I love doing these kind of copycat recipes! If you could me to recreate any dish from your favourite restaurant at home, what would it be? If you like these, check out the playlist here for more: ua-cam.com/play/PLfItiEY3o1msK1xcgYXMcK_DURM5lhdb-.html
There used to be a little restaurant by Old Town San Diego near the beach called "El Antojo" which translates to "The Craving". Sadly they did not survive the pandemic and closed down permanently. However when we ate there we had the "Molcajete bowl". We were speechless. It was THE BEST molcajete bowl we've ever had in our lives!!! Whenever we go to Mexican restaurants my husband and I usually always order this dish to see who has the best one. It's a fancy dish and one of the more expensive ones so not everyone orders it all the time. What made this one different from the rest was the green salsa it was in. Everyone else mostly makes their with red salsa. I don't think you've ever made that on your channel. It wouldn't be a copycat video but would such a great video to see you attempt to take it. I think you will absolutely l I be love it! I can see your reaction now just looking at it and being proud that you made it 😋
This is one of the few foods we really miss from America. My kid keeps asking when we can get it here in the UK. We're totally definitely making it this weekend!
@@sneaky_hannah we loved Panda Express 🐼. Chinese food in England is really different from Chinese food in America. I think it has to do with the part of China that the Chinese immigrants in the USA and UK came from.
@@KellyS_77 nice!!! I’m glad you enjoyed it hopefully they add panda to the uk or atleast I pray y’all guys get to enjoy it again something to enjoy with the family!! ❤️
I can't watch you unless I'm eating something xD That orange chicken looked BUSSIN'! :D I'd love to see you do a Egg Fried Rice, and get some Uncle Roger love :D
Very similar to mine other than I sauté the chicken. I laughed when you said marmalade because I use less sugar and add two large tablespoons of marmalade to add in the pieces of orange peel delicious!!!!
This is really cool to know how to make, especially for people with allergies or other health restrictions since it does just use like normal ingredients instead of what they do in the fast food places. I'd love to see you do any others that catch your eye, but these ones that seem super complex but are really just like 10-15 ingredients would be awesome (over like say an at home version of a smash burger, that isn't too complex to figure out besides ratios and technique)
At the Panda Express here in my area they cut fresh veggies twice a day, they use premade sauces and the rest is cooked fresh in large wok batches as it gets used up. It is actually pretty good and wholesome fresh but not necessarily low cal. I noticed that the food quality and flavor intensity varies greatly between locations. This is delicious food just not Chinese.
Panda Express is more drive thru fast food than "restaurant." I make my own easy copy by microwaving frozen nuggets and topping them with sweet marmalade, soy sauce, a drip of hot sauce, and sesame oil. I serve it with lo mien made with beef ramen noodles, garlic powder, onion powder, soy sauce, sesame oil, and any carrots or green onions or cabbage, ect.
Loved the use of the tripod more this video, hope it saves your back! Did I also detect someone using the camera too? Whatever set up works to make sure we still get our weekly Barry content I'm all for it!
So whos gonna tell Barry "Light" soy sauce *is* regular soy sauce, "Dark" soy sauce is still soy sauce but thicker and actually has LESS salt and is used more for color than taste
@@NyalbertWhisker Ok, thanks for the correction, i should've said dark *tastes* less salty than light but here, Barry is confusing that with "low sodium" soy sauce, which is still considered "light" soy sauce, it just has less salt added to it
Perhaps the "marinating" time is for gluten to help develop and make a thicker dough? Kind of like the reverse of tempura batter where you have to use it very quickly after mixing to minimize the amount of gluten that forms for that light tempura coating
If you're going to try more Asian dishes, would you try fried egg rolls? My "go to" dishes from the take-away are egg rolls and egg drop (aka, egg flower) soup. Simple but satisfying (for me anyway). BTW, I think there's no separation when you mix vinegar and orange juice because they are both acidic liquids, with the orange juice only slightly less acidic. Love all your videos, Mr. Barry!
Loved the video as always barry! And same! Always chose oranges! 🍊🍊🍊🍊 You did an incredible job as always! Next time please do red lobster cheddar biscuits! 🙏🙏🙏🙏
5:55 "Light" soy sauce isn't low salt, but it has less salt than "Dark" soy sauce. The "Light" refers to the ingredients, rather than salt content. Dark Soy Sauce has a stronger flavour and masks the salt flavour but Light Soy Sauce has a "Lighter" flavour which doesn't mask the salt as much.
The "light" refers to its colour, not its taste. Dark soy suace has a lower salt content and a lighter flavour, and usually has caramel colour in it. We use light soy sauce for its taste, and dark for its colour.
i have literally made it. & yes that's what i was getting at, the colour rather than the taste. the ingredients do differ. the main one being, light soy sauce being made with less salt. the dark soy sauce does have more but, it does have a stronger overall flavour which does mask the salt.@@Liamthewaldo
That looks delish. I made it once. It was a pain. I think your batter recipe is more manageable than mine was. The one I did was a lot more corn starch based and that coating stuck to everything.
We do not have Panda Express here in Australia but orange chicken has been on my make list for a while now.....after seeing this it has jumped to que of make it sooner then later ♥♥....wonder if a double fry would make it even crisper
A lot of Chinese takeaways in the UK use lemon or orange squash tarted up with garlic, ginger, soy sauce and vinegar and thickened with cornflour or potato starch slurry - This means you can use sugar free squash if sugar is a problem for you
Best orange chicken I've ever gotten was at an independent place near here called The Onion, rather than finishing with sesame oil, they finished with an alcohol (I think a rum) and lit it. Great place, when I ordered chilled sake they stuck the bottle in a teapot full of ice. Only been to Panda Express once, I far prefer hunting up the good independent shops and getting to know the people there... when your chinese order is walking up to the counter and asking "What's good today?" you know you're set.
orange chicken = beyond epic. ok, vegan chicken bathed in freshly squeezed orange juice - it doesn't get any simpler. allow to marinade for a few hours (overnight in the fridge best) and roast with a few 'as thin as you can get them' orange slices. make the rest of the whole 'sunday lunch' sorted out - but with a twist. the gravy needs the juice of one whole orange, veg stock, balsamic vinegar, splash of hendersons relish and a teaspoon of marmite - and cornflour mixed with a little cold water to thicken. amazingly, brussel sprouts complement orange brilliantly. it's what I do every Christmas and every single time I feel like a christmas dinner in the middle of summer (but replace the sprouts with savoy cabbage) but yeah. orange + chicken = absofreakinlutely!
Holy moly that looks good. I would use freshly squeezed orange juice instead of the stuff you had, Barry - Waitrose bottled version is particularly good - because it would probably increase the zing. Definitely going to give this one a go though 👌
I know where that Panda Express is that Mr Barry Lewis showed on his phone and had food from there a few years ago. There's a fish and chip shop next door, I used to live close to Panda Express before I moved to the North East.
Can't remember where i heard it, but i always remember hearing that light soya sauce is good for flavour and dark is for when you want some colour as well and then low sodium is the one that actually has less salt.
Love the video! Audio doesn't seem so good though, I think you'd benefit from using a lapel mic or something like that. Sounds like you did some audio treatment to make it better? Maybe it's noticeable to most, but it is to some. Fun to watch though!
Love me some General TSO chicken too, wonderful in the States but over here it's just not the same if available at take away. In case you ever want to look that up too! 👍
Panda Express is the Mc Donalds of Chinese food. Sorry to say, but they don't actually make any food there. It's just heated up. Your orange chicken looks amazing!
In Cantonese cuisine, there are light soy sauce and dark soy sauce. The "light" in "light soy sauce" refers to its colour, not its taste. Dark soy sauce is less salty, and, obviously, darker in colour, so we use it to tinge our dishes. And as a "native" soy sauce user, every time I hear the phrase "low-sodium soy sauce" I feel obligated to tell the person who say it this: salt not only gives soy sauce its taste, but acts as a preservative, so low-sodium soy sauce more often than not has some other chemical preservatives in it. If you're really worried about sodium intake, just use less of the normal one.
Even though I have a Panda Express about a half a mile away from me, I have never had them. But what you made looks absolutely delicious. I may have to check out the real PE. But I can guarantee yours is better, Barry.
Barry, I really love your videos! There's a Panda Express just down the road from me and I go maybe once a month. I don't spend a lot of money on going out for food. In most cases it's cheaper for me to buy ingredients and cook my own food and in most cases it tastes better than take away. However, there are times when I'm too tired or don't want to take the time and I'll stop by the Panda to get some Orange Chicken. I moved to the US from London when I was eight and have lived here ever since and there are some things I miss dearly: Steak & Kidney Pie, Pork Pie, GOOD Fish & Chips, Salmon & Shrimp paste (although I found out they stopped making it {Heartbroken!}), Cornish Pasties, Sausage Rolls...(do you sense a common theme here?)...and lots of sweets. One thing I've missed (as in never had it and now can't) is Indian Food. Let me clarify that. Here in the US Chinese food is almost everywhere and (used to be) inexpensive. Whereas in the UK it seems that Indian Food has this position. Here in the US Indian food is more expensive because there isn't a lot of competition, you're lucky if you have one Indian Restaurant in town. And I've never been to a Nando's...is this a bad thing? Keep up the videos, they're great! I'd love to see you do some more chain type recipes from chains in the UK!!! Mark
I used to eat a slimming meal from Lean Cuisine which was a orange chicken in a sauce! It was the only one I liked called chicken a la oranĝe with white rice.
I had a feeling it would work. After all, duck and orange goes pretty well together. Speaking of which, I reckon the recipe could be improved even further with some orange zest. As for thighs, I too prefer them over breasts. I also love a good chicken leg, as it has a real FEASTY vibe.
I use a lot orange juice in my dishes, it is not as "strong" as lemon juice. Gulash, Chicken fricasee, souces or sups ... gives tha little something but is not anoying. My favorite dish is undoable for you 😉 would be "Krabben Suppe" or "Büsumer Krabbensuppe" (Nordseekrabben sand shrimp? , in my region very well known my Dad and my Grandma are getting them directly from the boat) it is a very rar northern German dish and it is not that often on a menu, but if it is on I am eating that. I like "Scholle" ( google says plaice is the right word) as well.
Back in the 90s whenever he got food from the local Chinese my brother would always ask for the lemon chicken, but make it with orange sauce. Who knew he was a trendsetter?
I have heard something similar about light soya sauce, that it is the stronger sauce, while dark soya is more colour. I favour light, because of experience in the past with cheap soya sauce with a pile of sediment in it, like at least a quarter of the bottle. From what I have seen, light soya sauce has had any such sediment removed. However lately, due to trying a recipe not long ago, I have a bottle of dark in the fridge, but I did go for a good brand.
I just had Panda Express tonight. It's very typical Americanized Chinese food. If you've ever gotten Chinese takeout in the US, it probably wasn't far off.
"light soy ssauce" can mean a lot of different things. the main thing it means is "normal soy sauce," lol. in chinese cooking, there is "light soy sauce" and "dark soy sauce." light has more salt and flavor, dark is added just for the color. light soy sauce can also mean low salt soy sauce, but that's much less common.
I do orange sauce by melting down a jar of marmalade, soy sauce, salt pepper ginger garlic powder and a dash of vinegar. It's sweet tangy orange sauce. Not just a dash orange juice lol never understood how anyone calls that orange chicken not enough orange in it.
@@DawnShipley1977 I'd hate to know where you've been getting your soy sauce. I'm looking at a bottle of Kikkoman (the most basic stuff there is) and it's soybean based. To be fair, it _does_ have wheat as well, but it's mostly soybean based.
@@SquishySenpai but if you are gluten free ad you use Kikkoman and others you are in trouble because of the wheat...soy sauce should be soy...it also tastes better when it is just soy.
@@DawnShipley1977 While soy sauce may not always be wheat free, there's very little gluten in the end product. But yeah, a high quality tamari sauce is better.
I work at a Panda Express in Arkansas, orange chicken is usually made with orange extract instead of Orange juice. Try a Sweet Fire Chicken recipe....to me Sweet fire chicken is so much better than Orange Chicken.
Barry, your orange chicken looks delicious! 😋 But as an American who has eaten at Panda many times I can tell you that like most fast food restaurant their food NEVER tastes as good as it looks or their receipes say they are 😂 I can tell just by looking and hearing that crunch that your orange chicken is delicious and of Panda's orange chicken actially tasted like yours Id probably go their instead of the regular mom and pop chinese food places which I always think taste better. Most franchise fast food in America tastes nothing like it did 20 years ago. Everything shrunk. Size and flavor 😂 Your just left with an empty wallet
Hear Hear!!! I've cooked since I was about thirteen years of age, so I really like cooking and it's so much cheaper than going to fast food chains. I would probably try following Barry and his recipe than going to Panda Express. Having said that, there are times when I'm tired and the thought of going home and cooking just doesn't appeal to me. And while the Mom and Pop Chinese take aways have much better food, they do tend to be more expensive than Panda Express. So, for quick and less expensive Chinese type food Panda Express is not that bad. The one thing that I miss is that they used to use Lo mein type noodles, they were fatter and hung onto sauce perfectly. Now they use a chow mein type noodle that is too skinny and doesn't have the same mouth feel and sauce delivery.
OMG... I was watching this recipe and when Bazza adds the egg, I automatically thought "Is than an Oeuf?" Definitely been watching his channel way too long! 🤪 Good work Bazza! Another awesome video!!!
I used to love the Panda Express orange chicken, but they changed the recipe and it's very garlicky now so I can't eat it anymore. Our most recent visit to a Panda Express was on the 192 in Kissimmee, Orlando, in May 2023.
Light soy sauce is generally saltier than dark soy sauce. The terminology "light" and "dark" refers to their colour and flavour, not their salt content.
Honestly, I’m not a big fan of panda express, where I live, it’s considered the international city. We have authentic Chinese, and all other kinds of restaurants here and honestly after having authentic stuff, the American version pales in comparison.
I love doing these kind of copycat recipes! If you could me to recreate any dish from your favourite restaurant at home, what would it be?
If you like these, check out the playlist here for more: ua-cam.com/play/PLfItiEY3o1msK1xcgYXMcK_DURM5lhdb-.html
Please do wendy's Baconator!
Barry, my orange chicken hack is Bonne Maman orange marmalade & Hoisin sauce.
It would be this, panda express orange chicken!
Use club soda makes the the batter lighter
There used to be a little restaurant by Old Town San Diego near the beach called "El Antojo" which translates to "The Craving". Sadly they did not survive the pandemic and closed down permanently. However when we ate there we had the "Molcajete bowl". We were speechless. It was THE BEST molcajete bowl we've ever had in our lives!!! Whenever we go to Mexican restaurants my husband and I usually always order this dish to see who has the best one. It's a fancy dish and one of the more expensive ones so not everyone orders it all the time. What made this one different from the rest was the green salsa it was in. Everyone else mostly makes their with red salsa. I don't think you've ever made that on your channel. It wouldn't be a copycat video but would such a great video to see you attempt to take it. I think you will absolutely l I be love it! I can see your reaction now just looking at it and being proud that you made it 😋
This is one of the few foods we really miss from America. My kid keeps asking when we can get it here in the UK. We're totally definitely making it this weekend!
Awe!!! I hope y’all love it I love Panda Express here in the states but it’s an hour away so I don’t get to go often but its soooo good
@@sneaky_hannah we loved Panda Express 🐼. Chinese food in England is really different from Chinese food in America. I think it has to do with the part of China that the Chinese immigrants in the USA and UK came from.
I made it tonight! It is really yummy! Not exactly like Panda Express, but close.
@@KellyS_77 nice!!! I’m glad you enjoyed it hopefully they add panda to the uk or atleast I pray y’all guys get to enjoy it again something to enjoy with the family!! ❤️
i guess you could put some orange zest in the batter if you wanted more orange flavor? :D great video as always
Sounds about right, especially if you juice your own orange.
And of course, one can also adjust the amount of pepper accordingly too.
I can't watch you unless I'm eating something xD That orange chicken looked BUSSIN'! :D
I'd love to see you do a Egg Fried Rice, and get some Uncle Roger love :D
Very similar to mine other than I sauté the chicken. I laughed when you said marmalade because I use less sugar and add two large tablespoons of marmalade to add in the pieces of orange peel delicious!!!!
That sounds like a great addition!
This is really cool to know how to make, especially for people with allergies or other health restrictions since it does just use like normal ingredients instead of what they do in the fast food places. I'd love to see you do any others that catch your eye, but these ones that seem super complex but are really just like 10-15 ingredients would be awesome (over like say an at home version of a smash burger, that isn't too complex to figure out besides ratios and technique)
Outstanding results Barry! Will be trying this for date night soon as I think my wife would love it. Thanks 🙏
At the Panda Express here in my area they cut fresh veggies twice a day, they use premade sauces and the rest is cooked fresh in large wok batches as it gets used up. It is actually pretty good and wholesome fresh but not necessarily low cal. I noticed that the food quality and flavor intensity varies greatly between locations. This is delicious food just not Chinese.
Agree -- not really Chinese. Kind of Asian-inspired. I like some dishes there but that's not where we go for actual Chinese food.
Barry’s videos are one of a few that I hit the like button before the video even starts because I know it will be good 😊
I was just about to say EXACTLY the same!! 😂 My whole family knows that Mondays and Thursdays at 5pm is my Barry time.. 😂
Panda Express is more drive thru fast food than "restaurant." I make my own easy copy by microwaving frozen nuggets and topping them with sweet marmalade, soy sauce, a drip of hot sauce, and sesame oil. I serve it with lo mien made with beef ramen noodles, garlic powder, onion powder, soy sauce, sesame oil, and any carrots or green onions or cabbage, ect.
Even McDonald's is a restaurant
Yes! LOVE the DIY restaurant recipes series! Specially this Dish, alwats order it! Definitely gonna give it a go! thanks mate!🍊🍊🍊🍊🐼🐼🐼🐼
Gosh..I am SO hungry now. This looks amazing!
Loved the use of the tripod more this video, hope it saves your back! Did I also detect someone using the camera too? Whatever set up works to make sure we still get our weekly Barry content I'm all for it!
The cornstarch in the batter will tenderize the chicken but all on the fry up, give a nice crispness as a nice compliment.
I really like orange chicken. I have never gotten it from Panda Express, though.
I get mine from the frozen food section of the grocery store.
The Trader Joe's version is delicious.
I love how Homer is pissed he isn't getting any Orange Chicken.
So whos gonna tell Barry "Light" soy sauce *is* regular soy sauce, "Dark" soy sauce is still soy sauce but thicker and actually has LESS salt and is used more for color than taste
Thank you, was looking for this.
Dark Soy has more salt. Light Soy has less. Dark Soy has a stronger flavour and masks the salt. Light Soy is still made with less salt.
I believe that, generally speaking, light is used for cooking and dark for dressing... I'm quite possibly wrong though 😂
@@NyalbertWhisker Ok, thanks for the correction, i should've said dark *tastes* less salty than light but here, Barry is confusing that with "low sodium" soy sauce, which is still considered "light" soy sauce, it just has less salt added to it
@@OlEgSaS32 No, he/she is wrong and you are correct. Don't know why his/her comments got so many likes.
Awesome video Barry Lewis
Perhaps the "marinating" time is for gluten to help develop and make a thicker dough? Kind of like the reverse of tempura batter where you have to use it very quickly after mixing to minimize the amount of gluten that forms for that light tempura coating
If you're going to try more Asian dishes, would you try fried egg rolls? My "go to" dishes from the take-away are egg rolls and egg drop (aka, egg flower) soup. Simple but satisfying (for me anyway). BTW, I think there's no separation when you mix vinegar and orange juice because they are both acidic liquids, with the orange juice only slightly less acidic.
Love all your videos, Mr. Barry!
Love it!
Has the family gone away?
Loved the video as always barry! And same! Always chose oranges! 🍊🍊🍊🍊 You did an incredible job as always! Next time please do red lobster cheddar biscuits! 🙏🙏🙏🙏
I just buy the mix in Sam's. Tastes better actually.
@@swearenginlawanda They don't have Sam's Clubs or even Walmarts in the UK.
5:55 "Light" soy sauce isn't low salt, but it has less salt than "Dark" soy sauce. The "Light" refers to the ingredients, rather than salt content. Dark Soy Sauce has a stronger flavour and masks the salt flavour but Light Soy Sauce has a "Lighter" flavour which doesn't mask the salt as much.
you're incorrect
The "light" refers to its colour, not its taste. Dark soy suace has a lower salt content and a lighter flavour, and usually has caramel colour in it. We use light soy sauce for its taste, and dark for its colour.
i have literally made it. & yes that's what i was getting at, the colour rather than the taste. the ingredients do differ. the main one being, light soy sauce being made with less salt. the dark soy sauce does have more but, it does have a stronger overall flavour which does mask the salt.@@Liamthewaldo
i have literally made it.@@Jeffffrey0902
Was a bit confused with the stickiness of the dough, but it seems to have worked out fine! Definitely will try this someday.
That looks delish. I made it once. It was a pain. I think your batter recipe is more manageable than mine was. The one I did was a lot more corn starch based and that coating stuck to everything.
We do not have Panda Express here in Australia but orange chicken has been on my make list for a while now.....after seeing this it has jumped to que of make it sooner then later ♥♥....wonder if a double fry would make it even crisper
Same! I’m making it as soon as my shopping gets delivered!
Awesome video, great looking recipe!
A lot of Chinese takeaways in the UK use lemon or orange squash tarted up with garlic, ginger, soy sauce and vinegar and thickened with cornflour or potato starch slurry - This means you can use sugar free squash if sugar is a problem for you
Best orange chicken I've ever gotten was at an independent place near here called The Onion, rather than finishing with sesame oil, they finished with an alcohol (I think a rum) and lit it. Great place, when I ordered chilled sake they stuck the bottle in a teapot full of ice. Only been to Panda Express once, I far prefer hunting up the good independent shops and getting to know the people there... when your chinese order is walking up to the counter and asking "What's good today?" you know you're set.
That chicken looks delicious & thanks for sharing Barry 😋👍
orange chicken = beyond epic. ok, vegan chicken bathed in freshly squeezed orange juice - it doesn't get any simpler. allow to marinade for a few hours (overnight in the fridge best) and roast with a few 'as thin as you can get them' orange slices. make the rest of the whole 'sunday lunch' sorted out - but with a twist. the gravy needs the juice of one whole orange, veg stock, balsamic vinegar, splash of hendersons relish and a teaspoon of marmite - and cornflour mixed with a little cold water to thicken. amazingly, brussel sprouts complement orange brilliantly.
it's what I do every Christmas and every single time I feel like a christmas dinner in the middle of summer (but replace the sprouts with savoy cabbage)
but yeah. orange + chicken = absofreakinlutely!
Holy moly that looks good. I would use freshly squeezed orange juice instead of the stuff you had, Barry - Waitrose bottled version is particularly good - because it would probably increase the zing. Definitely going to give this one a go though 👌
I know where that Panda Express is that Mr Barry Lewis showed on his phone and had food from there a few years ago. There's a fish and chip shop next door, I used to live close to Panda Express before I moved to the North East.
Never thought i'd hear Barry Lewis say "we've got white and brown here"
A phrase I never knew I needed to hear, but will be using myself, ''That spank of vinegar!'' :)
Yes! This means I can make it at home and omit the chili flakes!
I love orange chicken. double order with white rice is what I would get.
Can't remember where i heard it, but i always remember hearing that light soya sauce is good for flavour and dark is for when you want some colour as well and then low sodium is the one that actually has less salt.
Looks delicious. Yum!
I am excited to try this!
Omg this looks incredible, definitely trying this
We add orange zest to the sauce too. ❤ 😋 🤤
Anyone who is offended by the sight of raw meat probably shouldn’t be watching a cooking channel 😂
Thank you!🤣
Love the video! Audio doesn't seem so good though, I think you'd benefit from using a lapel mic or something like that. Sounds like you did some audio treatment to make it better? Maybe it's noticeable to most, but it is to some. Fun to watch though!
Love me some General TSO chicken too, wonderful in the States but over here it's just not the same if available at take away.
In case you ever want to look that up too! 👍
Panda Express is the Mc Donalds of Chinese food. Sorry to say, but they don't actually make any food there. It's just heated up. Your orange chicken looks amazing!
My small son when you first smelled the OJ/vinegar mixture: "BARRY, DON'T DRINK IT!" He's watched enough of your videos to know you were going to!
Yeah, I wish i was well. 😊
Looks yummy.
In Cantonese cuisine, there are light soy sauce and dark soy sauce. The "light" in "light soy sauce" refers to its colour, not its taste. Dark soy sauce is less salty, and, obviously, darker in colour, so we use it to tinge our dishes.
And as a "native" soy sauce user, every time I hear the phrase "low-sodium soy sauce" I feel obligated to tell the person who say it this: salt not only gives soy sauce its taste, but acts as a preservative, so low-sodium soy sauce more often than not has some other chemical preservatives in it. If you're really worried about sodium intake, just use less of the normal one.
I am definitely going to make this! I don't live near a panda express myself, the closest one is over 2 hours away. & with no car i can't go lol
Even though I have a Panda Express about a half a mile away from me, I have never had them. But what you made looks absolutely delicious. I may have to check out the real PE. But I can guarantee yours is better, Barry.
Barry, I really love your videos! There's a Panda Express just down the road from me and I go maybe once a month. I don't spend a lot of money on going out for food. In most cases it's cheaper for me to buy ingredients and cook my own food and in most cases it tastes better than take away. However, there are times when I'm too tired or don't want to take the time and I'll stop by the Panda to get some Orange Chicken.
I moved to the US from London when I was eight and have lived here ever since and there are some things I miss dearly: Steak & Kidney Pie, Pork Pie, GOOD Fish & Chips, Salmon & Shrimp paste (although I found out they stopped making it {Heartbroken!}), Cornish Pasties, Sausage Rolls...(do you sense a common theme here?)...and lots of sweets. One thing I've missed (as in never had it and now can't) is Indian Food. Let me clarify that. Here in the US Chinese food is almost everywhere and (used to be) inexpensive. Whereas in the UK it seems that Indian Food has this position. Here in the US Indian food is more expensive because there isn't a lot of competition, you're lucky if you have one Indian Restaurant in town. And I've never been to a Nando's...is this a bad thing?
Keep up the videos, they're great! I'd love to see you do some more chain type recipes from chains in the UK!!!
Mark
I’ve been really ill the last two weeks and barely eaten anything. This video has now made me want Chinese!
hows the outdoor indoor kitchen going?
orange chicken is good but Honey walnut shrimp is AAAAMMMMAAAZZZIIINNNGGG!!!
Also, I work at the university of Utah and there is a Panda Express in the student Union building. The line is long from open to close! :)
I used to eat a slimming meal from Lean Cuisine which was a orange chicken in a sauce! It was the only one I liked called chicken a la oranĝe with white rice.
I had a feeling it would work. After all, duck and orange goes pretty well together. Speaking of which, I reckon the recipe could be improved even further with some orange zest.
As for thighs, I too prefer them over breasts. I also love a good chicken leg, as it has a real FEASTY vibe.
The pixeled meat
🤣🤣🤣
I use a lot orange juice in my dishes, it is not as "strong" as lemon juice. Gulash, Chicken fricasee, souces or sups ... gives tha little something but is not anoying. My favorite dish is undoable for you 😉 would be "Krabben Suppe" or "Büsumer Krabbensuppe" (Nordseekrabben sand shrimp? , in my region very well known my Dad and my Grandma are getting them directly from the boat) it is a very rar northern German dish and it is not that often on a menu, but if it is on I am eating that. I like "Scholle" ( google says plaice is the right word) as well.
Back in the 90s whenever he got food from the local Chinese my brother would always ask for the lemon chicken, but make it with orange sauce. Who knew he was a trendsetter?
I have heard something similar about light soya sauce, that it is the stronger sauce, while dark soya is more colour. I favour light, because of experience in the past with cheap soya sauce with a pile of sediment in it, like at least a quarter of the bottle. From what I have seen, light soya sauce has had any such sediment removed. However lately, due to trying a recipe not long ago, I have a bottle of dark in the fridge, but I did go for a good brand.
This looks delicious! 😋😋
The great thing about a cornflour mess is it just dries on the surface and you can just dust it off
I need to stop watching ur vids late at night I want a Chinese now 😅 x
I just had Panda Express tonight. It's very typical Americanized Chinese food. If you've ever gotten Chinese takeout in the US, it probably wasn't far off.
I've actually made pretty much this exact recipe, but for lemon chicken. It's so damn good. 🥴
There are a few Panda Express in my town but I've never eaten at one of them.
when it comes to cooking I get a little ocd, it drives me nuts when you never scrape the bowl or the measuring jug
Never had orange chicken? it's my favorite
"light soy ssauce" can mean a lot of different things. the main thing it means is "normal soy sauce," lol. in chinese cooking, there is "light soy sauce" and "dark soy sauce." light has more salt and flavor, dark is added just for the color. light soy sauce can also mean low salt soy sauce, but that's much less common.
Oh barry if u use fresh oranges it is 100 times better!! Worth the extra step! And please stir the cornstarxh nefore u pour it. Cheers❤
What are you going to do on the 1 Million Subscriber Video!!! It's not far!
I do orange sauce by melting down a jar of marmalade, soy sauce, salt pepper ginger garlic powder and a dash of vinegar. It's sweet tangy orange sauce. Not just a dash orange juice lol never understood how anyone calls that orange chicken not enough orange in it.
Some people use organic coconut aminos as a soy free alternative, It has 72 percent less sodium. The food does look delicious. 😋
1:52 Davehax music? Pretty cool, huh!
where i live we can get the panda express orange sauce at the supermarket.
Regular soy sauce has more sodium, dark soy sauce is a bit bolder flavor, light soy sauce has less sodium but tastes saltier.
Most soy sauce is not soy but wheat.
@@DawnShipley1977 I'd hate to know where you've been getting your soy sauce. I'm looking at a bottle of Kikkoman (the most basic stuff there is) and it's soybean based. To be fair, it _does_ have wheat as well, but it's mostly soybean based.
@@SquishySenpai but if you are gluten free ad you use Kikkoman and others you are in trouble because of the wheat...soy sauce should be soy...it also tastes better when it is just soy.
@@DawnShipley1977 While soy sauce may not always be wheat free, there's very little gluten in the end product. But yeah, a high quality tamari sauce is better.
Comment for the algorithm, thanks for the video.
St. Clements chicken!
Panda Express is so damn good!!!
You might find frozen Orange Chicken at Lidl
I make a variation of the copycat recipe but made in the air fryer- so good so easy. Mine uses marmalade
I work at a Panda Express in Arkansas, orange chicken is usually made with orange extract instead of Orange juice. Try a Sweet Fire Chicken recipe....to me Sweet fire chicken is so much better than Orange Chicken.
Try double frying the chicken for extra crunchy goodness
Barry, your orange chicken looks delicious! 😋 But as an American who has eaten at Panda many times I can tell you that like most fast food restaurant their food NEVER tastes as good as it looks or their receipes say they are 😂 I can tell just by looking and hearing that crunch that your orange chicken is delicious and of Panda's orange chicken actially tasted like yours Id probably go their instead of the regular mom and pop chinese food places which I always think taste better. Most franchise fast food in America tastes nothing like it did 20 years ago. Everything shrunk. Size and flavor 😂 Your just left with an empty wallet
That must be why they are popular...😅
They are just convenient
Hear Hear!!! I've cooked since I was about thirteen years of age, so I really like cooking and it's so much cheaper than going to fast food chains. I would probably try following Barry and his recipe than going to Panda Express. Having said that, there are times when I'm tired and the thought of going home and cooking just doesn't appeal to me. And while the Mom and Pop Chinese take aways have much better food, they do tend to be more expensive than Panda Express. So, for quick and less expensive Chinese type food Panda Express is not that bad. The one thing that I miss is that they used to use Lo mein type noodles, they were fatter and hung onto sauce perfectly. Now they use a chow mein type noodle that is too skinny and doesn't have the same mouth feel and sauce delivery.
the chicken today is so mild! thighs are very nice to eat, not dry like the white meat.
I'm diabetic and your channel shows me how much sugar is in so many recipes 😮
OMG... I was watching this recipe and when Bazza adds the egg, I automatically thought "Is than an Oeuf?" Definitely been watching his channel way too long! 🤪 Good work Bazza! Another awesome video!!!
Funny, I am making orange chicken for dinner tonight.
I used to love the Panda Express orange chicken, but they changed the recipe and it's very garlicky now so I can't eat it anymore. Our most recent visit to a Panda Express was on the 192 in Kissimmee, Orlando, in May 2023.
To be honest, as a Chinese I'm not sure why orange chicken is popular in the west. For me I prefer lemon chicken haha.
It's popular in the USA because Americans are conditioned to prefer sweet stuff.
I don't think it's very popular in Europe.
I have the actual Panda Express recipe, if you're interested. I have the orange chicken & 2 others of theirs.
What's wrong with the sound?
Light soy sauce is generally saltier than dark soy sauce. The terminology "light" and "dark" refers to their colour and flavour, not their salt content.
Most soy sauce is made of wheat and not just soy.
Personally I like to use fresh oranges, grate some zest in there too for extra punch.
If you are going to make orange chicken. Dont make it taste like Panda Express. Instead make it taste good.
Bro are you on adderral?
Honestly, I’m not a big fan of panda express, where I live, it’s considered the international city. We have authentic Chinese, and all other kinds of restaurants here and honestly after having authentic stuff, the American version pales in comparison.
You need to test out the Ninja Speedi
Pixelated meat.....I flippin love what you did there.