Panda Express Copycat Recipes: How to Make ALL The Classics at Home
Recipes in this Video
Orange chicken is a popular dish in American-Chinese cuisine, often found in Chinese restaurants across the United States. It combines sweet and tangy flavors, appealing to a wide audience. The dish is typically served with rice and is a staple in takeout menus, reflecting the fusion of Chinese cooking techniques with American tastes.
Ingredients
- ●chicken
- ●orange juice
- ●soy sauce
- ●cornstarch
- ●garlic
- ●ginger
- ●sugar
- ●vinegar
- ●green onions
- ●sesame seeds
Instructions
- 1Cut chicken into bite-sized pieces.
- 2Marinate chicken in soy sauce, orange juice, garlic, and ginger for at least 30 minutes.
- 3Coat marinated chicken with cornstarch.
- 4Heat oil in a pan over medium-high heat.
- 5Fry chicken pieces until golden and cooked through.
- 6Remove chicken and drain excess oil.
- 7In the same pan, combine orange juice, sugar, vinegar, and soy sauce; bring to a simmer.
- 8Add fried chicken back to the pan and toss to coat in the sauce.
- 9Garnish with green onions and sesame seeds before serving.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener; brown sugar is often cheaper and adds a different flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb flank steak
- ●1 lb shrimp, peeled and deveined
- ●2 tbsp olive oil
- ●2 tbsp soy sauce
- ●1 tbsp sriracha
- ●1 tbsp honey
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 cup green onions, chopped
- ●1 tbsp sesame seeds
Instructions
- 1In a bowl, mix olive oil, soy sauce, sriracha, honey, garlic, ginger, black pepper, and salt to create a marinade.
- 2Place the flank steak in a resealable bag and pour half of the marinade over it. Seal the bag and refrigerate for at least 30 minutes.
- 3In another bowl, toss the shrimp with the remaining marinade and let it sit for 15 minutes.
- 4Preheat the grill to medium-high heat.
- 5Remove the steak from the marinade and grill for about 5-7 minutes on each side for medium-rare, or until desired doneness.
- 6While the steak is resting, grill the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
- 7Slice the steak against the grain into thin strips.
- 8Arrange the steak and shrimp on a serving platter.
- 9Garnish with chopped green onions and sesame seeds before serving.
Equipment
Kung Pao Chicken is a classic dish from Sichuan cuisine, known for its bold flavors and spicy kick. It combines the heat of Sichuan peppercorns with the crunch of peanuts, creating a delightful contrast. Traditionally, it is made with diced chicken, but variations can include other proteins or vegetables. This dish is often enjoyed in Chinese restaurants worldwide and is a staple in many households, celebrated for its balance of flavors and textures.
Ingredients
- ●chicken
- ●peanuts
- ●bell peppers
- ●scallions
- ●soy sauce
- ●rice vinegar
- ●sugar
- ●ginger
- ●garlic
- ●Sichuan peppercorns
Instructions
- 1Cut chicken into bite-sized pieces.
- 2Marinate chicken with soy sauce, rice vinegar, and sugar.
- 3Heat oil in a wok over high heat.
- 4Stir-fry ginger and garlic until fragrant.
- 5Add marinated chicken and cook until browned.
- 6Add bell peppers and scallions, stir-fry for a few minutes.
- 7Add peanuts and Sichuan peppercorns, stir to combine.
- 8Serve hot over rice.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.
peanuts
Healthier: almonds
Cheaper: sunflower seeds
Almonds offer more nutrients, while sunflower seeds are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb boneless, skinless chicken thighs
- ●1/2 cup bourbon
- ●1/4 cup soy sauce
- ●1/4 cup brown sugar
- ●1/4 cup apple cider vinegar
- ●2 cloves garlic, minced
- ●1 tsp ground ginger
- ●1/2 tsp black pepper
- ●1/2 tsp red pepper flakes
- ●2 tbsp vegetable oil
- ●2 green onions, chopped (for garnish)
Instructions
- 1In a bowl, mix together the bourbon, soy sauce, brown sugar, apple cider vinegar, minced garlic, ground ginger, black pepper, and red pepper flakes to create the marinade.
- 2Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
- 3Preheat a large skillet or grill over medium-high heat and add the vegetable oil.
- 4Remove the chicken from the marinade, reserving the marinade for later use.
- 5Add the chicken thighs to the skillet or grill and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice char.
- 6While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and let it simmer for about 5-10 minutes until it thickens slightly.
- 7Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing.
- 8Drizzle the thickened marinade over the sliced chicken and garnish with chopped green onions before serving.
Equipment
Beijing Beef is a popular dish in Chinese-American cuisine, often found in American Chinese restaurants. It represents a fusion of traditional Chinese flavors with Western cooking techniques, making it accessible and appealing to a broad audience. The dish typically features tender beef stir-fried with colorful vegetables in a savory-sweet sauce, reflecting the balance of flavors cherished in Chinese cooking. Today, variations can be found globally, with many adapting the recipe to local tastes and ingredient availability.
Ingredients
- ●beef
- ●soy sauce
- ●cornstarch
- ●vegetable oil
- ●bell peppers
- ●onion
- ●garlic
- ●ginger
- ●sugar
- ●rice vinegar
- ●hoisin sauce
- ●green onions
- ●sesame oil
- ●red pepper flakes
Instructions
- 1Slice beef into thin strips against the grain
- 2Marinate beef in soy sauce and cornstarch for 15 minutes
- 3Heat vegetable oil in a large skillet over medium-high heat until shimmering
- 4Add marinated beef to the skillet and stir-fry until browned, about 3-4 minutes
- 5Remove beef from skillet and set aside
- 6Add bell peppers, onion, garlic, and ginger to the skillet
- 7Stir-fry vegetables until tender-crisp, about 3-5 minutes
- 8Return beef to the skillet
- 9Add sugar, rice vinegar, hoisin sauce, and red pepper flakes
- 10Stir to combine and cook for an additional 2-3 minutes
- 11Drizzle with sesame oil and toss to coat
- 12Garnish with sliced green onions before serving
Ingredient Alternatives
beef
Healthier: chicken
Cheaper: pork
Chicken or pork can lower costs while still providing protein.
hoisin sauce
Healthier: miso paste
Cheaper: soy sauce
Miso offers umami flavor with fewer additives.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is often cheaper.
cornstarch
Healthier: arrowroot powder
Cheaper: flour
Arrowroot is a gluten-free alternative, while flour is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs Angus steak
- ●2 tbsp black pepper
- ●1 tbsp salt
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●1 tbsp fresh rosemary, chopped
- ●1 tbsp fresh thyme, chopped
- ●1/2 cup beef broth
- ●1 tbsp Worcestershire sauce
Instructions
- 1Remove the Angus steak from the refrigerator and let it sit at room temperature for about 30 minutes.
- 2In a small bowl, mix together the black pepper, salt, minced garlic, rosemary, and thyme to create a seasoning rub.
- 3Rub the seasoning mixture all over the Angus steak, ensuring it is evenly coated.
- 4Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 5Add the seasoned steak to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
- 6Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing.
- 7In the same skillet, add the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- 8Bring the sauce to a simmer and let it reduce for about 5 minutes.
- 9Slice the rested steak against the grain and serve with the sauce drizzled on top.
Equipment
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