Best 2 Kung Pao Chicken Shrimp Or Beef Panda Express Style Recipes

Kung Pao chicken, shrimp, or beef are iconic dishes of Chinese cuisine, renowned for their vibrant flavors and the irresistible combination of sweet, sour, and spicy notes. Originating from the Sichuan province, these dishes tantalize taste buds with their distinct blend of bold flavors. The chicken, shrimp, or beef are coated in a velvety sauce made from soy sauce, rice vinegar, sugar, and sesame oil, then stir-fried with crunchy peanuts, aromatic ginger, and fiery chili peppers. The result is a symphony of textures and flavors that leave you craving for more.

This article presents a collection of authentic Kung Pao recipes that replicate the magic of Panda Express, allowing you to recreate this culinary delight in the comfort of your own kitchen. Whether you prefer the classic Kung Pao chicken, the succulent Kung Pao shrimp, or the hearty Kung Pao beef, these recipes provide step-by-step instructions to guide you through the cooking process. With a few simple ingredients and basic techniques, you'll be able to prepare this flavorful dish that is sure to impress your family and friends.

Let's cook with our recipes!

KUNG PAO SHRIMP

Kung Pao Shrimp image

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 to 6 chiles de arbol or other dried chiles
3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashews
3 cloves garlic, chopped
3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined
1 red bell pepper, cut like French fries
1 medium onion, cut into large dice
1/3 cup (90 ml) oyster sauce
2 tablespoons (30 ml) sambal oelek (an Asian chile paste), or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 scallions, sliced
1/2 teaspoon sesame oil
Ground white pepper
Steamed rice, for serving

Steps:

In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
Serve immediately with steamed rice.

KUNG PAO BEEF (OR CHICKEN)

Kung Pao Beef (or Chicken) image

I made this recipe for the first time tonight and it was delectable! My husband liked it so much that he requested it as a weekly dish, and I wholeheartedly agree! It's a wonderful recipe that allows for variety, by alternating between beef and chicken. It also comes together so quickly; the cooking time is only 5 minutes or so. I got this recipe from the Betty Crocker website, one of our sponsers here at Zaar (it has been slightly modifed by me). Please note that the prep time includes the marinating time. Something a little different and a little exotic!

Provided by Helping Hands

Categories One Dish Meal

Time 42m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 lb sirloin steak, cut into cubes (See Note below)
1 teaspoon olive oil
2 teaspoons cornstarch
1/8 teaspoon pepper
2 ounces diced green chilies
1 red pepper, cut into squares or slices
2 -3 scallions, cut into 1 inch pieces
1/2 cup canned diced bamboo shoot
2 cloves garlic, minced or chopped
1 teaspoon ginger
1 teaspoon sugar
1 tablespoon hot chili oil (or more, for added spiciness)
3 dashes hot sauce (optional)
2 tablespoons olive oil
1/2 cup peanuts

Steps:

Note: You may also use beef stew meat but make sure that it is a high quality meat.
Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
Cover and place in fridge for at least 30 minutes before cooking.
Heat 1 tbs olive oil in electric skillet or wok on high heat.
Add beef and and stir fry until meat is brown (about 2 minutes).
Remove beef.
Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
Stir fry for 1 minute or so.
Add beef, hot chile oil, and hot sauce, and stir well.
Allow to heat thru.
Sprinkle with peanuts and stir just before serving.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help the cooking process go smoothly.
Use Fresh Ingredients: Fresh ingredients will give your Kung Pao dish the best flavor. If possible, use organic produce and free-range chicken or beef.
Don't Overcook the Protein: Chicken, shrimp, or beef should be cooked just until it is cooked through. Overcooking will make the protein tough and dry.
Make Sure Your Sauce is Thick and Glossy: The sauce is the key to a great Kung Pao dish. Make sure it is thick and glossy by simmering it for a few minutes until it reaches the desired consistency.
Serve Immediately: Kung Pao is best served immediately after it is cooked. This will ensure that the dish is hot and fresh.

Conclusion:

Kung Pao chicken, shrimp, or beef is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its sweet, savory, and slightly spicy sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give Kung Pao a try.