Panda Express Kung Pao Chicken Copycat

Panda Express Kung Pao Chicken with zucchini, bell peppers and crunchy peanuts in an easy ginger garlic sauce, the recipe is authentically Panda Express!

Panda Express Kung Pao Chicken is Full of spicy chicken, zucchini, red bell peppers and crunchy peanuts in an easy ginger garlic sauce, this recipe is authentically Panda Express!Panda Express Kung Pao Chicken recipe straight from the source! A chef from Panda Express gave the recipe to a reporter in Honolulu and now I am bringing it to you with the addition of zucchini and red bell pepper just as it is served in the restaurants.

You know me, I absolutely love copycat recipes. There is just some part of me that finds something I love and then I need to figure out a way to make it at home. When I happen to land on authentic recipes that the restaurants have shared, then i feel like it is an even more exciting “get” and I move those recipes to the top of the list to test.

In fact in the list below the Spicy Cashew Chicken and the Kung Pao Chicken Spaghetti are authentic recipes released by the restaurants. Sometimes in obscure places like the Spicy Cashew Chicken that was only shared on a morning show on a local broadcast or this recipe which was shared in a local news story about a location opening up in Honolulu in 2007. Sometimes being an internet detective pays off!

Serve it up with your favorite Panda Express recipes… especially the ones you can find here on the Panda Express Recipes Index where I have EVERY SINGLE Panda Express recipe including Panda Express Orange ChickenPanda Express Chow MeinPanda Express Mushroom Chicken and more!

Or if you fancy additional Chinese food recipes but don’t need them to be Panda Express Copycats… check out:

You’ll love this Panda Express Kung Pao Chicken, even if you have never enjoyed it at Panda because the amount of oil per serving is just 1 tablespoon and with the addition of white meat chicken, zucchini and bell peppers, this dish is very healthy even though it is “take out.”

If you want to cut down the fat even further you can either ditch the peanuts in the pan and just sprinkle a couple of crushed peanuts on top or cut down on the oil by using half.

Authentic Panda Express Kung Pao Chicken from Panda Express themselves and SO EASY!

Tools Used in the making of this Panda Express Kung Pao Spaghetti:
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Panda Express Kung Pao Sauce: If you don’t want to make the sauce yourself you can buy the bottled variety and follow the recipe for the vegetables and chicken to complete the dish.
Wok: The best way to cook quickly and over high heat for Asian dishes, this wok is the perfect stir fry pan.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.

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Panda Express Kung Pao Chicken

Panda Express Kung Pao Chicken is Full of spicy chicken, zucchini, red bell peppers and crunchy peanuts in an easy ginger garlic sauce, this recipe is authentically Panda Express!
Yield 4 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 1 pound boneless skinless chicken breast , diced into 1/2-inch pieces
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 large egg
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon cooking wine (I used white wine)
  • 2 1/2 tablespoons soy sauce (I use Kikkoman Reduced Sodium)
  • 1/3 cup water
  • 2 1/2 tablespoons vegetable oil (divided use)
  • 12 whole dry chili peppers , smaller than 3 inches; if longer, cut in half
  • 1/4 cup diced green onion , white part only, in 1/2-inch pieces
  • 1 teaspoon ground ginger
  • 1 teaspoon ground garlic
  • 1 teaspoon crushed red chili pepper
  • 1/2 tablespoon cornstarch mixed with ½ tablespoon water
  • 1 teaspoon sesame oil
  • 2 ounces dry roasted peanuts
  • 1 red bell pepper , cut into ¾ inch cubes
  • 1 large zucchini , cut into ¾ inch cubes

Instructions

  • Combine the chicken, ¼ cup water, ½ teaspoon salt, ½ egg, ¼ cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.
  • In a small bowl add the wine, soy sauce and water and set aside.
  • Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!
  • Add 2 tablespoons vegetable oil.
  • Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
  • Remove the chicken from the pan, add another ½ tablespoon of oil and the red bell pepper and zucchini.
  • Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
  • Remove vegetables and add the chili peppers.
  • Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
  • Stir for 2-3 seconds and immediately add the wine/soy/water mixture.
  • Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.
  • Add the chicken and vegetables back in, stir to combine.
  • To make my chicken more like Panda Express I actually cut the chicken into large cubes then pulsed it twice in the food processor for just a ½ second each just to break it apart and give is the same unique look.

Notes

To make my chicken more like Panda Express I actually cut the chicken into large cubes then pulsed it twice in the food processor for just a ½ second each just to break it apart and give is the same unique look.

Nutrition

Calories: 436kcal | Carbohydrates: 17g | Protein: 30g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 1173mg | Potassium: 791mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1700IU | Vitamin C: 49.7mg | Calcium: 29mg | Iron: 1.8mg
Keyword: kung pao, kung pao chicken, Panda Express Kung Pao Chicken (Copycat)

Here are some pictures from when the post was originally photographed in September 2015:

Full of Spicy Wok fired Chicken Breast, Zucchini, Red Bell Peppers and crunchy Peanuts in a Sesame Ginger-Garlic Sauce, this recipe is Authentically Panda Express! The recipe is straight from the source! http://archives.starbulletin.com/2007/01/17/features/story01.html BACK TO TOP art CRAIG T. KOJIMA / CKOJIMA@STARBULLETIN.COM Panda Express customer favorite Kung Pao Chicken. CLICK FOR LARGE Kung Pao Chicken is tasty, too No luck getting that Orange Chicken recipe, but Panda was willing to part with another of its top dishes. Kung Pao Chicken 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained 1 teaspoon cooking wine 2-½ tablespoons soy sauce ⅓ cup water 2-½ tablespoons vegetable oil, divided use 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half) ¼ cup diced green onion, white part only, in 1/2-inch pieces 1 teaspoon ground ginger 1 teaspoon ground garlic 1 teaspoon crushed red chili pepper ½ tablespoon cornstarch mixed with ½ tablespoon water 1 teaspoon sesame oil 2 ounces dry roasted peanuts » Marinade: ¼ cup water ½ teaspoon salt ½ egg ¼ cup cornstarch 2 tablespoons vegetable oil Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. Combine wine, soy sauce and water; set aside. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add ½ tablespoon vegetable oil. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. Add sesame oil and peanuts. Stir and fold until ingredients are thoroughly mixed. Serves 3.Full of Spicy Wok fired Chicken Breast, Zucchini, Red Bell Peppers and crunchy Peanuts in a Sesame Ginger-Garlic Sauce, this recipe is Authentically Panda Express! The recipe is straight from the source! http://archives.starbulletin.com/2007/01/17/features/story01.html BACK TO TOP art CRAIG T. KOJIMA / CKOJIMA@STARBULLETIN.COM Panda Express customer favorite Kung Pao Chicken. CLICK FOR LARGE Kung Pao Chicken is tasty, too No luck getting that Orange Chicken recipe, but Panda was willing to part with another of its top dishes. Kung Pao Chicken 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained 1 teaspoon cooking wine 2-½ tablespoons soy sauce ⅓ cup water 2-½ tablespoons vegetable oil, divided use 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half) ¼ cup diced green onion, white part only, in 1/2-inch pieces 1 teaspoon ground ginger 1 teaspoon ground garlic 1 teaspoon crushed red chili pepper ½ tablespoon cornstarch mixed with ½ tablespoon water 1 teaspoon sesame oil 2 ounces dry roasted peanuts » Marinade: ¼ cup water ½ teaspoon salt ½ egg ¼ cup cornstarch 2 tablespoons vegetable oil Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. Combine wine, soy sauce and water; set aside. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add ½ tablespoon vegetable oil. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. Add sesame oil and peanuts. Stir and fold until ingredients are thoroughly mixed. Serves 3.Full of Spicy Wok fired Chicken Breast, Zucchini, Red Bell Peppers and crunchy Peanuts in a Sesame Ginger-Garlic Sauce, this recipe is Authentically Panda Express! The recipe is straight from the source! http://archives.starbulletin.com/2007/01/17/features/story01.html BACK TO TOP art CRAIG T. KOJIMA / CKOJIMA@STARBULLETIN.COM Panda Express customer favorite Kung Pao Chicken. CLICK FOR LARGE Kung Pao Chicken is tasty, too No luck getting that Orange Chicken recipe, but Panda was willing to part with another of its top dishes. Kung Pao Chicken 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained 1 teaspoon cooking wine 2-½ tablespoons soy sauce ⅓ cup water 2-½ tablespoons vegetable oil, divided use 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half) ¼ cup diced green onion, white part only, in 1/2-inch pieces 1 teaspoon ground ginger 1 teaspoon ground garlic 1 teaspoon crushed red chili pepper ½ tablespoon cornstarch mixed with ½ tablespoon water 1 teaspoon sesame oil 2 ounces dry roasted peanuts » Marinade: ¼ cup water ½ teaspoon salt ½ egg ¼ cup cornstarch 2 tablespoons vegetable oil Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. Combine wine, soy sauce and water; set aside. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add ½ tablespoon vegetable oil. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. Add sesame oil and peanuts. Stir and fold until ingredients are thoroughly mixed. Serves 3.Full of Spicy Wok fired Chicken Breast, Zucchini, Red Bell Peppers and crunchy Peanuts in a Sesame Ginger-Garlic Sauce, this recipe is Authentically Panda Express! The recipe is straight from the source! http://archives.starbulletin.com/2007/01/17/features/story01.html BACK TO TOP art CRAIG T. KOJIMA / CKOJIMA@STARBULLETIN.COM Panda Express customer favorite Kung Pao Chicken. CLICK FOR LARGE Kung Pao Chicken is tasty, too No luck getting that Orange Chicken recipe, but Panda was willing to part with another of its top dishes. Kung Pao Chicken 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained 1 teaspoon cooking wine 2-½ tablespoons soy sauce ⅓ cup water 2-½ tablespoons vegetable oil, divided use 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half) ¼ cup diced green onion, white part only, in 1/2-inch pieces 1 teaspoon ground ginger 1 teaspoon ground garlic 1 teaspoon crushed red chili pepper ½ tablespoon cornstarch mixed with ½ tablespoon water 1 teaspoon sesame oil 2 ounces dry roasted peanuts » Marinade: ¼ cup water ½ teaspoon salt ½ egg ¼ cup cornstarch 2 tablespoons vegetable oil Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. Combine wine, soy sauce and water; set aside. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add ½ tablespoon vegetable oil. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. Add sesame oil and peanuts. Stir and fold until ingredients are thoroughly mixed. Serves 3.

We LOVED this Panda Express Kung Pao Chicken, it was so easy to make and the best copycat!
Panda Express Kung Pao Chicken is Full of spicy chicken, zucchini, red bell peppers and crunchy peanuts in an easy ginger garlic sauce, this recipe is authentically Panda Express!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve made this recipe several times and it’s always been a bit! Be careful of the salt content sometimes it can get a bit too overpowering if you tend to eyeball measurements like I do. The recipe says marinade for a minimum of one hour, but what is the longest I should let the meat marinade? Will it produce a bad side effect if I leave it for too long?

  2. I don’t usually comment but this recipe was excellent and easy to follow. It tastes better than the Panda Express version.

  3. Oh my gosh! I can make Kung Pao Chicken at home like Panda Express! This is a relatively easy recipe to follow. I made a couple of modifications. I added celery and used twice as many peanuts. I already had the Thai red chili peppers so I was good with the heat. I agree that the meat and veggies need to be cooked a bit longer than the recipe states. This is going into my regular rotation. Thank you so much for developing the recipe and sharing it with us.

    1. It’s half, you could either beat and measure half of it or choose yolk or white. For this recipe I usually use the white.

  4. Hi Sabrina! I am loving your recipes, I’ve saved SO many just today :). I just wanted to mention that you have a keen sense to detect the wine in the recipe; most people don’t know that practically every Panda Express menu item has wine in it!! I know this for sure bc I called their corporate HQ and asked years ago as I have Muslim friends that assured me that they did. Sure enough, and I never knew! However, since I make a lot of Asian dishes, I’ve been turned on to Shaoxing (Shaosing) Chinese cooking wine. That is the go-to wine used in most Asian dishes everywhere and it does have a flavor that you will recognize when you taste it, even my husband said that… If you can, give it a try, I think it really adds something special to most Asian dishes and it’s not expensive at an oriental market. Thank you for so many great dishes!! <3

  5. Delicious. Used 10 fresh whole Thai chilies instead of dried chilies as we find panda Express too mild. Nice heat in the dish. Well sequenced recipe steps! Thank you

  6. Great recipe!

    I used skin-on chicken thighs since it’s what I had on-hand – having used thighs, I fried the pieces a little longer to be a little bit crispy and drained any remaining excess grease from the thighs that I didn’t need.

    I added canned mushrooms to bulk up the veggies in the dish.

    Next time, I’ll have to double the sauce portion since we like ours saucy.

    This will go into our stash of recipes! Thank you!

  7. I just have red wine on hand can I use that or white wine vinegar which would be a good substitute

  8. This is one of my favorites at Panda. We grow a fair amount of zucchini and my Asian wife is always craving Asian food; finally found your recipe and put it together — it came out absolutely perfect! My wife kept raving at how delicious it was, so I’ll be keeping this in the rotation for sure! Looking forward to trying your other recipes. Cheers!

  9. Sabrina,
    Your recipes are amazing! I have lost track of how many I have made so far, each tastes incredible and just as promised! Thank you so much!

  10. Using the food processor to get the texture right is pure genius, I must try it.

    Even more important for chicken thigh meat which is so difficult to get a good texture since it that has a smooth outer layer, and many restaurants (and Panda Express) use thigh meat.

    never seen the idea before, nice original idea!!

  11. Thanks for this recipe Sabrina. Love this recipe!—I’ve made it 3x now. The only thing I did differently from the first time is I add 1 T. peanut butter to the sauce. This recipe, served along with your copycat Panda lo mein and brown rice, is now a regular in our menu rotation.

  12. This was absolutely fantastic! Made it as-is for the first try and it was wonderful. And now that I know the recipe works I can make changes to my own family’s tastes. Thank you so much for sharing this recipe.

  13. Thank you. I am not a chef or a cook. I made this as a surprise for my wife who was returning from a long day out.

    It was fun for me to make (I had most of the mess cleaned up before she walked in) and she loved it.

    It even worked in a hot frying pan instead of a wok, and making some nominal changes due to what was on hand (celery in place of zuchini, for example). It took me several minutes to sear the chicken versus 60 seconds. I didn’t want any pink showing on the chicken at this stage. I didn’t know how much more cooking it would get.

    The recipe was very mild (a “1” , not spicy at all). We added more crushed red chili peppers to our individual servings. I would increase the amount of red crushed chili peppers to make it a 2 or 3 on the spiciness level (on 1-5 scale). My taste is to have it a noticeable warm glow, but not burning.

    We will have this again. Thank you.

  14. I love Kung Pao so I was excited to try this recipe. But I’m guessing I used the wrong dried peppers?? My store only had “Oriental hot chilies”. I googled it to see if they were the same and couldn’t find any info that they were not the right ones…but they were soooo hot! Even after picking them all out, my kids couldn’t eat the dinner. Are they the wrong peppers? Maybe I will attempt it again if you can help. Thanks.

  15. To make it closer to the actual recipe you’ll need to cook the marinaded meat in enough oil to submerge at 275 for about 50 seconds. The veggies are blanched in boiling water for 10 seconds. then once those are done you add oil to a hot wok, then hot chili peppers, cook till just brown, not red or black. Immediately add green onions, garlic and ginger, then meat. Next cooking wine and soy sauce mixture with cornstarch. The sauce should thicken before adding the veggies. At the very end once it is tossed together, add the sesame oil THEN the peanuts. This is an important step because the peanuts will become soggy if they are not added at the end. You will know it is done when the sauce is almost a solid.

  16. To be truly “authentic” this recipe must use chicken thigh meat rather than breast meat. Other than that it is a great recipe.

  17. The marinade came out like a thick batter on the chicken. Do you shake the excess before frying to omit this?

  18. This recipe is amazing. I’m too novice to know better, so I did make some substitutions and alterations (clearly watching cooking shows has made me perhaps a little too confident). Used pre-cooked chicken, which didn’t take to the marinade as much as fresh probably would but still good. All spice for ginger. And I added baby corn (with the zucchini) and celery (with the onions). I also didn’t have Thai chilies at my local market so I substituted sweet chili garlic sauce and a splash of Sriracha and it turned out BETTER than the PE version (which is saying something because before I made this today was obsessed). Thank you so much for sharing!

  19. I love Kung Pao chicken and can’t wait to try this recipe… thanks for posting it! Can the wine be replaced with something else, though? If yes, what would you recommend I use?

  20. Very delicious! I had the Panda Kung Pao sauce in a bottle that you buy at the grocery store but prepared everything as instructed and added like 1/4 cup of the bottled sauce. It was delicious before I added the sauce. My boyfriend wants me to make this again and it hasn’t even been a week! Just printed the recipe to have on hand. Thank you!

  21. This recipe is delicious.  I lived in Asia for two years and I think this recipe is as good as I remember.

  22. Just made it tonight, and you have no idea how happy I was to see the end result looked so pretty, colorful and tasted amazing, just like the one at Panda Express!! Thank you for a great and easy recipe!! 

  23. Just made this, it is great! Added extra red pepper because I like it spicy and it was sooooooo good. Definitely keeping the recipe and will make again! So quick too! 

  24. Easy to follow directions. Tasty dish with plenty of flavor. My husband loved it. Thank you for sharing!

  25. The recipe doesn’t say if the ginger and garlic are fresh ground or dried. I am assuming dry, please let me know if this is correct or not. Can’t rate it yet as I have not tasted it. Hoping I will love it!

  26. If I want to make this for a large crowd, do I just double everything or is there another recipe? I’m making for 40 people

    1. Wow, that’s a lot of people 🙂 The recipe serves 4 so if you’re looking to feed 40, I would suggest making it in batches and the keeping it some type of warmer until served.

  27. The spices are on point, very close to Panda, increasing the wine and garlic powder used seemed to make it an even better match imo.

  28. Just tried this recipe today, I’m not sure if it was just me, but cooking the chicken for 60 seconds was not enough, parts were still raw. I also was not a big fan on the egg in the recipe, the flavor however was great. I used a wok and followed the instruction step by step. I think next time I will omit the egg. Thank you! (:

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! How big were you cutting the chicken? If on a high heat in small chunks they should cook quite quickly. Another possible reason it could’ve taken longer is if your pan may have been a bit too full? Glad the flavor was good though!

        1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! I don’t have a nutrition calculator on the recipes, but I know there are quite a lot of them available on the web for free from back in the day I used to cook for clients on low calorie diets.

  29. I made the Panda Express Kung Pao Chicken tonight. It was AMAZING! This is my favorite dish at Panda and I actually liked this one better. Thanks!

  30. This recipe is great! Followed step by step but bought the wrong soy sauce and that threw it off a bit. Still very delicious!!

  31. Hello! I’ve just made this for the first time. I’m packing away my ingredients and wonder when the sesame oil is supposed to be used? It is in the ingredients list, but not in the method.

    We drizzled some on the top to get the flavor, but it would be good to incorporate it into the recipe.

    Thank you!

    1. So sorry about that! The sesame oil is supposed to be added at the same time as a the green onions and peanuts – I just had a brain fart and left it out! The recipe is fixed now, thanks for bringing it to my attention!

  32. We’re gluten free and can never eat chinese takeout. I’m so happy because all I have to do is substitute regular soy sauce for GF Tamari…YEAH !!!!!!!!!

  33. I love copycat recipes! They tend to be healthier for us and we can make them over and over without spending a ton of money! My son is dying to try this one!

  34. This looks really delish! I love everything from Panda Express so this is great to have the recipe for at home.

  35. I’ve never had this at Panda Express before, but it looks delicious! If you could figure out how to make Applebee’s Hot Artichoke and Spinach Dip or their burger, I’d be all over those recipes.

  36. Congrats on outgrowing your server! That’s some exciting stuff right there. This Kung Pao Chicken looks amazing. I cook a lot of stirfry at home, but I’ve never made Kung Pao before. I bet my kids would love it.

  37. I could totally go for some of this! I’d love to make some for the family to try out. I need to get better at making Chinese dishes.

  38. Love love love Asian flavors, and one of my favorite tastes is that of Kung Pao. I’m vegan so can’t do meat, BUT, the best thing about kung pao is that the flavor transcends everything. Gonna adopt this for sure!

  39. Kung Pao Chicken is one of my favorite dishes. I have never tried to make it myself before. I am excited to try this recipe.

  40. This recipe is going to make my family so very happy. They love Chinese food but I believe homemade is the best.

  41. Oh this sounds delicious. I always crave Asian food, but it can be so expensive. This is a much better idea, than ordering out. Thanks for the recipe.

  42. My favorite take out is Kung Pao chicken, so this is right up my alley! I even have all the ingredients to make it!

  43. Deliciousness! I love Asian food and Panda Express so I’m really excited about making this at home! Tweaking it to my liking. I think my kids would really enjoy this! Thanks for sharing!

  44. That looks great! I bet it is much healthier to make at home than to eat at a fast food place. I love Chinese food.

  45. Kung Pao chicken is a favorite at our house, but I’ve never made it at home before, your version sounds delicious, I will have to give it a try!

  46. my husband absolutely loves King Pao chicken! This is a recipe he will love to have in our cupboard! It looks amazing.

  47. Oh my goodness, this looks so flavorful! My fiance and I have been craving some good Chinese food lately. He doesn’t like spicy foods, so I would have to omit the peppers, but that’s okay because I know this recipe would still be good. Just looking at these pictures is making me hungry.

  48. This looks like an amazing meal, my family would love. I love the addition of the veggies, I am sure this would taste fresh and Delicious.

  49. We don’t have Panda Express around here, so I will have to make it myself if I want to try it 🙂

    1. Ok, hands down this was THE most delicious Kung Pao chicken I’ve ever tasted, better than at Panda. My family raved about it! Great job.