amarante
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Post by amarante on Oct 25, 2016 15:19:23 GMT -5
Of course to fully replicate the Panda Express experience, you should have mysterious pieces of chicken with fat and skin attached :-)
INGREDIENTS
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1⁄2 teaspoons salt
1 teaspoon white pepper
oil (for frying)
1⁄2 cup cornstarch, plus 1 tablespoon cornstarch
1⁄4 cup flour
Orange Sauce
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1⁄2 teaspoon red chili pepper flakes
1⁄4 cup green onion, chopped
1 tablespoon rice wine
1⁄4 cup water
1⁄2 teaspoon sesame oil
1 1⁄2 tablespoons soy sauce
1 1⁄2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
DIRECTIONS
* Place chicken pieces in large bowl, set aside.
* In a medium bowl stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
* In a medium bowl stir together 1/2 cup of the cornstarch and the flour.
* Coat chicken pieces with egg mixture, then add to flour mixture, stirring to coat.
* Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.(Do not overcook chicken).
* Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
* Clean wok and heat 15 seconds over high heat.
* Add 1 tablespoon oil.
* Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
* Add and stir-fry crushed chiles and green onions.
* Add rice wine and stir 3 seconds.
* Add Orange Sauce and bring to boil.
* Add cooked chicken, stirring until well mixed.
* Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
* Heat until sauce is thickened
* Stir in sesame oil and orange zest if desired.
* Serve over jasmine rice.
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Post by mcgee on Oct 25, 2016 15:30:16 GMT -5
Of course to fully replicate the Panda Express experience, you should have mysterious pieces of chicken with fat and skin attached :-) Before I saw your note above I was going to ask who would really want to replicate anything from a Panda Express??? I walked into one about 3 months ago and quickly walked out. Nothing sounded or looked appealing. |
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Post by mrswaz on Oct 25, 2016 16:40:32 GMT -5
Of course to fully replicate the Panda Express experience, you should have mysterious pieces of chicken with fat and skin attached :-) Before I saw your note above I was going to ask who would really want to replicate anything from a Panda Express??? I walked into one about 3 months ago and quickly walked out. Nothing sounded or looked appealing. I love Panda Express when we've been road tripping and eating far too many meals that resemble sandwiches or skipping meals completely in favor of convenience store junk. We'll stop at The Panda and the kids will get orange chicken with noodles, which makes them happy, and I will get a giant bowl of vegetables topped with vegetables. Totally hits the spot. We're pretty anti-fast food. The list of places we'll eat on the run at are very small, but Panda Express is one that we appreciate finding. This recipe for Orange Chicken looks good, have you tried it amarante? I am doubtful that it will resemble PE, as we've never discerned chili flakes or orange zest actually being IN the orange chicken there. But it does look tasty! I might have to try it. |
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gobluem82
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Post by gobluem82 on Oct 25, 2016 17:47:56 GMT -5
Thanks for posting! DS is in college and loves Panda Express as a break from the dorm food and his own cooking. I'll probably tweak the cooking method a little since I don't generally deep fry.
Amarante, seconding the question as to whether or not you've tried this recipe. Actually, since you've posted a number of great looking recipes lately, I'm curious as to whether you have made all of these (in which case I'm very jealous!) or if they looked especially intriguing to you for any particular reason.
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amarante
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Post by amarante on Oct 25, 2016 18:00:08 GMT -5
I haven't tried this because I don't deep fry and I get my occasional fix for the dish at my Chinese restaurant when I meet my father for lunch and have the Spicy Tangerine chicken which is essentially the same idea in non mall style .
For some reason, I've read a lot of these variants. Don't ask. This one has the best sauce in my opinion based on orange sauces I've done for non deep fried versions. I think it would satisfy an aficionado of Panda Express. I've done one with dried tangerine peels from Ninety Nine Express.
I didn't post much in CLBB so recipes were made but not in the time frame I've been posting as I have definitely not been cooking with that kind of frequency. I haven't made the Marcus Samuelson ones yet as the cookbook just came out his week but I thought people might enjoy if I shared a few to give them a sense of the cookbook. Lots of interesting and COOKABLE recipes in there although many are too rich for me to cook for any but a special occasion.
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Post by Deleted on Oct 26, 2016 12:31:50 GMT -5
Yikes! Five tablespoons of sugar!!!
The problem, for me, with copycat recipes for Chinese/Asian recipes is a boatload of sugar and/or orange juice
I do like Panda Express, and take out when I am in a hurry/doing errands. Have never found problems w their food that you described -- except until recently - yellow broccoli.
Todd Wilbur is one source for copycat recipes.
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cafelatte
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Post by cafelatte on Oct 26, 2016 12:51:48 GMT -5
DS2 loves Panda Express Orange Chicken, and only it. Since his college and the PE closed in town, he always gets it when he comes home. He won't even try Orange Chicken from other places. I've copied the recipe into my MC in case he wants me to make it for him one day. Thanks for posting.
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amarante
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Post by amarante on Oct 26, 2016 16:13:24 GMT -5
Yikes! Five tablespoons of sugar!!! The problem, for me, with copycat recipes for Chinese/Asian recipes is a boatload of sugar and/or orange juice I do like Panda Express, and take out when I am in a hurry/doing errands. Have never found problems w their food that you described -- except until recently - yellow broccoli. Todd Wilbur is one source for copycat recipes. That's because Asian recipes that are copy chatted are generally from Americanized restaurants which do cook with lots of sugar and oil because that is what the mass American palate likes. When i eat at authentic restaurants in the San Gabriel valley here, in generally the food in no way resembles that served at the mall or even the neighborhood Chinese joint. |
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