This recipe was our #4 most popular in 2020. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.īy the way, Pei Wei Better Orange Chicken goes very well with white or brown rice, so don’t forget to make some. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way.
The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Obviously, a clone is needed for this one, stat. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. Chang's Kung Pao chicken copycat recipe, but I still can't pick up peanuts with chopsticks.įind more cool P.F.Chang's copycat recipes here.
Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. Chili oil gives the sauce its spicy kick, and a little rice vinegar adds the necessary acidy. Mirin, which is sweetened sake, contributes the sweet flavor component. Soy sauce and oyster sauce provide the saltiness. Chang's Kung Pao chicken is combining the right ingredients for the perfect marinade that will also become the sauce.
Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. Menu Description : “Quick-fired with peanuts, chili peppers and scallions.
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