Do you like Chinese food? Many of my friends have told me that Panda Express's Kung Pao Chicken is incredibly delicious. Indeed, Kung Pao Chicken is savory, slightly sweet, and a little spicy. The chicken is tender and juicy, and the peanuts are crunchy and flavorful. If you've tried it once, I guarantee you'll crave it again. Today, I'll teach you how to recreate this delicious dish from Panda Express in your own kitchen without needing a professional wok or stove.
What Makes Panda Express Kung Pao Chicken Different?
Traditional Chinese Kung Pao Chicken (Gong Bao Ji Ding) originates from Sichuan cuisine and features dried chilies, Sichuan peppercorns, and a bold sweet-spicy balance.
However, Panda Express's version of Kung Pao Chicken has a milder numbing flavor due to the use of less Sichuan peppercorns. Many Americans don't particularly enjoy the numbing sensation of Sichuan peppercorns, so this modification better suits their tastes. They also added peanuts and crunchy vegetables, which further mellows the flavor and texture. Panda Express's modified version of Kung Pao Chicken cooks faster and has a more consistent flavor. This is very important for a fast-food chain.
Today, when we recreate Kung Pao Chicken at home, the goal is to achieve a Panda Express-style deliciousness, not the traditional Sichuan version. Okay, let's start preparing the ingredients!
Ingredients for Kung Pao Chicken
Here’s what you’ll need for an authentic yet home-friendly result:
For the Chicken:
- 400g (about 14 oz) boneless, skinless chicken breast or thigh（Cut into cubes）
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 tsp white pepper
Vegetables:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup zucchini, chopped
- 2 green onions, chopped
Aromatics:
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 6–8 dried red chilies (adjust to taste)
Peanuts:
- 1/3 cup roasted unsalted peanuts
Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1 tbsp rice vinegar
- 1/2 cup chicken broth
- 1 tsp cornstarch
How to Cook Kung Pao Chicken Step-by-Step?
Step 1: Marinate the Chicken
In a bowl, mix chicken with soy sauce, chinese cooking wine, sesame oil, cornstarch, and white pepper.
Let it sit for 20–30 minutes. This keeps the chicken juicy and tender, just like Panda Express.
Step 2: Prepare the Sauce
The sauce is key to the success of this dish. In a separate bowl, whisk together the following ingredients to make a rich sauce:
- Soy sauce
- Dark soy sauce
- Hoisin sauce
- Sugar
- Vinegar
- Chicken broth
- Cornstarch
Preparing the sauce in advance can prevent you from being overwhelmed during the cooking process; you can simply pour the prepared sauce in later.
Step 3: High Heat Cooking
Pour 2 tablespoons of oil into a large skillet or wok and heat over high heat. Next, add dried chili peppers, garlic, and ginger, and stir-fry for about 20 seconds until fragrant. Keep the heat high, then add the marinated chicken and stir-fry until the chicken is about 80% cooked. Add the vegetables and stir-fry for another 1-2 minutes.
Step 4: Add Sauce and Peanuts
When the chicken is slightly browned, pour the prepared sauce into the pot, add a small spoonful of water, and stir-fry quickly. Let the sauce thicken slightly, coating all the ingredients evenly. Finally, add the peanuts and chopped green onions, cook for another 20-30 seconds, then turn off the heat. Done! You've now cooked a delicious Chinese dish: Kung Pao Chicken.
Kung Pao Chicken Recipe Notes:
Use high heat – fast cooking gives that restaurant flavor
Don't overcook the vegetables – they should stay slightly crisp
Adjust sweetness and spice to suit your taste
If it's not saucy enough, add 1–2 tablespoons more broth and reheat
Want more kick? Add extra dried chilies or a pinch of chili flakes
Serving Suggestions
To recreate the full Panda Express experience:
- Serve with steamed jasmine rice or fried rice
- Pair it with chow mein or stir-fried vegetables
- Add an iced green tea or lemon iced tea
Want real vibes? Serve it in a wide takeout-style plate and enjoy with chopsticks.
FAQs
Can I use chicken thighs?
Yes, chicken thighs are better because they are juicier, resulting in incredibly tender and juicy chicken like the kind sold in Chinese restaurants. However, chicken breast or chicken strips can also be used. Regardless of the type of chicken used, it must be marinated for 10 minutes.
What if I don't have Chinese Cooking Wine?
This is the key to making the dishes truly taste like those in a Chinese restaurant. If you don't have any, dry sherry is a great alternative.
Which tastes better, the traditional Sichuan Kung Pao Chicken or the Panda Express version?
It depends on your taste and the experience you want. The essence of authentic Sichuan Kung Pao Chicken lies in its rich and complex flavor, especially suitable for those who love spicy food. Panda Express's Kung Pao Chicken, on the other hand, focuses on comfort and convenience. It has a milder flavor, slightly sweet, and a smoother texture. The spiciness is also reduced.
Comments
Post a Comment