This rendition of Kung Pao Chicken brings juicy chicken, crisp vegetables and crunchy peanuts together in a well-balanced sweet, spicy and savory sauce. It’s inspired by the version you’ll find at the restaurant chain and adapted for home cooking.
Why You’ll Love This Recipe
Bold but controllable flavor: you’ll get the signature sweet-spicy-savory balance that defines Kung Pao.
Quick to cook: with proper prep, the stir-fry goes fast.
Veggie-rich: red bell pepper and zucchini add colour, texture and freshness.
Crunchy peanuts add great contrast in texture.
Flexible: you can adjust the heat, swap veggies or change the protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g boneless skinless chicken breast (cut into bite-sized pieces)
2 tbsp low-sodium soy sauce (for marinade)
1½ tbsp Shaoxing wine (or dry sherry)
2 tsp cornstarch (for marinade)
½ tsp brown sugar (for marinade)
2 tbsp vegetable oil (for cooking)
1 medium zucchini (cut into bite-sized pieces)
½ medium red bell pepper (cut into approx. 1-inch pieces)
2 stalks green onion (scallions), chopped
10 dried red chilli peppers
¼ cup roasted unsalted peanuts
3 cloves garlic, minced
¾ tsp fresh ginger, grated
Sauce:
3 tbsp chicken stock (or water)
1⅓ tbsp Chinese black vinegar (or rice vinegar)
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp brown sugar
1 tsp cornstarch
1 tsp sesame oil
Optional for extra spice: 1 tbsp spicy chilli crisp, ½ tsp white pepper powder, ¼ tsp chilli flakes
Directions
In a medium bowl, combine the marinade ingredients (2 tbsp soy sauce, 1½ tbsp Shaoxing wine, 2 tsp cornstarch, ½ tsp brown sugar) and add the chicken pieces. Let the chicken marinate in the fridge for at least 30 minutes (or up to several hours if time allows).
In another small bowl, whisk together all the sauce ingredients and set aside.
Heat a large wok or heavy-bottomed pan over high heat. Add 2 tbsp vegetable oil. Once very hot, add the chicken pieces (drained of excess marinade) in a single layer. Sear for about 1-2 minutes per side until golden and nearly cooked through. Remove chicken from pan and set aside.
In the same pan, add a little more oil if needed. Add the dried red chilli peppers and stir for about 30 seconds until fragrant (be careful not to burn them). Then add the zucchini and red bell pepper. Stir-fry for about 2 minutes until they begin to soften.
Add the minced garlic and grated ginger, stir for another 30 seconds. Then add the green onion and roasted peanuts, stirring to combine.
Return the chicken to the pan. Pour in the sauce mixture, stir continuously and cook for 1-2 minutes until the sauce thickens and coats all the ingredients.
Finish by drizzling sesame oil, and if using, sprinkle white pepper powder or chilli flakes. Stir once more, then remove from heat.
Serve immediately over steamed rice (or your preferred side).
Servings and timing
Makes approximately 4 servings.
Prep time: about 15-20 minutes (plus marinade time).
Cook time: about 8-10 minutes.
Total time (excluding marinade): roughly 30 minutes.
Variations
For a milder version, reduce or omit the dried red chillies and chilli flakes.
Use chicken thighs instead of breasts for richer flavor and juicier texture.
Swap vegetables: you could use broccoli florets, snap peas, carrots, or water chestnuts instead of (or in addition to) zucchini and bell pepper.
For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
For extra heat, add Szechuan peppercorns or a dash of chilli oil.
Substitute peanuts with cashews for a different nutty flavour and texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm in a pan over medium heat (adding a splash of water if the sauce is too thick) or microwave in short bursts, stirring in between. If the sauce thickens too much, add a little water or stock to loosen it.
FAQs
What type of chicken should I use?
You can use boneless skinless chicken breasts (leaner) or thighs (more flavour). Just cut into uniform bite-sized pieces so they cook evenly.
Can I adjust the spice level?
Yes — reduce the number of dried chillies or omit chilli flakes entirely for a milder dish. To increase heat, add more chilli peppers or include Szechuan peppercorns.
Can I make this dish ahead of time?
You can marinate the chicken ahead and even chop the vegetables ahead. However, for best texture and freshness, stir-fry and combine sauce just before serving.
What can I serve it with besides rice?
It goes well with steamed white or brown rice, cauliflower rice for a low-carb option, or even noodles. You could also serve alongside steamed greens.
Can I use other proteins?
Yes — you can substitute shrimp, beef, pork or tofu. Just adjust cooking time accordingly and ensure proper marinade.
How can I make it gluten-free?
Use tamari instead of soy sauce, and use a gluten-free oyster sauce. Ensure any other condiments (like chilli crisp) are also gluten-free.
Why is cornstarch used in the marinade and sauce?
In the marinade it helps to tenderise the chicken and create a nice sear; in the sauce it helps thicken it so it coats the ingredients well.
Can I skip the peanuts?
Yes — if you have a nut allergy or don’t like peanuts, you can omit or substitute with roasted cashews or even toasted sesame seeds.
What if I don’t have Chinese black vinegar?
You can substitute with rice vinegar or a mild white vinegar mixed with a little sugar to approximate the flavour.
Why is it important to stir-fry at high heat?
High heat helps you get a quick sear on the chicken, crisp-tender vegetables and a nicely thickened sauce without over-cooking everything. It keeps the texture lively.
Conclusion
This Panda Express-style Kung Pao Chicken is a satisfying, flavourful stir-fry you can make at home with simple ingredients and less fuss than take-out. With juicy chicken, crisp veggies, roasted peanuts and a balanced sweet-spicy-savory sauce, it’s sure to become a go-to for weeknight dinners (and also works nicely for entertaining). Adjust the spice, swap the veggies or proteins as you like—and enjoy!
This homemade Kung Pao Chicken is inspired by the Panda Express classic, featuring tender chicken, crisp vegetables, roasted peanuts, and a perfectly balanced sweet, spicy, and savory sauce.
Ingredients
500 g boneless skinless chicken breast, cut into bite-sized pieces
Marinade: 2 tbsp low-sodium soy sauce, 1½ tbsp Shaoxing wine (or dry sherry), 2 tsp cornstarch, ½ tsp brown sugar
2 tbsp vegetable oil
1 medium zucchini, cut into bite-sized pieces
½ red bell pepper, cut into 1-inch pieces
2 green onions (scallions), chopped
10 dried red chili peppers
¼ cup roasted unsalted peanuts
3 cloves garlic, minced
¾ tsp fresh ginger, grated
Sauce: 3 tbsp chicken stock or water, 1⅓ tbsp Chinese black vinegar (or rice vinegar), 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp cornstarch, 1 tsp sesame oil
Optional for extra heat: 1 tbsp spicy chili crisp, ½ tsp white pepper, ¼ tsp chili flakes
Instructions
Marinate the chicken: In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and brown sugar. Add chicken and marinate in the fridge for at least 30 minutes.
In another bowl, whisk together all sauce ingredients. Set aside.
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken (drained from marinade) and sear 1–2 minutes per side until golden. Remove and set aside.
In the same pan, add dried red chilies and stir for 30 seconds until fragrant.
Add zucchini and bell pepper. Stir-fry 2 minutes until just softened.
Add garlic, ginger, green onion, and peanuts. Stir 30 seconds.
Return chicken to the pan. Add sauce and cook, stirring, for 1–2 minutes until sauce thickens and coats ingredients.
Drizzle with sesame oil and optionally add white pepper or chili flakes. Stir and remove from heat. Serve immediately over rice or noodles.
Notes
For milder heat, reduce or omit dried chilies and chili flakes.
Use chicken thighs for juicier texture.
Marinate chicken longer for deeper flavor.
To avoid burning dried chilies, stir them briefly and avoid high direct contact for too long.
