This Panda Express Kung Pao Chicken copycat is easy to make with chicken and veggies covered in a sweet and spicy sauce. Skip the takeout line and make it at home in 35 minutes.

Copycat Panda Express Kung Pao chicken in a black skillet with serving spoon.

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Panda Express Kung Pao Chicken Copycat Recipe

This kung pao chicken recipe is the ultimate copycat takeout, with tender chicken, crisp veggies, and salty roasted peanuts all stir-fried in a sweet, salty, and spicy homemade kung pao sauce. It has all the flavor of the famous Panda Express version without the added sodium, and uses ingredients you probably already have on hand. Love this one? Swap the protein and try kung pao shrimp next.

Better Than Takeout, Here’s Why

  • One skillet, easy cleanup
  • Tastes just like Panda Express, with less sodium
  • Made with pantry staples
  • Ready in 35 minutes, faster than takeout
  • Customizable heat level and veggies

Ingredient Notes

Cutting vegetables on wooden board for kung pao chicken.

Find the full printable recipe with specific measurements below.

  • Chicken: I’m using boneless skinless chicken breast, but swap for chicken thighs.
  • Soy sauce: I like to use a low sodium soy sauce, you can use coconut aminos.
  • Kosher salt: I love using kosher salt with meats. It really helps bring out the flavor.
  • Cornstarch: This is used as a thickening agent for the sauce.
  • Rice vinegar: I love the flavor this vinegar adds to the sauce. If you don’t have any on hand you can always swap with distilled vinegar.
  • Oil for cooking: I typical use vegetable oil for frying, but you can swap for peanut or olive oil.
  • Sesame oil: This honestly makes the dish. It adds the best flavor. Don’t skip.
  • Bell peppers: These add the perfect amount of color and crunch. I like to use red bell pepper and green bell pepper.
  • Zucchini: We love adding this in the summertime. If it’s not in season, you can omit.
  • Green onions: I love adding these or scallions on top of the dish for flavor and color.
  • Garlic: 4 garlic cloves will add the perfect amount of flavor to the chicken. You can use fresh or the minced garlic from the jar. We also like to use the frozen cubes.
  • Ginger: The fresh ginger adds the perfect freshness to this dish.
  • Chili peppers: If you’d like a little bit of heat add in some peppers or red pepper flakes. If you want to take up the heat add in a 1-2 teaspoons sichuan peppercorns.
  • Roasted peanuts: The nuts add the perfect saltiness and crunch. If you have an allergy, you can definitely omit or swap for a cashew.

How to Make This Copycat Recipe

Marinate the chicken first. This step is non-negotiable. The cornstarch-soy marinade is called velveting, and it’s the difference between rubbery stir-fry chicken and the silky, tender bites you get at a real Chinese restaurant. Don’t skip it.

Sear the chicken hot and fast. Get the pan really hot before the chicken goes in. If you crowd it, the chicken steams instead of getting that nice golden edge, so cook it in batches if your skillet is on the smaller side. Pull it out a little before it’s done, it’ll finish cooking in the sauce later.

Marinated diced chicken in a white skillet ready to cook.

Cook the veggies, then build the sauce in the same pan. You want the peppers and zucchini bright and still crisp, three to four minutes max. Nobody wants soggy peppers in their kung pao.

Pull them out, wipe the skillet, then add sesame oil, garlic, ginger, peanuts, green onions, and chili peppers. Let the peanuts toast for about thirty seconds before pouring in the sauce. That’s where all the flavor comes from.

Kung pao sauce simmering in a skillet with peanuts and sliced green onions.

Toss everything together. Chicken and veggies go back in, then toss until the sauce coats every piece. Taste before serving and adjust from there. Red pepper flakes bring the heat. A pinch of sugar smooths anything too sharp.

Panda Express kung pao chicken copycat in a black skillet, garnished with green onions and peanuts.

Tips & Variations

  • Prep the veggies and sauce while the chicken marinates. Stir fry moves fast, and having everything ready makes the difference between a smooth cook and a scramble.
  • Use 1/2 cup of pre-made kung pao or stir fry sauce when you’re short on time.
  • No fresh garlic or ginger? Swap in 1 teaspoon of ground for either.
  • Sliced mushrooms are a great add-in if you want more veggies. The chili peppers are optional. Skip them for a milder dish or double them if you like real heat.
  • Leftover chicken or rotisserie works too. Skip the marinade and add the cooked chicken at the very end.

Serving Suggestions

Serve this over white or brown rice, or go the takeout route with chow mein noodles for something the kids will love. If you need a quick guide for stovetop rice, start it before you marinate the chicken so everything finishes around the same time.

Round out the meal with homemade egg rolls or cream cheese wontons for a full takeout-style spread at home.

Panda Express Kung Pao chicken copycat in a skillet with wooden spoon.

More easy Asian-inspired recipes include chicken and vegetable stir fry, sweet and sour chicken and general Tso’s chicken recipe.

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Panda Express Kung Pao chicken copycat with veggies and sauce in a black skillet.

Panda Express Kung Pao Chicken Copycat

5 from 17 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
This Panda Express Kung Pao Chicken copycat is faster than takeout and tastes just as good. Tender chicken, crisp veggies, and roasted peanuts all tossed in a sweet and spicy sauce.
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Video

Ingredients 

Chicken Marinade

  • 1 ½ pounds chicken breast , cut into 1/2" pieces
  • 2 Tablespoons low sodium soy sauce
  • 1 teaspoon Kosher salt
  • 1 teaspoon cornstarch

Kung Pao Sauce

  • ¼ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 to 2 Tablespoons granulated sugar
  • 2 Tablespoons water
  • 1 teaspoon cornstarch

Stir Fry

  • 2 to 3 Tablespoons oil , you can use vegetable, peanut or olive
  • 1 Tablespoon sesame oil , can sub for another oil if needed
  • 2 bell peppers , sliced into bite sized pieces
  • 1 small zucchini , cut unto bite sized pieces
  • 1 bunch green onions , sliced thin
  • 1 Tablespoon minced garlic , about 4 cloves
  • ½ Tablespoon minced ginger
  • 8 dried chili peppers , optional
  • red pepper flakes or sichuan peppercorns , to taste
  • ½ cup dry roasted peanuts

For serving (optional): Rice or noodles

Instructions

  • Combine 1 1/2 pounds chicken, 2 Tablespoons soy sauce, 1 teaspoon salt and 1 teaspoon cornstarch in a large bowl. Set aside.
  • Prep the vegetables. Slice 2 bell peppers, cut one small zucchini and slice one bunch of green onions.
  • Prep the Kung Pao Sauce. For the sauce combine the 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 Tablespoons sugar, 2 Tablespoons water and 1 teaspoon cornstarch in a small bowl. Whisk until smooth.
  • Cook chicken. Heat a large skillet or wok over medium-high heat. Add 2 Tablespoons oil and allow to heat up for 30 seconds. Then add the chicken to the skillet in a single layer. Allow to cook for 1 to 2 minutes and then flip. Cook an additional 1 to 2 minutes or until edges are lightly browned and the center is cooked through (160°F). Then remove chicken and place on a large plate. Quickly run the pan under hot water and carefully wipe down with a paper towel.
  • Cook vegetables. Next add another Tablespoon of oil to the pan. Cook the bell peppers and zucchini over medium high heat for 3 to 4 minutes, or until tender. Then remove the vegetables onto the plate.
  • Add a Tablespoon of sesame oil to the pan if needed. Then add 1 Tablespoon garlic, 1/2 Tablespoon ginger, red pepper flakes (I start with about 1/2 teaspoon), green onions, peanuts and chili peppers if desired. Cook for 1 to 2 minutes or until fragrant. Then pour in the Kung Pao Sauce and simmer until thickened.
  • Combine. Add the chicken and vegetables back to the sauce. Toss until combined. Taste and add more salt and red pepper flakes to taste. Serve while hot.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Shortcuts: If you’re looking to save time, you can use one or more of these shortcuts.
  • Use 1/2 cup of a pre-made Kung Pao or Stir Fry Sauce.
  • You could also use pre chopped stir fry vegetables.
  • If you don’t have fresh garlic or ginger you can use 1 teaspoon ground. 
  • If you want to use leftover or rotisserie chicken, you can skip step 1 and 3. Then  just add the chicken in at the end. 
Storage: Store leftovers in a covered container in the refrigerator up to 3 days. 

Nutrition

Calories: 287kcal, Carbohydrates: 11g, Protein: 29g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1142mg, Potassium: 723mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1538IU, Vitamin C: 59mg, Calcium: 28mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.