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| 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
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| 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.
I just made your recipe and it was great!
ReplyDeleteThank you Suzanne:)
ReplyDeleteWhat is Chili vinegar
ReplyDeleteSerrano peppers or Jalapenos are finely cut and soaked in distilled vinegar. You can find this in any Asian markets.
Deletetried it...turned out good....Thanks Mythreyi
ReplyDeletetried out... turned out good...thank you so much
ReplyDeleteCant 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;)
ReplyDeleteThanks for your recipe. Very helpful. SM
ReplyDeleteAbsolutely 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.
ReplyDeleteif possible, can you please post the names of chili vinegar and ginger soy sauce brand that you used ?
ReplyDelete"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:-)
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ReplyDeleteWas just a little confused by the meaning of cornflour. Do you mean corn starch?
ReplyDeleteYes David its corn starch.
ReplyDeleteI wanted to tell you the recipe is fabulous and easy to follow! Thank you for posting. Delicious
ReplyDeleteThank 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.
ReplyDeleteAny tips for the best way to shred raw chicken?
ReplyDeleteI made this recipe last night, followed to a tee and it was amazing!!!!!!!!!!!
ReplyDeleteI 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!!!!!
It's tastes better than Panda Express and saves lots of money on our dinner. Thank you
ReplyDeleteWhen 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?
ReplyDeleteYou need to add chicken along with marinade.
ReplyDeleteThis 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!
ReplyDeleteMade this last night for my family and the reviews were great! I ordered this at Panda Express last week and loved it, so I googled and found your recipe. I didn't have the "chili vinegar" or the ginger soy sauce on hand, but I used cayenne pepper to taste in my rice vinegar and used plain soy sauce and added freshly grated ginger, and it was just right! We love spice in this family, and the pepper is really what I loved about this dish. The amount in your recipe was very reminiscent of that peppery taste that got me hooked on this!! My guess is it has much less sodium than Panda Express version, since I used the lo-sodium soy sauce and just a pinch of salt. I didn't know how to "shred" the chicken uncooked, so I just cut it into tenders and I did marinate the chicken overnight - the flavors came out perfect! Thank you!
ReplyDeleteWhen you make the marinade what type of vinegar are you using? Just plain white?
ReplyDeleteHi I used chilli vinegar for the marinade, if not available try to substitute with rice wine vinegar or plain vinegar. Thanks.
DeleteI 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.
ReplyDeleteHi, I'm planning on making this tonight and I was wondering about how many cups is 200gms of celery and 200gms of onions. Also if I used plain white vinegar should I add cayenne pepper flakes?
ReplyDeleteHi for 500 gms of chicken you can use about 1 cup of sliced celery and 1 cup of sliced onions. And using chilli flakes with vinegar will spoil the taste, you can used sliced jalapeños or green chillies soaked in vinegar for at least 30 minutes, then discard green chillies and use vinegar.
DeleteHi, I took this recipe to my sisters house and made it Her daughter cam in and tried the Pepper chicken and immediately said, Hey, this taste just like Panda Express' pepper chicken. I was so pleased since I had not eaten it before (no Panda express where I live)and I didn't know how the taste would compare. to compare. Thanks for a wonderful recipe.
ReplyDeleteSpot on! I'be made this twice now but I cut the pepper by about half the second time and liked it more. I use pre-ground stuff though. Maybe the smaller size of the grain is what made it overpowering for me.
ReplyDeleteDo I need to boil the chicken first to shred it?
ReplyDeleteNo. You need to finely slice raw chicken breast, do not cook the chicken.
DeleteWe tried this recipe last year and still continue to make it. This is better than Panda Express! Thank you for the recipe!
ReplyDelete