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Wednesday, May 18, 2011

Panda Express Black Pepper Chicken.

Panda Express Black Pepper Chicken
Ingredients
Chicken breast-500gms
Celery thickly sliced-200gms
Onion thickly sliced-200gms
Tsang Ginger soy sauce-4tbsp( Or you can use juice of 1" ginger piece mixed with light soy sauce.)
Chili vinegar-1tbsp
Cornflour-3tbsp
Black pepper( coarsely ground)-2tbsp( +/-)
Salt to taste
Oil-4 to 5tbsp
Black Pepper Chicken Recipe
Method
Shred the chicken breast and set aside. Marinade the shredded chicken with 2 tbsp ginger soy sauce, 1/2 tbsp vinegar, 3tbsp cornflour and salt, set aside for 15 mins. Heat 2 tbsp oil in a wok, when its smoking hot add the marinaded chicken and stir fry until the chicken is cooked, set aside. In the same wok add 2 tbsp oil, when the oil is hot add the sliced onions, sliced celery and stir fry for 2 mins( make sure the onions and celery are crunchier). Next add the stir fried chicken to the onions, season with 2 tbsp ginger soy sauce, 1/2 tbsp chili vinegar, 2 tbsp ground black pepper and required salt. Toss well until the sauce are well coated on chicken. Serve hot with Fried rice or Lo mein of your choice. 

25 comments:

Suzanne Cochran said...

I just made your recipe and it was great!

Mythreyi Dilip said...

Thank you Suzanne:)

Anonymous said...

What is Chili vinegar

Mythreyi Dilip said...

Serrano peppers or Jalapenos are finely cut and soaked in distilled vinegar. You can find this in any Asian markets.

Pushpa said...

tried it...turned out good....Thanks Mythreyi

Anonymous said...

tried out... turned out good...thank you so much

Emily Thompson said...

Cant belive it, it was exactly like panda express black pepper chicken awesome. How did u hack their recipe but its great, thanks for sharing junior todd wilbur;)

Anonymous said...

Thanks for your recipe. Very helpful. SM

thepastrybakingguru said...

Absolutely wonderful! My family and I loved it! The only modification that I made was to reduce the amount of black pepper. Some of my family members endured the "heat" for this new family favorite.

Anonymous said...

if possible, can you please post the names of chili vinegar and ginger soy sauce brand that you used ?

Mythreyi Dilip said...
This comment has been removed by the author.
Mythreyi Dilip said...

"Chings secret chilli vinegar" its an Indian brand which I got from Indian stores and I used" House of Tsang ginger flavoured soy sauce" which I got from Asian market. Hope the info is adequate, pls do try the recipe and give your valuable feedback:-)

David Industrial said...

Was just a little confused by the meaning of cornflour. Do you mean corn starch?

Mythreyi Dilip said...

Yes David its corn starch.

Anonymous said...

I wanted to tell you the recipe is fabulous and easy to follow! Thank you for posting. Delicious

Scott said...

Thank you! I moved to an area where there is no Panda Express, and I have missed the black pepper chicken so much. I followed your recipe, and it was perfect! Thank you so much.

Diane said...

Any tips for the best way to shred raw chicken?

Tracy said...

I made this recipe last night, followed to a tee and it was amazing!!!!!!!!!!!
I thought it would be to much pepper but when combined with rice it was just perfect. This is going to be a weekly dinner for sure and its super low in calories/fat! thanks for the recipe!!!!!

Anonymous said...

It's tastes better than Panda Express and saves lots of money on our dinner. Thank you

Anonymous said...

When you put the chicken into the wok to cook, do you also pour the marinade that it has been in into the wok or pull the chicken out of the marinade first?

Mythreyi Dilip said...

You need to add chicken along with marinade.

De Clayton said...

This recipe is spot-on!! My husband loves this, and so do I! We're so glad we can now make this at home!! Thank you so much for sharing your wisdom with us!

Anonymous said...

When you make the marinade what type of vinegar are you using? Just plain white?

Mythreyi Dilip said...

Hi I used chilli vinegar for the marinade, if not available try to substitute with rice wine vinegar or plain vinegar. Thanks.

James D. said...

I made this today. Thank you so much for this recipe. It is delicious and I would say even better than the Panda Express version. My modifications were: used dark soy sauce instead of light(personal preference), added 4 tbs of water to marinade to thin cornstarch marinade, used 1/4 tsp of ginger powder per 2 tbs of dark soy sauce for ginger soy sauce. Chile vinegar was made using 3 fresh ghost peppers, 3 fresh thai chiles, and a 1/2 cup of dried white peppercorns placed in 32 oz. of distilled white vinegar for about 3 weeks and then cheesecloth filtered. This recipe was awesome. Came out perfect. Thanks again.