Hello foodies! Today, I have an irresistible recipe for all you Panda Express fans out there – Kung Pao Chicken. This dish features succulent chicken, crunchy peanuts, and fiery spices, making it the perfect choice for anyone who loves bold, complex flavors.
But before we get to the recipe, let’s dive into the history of Kung Pao Chicken. This dish originated in the Sichuan province of China and is named after a respected official who served during the Qing dynasty. Its signature flavors come from a combination of spicy Sichuan peppers, sweet soy sauce, and tangy rice vinegar.
Jump to:
π Top tip
Now, let’s get cooking! Here are a few tips to make sure your Kung Pao Chicken turns out perfectly:
Tip 1: Marinate the chicken in a mixture of cornstarch and soy sauce to ensure a tender and juicy texture.
Tip 2: Use a wok or a large, high-sided skillet to cook the chicken and vegetables. This will allow you to get a nice sear on the chicken and evenly cook the vegetables.
Tip 3: Be careful when handling the Sichuan peppers – they are very spicy! You can adjust the heat level by using fewer peppers or removing the seeds.
π₯ Ingredients
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 inch piece of ginger, peeled and minced
- 4-6 dried Sichuan peppers, seeds removed and chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup roasted peanuts
- 2 green onions, sliced
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1/4 cup chicken broth
πͺ Instructions
Instructions:
- In a large bowl, whisk together the cornstarch and soy sauce. Add the chicken and toss to coat. Let the chicken marinate for 10-15 minutes.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and cook for 3-4 minutes, until it is browned on all sides and cooked through. Remove the chicken from the pan and set aside.
- Add the garlic, ginger, and Sichuan peppers to the same pan and cook for 1-2 minutes, stirring frequently.
- Add the bell peppers and continue cooking for 2-3 minutes, until the peppers are slightly softened.
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar, cornstarch, and chicken broth to make the sauce.
- Add the chicken back to the pan along with the peanuts, green onions, and sauce. Stir everything together and cook for 1-2 minutes, until the sauce has thickened and everything is coated.
- Serve the Kung Pao Chicken over steamed rice and garnish with extra chopped peanuts and green onions, if desired.
And there you have it, folks! A delicious and easy recipe for Kung Pao Chicken that will transport your taste buds to the streets of Sichuan. I hope you enjoy this dish as much as I do – it’s one of my all-time favorites! Happy cooking!
π Recipe
Panda Express Kung Pao Chicken
INGREDIENTS
Ingredients:
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 garlic cloves minced
- 1 inch piece of ginger peeled and minced
- 4-6 dried Sichuan peppers seeds removed and chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1/2 cup roasted peanuts
- 2 green onions sliced
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1/4 cup chicken broth
INSTRUCTIONS
- In a large bowl, whisk together the cornstarch and soy sauce. Add the chicken and toss to coat. Let the chicken marinate for 10-15 minutes.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and cook for 3-4 minutes, until it is browned on all sides and cooked through. Remove the chicken from the pan and set aside.
- Add the garlic, ginger, and Sichuan peppers to the same pan and cook for 1-2 minutes, stirring frequently.
- Add the bell peppers and continue cooking for 2-3 minutes, until the peppers are slightly softened.
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar, cornstarch, and chicken broth to make the sauce.
- Add the chicken back to the pan along with the peanuts, green onions, and sauce. Stir everything together and cook for 1-2 minutes, until the sauce has thickened and everything is coated.
- Serve the Kung Pao Chicken over steamed rice and garnish with extra chopped peanuts and green onions, if desired.
WRITE YOUR OWN NOTES
DISCLAIMER
Please note that all our recipes are subject to our Privacy Policy and Terms of Use, links to both which are located at the bottom of this page.
NUTRITION
Recommended
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Panda Express Kung Pao Chicken:
THANKS FOR COMING TO MY BLOG! LET ME KNOW WHAT YOU THINK