Have you ever wanted to eat a dish from a restaurant and wondered how you could replicate it?
There are several cookbooks that have dissected restaurant favorites so you can prepare these dishes at home.
Panda Express’ most popular starter is the Orange Chicken, and I’ve tried to replicate it several times as it’s my grandson’s favourite! Here is one that seems to come closest to the famous orange chicken from Panda Express. I took the marinade of the chicken cubes from the lemon chicken recipe to give the chicken more flavor.
orange chicken
Serves: 8
2 pounds boneless, skinless chicken thighs, cut into 1-by-1-inch cubes
In a salad bowl, mix and leave to marinate for 30 minutes:
1 1/2 tsp salt
3 tablespoons of soy sauce
3 tablespoons sherry or sake
In another bowl, mix the dough:
1 teaspoon of white pepper
1/2 cup cornstarch
1 1/2 cups all-purpose flour
1 egg
3/4 cup water
1 tablespoon vegetable oil
Mix until it reaches the consistency of pancake batter.
Add the chicken to the batter and refrigerate for at least 30 minutes. Heat in a wok or heavy-bottomed skillet 3-4 cups of vegetable oil for frying at 350 degrees. Carefully add the chicken and cook, 5 to 6 minutes, until lightly browned.
Remove the chicken from the skillet and transfer to a paper-lined plate.
While the chicken is in the fridge in the batter for 30 minutes, prepare the orange sauce.
Orange Sauce:
2 tablespoons vegetable oil
1/4 tsp red pepper flakes (optional, and although I would like to add some, I’m making this dish for my grandson, so don’t include it)
2 tablespoons finely minced or pressed garlic
1/2 teaspoon finely chopped or grated ginger
1/2 cup white sugar
1/2 cup packed brown sugar
3/4 cup orange juice
1/2 distilled white vinegar
1/4 cup soy sauce
In a small bowl, make a porridge:
1/4 cup cornstarch
1/4 cup water
Place a heavy saucepan over medium-high heat, add oil. Add chili flakes (if using), ginger and garlic and cook for about 1 minute, stirring constantly. Don’t brown the garlic or it will be bitter. Add sugar and brown sugar and stir to combine. Add the orange juice and sugars to begin to dissolve the liquid, stirring occasionally. Add the vinegar and soy sauce and stir to combine. Add the cornstarch slurry and whisk to combine. Stir until the sauce is thick.
Add fried chicken and toss completely coated in sauce. Drizzle with sesame oil.
•••
Freshly baked cinnamon rolls at Cinnabon are hard to resist, but you can replicate the aroma in your kitchen.
The first Cinnabon opened in 1985 in Seattle’s SeaTac mall. We have a Cinnabon at Prince Kuhio Plaza in Hilo. The Food Network kitchens have been working on creating a recipe very close to Cinnabon’s.
Cinnamon brioches
Makes: 6 buns
Dough:
1 cup whole milk
1 packet 1/4 ounce active dry yeast or 2 1/4 teaspoons
1/4 cup plus 1/4 teaspoon sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 tsp salt
1/2 teaspoon freshly grated nutmeg
Filling:
Flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup sugar
2 tablespoons ground cinnamon
Icing:
2 cups icing sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
Batter: Heat milk in a medium saucepan over low heat until it reaches about 100 degrees. Remove from heat and sprinkle with yeast and 1/4 teaspoon sugar (do not stir). Sit aside until frothy, about 5 minutes. Add the melted butter, egg yolk and vanilla.
Whisk flour, remaining 1/4 cup sugar, salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed with the dough hook until thick and slightly sticky. Knead on medium speed until dough comes together around hook, 6 minutes. (Add up to 2 tablespoons more flour if needed.
Remove the dough and shape into a ball. Butter the bowl of the mixer and return the ball to the bowl, turning it over to coat it with butter. Cover with plastic wrap and let rise until doubled, 1 hour, 15 minutes. On a lightly floured surface, roll out the dough into a 12 x 14 inch rectangle with the longest side facing you. Spread with softened butter, leaving a 1/2-inch border around the longest edge.
Combine sugar and cinnamon; sprinkle with butter. Brush the unbuttered edge with water. Roll the dough away from you into a tight cylinder and press the long edge to seal. Cut the cylinder with a sharp knife to make 6 buns of equal size.
Butter a 9 x 13 inch pan; place the buns cut side down in the pan, leaving space between each one. Cover with plastic wrap and let rise until doubled, 40 minutes.
Heat the oven to 325 degrees. Bake the buns until golden brown, about 35 minutes. Cool in pan for 15 minutes.
Meanwhile, prepare the icing: Sift the icing sugar into a bowl, then add the cream and melted butter.
Transfer the buns to a wire rack and pour the glaze over the top while they are still warm.
What better way to stay stuck at home than to make these recipes that will remind you of the flavors of the restaurants from which they are inspired.
Email Audrey Wilson at audreywilson808@gmail.com.
