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A Delightful Homemade Panda Express Kung Pao Chicken Copycat Recipe

Kung Pao Chicken is a popular dish in Chinese cuisine, celebrated for its perfect blend of spicy, sweet, and savoury flavours. Panda Express, a beloved American fast-food chain, has popularised this dish, making it a go-to choice for those craving Asian-inspired fare. If you find yourself longing for this aromatic dish but prefer cooking at home, you’re in luck. This copycat recipe replicates the essence of Panda Express’s Kung Pao Chicken, ensuring you enjoy the vibrant flavours straight from your kitchen.

Ingredients

For the Marinade:

• 450g (about 1 lb) boneless, skinless chicken breast, diced into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon cornstarch

For the Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons of water (slurry)

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 4-5 dried red chillies (adjust according to your spice tolerance)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 100g (about 1 cup) unsalted roasted peanuts (or cashews)
• 3 spring onions, chopped

Instructions

Step 1: Marinate the Chicken

Start by marinating the diced chicken. In a medium bowl, combine the chicken pieces with soy sauce, rice wine (or dry sherry), and cornstarch. Mix well to ensure all the chicken is coated. Allow it to marinate for at least 15-30 minutes. If possible, refrigerate it for even better flavour absorption.

Step 2: Prepare the Sauce

While the chicken is marinating, mix the sauce ingredients in a separate bowl. Combine soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and the cornstarch slurry. Whisk until the mixture is well blended and smooth. Set it aside for later use.

Step 3: Stir-Fry the Chicken

In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the marinated chicken in a single layer and allow it to cook for 3-4 minutes or until lightly golden, stirring occasionally to prevent sticking. Remove the chicken from the pan and set it aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add the dried red chillies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant. Then, toss in the diced red and green bell peppers. Cook for an additional 2-3 minutes, allowing the vegetables to soften but retain some crunch.

Step 5: Bring It All Together

Return the cooked chicken to the pan and pour the prepared sauce over the chicken and vegetables. Mix well to ensure everything is evenly coated. Allow the mixture to cook for another 2-3 minutes or until the sauce thickens and the chicken is fully cooked.

Step 6: Final Touches

Once your Kung Pao Chicken has reached the appropriate consistency, stir in the roasted peanuts and chopped spring onions. Give it a final toss before removing it from heat.

Serving Suggestions

Serve your homemade Kung Pao Chicken hot, accompanied by steamed jasmine rice or fried rice. For an additional touch, sprinkle some sesame seeds on top for a delightful crunch. You may also wish to add extra spring onions for garnish.

Conclusion

This Panda Express Kung Pao Chicken copycat recipe allows you to enjoy a comforting, homemade version of a fast-food favourite in the comfort of your own home. With its tantalising blend of flavours and textures, it’s sure to impress family and friends alike. So why not give this delicious dish a try? You may find that your cooking skills impress even the most discerning of palates!