Panda Express Mandarin Chicken Copycat
Bring the bold, savory flavors of Panda Express right to your kitchen with this irresistible Mandarin Chicken Copycat recipe! Tender, juicy bites of boneless chicken thighs are perfectly coated in a crispy golden crust, then tossed in a luscious, homemade sauce crafted from soy sauce, hoisin, brown sugar, and a hint of aromatic garlic and ginger. This easy-to-follow recipe recreates the sweet and tangy essence of the iconic dish, complete with a glossy, thick sauce that clings to every bite. Perfect for weeknight dinners or weekend cravings, serve this quick and flavorful dish over steamed rice or pair it with stir-fried veggies for a delicious, restaurant-style experience in under 45 minutes.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken thighs
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 Eggs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable oil
- 0.25 cup Soy sauce
- 0.25 cup Hoisin sauce
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 0.25 cup Water
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 tsp Cornstarch (for sauce thickening)
- 2 tsp Water (for cornstarch slurry)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces. Pat them dry with paper towels and set aside.
In a medium bowl, whisk together 0.5 cup of cornstarch, 0.5 cup of all-purpose flour, 1 tsp salt, and 0.5 tsp black pepper.
In another small bowl, beat the 2 eggs.
Heat 2 cups of vegetable oil in a deep skillet or wok over medium-high heat.
Dip each piece of chicken first into the beaten eggs and then into the cornstarch-flour mixture, ensuring the chicken is evenly coated.
Fry the chicken in batches in the hot oil until golden brown and cooked through, about 6-8 minutes. Remove and drain on a paper towel-lined plate.
In a small bowl, mix 2 tsp of cornstarch and 2 tsp of water to create a slurry. Set it aside.
In a separate saucepan, combine 0.25 cup of soy sauce, 0.25 cup of hoisin sauce, 2 tbsp of brown sugar, 1 tbsp of rice vinegar, 0.25 cup of water, 2 cloves of minced garlic, and 1 tsp of grated ginger.
Heat the sauce mixture over medium heat, stirring constantly until the sugar dissolves and it comes to a simmer.
Slowly add the cornstarch slurry to the sauce while stirring, and continue cooking for 2-3 minutes until the sauce thickens to your desired consistency.
Toss the fried chicken pieces in the sauce until fully coated.
Serve the Mandarin Chicken hot over a bed of steamed rice or alongside your favorite vegetables.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
