Panda Express Sauces Recipes

PANDA EXPRESS SWEET AND SOUR SAUCE (COPYCAT)

Panda Express Sweet and Sour Sauce (Copycat) image

Panda Express Sweet and Sour Sauce is the perfect classic Chinese takeout dipping sauce that is bright red in color, sweet and acidic. The perfect dipping sauce for egg rolls, wontons and crispy wonton strips.

Provided by Sabrina Snyder

Categories Sauce

Time 10m

Number Of Ingredients 5

Ingredients

1 1/4 cups water (, divided)
1/2 cup white vinegar
1 cup sugar
1/4 cup corn starch
red food coloring ((optional, but for authentic color I had to add a few drops))

Steps:

Add 1 cup water, white vinegar and sugar to a saucepan and bring to a boil.
Add the cornstarch to the remaining 1/4 cup of water in a small bowl and whisk until the cornstarch is dissolved.
Add the cornstarch slurry to the saucepan and whisk it all together.
Reduce to a simmer and cook until thickened, about 5-7 minutes.

Nutrition Facts : Calories 114 kcal, Carbohydrate 28 g, Sodium 2 mg, Sugar 24 g, ServingSize 1 serving

ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY

Original Orange Chicken by Panda Express Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Provided by Pierce Abernathy

Categories Dinner

Time 1h5m

Yield 8 servings

Number Of Ingredients 21

Ingredients

2 lb boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon white pepper
1 cup cornstarch
3 cups flour
1 egg
1 ½ cups water
2 tablespoons oil
6 cups oil, for frying
1 tablespoon oil
¼ teaspoon chili flake
1 tablespoon garlic, minced
½ teaspoon ginger, minced
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
¼ cup white distilled vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
Add the egg, water, and oil until it reaches the consistency of pancake batter.
Add the chicken to the batter and refrigerate at least 30 minutes.
Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
Remove the chicken from the pan and transfer to a paper towel-lined plate.
Set a heavy bottomed pot over medium- high heat and add the oil.
Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
Add the sugar and brown sugar, and stir to combine.
Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
Add in the vinegar and soy sauce, and stir to combine.
Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
Continue to cook the sauce until maple syrup consistency is achieved.
Add in the fried chicken and stir until completely coated in the sauce.
Top with sesame oil.
Enjoy!

ORANGE CHICKEN SAUCE (PANDA EXPRESS) RECIPE - (4.5/5)

Orange Chicken Sauce (Panda Express) Recipe - (4.5/5) image

Provided by teachskinner

Number Of Ingredients 22

Ingredients

SAUCE:
1 1⁄2 tablespoons soy sauce
1 1⁄2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
CHICKEN:
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1⁄2 teaspoons salt
white pepper
oil (for frying)
1 ⁄2 cup cornstarch, plus
1 tablespoon cornstarch
1 ⁄4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 ⁄2 teaspoon crushed hot red chili pepper
1 ⁄4 cup green onion, chopped
1 tablespoon rice wine
1 ⁄4 cup water
1 ⁄2 teaspoon sesame oil

Steps:

SAUCE: Mix ingredients over low heat until slightly thickened CHICKEN STIR FRY Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Coat with egg mixture. Coat with flour mixture. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). 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 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 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 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickned. Stir in sesame oil and orange zest if desired. Serve over jasmine rice.

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