mandarin chicken

Franz Mueller said:

Hi,

I am looking for a recipe of Panda Express' Mandarin Chicken and their
sauce.

Does anybody have a recipe for the sauce they serve the chicken with?

I found a recipe for the chicken itself, but there's no mandarin orange in
the mandarin chicken. Isn't the name "mandarin chicken" coming from the
mandarin oranges, just like the "orange chicken"??

2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot
6 skinless chicken thigh fillets

Thanks
-- Franz

Mandarin is indeed a type of orange. But I believe the orange got it's
name from the Chinese term, which is a dialect of the Chinese language
(like Minnesotan is a dialect of English). The term also refers to a
Chinese bureaucrat and to upper class Chinese. So the variety of orange
is just another use of the term. I doubt that "Mandarin" in the recipe
name necessarily refers to the orange at all.

"Franz Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

I am looking for a recipe of Panda Express' Mandarin Chicken and their
sauce.

Does anybody have a recipe for the sauce they serve the chicken with?

I found a recipe for the chicken itself, but there's no mandarin orange in
the mandarin chicken. Isn't the name "mandarin chicken" coming from the
mandarin oranges, just like the "orange chicken"??

2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot
6 skinless chicken thigh fillets

Thanks
-- Franz

Mandarin Orange Chicken
A pretty and tasty dish that's easy and quick! Serve with
rice. Prep Time: approx. 20 Minutes. Cook Time: approx. 25
Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Tammie Bickar
----------------------------------------------------------------------------
----
1/4 cup all-purpose flour
4 skinless, boneless chicken
breast halves - pounded to 1/4
inch thickness
2 tablespoons olive oil
2 tablespoons butter
1/3 cup hoisin sauce
1/3 cup orange juice
1 (11 ounce) can mandarin
oranges, drained
1 tablespoon chopped green onions
1/4 cup chopped cashews

Directions
1 Place flour in a small bowl. Dredge chicken in the
flour to lightly coat.
2 Heat olive oil and butter in a medium skillet over
medium heat, and saute the chicken breasts until no longer
pink and juices run clear. Set aside, and keep warm.
3 Stir hoisin sauce and orange juice into the skillet,
and scrape up the browned bits. Mix in mandarin oranges,
green onions, and cashews, Return chicken to the skillet.
Continue cooking until all ingredients are heated through.

Note:
Hoisin sauce, also called Peking sauce, is a thick,
reddish-brown sauce that is sweet and spicy, and widely used in
Chinese cooking. It's a mixture of soybeans, garlic, chile
peppers and various spices. It can be found in Asian markets and
many large supermarkets. Look in the Asian or ethnic section.
If this item is not in stock at your local store, ask your
grocer to special order it for you. Most grocers will be happy
to do this for their customers.
This recipe is featured within our Oxmoor '30 Minutes to
Cook' cookbook. If you would like to learn more, please click
http://allrecipes.com/30minutes/.

"Franz Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

I am looking for a recipe of Panda Express' Mandarin Chicken and their sauce.

They are using a simple teriyaki sauce for the chicken and pork.

Are you confusing this withntheir Orange Chicken?

Panda Express Orange Chicken
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 to 1 teaspoon sesame oil
Orange Sauce for Stir Fry
2 teaspoons minced zest and 1/4 cup juice from 1 large orange
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt,
pepper, and 1 tablespoon oil and mix well.
Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken
pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with slotted
spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and
green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to
boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken
and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
Serve at once. Makes 6 servings.

"Franz Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

I am looking for a recipe of Panda Express' Mandarin Chicken and their sauce.

Does anybody have a recipe for the sauce they serve the chicken with?

I found a recipe for the chicken itself, but there's no mandarin orange in the
mandarin chicken. Isn't the name "mandarin chicken" coming from the mandarin
oranges, just like the "orange chicken"??

Nope the oranges are names for the region

See below

Dimitri

"...in 1847, the first Chinese immigrants settled in San Francisco and were
followed by thousands who helped to build the transcontinental railways. The
meals of hundreds of California families were influenced by cooks who were
Chinese and had been hired as housemen in middle-class homes. They seldom were
permitted to prepare Oriental meals, but they held to their art of serving
vegetables that do to lose their crispness or color...Other Chinese were cooks
for the work gangs...In the early California Chinese restaurants there was a
willingness to cater to customers--some proprietors served their non-Chinese
clients only what they thought those diners wanted, that is, chop suey and fried
steak. Better restaurants gained fame on San Francisco's Grant Avenue, on or
near New York's Mott Street, in Los Angeles, and every other American city of
censequence, and the developing tastes for genuine Chinese food resulted in a
vogue for home delivery of such easily portable items as egg rolls and chicken
chow mein in paper buckets. But it wasn't until after World War II that
Americans began consciously to augment their Oriental kitchen repertoires by
attending classes in Chinese cooking and avidly sampling new tastes that became
available in restaurants specializing in Mandarin, Hunan, [censored], and Szechwan
dishes in addition to those from Canton. This influence on American eating
habits came after new political relationships encouraged interest in largely
unknown regions of the People's republic, and many more Chinese entrepreneurs
arrived to join what had been dominantly a Cantonese population in the United
States..."
---American Food: The Gastronomic Story, Evan Jones, 2nd edition [Vintage
Books:New York] 1981 (p. 166-7)