Panda Express Mandarin Chicken
By Todd Wilbur
Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.
Source: "Even More Top Secret Recipes" by Todd Wilbur.
This recipe is available in
- 2/3 cup granulated sugar
- 1/4 cup soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon vegetable oil
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon minced fresh ginger
- 1/4 cup water
- 4 teaspoons arrowroot
- 6 skinless chicken thigh fillets
On the side
- Steamed white rice
- Do This
1. Combine the sugar, soy sauce, lemon juice, oil, garlic, and ginger in a small saucepan. Combine the water with arrowroot in a small bowl and stir until the arrowroot is dissolved. Add this mixture to the saucepan and turn the heat to high. Stir often while bringing the mixture to a boil, then reduce the heat and simmer for 4 to 6 minutes or until the sauce is thick.
2. Preheat your grill on high for the chicken.
3. When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until completely cooked. Chicken should have browned in spots.
4. When the chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until the chicken sizzles then reduce heat and cover the chicken until ready to serve. Spoon the chicken into a medium bowl, then pour all the sauce over the chicken and stir until well coated. Serve with steamed white rice.
Serves 2 (large portions).
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.