keep the chicken and vegetables aside while the aromatics and sauce cook, then return them at the end.

Chillies and aromatics

Garlic and ginger: cook them with the spring onions and peanuts for 1–2 minutes, just until fragrant. Keep them moving in the pan so they do not burn.

Heat: dried chillies are optional, and the red pepper flakes or Sichuan peppercorns are added to taste. Start with a little, then adjust after tossing everything together.

What to serve with it

Rice: serve the chicken hot with steamed rice to make a straightforward meal and catch the sauce. Noodles are another easy accompaniment.

Fresh side: a simple cucumber salad or lightly dressed greens can add a cool contrast to the savoury, spicy stir-fry.

Recipe notes & tips

• Cut the chicken and vegetables into similar-sized pieces for more even cooking.
• Mix the sauce before heating the pan so it is ready when needed.
• Use a large frying pan or wok and cook the chicken in a single layer.
• Have the aromatics, peanuts and chillies ready before you begin stir-frying.
• Add the optional chillies gradually and taste before adding more.
• Return the chicken and vegetables only after the sauce has thickened.

Variations

• More vegetables: Add extra bell pepper or courgette while keeping the pan uncrowded.
• Milder heat: Leave out the dried chillies and use just a pinch of pepper flakes.
• Sichuan-style edge: Choose Sichuan peppercorns for a different peppery note.
• Nut swap: Replace the peanuts with cashews for a different crunch.
• Rice vinegar alternative: Use the recipe’s rice vinegar for its tang, and avoid substituting a much stronger vinegar without adjusting to taste.

Common mistakes to avoid

• Crowded chicken: it can steam instead of brown; cook in a single layer or in batches.
• Lumpy sauce: whisk the cornflour thoroughly into the cold sauce ingredients first.
• Soft vegetables: cook them for 3–4 minutes and remove them while still tender.
• Burnt aromatics: stir the garlic and ginger and take the pan off the heat if they begin to darken too quickly.
• Too much heat: dried chillies and pepper flakes can build quickly; start with a small amount and taste.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan over medium heat until piping hot, stirring gently; add a splash of water if the sauce has become too thick.

Frequently asked questions