Panda Express Kung Pao Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
436 kcal
-
Course
Main Course
-
Cuisine
Chinese
Panda Express Kung Pao Chicken
Description
Panda Express Kung Pao Chicken begins with bite-sized pieces of chicken breast marinated in water, egg, salt, cornstarch, and oil to create a tender exterior. The chicken is quickly stir-fried in a hot wok to achieve a lightly caramelized surface. Vegetables like red bell pepper and zucchini are cooked until just tender and caramelized. The sauce utilizes soy sauce, cooking wine, and a slurry of cornstarch to thicken, combined with aromatic dried chili peppers, ground ginger and garlic, and red chili flakes for heat. Toasted peanuts provide a crunchy contrast, while sesame oil adds a nutty richness. This combination creates a classic Sichuan flavor profile with spicy, savory, and slightly sweet elements. The dish is commonly served hot alongside steamed rice, making it an accessible main course for a home-cooked Asian-inspired dinner.
Ingredients
Chicken Marinade
- 1 pound chicken breast diced into 1/2-inch pieces, boneless skinless
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 large egg
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Kung Pao Base
- 1 teaspoon cooking wine , white wine works
- 2 1/2 tablespoons soy sauce
- 1/3 cup water
- 2 1/2 tablespoons vegetable oil , divided
- 12 chili peppers , smaller than 3 inches; if longer, cut in half
- 1/4 cup green onion , diced, white part only, in 1/2-inch pieces
- 1 teaspoon ground ginger , dried (or use a full tablespoon fresh ginger)
- 1 teaspoon garlic dried (or use a full tablespoon of fresh garlic, ground
- 1 teaspoon red chili pepper crushed
- 1/2 tablespoon cornstarch , make it a slurry mixed with 1/2 tablespoon water
- 1 teaspoon sesame oil
- 2 ounces peanuts dry roasted
- 1 red bell pepper , cut into 3/4 inch cubes
- 1 large zucchini , cut into 3/4 inch cubes
Instructions
- Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.
- In a small bowl add the wine, soy sauce and water and set aside.
- Heat wok/skillet on high heat 60 seconds, you want that pan to be nice and hot!
- Add 2 tablespoons vegetable oil.
- Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
- Remove the chicken from the pan, add another 1/2 tablespoon of oil and the red bell pepper and zucchini.
- Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
- Remove vegetables and add the chili peppers.
- Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
- Stir throughouly and immediately add the wine/soy/water mixture.
- Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.
- Add the chicken and vegetables back in, stir to combine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 93mg | 31% |
| Sodium | 1173mg | 49% |
| Potassium | 791mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 49.7mg | 55% |
| Calcium | 29mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
