Air Fryer Kung Pao Chicken (Panda Express Copycat)
Description
Crispy air fryer chicken tossed with bell pepper, zucchini, peanuts, and a bold sweet-and-spicy Kung Pao sauce. A Panda Express copycat ready in 30 minutes.
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 2 tablespoons cornstarch
- Olive oil spray
Vegetables
- 1 large bell pepper, diced
- 1 medium zucchini, diced
Kung Pao Sauce
- ¼ cup soy sauce
- 2 tablespoons granulated sugar
- 1½ tablespoons chicken stock
- 1 tablespoon rice vinegar
- 2 teaspoons oyster sauce
To Finish
- 1 tablespoon vegetable oil
- 10 dried chili pods
- 4 cloves garlic, minced
- 2 large scallions, thinly sliced, white and green parts separated
- ¼ cup dry-roasted peanuts
Instructions
- Cut the chicken into 1-inch pieces and pat dry. Place in a medium bowl and toss with the garlic powder, onion powder, and salt. Add the cornstarch and mix until evenly coated. Set aside.
- Preheat the air fryer to 350°F. Add the bell pepper and zucchini to the basket, spray with olive oil, and shake to coat. Air fry 10–15 minutes, shaking every few minutes, until tender-crisp and lightly charred. Remove and set aside.
- Increase the air fryer to 400°F. Spray the basket with olive oil, add the chicken in a single even layer, and spray the tops. Air fry 9–12 minutes, shaking every 3 minutes and spraying with more oil, until the internal temperature reaches 165°F. Cook in two batches if needed.
- While the chicken cooks, whisk together the soy sauce, sugar, chicken stock, rice vinegar, and oyster sauce in a small bowl.
- Heat the vegetable oil in a large skillet over high heat. Add the chili pods, garlic, and white parts of the scallions and cook, stirring constantly, for 30 seconds. Add the sauce and let it bubble for 15 seconds.
- Add the cooked peppers, zucchini, and chicken to the skillet. Toss until coated and the sauce has reduced to a glaze, about 1 minute. Stir in the peanuts and serve immediately, garnished with the green scallion tops.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Ten chili pods gives a medium heat. Use 3–4 for mild.
- Don't crowd the basket — cook in two batches instead.
- For an entirely air-fried version, see the method in the post above.
Nutrition
Serving: 1ServingCalories: 303kcalCarbohydrates: 20gProtein: 27gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 108mgSodium: 1103mgPotassium: 676mgFiber: 3gSugar: 10gVitamin A: 1534IUVitamin C: 65mgCalcium: 50mgIron: 2mg