Spicy Panda Express Kung Pao Chicken

Spicy Panda Express Kung Pao Chicken

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This copycat recipe is the perfect combination of meat and vegetables and provides a homemade way of creating Panda Express's Kung Pao Chicken. Spicy and full of flavor, this stir-fry dish is the perfect meal to serve with hot rice. This dish is certain to become a staple in your household.

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Time needed

25 min preparation + 10 min cooking

Serving Size / Yield

3 servings

Ingredients

  • ┬╗Kung Pao Chicken:
  • 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained
  • 1 teaspoon cooking wine
  • 2 1/2 tablespoons soy sauce
  • 1/3 cup water
  • 2 1/2 tablespoons vegetable oil
  • 12 whole dry chili peppers (smaller than 3 inches)
  • 1 small zucchini, chunked
  • 1/4 cup diced green onion, white part only, in 1/2-inch pieces
  • 1 teaspoon ground ginger
  • 1 teaspoon ground garlic
  • 1 teaspoon crushed red chili pepper
  • 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
  • 1 teaspoon sesame oil
  • 2 ounces dry roasted peanuts
  • Cooked white rice
  • ┬╗Marinade:
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 egg
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil

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Directions

Combine all of the marinade ingredients in a bowl, add the chicken and refrigerate for at least 1 hour. In another bowl, mix together the wine, soy sauce and water and set it aside. Heat wok on high heat for 10 seconds. Heat well and add 2 tablespoons of oil. Remove the chicken from the marinade mixture and place in wok. Stir-fry quickly for about 1 minute and remove the chicken and drain. Stir-fry peppers, add zucchini and stir-fry until peppers begin to darken. Add 1/2 tablespoon of vegetable oil if wok begins to dry. Add green onions, garlic, ginger and crushed pepper and stir-fry for about 5 seconds. Re-place the chicken onto the wok, stir soy sauce/wine mixture and stir until sauce boils. Add cornstarch mix to thicken. Add sesame oil and peanuts and stir and fold until the ingredients are all mixed together. Serve over hot rice.

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