Kung Pao Chicken (Panda Express) Recipe

5 from 1 vote

This popular Chinese restaurant stir-fried chicken dish is so easy to make! With the perfect balance of salty, sweet, and spicy flavors.

Prep Time15

Cook Time15

Course: Dinner, Lunch

Cuisine: Chinese

Keyword: chicken, dried chilis, peanuts, rice vinegar, Shaoxing wine, soy sauce

Servings:

Calories: 356kcal

Author: Bebs

1 pound chicken breast fillet cut into 1-inch cubes
3 tablespoons oil
⅓ cup raw peanuts
1 small zucchini about a cup , cut into cubes (optional)
1 stalk green onion white part chopped finely, green part cut into 1-inch pieces
1 red bell pepper cut into cubes

In a bowl, combine the chicken and all ingredients for the marinade. Marinate for 15 minutes.
1 pound chicken breast fillet, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 tablespoon Shaoxing wine
In a small bowl, combine all the ingredients for the sauce. Set aside until ready to use.
1 tablespoon sugar, 1 teaspoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, ¼ cup water
In a wok or large pan, heat oil over medium heat. Add the peanuts and cook, stirring regularly until they turn golden brown. Using a slotted spoon, remove the peanuts from the oil and transfer them in a bowl. Set it aside for later.
3 tablespoons oil, ⅓ cup raw peanuts
In the same oil, saute the dried chilis, white part of the green onion, and garlic..
1 stalk green onion, 4-6 pcs whole dried chilis, 1 tablespoon garlic
Add the marinated chicken pieces and stir-fry for about a minute or just until cooked no longer pink.
Add the zucchini and fry for a 2-3 minutes or just until cooked but still crisp.
1 small zucchini
Turn the heat to high. Add roasted peanuts and red bell pepper and give it a quick stir.
1 red bell pepper
Then pour in the sauce (make sure to mix before adding). Stir until it thickens. Turn off the heat and add green onions.
Transfer to a serving bowl or divide over bowls of rice.