Panda Express Kung Pao Chicken

I finally circled back to the panda express kung pao chicken—and yep, we’re talking about the one that’s been on their menu forever. Gotta say, it’s still holding strong.

The flavors lean sweet and a little saucier than your typical Kung Pao, but honestly? That’s kind of what makes it good in that Panda Express way. You get those crunchy peanuts, the tender chicken, some zucchini and bell pepper action, and the dried chilies tossed in for that signature look (though spice-wise, it’s pretty tame).

Texture’s great—chicken’s juicy, veggies are soft but not mushy, and the sauce coats everything just right. It’s not super traditional, but it’s got that reliable American Chinese flavor profile that hits when you’re craving it.

So yeah, if you’re into saucy, sweet, stir-fried chicken with just a tiny nod to heat? It does the job.

Recipe

Serves: 2-3

INGREDIENTS

MARINADE

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium)
• 2 tbsp rice vinegar
• 1 tbsp corn starch
• 2 tbsp brown sugar
• Kosher salt

SAUCE

• 2 tbsp shaoxing wine
• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium)
• 1 tbsp sesame oil
• 2 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 1 tbsp corn starch
• Water

PREP

• CRUSH and mince garlic; set aside
• FINE MINCE ginger; set aside
• LARGE DICE red bell pepper; set aside
• SLICE green onions into 1-inch pieces; set aside
• LARGE DICE zucchini; set aside
• LARGE DICE chicken breast into 1-inch chunks; set aside
• COMBINE all sauce ingredients; set aside
• MIX corn starch with equal parts water until dissolved; set aside
• MARINATE chicken in the marinade mixture; set aside

ON THE STOVE

• HEAT a wok until very hot, then add 4 tbsp vegetable oil and do a long yao
• ADD garlic and ginger, bloom for 10–15 seconds until fragrant
• ADD chicken, toss for 1–2 minutes until about 80% cooked, then remove
• WIPE out the wok, add another 4 tbsp oil, and long yao again
• ADD dried peppers, toss for 30 seconds
• ADD bell peppers, green onion, peanuts, and zucchini; toss for 2 minutes
• RETURN chicken to the wok, pour in sauce and corn starch slurry; toss for 2–3 minutes
• FINISH with red chili flake