Mia Patel
Panda Express Kung Pao Chicken is a popular dish among food enthusiasts. The dish is a delightful combination of sautéed chicken, crunchy peanuts, and a mouth-watering sauce with a zing. The recipe includes marinating chicken pieces in a mixture of soy sauce, brown sugar, and white wine. The chicken is then cooked with vegetables such as zucchini, peppers, and peanuts, and covered in a sweet and spicy sauce. This dish is usually served with steamed rice or noodles. The Kung Pao Chicken recipe is versatile, allowing for customisations to suit individual tastes and preferences.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, crunchy veggies, peanuts, rice, noodles |
| Chicken Type | Boneless skinless chicken breast, chicken thighs, leftover chicken breast, rotisserie chicken |
| Vegetables | Zucchini, peppers, green onions, red bell peppers, green bell peppers, baby corn, broccoli, snow peas, leeks |
| Sauce | Kung Pao, stir-fry, sweet and spicy, spicy, sweet and sour, savory |
| Spices | Red chilli flakes, ginger, garlic, green onions, red pepper flakes, chili peppers, chili oil, white pepper powder, Chinese red chillies, Tien Tsin peppers |
| Other Ingredients | Cornstarch, vegetable oil, long yao, dried peppers, peanuts, walnuts, cashews, soy sauce, oyster sauce, sesame oil, brown sugar, white wine, salt, pepper |
| Nutritional Information | 287kcal, 11g carbohydrates, 29g protein, 14g fat, 2g saturated fat, 4g polyunsaturated fat, 7g monounsaturated fat, 1g trans fat, 73mg cholesterol, 1142mg sodium, 723mg potassium, 3g fiber, 6g sugar, 1538IU vitamin A, 59mg vitamin C, 28mg calcium, 1mg iron |
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What You'll Learn
Chicken breast, thighs or tofu
Kung Pao Chicken is a stir-fry dish that typically features chicken as its main source of protein. However, Panda Express's Kung Pao Chicken allows for customisation, and you can choose from chicken breast, thighs, or tofu.
If you're using chicken, opt for boneless and skinless chicken breast or thighs. You can use leftover or rotisserie chicken, or you can marinate and cook the chicken before adding it to the wok. To marinate the chicken, mix soy sauce, brown sugar, and Shaoxing wine or dry sherry in a zip-top bag. Add the chicken pieces and ensure they are well coated. Leave to marinate for at least half an hour in the refrigerator.
For tofu, use firm, cubed tofu and pan-fry it separately before adding it to the sauce.
When cooking the chicken, heat oil in a skillet or wok over medium-high heat. Season the chicken with salt and pepper, then add it to the wok and cook for 1-2 minutes until 80% cooked. Remove the chicken from the wok and set it aside. Next, add the vegetables and toss them until they are tender. Add the chicken back to the wok, along with the sauce and corn starch slurry. Toss everything together for 2-3 minutes, then finish with red chilli flakes.
The Kung Pao sauce is made with soy sauce, oyster sauce, sesame oil, garlic, ginger, and sugar. You can adjust the spice level by adding chilli oil, extra chilli pepper flakes, and white pepper powder. The corn starch in the sauce will create a syrupy consistency that clings to the chicken and vegetables.
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Vegetables, including zucchini, peppers and peanuts
Panda Express Kung Pao Chicken is a stir fry with vegetables, including zucchini, peppers, and peanuts, as well as chicken and a sweet and spicy sauce. The zucchini adds colour and crunch to the dish, and it's easy to prepare. You can use either baby corn or regular zucchini. The dish also includes red bell peppers, which also add colour and crunch, although you can use green bell peppers if you prefer.
The peanuts in the dish are crunchy and roasted, adding texture and a nutty flavour. You can also use cashews or walnuts instead of peanuts if you prefer. Kung Pao Chicken is a versatile dish, and you can add more vegetables to it if you want to put your own twist on it. Broccoli and snow peas are good options for adding colour and nutrition to the meal.
The Kung Pao sauce is made with ingredients including soy sauce, oyster sauce, sesame oil, chopped garlic, minced ginger, and sugar. The sauce should thicken after about 1-2 minutes in the pan, creating a syrupy consistency that clings to the chicken and vegetables. You can also add extra spices to the sauce, such as chilli oil, extra chilli pepper flakes, and white pepper powder.
The chicken in the dish is typically diced chicken breast, although you can also use chicken thighs or leftover rotisserie chicken. The chicken is usually marinated before cooking, which keeps it moist and adds flavour.
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Spicy, sweet and sour sauce
Kung Pao Chicken is a classic Chinese stir-fry dish served in many Chinese restaurants. The Panda Express version is made with chicken and crunchy vegetables covered in a sweet, spicy, and sour sauce. The sauce is thickened with cornstarch, creating a syrupy consistency that clings to the chicken and vegetables.
The spiciness of the sauce comes from red chillies, also known as Tien Tsin peppers, which are several times hotter than jalapeños. For an even spicier dish, additional dried red chillies or chilli pepper flakes can be added. The sweetness in the sauce comes from brown sugar, which can be adjusted to taste. The sourness likely comes from the addition of rice vinegar or another acidic ingredient. Other ingredients in the sauce include soy sauce, oyster sauce, sesame oil, garlic, ginger, and white wine.
The sauce is typically made by combining these ingredients in a small bowl and whisking them together. It is then added to the wok or skillet after the chicken and vegetables have been stir-fried. The dish is usually served with steamed rice, but can also be served with noodles or cauliflower rice for a low-carb option.
The Panda Express Kung Pao Chicken sauce can be adjusted to suit individual tastes and preferences. For a healthier option, the amount of sauce can be reduced by half, and cooking spray can be used instead of oil to cut down on fat and calories. For a gluten-free version, gluten-free soy sauce and oyster sauce can be used.
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Marinade with soy sauce, sugar and wine
Kung Pao Chicken is a classic Chinese stir-fry dish served in many Chinese restaurants. It originates from the Sichuan province of China, where spicy flavours abound. The dish is typically made with chicken, peanuts, vegetables, and Sichuan peppercorns.
The Panda Express version of Kung Pao Chicken has been tailored to suit a wide audience, balancing spice with crowd-pleasing appeal. The dish features diced chicken breast as its starring protein, along with crunchy roasted peanuts and a mouth-watering sauce with a zing. The chicken is usually marinated to keep it juicy and moist, and the sauce is a combination of sweet and spicy flavours.
To make the marinade, you will need soy sauce, sugar, and wine. Here is a suggested recipe:
Combine 4 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of Shaoxing wine or dry sherry in a small bowl. You can adjust the amount of sugar to taste if you prefer a sweeter marinade. Whisk the ingredients together until well combined.
Place the chicken pieces in a zip-top bag or a bowl. Pour the marinade over the chicken, ensuring that all pieces are coated. Refrigerate for at least 30 minutes to an hour to allow the flavours to absorb into the chicken.
While the chicken is marinating, you can prepare the vegetables and set them aside. Heat some oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then add it to the pan and cook until well seared on all sides, about 2-3 minutes. If using leftover or rotisserie chicken, you can add it to the dish at the end.
After the chicken is cooked, remove it from the pan and set it aside. You can then make the sauce by combining ingredients such as soy sauce, oyster sauce, sesame oil, garlic, ginger, and sugar. Add the chicken back to the pan with the sauce and vegetables, and toss until everything is coated and heated through.
The Kung Pao sauce should thicken after about 1-2 minutes in the pan due to the cornstarch, creating a syrupy consistency. For an extra spicy kick, add chilli oil, chilli pepper flakes, and white pepper powder to the sauce. Serve the Kung Pao Chicken with steamed rice or noodles, and enjoy the blend of sweet, spicy, and savoury flavours!
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Rice, noodles or cauliflower rice
Kung Pao Chicken is a versatile dish that can be served with a variety of sides, including rice, noodles, or vegetables. Here are some more details on each option:
Rice
Rice is a traditional side dish for Kung Pao Chicken. It can be served with either brown or white rice, depending on your preference. Steamed rice is a popular choice, as it complements the spicy and savory flavors of the Kung Pao Chicken. The rice absorbs the flavors of the sauce, creating a delicious blend of tastes and textures.
Noodles
Noodles are another popular option for Kung Pao Chicken, especially chow mein noodles. Noodles add a fun and playful element to the dish, making it enjoyable for both kids and adults. They provide a different texture and mouthfeel compared to rice, offering a more substantial bite.
Cauliflower Rice
For a low-carb alternative, cauliflower rice is a great option to pair with Kung Pao Chicken. It provides a similar texture to traditional rice but with fewer carbohydrates. Cauliflower rice is a healthy and tasty choice for those watching their carb intake or looking for a gluten-free option.
When choosing between rice, noodles, or cauliflower rice, consider your personal preference, dietary restrictions, and the overall balance of the meal. Each option offers a unique experience, allowing you to customize your Kung Pao Chicken dish to your liking.
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Frequently asked questions
Kung Pao Chicken at Panda Express is made with chicken and crunchy vegetables covered in a sweet and spicy sauce.
The vegetables used in Kung Pao Chicken at Panda Express include zucchini, peppers, green onions, and chili peppers. Broccoli, snow peas, baby corn, and squash are also sometimes used.
The sauce used in Kung Pao Chicken at Panda Express is a sweet and spicy sauce made with soy sauce, brown sugar, white wine, oyster sauce, sesame oil, garlic, ginger, and sugar.
The protein used in Kung Pao Chicken at Panda Express is typically chicken breast, but tofu or shrimp can also be used.
