If you enjoy Panda Express Kung Pao Chicken, you’ll love this homemade copycat version. It’s flavorful, budget-friendly, and quick to make—ready in about 30 minutes from start to finish.
This recipe simplifies a classic takeout favorite while keeping the bright ginger-garlic notes and a pleasant balance of sweet, salty, and spicy. It’s ideal for weeknights when you want something satisfying without ordering in.
Tips for the Best Kung Pao Chicken
Marinate the chicken while you heat the skillet. Letting the chicken soak up the soy, ginger, garlic, and vinegar for about ten minutes gives the dish a more developed flavor.
Reserve most of the marinade liquid, then whisk in the honey and add it during the final five minutes of cooking to create a glossy, slightly sticky sauce.
The authentic dish often calls for whole dried red chiles, but those can be hard to find. Red pepper flakes are a convenient, adjustable substitute—start small and add more to taste. I recommend beginning with 1/2 teaspoon for a family-friendly heat level; increase if you prefer it spicier.
One tip from my test kitchen: I once nearly added a full tablespoon of red pepper flakes to the marinade and quickly cut it down to a teaspoon before finishing—still spicy! Ultimately I settled on 1/2 teaspoon for the finished recipe so it suits most palates.
Tell me in the comments how spicy you like yours!
More Tips
Don’t overcook the zucchini—cutting thicker slices helps them hold texture, and keep an eye on the pan once you cover it. Zucchini softens quickly, so monitor cooking time closely.
If you’re concerned about heat, use less red pepper flakes in the marinade; you can always add a sprinkle when serving. Peanuts add a pleasant crunch—dry-roasted or regular both work.
You may also enjoy other Panda Express-inspired recipes.
📋 Recipe
Panda Express Kung Pao Chicken
Ingredients
- 2 tablespoon olive oil (or other oil)
- 1 tablespoon sesame oil
- 1 pound chicken breast cut into ½- to 1-inch pieces
- 2 cups zucchini sliced thick (1 large)
- 1 red bell pepper de-stemmed, de-seeded, cut into large chunks
- ½ cup green onions or scallions (1 bunch)
- ½ cup peanuts (dry roasted or regular)
Marinade
- ¼ cup soy sauce
- 2 tablespoon fresh ginger peeled and minced
- 1 tablespoon garlic minced
- 2 tablespoon rice vinegar
- ½ teaspoon red pepper flakes (less for mild, more for extra hot)
- 1 tablespoon honey
Instructions
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Heat a heavy skillet over medium heat.
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In a medium bowl combine the soy sauce, minced ginger, minced garlic, rice vinegar, and red pepper flakes. Stir to blend. Reserve the honey to add later.
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Add the chicken to the marinade and try to submerge the pieces. Let it sit while the skillet warms, about 10 minutes.
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When the pan is hot, add the olive oil and sesame oil, tilting the skillet to coat the bottom.
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Lift the chicken from the marinade, letting excess liquid drain into a small bowl, and add the chicken to the hot skillet. Leave most of the liquid behind to avoid steaming the chicken.
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Cook the chicken about 10 minutes, turning once halfway through, until mostly cooked through.
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Whisk the honey into the reserved marinade until smooth.
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Lower the heat slightly, add the zucchini, bell pepper, green onions, peanuts, and the honey-marinaide mixture. Stir, cover, and cook about 5 minutes until vegetables are tender but not mushy.
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Serve immediately over rice if desired.
Nutrition
Don’t forget to pin for later!
