Skip the takeout line and make this easy Kung Pao Chicken right at home! This recipe brings the bold, slightly spicy, and savory flavors you know and love from the popular Panda Express dish.
This homemade recipe is made with everyday ingredients in your own kitchen. It’s perfect for a quick dinner that doesn’t cut corners on flavor.
What makes this Kung Pao Chicken recipe stand out is the balance between the tender chicken, crunchy peanuts, fresh veggies, and the signature sauce that coats everything with a spicy-sweet tang.
It’s bold, fast, and perfect for weeknights when you want something delicious without the extra cost or waiting time.
Love Panda Express-style meals? Try this copycat teriyaki chicken next, or go for a flavorful twist with this Kung Pao beef stir fry. Still hungry? Don’t miss our homemade sweet and sour chicken, it’s another takeout favorite made easy.
Recipe highlights
- Faster than takeout: Ready in under 30 minutes with minimal prep.
- Better-than-restaurant flavor: You control the spice, sweetness, and freshness.
- One pan, no fuss: Everything cooks in a single skillet or wok.
- Budget-friendly: Uses pantry staples and affordable ingredients.
Ingredients
Here’s what goes into this homemade Kung Pao Chicken:
- Boneless chicken thighs: Tender and flavorful, though chicken breast works if preferred.
- Red & green bell pepper: Adds freshness and crunch.
- Dried red chilies and red pepper flakes: Gives the dish its kick. Adjust to taste.
- Garlic and ginger: Essential aromatics that build a bold flavor base.
- Roasted peanuts: For that classic Kung Pao crunch.
- Soy sauce: Depth and saltiness.
- Rice vinegar: A touch of acidity to balance the sauce.
- Brown sugar: Adds sweetness to the sauce.
- Cornstarch: Helps thicken the sauce and coats the chicken.
- Sesame oil: For rich, balanced flavor.
- Green onions: to garnish.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Large skillet
How to make Panda Express Kung Pao chicken at home.
Place the chicken in a bowl. In a separate dish, mix soy sauce with cornstarch until smooth, then whisk in brown sugar, rice vinegar, and sesame oil.
Use 2 tablespoons of the sauce to coat the chicken and let it marinate for 15 minutes. Add a bit of water to the remaining sauce and set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the bell peppers and cook for 3–5 minutes until slightly tender.
Stir in garlic and ginger, cook for another minute, then transfer everything to a bowl.
In the same pan, cook the marinated chicken for about 4-5 minutes until done.
Add the peanuts and dried chilies, stirring constantly for another minute to toast. Return the veggies to the skillet, pour in the sauce, and add red pepper flakes.
Stir everything together, then reduce the heat and simmer for 3 to 4 minutes until the sauce thickens.
Finish with green onions and serve hot over steamed rice.
What to serve with
This dish goes great with steamed white, jasmine rice, Fried rice or cauliflower rice for a low-carb option
Add a side of veggies stir-fried broccoli or snap peas or whatever veggie you prefer.
Storing and reheating leftovers
To store: Cool completely and refrigerate in an airtight container for up to 4 days.
To reheat: Warm gently on the stovetop or in the microwave. Add a splash of water if the sauce thickens too much.
Helpful Tips
- Don’t skip the cornstarch coating on the chicken, it helps seal in moisture and gives that classic texture.
- Use low-sodium soy sauce if you’re watching your salt intake, especially when using both regular and dark soy sauce.
- Adjust the heat level by increasing or decreasing the dried chilies. You can also remove the seeds for less heat.
FAQs
Yes! Simply omit them or use cashews for a different texture and flavor.
It has a mild to medium heat. You control the spice by adjusting the number of dried chilies or removing them entirely.
Yes, it keeps well and reheats nicely, making it great for lunches throughout the week.
This easy Kung Pao Chicken recipe is your go-to for a bold, delicious dinner that’s faster and better than takeout.
Whether you’re cooking for one or the whole family, it hits the spot with every bite.
Save this for your weeknight dinner rotation and serve it up with your favorite sides for a satisfying meal that never gets old.
Happy cooking!
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Panda Express Kung Pao chicken
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 3 tablespoons soy sauce
- 2-3 teaspoons cornstarch depending on how thick you want the sauce
- 3 tablespoons brown sugar
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ⅓ cup water
- 1-2 tablespoons vegetable oil (for frying)
- 1 red bell pepper (deseeded and cut into cubes)
- 1 green bell pepper (deseeded and cut into cubes)
- 3 cloves garlic (minced)
- 2 teaspoons ginger (minced or grated)
- ½ cup dry roasted peanut halves (I used lightly salted)
- 5 dried red chili peppers deseeded (you can leave some seeds for more spice, if desired)
- ¾ teaspoon red pepper flakes (or to desired spice)
- Sliced green onions (for garnish)
Instructions
- Place the chicken cubes in a mixing bowl. In a separate small bowl, whisk soy sauce and cornstarch until smooth. Stir in brown sugar, rice vinegar, and sesame oil until everything is well blended.
- Scoop out 2 tablespoons of this sauce and pour it over the chicken. Toss to coat evenly, then set it aside to marinate for 15 minutes.
- To the remaining sauce, add a splash of water and stir until smooth. Set this aside for later.
- Heat a large skillet or wok over medium-high heat. Once hot, drizzle in a little oil and add the bell peppers. Stir-fry for 3 to 5 minutes until they begin to soften.
- Stir in the garlic and ginger and cook for another 1 to 2 minutes, just until fragrant. Transfer the vegetables to a clean bowl and set aside.
- In the same skillet, add more oil if needed. Add the marinated chicken and cook, stirring occasionally, for about 4 to 5 minutes or until fully cooked.
- Stir in the peanuts and dried red chilies, cooking for an additional minute to toast them slightly. Keep stirring so they don’t burn.
- Return the cooked veggies to the skillet, pour in the reserved sauce, and sprinkle with red pepper flakes. Stir well to coat everything.
- Lower the heat and simmer gently for 3 to 4 minutes, until the sauce thickens to your liking.
- Top with sliced green onions and enjoy hot over a plate of steamed white rice.
Notes
- Chicken thighs or tenderloins are great alternatives to breasts if you prefer a juicier cut.
- For a thinner sauce, use 2 teaspoons of cornstarch; for a thicker one, go with 3. The sauce will continue to thicken slightly as it cools.
- If the sauce gets too thick, a small splash of water will loosen it up. Stir well and warm through.
- Want less heat? Leave out the dried chilies. You can adjust the spice level using red pepper flakes, jalapeño slices, or a pinch of cayenne.
- Cashews work well in place of peanuts, or skip the nuts entirely. Try water chestnuts for a crunchy, nut-free option
- Bell peppers are classic, but feel free to toss in zucchini, onions, mushrooms, or broccoli for variety.
Nutrition
