May 20, 2013


Panda Express Copycat Recipe

Serves 4

2 tablespoons cornstarch
1/4 cup water
1 clove garlic, minced
1 1/2 teaspoons ground or fresh ginger
3/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons apple cider
1/2 cup chicken broth
1/4 teaspoon onion powder
2 large boneless chicken breasts, sliced thin
1 cup all purpose flour
1/2 teaspoon white pepper
1 cup vegetable oil (if frying in a wok)
1/8 t. crushed red pepper flakes (use more if you want more heat)

Mix sauce ingredients together.  Cover and store in the fridge. Slice semi-frozen chicken in thin slices. 
Put oil in wok on med-high (375 degree) heat. In a large mixing bowl, combine flour and pepper. Using a few chicken pieces at a time, dip into flour mixture.  Shake off excess (or use a sieve). Put coated chicken pieces into hot oil.  Fry up to a minute; until golden brown. Drain chicken pieces on paper towel. Repeat until all chicken pieces are cooked.

If using a wok, drain all but 1-2 tablespoons of oil. Put chili peppers in oil.  Warm up peppers on medium heat for a minute or two. Slowly pour sauce into hot oil.   Stir constantly, until sauce thickens up. Turn off stove. Put cooked chicken pieces into sauce.  Stir to coat chicken thoroughly.  Serve over hot rice.

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