0 from 3 votes
Panda Express Kung Pao Chicken
You can make Kung Pao Chicken like Panda Express with this easy copycat recipe.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 471 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon baking soda
- 1/3 cup cornstarch
Kung Pao Sauce
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon ground white pepper
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Stir Fry
- vegetable oil
- 8 Sichuan red chilies
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped scallions white part only
- 8 ounces zucchini chopped into 1/2-inch pieces
- 2 teaspoons grated fresh ginger
- 2 teaspoons grated fresh garlic
- 1/2 cup unsalted dry roasted peanuts
Instructions
- In a medium bowl, combine all the ingredients for the chicken and stir to combine. Marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, combine all the ingredients for the kung pao sauce in a small bowl and whisk until well blended. Set aside.
- Pour the vegetable oil into a wok until it reaches a depth of 1 1/2 inches. Heat the oil to 350°F.
- Working in batches, carefully lower a portion of the marinated chicken into the hot oil. Do not overcrowd the wok. Cook for 2 to 3 minutes until the chicken is golden and the internal temperature reaches 165°F. Remove the chicken from the oil and drain on a plate lined with paper towels. Repeat with the remaining chicken.
- Carefully remove all but 2 tablespoons of the vegetable oil from the wok. Add the chilies to the wok and stir. Add the red bell peppers, scallions, and zucchini, stirring constantly. When the vegetables are tender, add the ginger and garlic, stirring constantly. When the mixture becomes fragrant, give the kung pao sauce a quick whisk, add it to the wok, and stir. Add the peanuts and stir until the sauce has thickened. Serve immediately.
Cup of Yum
Nutrition Information
Calories
471kcal
(24%)
Carbohydrates
31g
(10%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
108mg
(36%)
Sodium
1377mg
(57%)
Potassium
937mg
(27%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1664IU
(33%)
Vitamin C
165mg
(183%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 1377mg | 57% |
| Potassium | 937mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1664IU | 33% |
| Vitamin C | 165mg | 183% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.