Panda Express Black Pepper Chicken Copycat Recipe 375 Food

PANDA EXPRESS BLACK PEPPER CHICKEN (COPYCAT) RECIPE - (3.7/5)

Steps:

• Cut the chicken into one inch bites, and marinade with 2 tablespoons of the soy sauce, ½ tablespoon of the chili vinegar, cornstarch and the ground ginger for 30 minutes. Using two tablespoons of canola oil, heat a wok on high. When oil is hot and ripples as you move the pan, add the chicken. Cook on high heat until browned. Remove from the pan and add in the celery and onions with the remaining two tablespoons of canola oil. Cook the veggies on high for 30-45 seconds. You aren't looking to soften them, just to slightly cook them. Add in the remaining two tablespoons of soy sauce, the remaining ½ tablespoon of chili vinegar, the cooked chicken and the black pepper. Cook for 15 seconds to combine everything and and serve immediately.

PANDA EXPRESS MANDARIN CHICKEN COPYCAT

Steps:

• 1. Combine sugar, soy sauce, lemon juice, oil, garlic, and ginger in a small saucepan. Combine water with arrowroot in a small bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.
• 2. Preheat your grill on high for the chicken.
• 3. When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until completely cooked. Chicken should have browned in spots.
• 4. When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve. Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well coated.

PANDA EXPRESS BLACK PEPPER CHICKEN RECIPE

Steps:

• In Wok use 2 Tbsp Oil and heat to hot temp. cook Chicken until done. Remove and add celery and onion, and canola oil. Cook for 30 second to one minute Add the Soy Sauce and the Chili Vinegar then the pepper to taste.

PANDA EXPRESS ORANGE CHICKEN COPYCAT

Steps:

• For Sauce: Combine all ingredients in a small bowl and set aside.
• Chicken: Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 TB oil and mix well. Stir cornstarch and flour together.
• Add chicken pieces, stirring to coat.
• Heat oil for deep-frying in wok or deep-fryer to 375°F Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
• (Do not overcook chicken or chicken will be tough). 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 TB oil. Add ginger and garlic and stir-fry until fragrant. 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 TB cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 ts sesame oil. Serve at once.