Pick Up Stix House Special Chicken Copycat Recipe 38

PICK UP STIX HOUSE SPECIAL CHICKEN COPYCAT RECIPE - (3.9/5)

Pick Up Stix House Special Chicken Copycat Recipe - (3.9/5) image

Provided by AzWench

Number Of Ingredients 13

Ingredients

SLURRY MIX:
1 teaspoon chili oil or sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
3 spring onions, washed, white parts sliced very thin and green sections reserved
3 tablespoons soy sauce
3/4 cup water
1 tablespoon cornstarch
2 tablespoons water
CHICKEN:
1 pound white or dark chicken, cut in small chunks
Cornstarch
Peanut oil

Steps:

To make the stir-fry sauce, combine the chili oil, minced garlic, minced ginger, spring onions, soy sauce and water in a bowl. Place cornstarch and 2 tablespoons of water in zip top bag and add the chicken in batches, shaking to cover all sides. When all your chicken is coated, heat a wok or large frying pan over high heat. Add peanut oil and then stir-fry the coated chicken. When your stir fry is ready to plate add the combined sauce ingredients into the wok or pan and then add the cornstarch slurry. Stir over heat until it reaches saucy consistency and serve.

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

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

Provided by Harleygirl

Number Of Ingredients 19

Ingredients

2 pounds chicken pieces, boneless and skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil for frying
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic minced
1 dash red hot chilies
1/4 cup green onions, chopped
1 tablespoon white rice wine
1/4 cup water
1 teaspoon sesame oil
2 teaspoons orange zest, minced
1/4 cup orange juice
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Steps:

ORANGE SAUCE: Combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside. Cut chicken in 2-inch cubes and place in a large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well. Heat oil for deep-frying in wok or deep-fryer to 375°F. Coat all chicken pieces with the flour and corn starch mixture. Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. 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. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon of cornstarch until smooth. Add to chicken and heat until sauce is thick. Still in 1 teaspoon sesame oil.

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