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Copycat Kung Pao Chicken

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This Copycat Kung Pao Chicken brings the bold flavors of your favorite Chinese restaurant right to your kitchen. The recipe starts with marinating chicken in a mixture of egg white and cornstarch, a traditional Chinese technique that ensures incredibly tender meat. The signature sauce balances soy sauce, vinegar, and wine with a touch of sweetness, while the combination of dried chilies and fresh vegetables creates layers of flavor and texture. What makes this version special is the cooking method - stir-frying each component separately ensures that the chicken stays juicy, the vegetables retain their crunch, and the aromatics infuse the entire dish. The final touch of peanuts adds the characteristic crunch that makes Kung Pao Chicken so satisfying. This recipe delivers restaurant-quality results while letting you control the spice level and ingredients.
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Chef Zaho
Updated on Tue, 18 Feb 2025 23:08:32 GMT
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A proper Kung Pao Chicken should make your taste buds dance with its perfect balance of heat, sweet, and savory flavors. This homemade version captures the essence of the beloved Panda Express dish while letting you control every aspect of its preparation. Through countless attempts to perfect this recipe in my kitchen, I've discovered that the secret lies in the velveting technique - a Chinese cooking method that ensures incredibly tender chicken.

My family was skeptical when I first attempted to recreate this takeout favorite, but now they prefer this version. The key was finding the right balance of dried chilies - enough to create that signature flavor without overwhelming the dish.

Essential Ingredients and Selection Tips

  • Chicken Thighs: Darker meat stays juicier in stir-fries. Cut pieces uniformly for even cooking
  • Dried Chili Peppers: Look for whole Chinese dried red chilies. Remove seeds for less heat
  • Soy Sauce (Light and Dark): Each type serves a different purpose. Don't substitute one for the other
  • Chinese Shaoxing Wine: Adds authentic flavor. Dry sherry makes a good substitute
  • Peanuts: Use unsalted, roasted peanuts. They'll absorb the sauce beautifully
  • Fresh Ginger: Choose firm pieces with smooth skin for the best flavor
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Restaurant-Style Chinese Chicken Dish | alicesrecipes.com

Detailed Cooking Instructions

1. Perfect the Velveting

Step 1:
Whisk egg white until frothy before adding cornstarch
Step 2:
Coat chicken pieces evenly and let rest the full 20 minutes
Step 3:
This step creates that signature tender texture

2. Master the Stir-Fry

Step 1:
Heat wok or large skillet until very hot
Step 2:
Cook chicken in small batches to prevent crowding
Step 3:
Remove chicken when just cooked through
Step 4:
Keep pan hot between batches

3. Create the Sauce Magic

Step 1:
Combine sauce ingredients before starting to cook
Step 2:
Add to hot pan gradually to prevent lumps
Step 3:
Stir constantly until thickened and glossy

My first attempt at this recipe taught me the importance of mise en place - having everything ready before starting. Stir-frying moves too quickly to be measuring ingredients mid-cook.

Temperature Control

Maintaining proper heat throughout cooking is crucial. I've learned to listen to the sizzle - if it's too quiet, the pan needs to be hotter; too loud, and things might burn.

Sauce Science

The cornstarch in the sauce needs to reach a certain temperature to activate its thickening properties. I watch for the sauce to turn from cloudy to glossy - that's when I know it's ready.

Vegetable Variations

While bell peppers and onions are traditional, I often add zucchini or snap peas when they're in season. The sauce works beautifully with any crisp vegetable.

Serving Strategy

I serve this family-style, with extra crushed peanuts and sliced green onions on the side. This lets everyone customize their plate.

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Copycat Kung Pao Chicken Recipe | alicesrecipes.com

Final Thoughts: This Kung Pao Chicken recipe represents what I love most about home cooking - the ability to recreate restaurant favorites while controlling quality and adjusting flavors to your taste. Each time I make it, I'm reminded that great Chinese cooking is about balance - of flavors, textures, and heat. Whether you're a spice lover or prefer it mild, this versatile dish adapts to your preferences while maintaining its authentic character.

Frequently Asked Questions

→ Can I adjust the spiciness level?
Yes, you can reduce or increase the dried chilies and red pepper flakes to suit your taste. Remove the seeds for less heat.
→ What can I substitute for Shaoxing wine?
Dry sherry is the best substitute. You can also use dry white wine or chicken broth as non-alcoholic alternatives.
→ Do I really need to marinate the chicken?
Yes, the egg white and cornstarch marinade (called velveting) is key for achieving that tender, restaurant-style chicken texture.
→ Can I make this ahead of time?
While best served fresh, you can prep all ingredients ahead. The dish reheats well but the vegetables won't be as crisp.
→ What vegetables can I substitute?
Feel free to use any stir-fry friendly vegetables like broccoli, snap peas, or carrots. Just keep the pieces similar in size.

Restaurant-Style Chinese Chicken Dish

A homemade version of the classic Chinese dish featuring tender chicken, crisp vegetables, and peanuts in a savory-spicy sauce.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Fati Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Asian

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Chicken Marinade

01 1 lb. boneless skinless chicken thighs or breasts, cut into bite size pieces
02 1/2 tsp salt
03 1 egg white, lightly beaten
04 3 tbsp cornstarch
05 1 tsp sesame oil
06 3 tbsp vegetable oil, divided

→ Sauce

07 ½ cup water
08 4 tbsp light soy sauce
09 2 tbsp balsamic vinegar or Chinese black vinegar
10 2 tbsp Chinese Shaoxing wine or dry sherry
11 1 tsp Tamari or dark soy sauce
12 1 tsp hoisin sauce
13 1 tbsp sugar
14 1 tbsp cornstarch

→ Vegetables and Aromatics

15 1 large zucchini, chopped
16 1 large red bell pepper, chopped
17 1/2 onion, chopped
18 10 whole dried chili peppers
19 1/4 cup green onion, white parts only (1/2 inch pieces)
20 2 tsp ginger, minced
21 2 tsp garlic, minced
22 1 tsp red pepper flakes, crushed
23 1/2 cup unsalted peanuts
24 1 tsp sesame oil

Instructions

Step 01

Combine the chicken with the salt, lightly beaten egg white, cornstarch, sesame oil and 1 tbsp vegetable oil, until coated. Chill for about 20 to 30 minutes.

Step 02

Heat a large wok over medium high heat and add 1 tbsp vegetable oil. Cook the chicken until browned and cooked through (cook in batches to avoid over crowding of pan). Remove chicken from wok and set aside.

Step 03

Combine the sauce ingredients in a bowl and whisk to combine, until sugar is dissolved. Set aside.

Step 04

Add the remaining 1 tbsp vegetable oil to the wok and turn heat up to high. The wok should be really hot when you add in the veggies. Stir fry veggies for just 2 to 4 minutes, until slightly charred and glistening. Remove from wok and keep warm with the chicken.

Step 05

Heat 1 tsp sesame oil in the wok over medium high heat. Toss in the dried chili peppers, green onion, ginger, garlic, crushed red pepper flakes and peanuts and cook until fragrant, about 1 minute.

Step 06

Stir the sauce mixture again and immediately add it to the pan and bring to a small boil, then cook until the sauce thickens. Finally, add the chicken and veggies back into the sauce and stir to coat. Enjoy!

Notes

  1. Can use large skillet if wok is not available
  2. For less spicy version, reduce or omit dried chilies
  3. Have all ingredients prepped before starting to cook

Tools You'll Need

  • Wok or large skillet
  • Mixing bowls
  • Whisk
  • Cutting board
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains peanuts
  • Contains eggs
  • Contains soy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 311
  • Total Fat: 18 g
  • Total Carbohydrate: 17 g
  • Protein: 21 g