Panda Express Teriyaki Chicken Copycat Food

HOMEMADE PANDA EXPRESS TERIYAKI CHICKEN (COPYCAT)

Steps:

• Rub the chicken with canola oil and let sit in a mixing bowl while you heat up the pan.
• Toss in the oiled chicken in the pan and cook each side for 5mins.
• Remove the chicken from the pan and set aside for a while.
• Make the teriyaki sauce in a separate pan. Mix garlic, ginger, sugar, lemon juice, water, and soy sauce. Bring to boil and then simmer for 3mins.
• Pour the cornstarch mix on the sauce and stir until it thickens.
• Plate the chicken and drizzle with teriyaki sauce.
• Top with sesame seeds. Serve with rice and stir-fry veggies or grilled pineapples.

PANDA EXPRESS TERIYAKI CHICKEN (COPYCAT)

Steps:

• In a bowl, add the canola oil to chicken thighs while waiting for grill pan to heat up on high.
• Add the chicken to grill pan and grill on high for 3-5 minutes on each side.
• While the chicken is cooking, Add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, 1/3 cup water and bring to a boil on high heat.
• Lower temperature to medium-low and cook for 2-3 minutes.
• Add the water/cornstarch mixture then cook over low heat until just thickened.
• Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.

PANDA EXPRESS TERIYAKI CHICKEN

Steps:

• Whisk the ingredients together, then mix up the cornstarch slurry and whisk it into the marinade. Place the chicken in a gallon zip-top bag and pour the marinade inside. Massage the marinade into the chicken with your hand, close the bag, and refrigerate for 30 minutes.
• For the teriyaki sauce, whisk the rest of the ingredients, except the cornstarch slurry, in a small saucepan over medium high heat. When it starts to boil, reduce the heat to medium low, whisk in the thoroughly mixed cornstarch slurry, and let it simmer for 5 minutes to thicken. Remove from the heat. The sauce will continue to thicken as it cools.
• Place the meat on a plate and pat it dry with a paper towel to remove excess moisture. Add the oil to a grill pan set over medium high heat and heat up the pan until it's hot, roughly 2 minutes. Carefully place two chicken thighs in the grill pan and let them cook on medium high for 1 minute, then reduce the heat to medium low and cook for 5 to 7 minutes. Flip over with tongs and cook the other side for 5 to 7 minutes. Chicken is cooked when it has an internal temperature of 165 F on a meat thermometer and is no longer pink inside. Repeat with the other 2 thighs.
• Place the grilled meat on a plate and tent with foil. Let it rest for 10 minutes.
• With a serrated knife, slice the meat across the grain in half-inch strips.
• Reheat the sauce over medium low heat, then brush the sauce on top of the chicken. Extra sauce can be used for a dipping sauce or for mixing with rice. Serve the teriyaki chicken with steamed rice and garnish with sliced green onions and sesame seeds.

PANDA EXPRESS ORANGE CHICKEN

Steps:

• Place chicken pieces in a 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.
• Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
• Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
• Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
• (Do not overcook chicken).
• Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
• FOR THE SAUCE:.
• In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
• Now, add the rice wine and the soy sauce mixture you set aside above.
• Add cooked chicken, stirring until well mixed.
• In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
• Serve over jasmine rice.

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.