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, with stovetop, oven, Blackstone, and Ninja Foodi options in the notes.
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 red bell pepper, diced
- 1 medium zucchini, diced
Kung Pao Sauce
- ¼ cup low-sodium 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. Toss with the garlic powder, onion powder, and salt. Add the cornstarch and mix until evenly coated.
- Preheat the air fryer to 350°F. Add the bell pepper and zucchini, spray with olive oil, and shake to coat. Air fry 10–15 minutes, shaking every few minutes, until tender-crisp and lightly charred. Set aside.
- Increase the air fryer to 400°F. Spray the basket, add the chicken in a single layer, and spray the tops. Air fry 9–12 minutes per batch, shaking every 3 minutes and spraying with more oil, until the internal temperature reaches 165°F. Cook in two batches.
- While the chicken cooks, whisk together the soy sauce, sugar, chicken stock, rice vinegar, and oyster sauce.
- Heat the vegetable oil in a large skillet over high heat. Add the chili pods, garlic, and scallion whites and stir for 30 seconds. Add the sauce and let it bubble for 15 seconds.
- Add the peppers, zucchini, and chicken. Toss until coated and the sauce reduces to a glaze, about 1 minute. Stir in the peanuts and serve, garnished with the scallion greens.
Equipment
- Large skillet
- Cooking Spray
- Parchment paper (optional)
Notes
- Heat: ten chili pods gives a medium heat. Use 3–4 for mild.
- Don't crowd the basket — cook in two batches instead.
- Stovetop: pan-fry the chicken in 2 tablespoons oil over medium-high heat, 5–6 minutes per batch.
- Oven: bake at 425°F on parchment-lined sheet pans for 18–22 minutes, flipping halfway.
- Blackstone: cook on medium-high for 6–8 minutes; make the sauce in a skillet set on the griddle.
- Ninja Foodi: air crisp as above, then use Sauté on high to make the sauce in the inner pot.
Nutrition
Serving: 1ServingCalories: 307kcalCarbohydrates: 21gProtein: 27gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 108mgSodium: 1104mgPotassium: 699mgFiber: 3gSugar: 10gVitamin A: 1865IUVitamin C: 65mgCalcium: 50mgIron: 2mg