There’s something almost magical about recreating your favorite takeout dishes in the comfort of your own kitchen—like unlocking a secret treasure chest of flavors. I recently tried my hand at whipping up some Panda Express favorites, and wow, the kitchen smelled like a bustling food court. Have you ever found yourself craving that perfect blend of sweet and savory orange chicken or that tantalizing aroma of chow mein? Dive into these copycat recipes and indulge your senses, as if you’re dining at your favorite mall spot without ever leaving home.
Steps
- Cut the boneless, skinless chicken into bite-sized pieces and place them in a large bowl. In another bowl, combine an egg, salt, white pepper, and a tablespoon of oil, mixing well.
- In a separate bowl, mix half a cup of cornstarch with flour. Heat oil in a wok or deep fryer to 375°F for deep-frying.
- Dip the chicken pieces first into the egg mixture and then coat them with the flour mixture, ensuring excess is shaken off. Fry the chicken in small batches for 3 to 4 minutes until golden brown, then drain on paper towels.
- For the sauce, combine soy sauce, orange juice, brown sugar, and orange zest in a small bowl and set aside.
- Clean the wok and heat it over high heat for 15 seconds. Add a tablespoon of oil, then quickly stir-fry minced ginger, garlic, red chili flakes, and chopped green onions until fragrant.
- Pour in the rice wine and the prepared soy sauce mixture. Add the fried chicken, stirring everything together until well combined.
- Mix water and cornstarch in a small bowl, then add it to the wok, stirring until the sauce thickens. Optionally, add sesame oil for extra flavor. Serve the dish over jasmine rice.
Ingredients
- 2 lbs boneless skinless chicken, cut into bite-sized pieces
- 1 egg
- 1 1/2 teaspoons salt
- White pepper, to taste
- Oil, for frying
- 1/2 cup cornstarch
- 1/4 cup flour
- 3 tablespoons soy sauce
- 3/4 cup orange juice
- 1/2 cup brown sugar
- Zest of 1 orange
- 1 tablespoon oil
- 2 tablespoons minced gingerroot
- 2 teaspoons minced garlic
- 1 teaspoon red chili pepper flakes
- 1/2 cup chopped green onion
- 2 tablespoons rice wine
- 1/2 cup water
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
FAQ
- Can I use chicken breast instead of boneless skinless chicken for this recipe?
- Yes, you can substitute chicken breast for boneless skinless chicken. Just make sure to cut the breast into bite-sized pieces for even cooking.
- Is it possible to bake the chicken instead of frying it?
- While frying gives the traditional texture and flavor, you can bake the chicken at 400°F (200°C) for about 20-25 minutes or until golden brown, turning halfway through. This will yield a slightly different texture.
- Can I make the orange sauce spicier?
- Certainly! To add more heat, increase the amount of red chili pepper flakes or add some finely chopped fresh chili peppers to the sauce.
- What can I use as a substitute for rice wine?
- If you don’t have rice wine, you can use dry sherry or white wine as alternatives. For a non-alcoholic option, white grape juice with a splash of vinegar can work.
- Is there an alternative to cornstarch in this recipe?
- Yes, you can use potato starch or arrowroot powder as substitutes for cornstarch in both the chicken coating and the sauce thickening.
Tips
- Maintain Oil Temperature: When frying the chicken, ensure the oil stays at a consistent temperature of 375 degrees Fahrenheit. This will help achieve a crispy texture without overcooking the chicken.
- Prep Ingredients in Advance: Have all your sauce ingredients measured and ready before starting to cook. This ensures a smooth cooking process, allowing you to quickly add ingredients and enhance the flavor as intended.
- Use Fresh Ginger and Garlic: Freshly minced ginger and garlic can elevate the dish’s flavor. They provide a more vibrant and authentic taste compared to pre-minced alternatives.
- Adjust Spice Level: If you prefer a milder dish, reduce the amount of red chili pepper flakes. Conversely, for more heat, consider adding extra chili flakes or even a touch of freshly chopped chili.
Equipment
- Wok – Useful for deep-frying and stir-frying.
- Deep-fryer – If not using a wok, for deep-frying the chicken.
- Zester – For zesting the orange.
- Slotted spoon – For removing chicken from the oil.
