Panda Express Kung Pao Chicken Copycat
Step-by-step instructions on how to make this Panda Express Kung Pao Chicken copycat recipe with homemade kung pao sauce at home.
Servings: 4 servings
Calories: 754kcal
Ingredients
- 1 ½ lbs. chicken thighs
- 1 tbsp. vegetable oil divided
- 2 tbsp. Cornstarch
- 1 egg white
- 1 tsp. salt
- 1 tsp. sesame oil
- 2 tbsp. Shaoxing Wine or rice wine vinegar
Kung Pao Sauce
- 5 garlic cloves minced
- ¼ cup water
- ½ cup soy sauce
- 1 tsp. sesame oil
- 2 tbsp. rice wine vinegar
- 2 tbsp. brown sugar
- 1 tbsp. oyster sauce
- 1 tbsp. grated ginger
- 1 tbsp. cornstarch
Kung Pao Vegetables
- 2 red bell peppers diced
- 2 green zucchini diced
- ¼ cup green onions chopped
- 1 small onion dcied
- ½ cup peanuts
- 10 whole dry chilis
- 2 tablespoon vegetable oil
Instructions
- Cut chicken thighs into bite-sized pieces and place into a mixing bowl.
- Add chicken marinade ingredients that will be used for velveting the chicken including 1 tbsp. oil, 2 tbsp. cornstarch, egg white, salt, 1 tsp. sesame oil, 2 tbsp. rice wine vinegar or wine. Allow chicken to marinate in the fridge for 30-60 minutes.
- While chicken is marinating, cut up your zucchini, bell pepper, onions, and green onions into small bite-sized pieces.
- Prepare your kung pao sauce by whisking together minced garlic, water, soy sauce, rice wine vinegar, brown sugar, oyster sauce, sesame oil, grated ginger, and cornstarch. Set to the side.
- Heat wok or large stir fry pan on medium-high heat and add additional 1 tbsp. of oil. Add coated chicken pieces and stir fry until they start to brown on the outside and are almost cooked through, 5-6 minutes.
- Remove chicken to a side plate and add final tablespoon of oil. Turn heat to high and add in zucchini, bell pepper, onion, and green onion. Stir fry quickly on high heat for 4-5 minutes and then remove to the side next to the chicken.
- To the empty wok, add dried chilis and peanuts and cook until peppers are fragrant (1-2 minutes). The peanuts will get a little color to them as well. Set to the side.
- To the same pan, stir in kung pao sauce and allow to thicken and deepen in color for 1-2 minutes.
- Add back in chilis, peanuts, vegetables and chicken pieces and stir to coat. Cook for 1-2 minutes and serve.
Nutrition
Calories: 754kcal | Carbohydrates: 36g | Protein: 39g | Fat: 51g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 2365mg | Potassium: 1065mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2586IU | Vitamin C: 99mg | Calcium: 87mg | Iron: 4mg