Panda Express Kung Pao Chicken Recipe

"This is a copycat recipe of Kung Pao Chicken (from Panda Express Restaurant) that represents the Szechuan cuisine (of the Sichuan region of China) which is known for its use of garlic and spicy chile peppers in most dishes. This version of Kung Pao Chicken features mildly spicy chicken with sauteed zucchini, bell peppers and crunchy peanuts, all smothered in delicious Kung Pao Sauce. Kung Pao Chicken is usually served over cooked white rice, but you can serve it over cooked noodles if you prefer."

Step by Step Method

Step 1

Prepare the marinade first by combining the soy sauce, wine, cornstarch and brown sugar in a medium size bowl. Add chicken and toss until chicken is thoroughly coated with the marinade. Let the chicken marinate in the fridge at least 30 minutes (or as long as overnight).

Step 2

While chicken is marinating in the fridge, make the Kung Pao Sauce. Combine stock, black vinegar, dark soy sauce, oyster sauce. Stir in the brown sugar, cornstarch, sesame oil. Add garlic, ginger, chili oil (if using), white pepper and red pepper flakes. Set Kung Pao Sauce aside.

Step 3

Heat the 2 Tbsp vegetable oil over high heat in a wok or large skillet. Once pan is hot, add chicken pieces in a single layer (discarding the marinade). Work in batches if you need to because you shouldn't crowd the pan or chicken won't sear adequately. Sauté chicken for 2 to 3 minutes each side or until all pieces are golden brown. Transfer chicken to platter and cover with foil to keep warm.

Step 4

Add zucchini, bell pepper, dried red chilies and peanuts to the wok, and sauté over high heat 2 to 3 minutes.

Step 5

Reduce heat to medium, and return chicken to wok. Stir the Kung Pao Sauce (as the cornstarch is likely to have settled), and add pour Kung Pao Sauce into the wok. Sauté another 2 to 3 minutes or until the sauce has thickened.