Tag Archives: copycat

Panda Express Orange Chicken

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Crispy orange chicken, a la Panda Express

Ingredients

Orange Sauce

  • ¾ cup orange juice
  • ½ cup brown sugar
  • 3 tablespoons soy sauce
  • 1 orange, zested (substitute ⅛ tsp orange extract)
  • 1 tablespoon neutral oil
  • 2 tablespoons ginger root, minced, reserved
  • 2 teaspoons garlic, minced, reserved
  • 1 teaspoon red chili pepper flake, reserved
  • ½ cup green onion, chopped, reserved
  • 2 tablespoons Chinese cooking wine, reserved
  • ½ cup water, reserved
  • 2 tablespoons cornstarch, reserved

Directions

  1. In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
  2. Heat about a tablespoon of neutral oil in a hot wok or skillet. Add the ginger root, garlic, crushed red chili pepper flakes and green onions, stir-frying for just a few seconds until fragrant.
  3. Add the rice wine to quench the aromatics, allowing several seconds to cook off any alcohol
  4. Add the orange juice mixture, and raise to a simmer
  5. Combine corn starch and water, stirring to combine Add to the hot orange juice mixture and stir until thickened
  6. Add crispy chicken bites and toss to coat
  7. Finish with a drizzle of sesame oil, tossing to combine
  8. Garnish with green onion tops

Credit: https://www.food.com/recipe/panda-express-orange-chicken-103215

Copycat Taco Bell Quesadilla Sauce

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  • ½ cup mayonnaise
  • ½ cup sour cream or Mexican crema
  • 2 tablespoon pickled jalapeno juice from a jar of pickled jalapenos
  • 2 teaspoon sweet paprika or smoked paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt to taste

Credit: https://www.askchefdennis.com/quesadilla-sauce-taco-bell-copycat/

Creamy Sriracha Sauce

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Inspired by a Wendy’s favorite, now retired.

Ingredients

  • 2 tbsp ranch dressing
  • 2 tbsp mayonnaise
  • 1 tsp Sriracha garlic paste
  • 1 tsp granulated onion
  • 1 tsp cilantro leaves
  • ½ tsp granulated garlic
  • ½ tsp ground ginger
  • ½ tsp lime juice
  • ¼ tsp white pepper
  • ¼ tsp cracked black pepper
  • Salt to taste

Directions

Combine and rest 10 minutes.

Mongolian Beef (PF Chang’s copycat) – Spicy Southern Kitchen

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Adapted from P. F. Chang’s popular dish. Credit: Christin Mahrlig

Ingredients

  • 1½ pounds flank steak
  • 1 tablespoon peanut oil
  • 1 to 2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • ½ cup soy sauce
  • ½ cup water
  • ¾/cup dark brown sugar (add 1 tsp molasses if using light brown)
  • 1 cup Vegetable oil
  • ½ cup cornstarch
  • 2 tsp baking soda
  • 1 tsp sugar
  • ½/tsp salt
  • ¼ teaspoon red pepper flakes, optional
  • 1 bunch green onions, cut on diagonal into 2-inch pieces

Directions

Make the sauce. Heat 1 tablespoon Peanut oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Slice flank steak against the grain into ¼/inch slices with the knife held at a 45 degree bias, dividing longer pieces to bite-sized.

Toss flank steak with cornstarch, baking soda, sugar and salt. Rest 10 to 15 minutes, or 1 hour refrigerated.

Heat 1 cup peanut oil in a large pan over medium-high heat.

Add beef in batches to cook 2-3 minutes until brown and crispy, flipping pieces over to cook both sides.

Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Add red pepper flakes and green onions and remove from heat.

Serve over rice.

Rehosted from: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/

Raising Cane’s Chicken copycat

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Marinade

  • 2 Cups Buttermilk
  • 1 tbsp Garlic Powder
  • 1 tsp black pepper

Chicken breading

  • 2 Cups Flour
  • 1 Cup Seasoned Bread Crumbs
  • 2 tsp Salt
  • 2 tsp Baking Powder
  • 2 Egg

Canes Sauce

  • 1 Cup Mayonnaise
  • ⅔ Cup Ketchup
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 2 tsp Freshly Ground Black Pepper
  • 1 tsp Fresh Lemon Juice

Combine marinade ingredients and chicken in a resealable gallon bag, and rest in refrigerator 4 hours to overnight.

Preheat fry oil to 375°F.

Combine breading dry ingredients in a bowl. Whisk eggs in a separate bowl. Wash chicken pieces in egg mixture, and then coat in breading. Gently place coated chicken pieces in oil and fry til golden brown, about 5 minutes.