Panda Express Spicy Chicken
Bring the bold, savory flavors of your favorite takeout straight to your kitchen with this Panda Express Spicy Chicken recipe! Tender pieces of crispy, cornstarch-coated chicken thighs are stir-fried to golden perfection before being tossed in a vibrant, spicy-sweet sauce made with soy sauce, hoisin, sriracha, and a hint of brown sugar. Diced red bell pepper, onions, and fragrant garlic-ginger aromatics add a fresh and flavorful crunch, while a drizzle of sesame oil and a garnish of green onions provide the perfect finishing touch. Ready in just 35 minutes, this dish is perfect for weeknight dinners and pairs beautifully with steamed rice or noodles. Treat your taste buds to a homemade version of this restaurant classic that’s bursting with heat, tang, and umami goodness!
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Recipe Information
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 0.5 cup cornstarch
- 0.25 cup vegetable oil
- 1 red bell pepper, diced
- 1 white onion, diced
- 0.25 cup green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons water
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
Instructions
Cut the chicken thighs into bite-sized pieces and pat dry with a paper towel.
Place the chicken pieces into a bowl and toss them with cornstarch until evenly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the chicken in batches and cook until golden brown and cooked through, about 4-5 minutes per batch. Remove chicken from the skillet and set aside.
In the same skillet, add the diced red bell pepper and onion. Sauté for 2-3 minutes until they begin to soften.
Stir in the minced garlic and ginger, cooking for an additional 30 seconds until fragrant.
In a small bowl, whisk together soy sauce, hoisin sauce, sriracha, rice vinegar, brown sugar, water, and crushed red pepper flakes to create the sauce.
Pour the sauce mixture into the skillet with the vegetables. Stir well and bring it to a simmer over medium heat.
Return the cooked chicken to the skillet and toss to coat it evenly in the sauce. Cook for another 2-3 minutes to allow the flavors to meld.
Turn off the heat and drizzle the sesame oil over the dish. Toss gently to combine.
Garnish with chopped green onions and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 40.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 31.9 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
