Tag Archives: chinese takeout

Tasty and Festive Chinese Restaurant Copycat Recipes

Tasty and Festive Chinese Restaurant Copycat Recipes

Let’s welcome the Year of the Rabbit with a bang with these delicious copycat recipes from popular Chinese restaurants like Pei Wei, PF Chang’s, and Panda Express.

Panda Express’s Chicken Potstickers

Potstickers are a traditional Asian appetizer, and this copycat recipe from Panda Express is a delicious rendition.

Yields 50 | Prep. time 40 minutes | Cooking time 30 minutes

Ingredients

  • ½ cup + 2 tablespoons soy sauce, divided
  • 1 tablespoon rice vinegar
  • 3 tablespoons chives, divided
  • 1 tablespoon sesame seeds
  • 1 teaspoon sriracha hot sauce
  • 1 pound ground pork
  • 3 cloves garlic, minced
  • 1 egg, beaten
  • 1½ tablespoons sesame oil
  • 1 tablespoon fresh ginger, minced
  • 50 dumpling wrappers
  • 1 cup vegetable oil, for frying
  • 1 quart water

Directions

  1. In a mixing bowl, whisk together ½ cup of soy sauce, vinegar, 1 tablespoon of the chives, sesame seeds, and sriracha to make the dipping sauce.
  2. In a separate bowl, mix together the pork, garlic, egg, the rest of the chives, 2 tablespoons of soy sauce, sesame oil, and ginger.
  3. Add about 1 tablespoon of the filling to each dumpling wrapper.
  4. Pinch the sides of the wrappers together to seal them. You may need to wet the edges a bit so they’ll stick.
  5. Heat the cup of oil in a large skillet. When hot, working in batches, add the dumplings and cook until golden brown on all sides. Take care of not overloading your pan.
  6. Add the water and cook until tender, then serve with the dipping sauce.

 

 

PF Chang’s Lettuce Wraps

This is probably one of the most beloved appetizers on PF Chang’s menu. This copycat recipe lets you make them at home any time you get the craving.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger, freshly grated
  • 1 tablespoon Sriracha (optional)
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 1 head iceberg lettuce

Directions

  1. Add the oil to a deep skillet or saucepan and heat over medium-high heat. When hot, add the chicken and cook until it is completely cooked through. Stir while cooking to make sure it is properly crumbled.
  2. Drain any excess fat from the skillet, then add the garlic, onion, hoisin sauce, soy sauce, ginger, sriracha, and vinegar. Cook until the onions have softened, then stir in the water chestnuts and green onion and cook for another minute or so. Add salt and pepper to taste.
  3. Serve with lettuce leaves and eat by wrapping them up like a taco.

 

 

Pei Wei’s Honey-Seared Chicken

This deliciously sweet and salty recipe is inspired by Pei Wei’s honey-seared chicken.

Serves 4 | Prep. time 2 hours 30 minutes | Cooking time 25 minutes

Homemade Orange Chicken with Rice on a background

Ingredients

Batter

  • 1 cup flour
  • ⅔ cup cornstarch
  • 1 egg
  • ¾ cup water
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon baking powder

Chicken

  • 1 pound boneless chicken breast, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • ⅛ teaspoon white pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 tablespoon chives or green onions, sliced thin, for garnish

Sauce:

  • ½ cup sake or rice wine
  • ½ cup honey
  • 3 ounces rice vinegar
  • 3 tablespoons soy sauce
  • 6 tablespoons sugar
  • ¼ cup cornstarch

Directions

  1. Combine all of the batter ingredients in a mixing bowl. Stir to combine completely, then refrigerate for at least 2 hours.
  2. Coat the chicken pieces with all of the seasoning ingredients. Refrigerate for at least 20 minutes.
  3. Heat about 2 cups of oil in a deep skillet or saucepan. Coat the seasoned chicken pieces with the batter and add them to the oil. Cook for about 4–5 minutes or until the chicken is cooked through and golden brown.
  4. Combine all of the sauce ingredients except for the cornstarch in a saucepan. In a separate bowl, mix the cornstarch with ¼ cup of water. Bring the sauce to a boil and then slowly whisk in the cornstarch slurry. Boil for another couple of minutes until the sauce thickens to a honey-like consistency.
  5. Serve warm with rice or noodles and garnish with chiseled chives or sliced green onions.

 

 

PF Chang’s Dan Dan Noodles

This recipe is a tribute to the flavorful Dan Dan Noodles you can get at PF Chang’s.

Serves 4 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

  • 1 teaspoon oil
  • 2 tablespoons green onion, minced
  • ½ teaspoon garlic, minced
  • ½ teaspoon chili paste
  • ¼ pound ground pork or chicken, cooked
  • 1 (14- ounce) package Asian egg noodles, cooked
  • 1 teaspoon cornstarch
  • 2 teaspoons water

Sauce

  • 2 ounces soy sauce
  • 1 ounce cooking wine
  • 1 teaspoon oyster sauce
  • 1 teaspoon granulated sugar
  • ¾ cup chicken stock

Directions

  1. Heat 1 teaspoon of oil in a large skillet or wok. When hot, add the chili paste, garlic, and green onion and cook for 5–10 seconds.
  2. Add the cooked chicken and stir for another 10 seconds. Add the soy sauce, wine, oyster sauce, sugar, and chicken stock, and cook for another 20 seconds.
  3. Mix the cornstarch with 1 teaspoon of water to make a slurry. Stir into the sauce to thicken it. You can make more slurry if it isn’t getting thick enough with the cornstarch and water.
  4. Pour the sauce over the cooked egg noodles.
  5. Serve garnished with bean sprouts and thinly sliced cucumber if desired.

 

 

Panda Express’s Chow Mein

Sometimes, all you want is some delicious chow mein. This recipe is inspired by the super tasty chow mein you find at Panda Express. Yaki Soba noodles are found in the produce section of the grocery store; usually, the three small packages you’ll need are sold together in one 17-ounce pack.

Serves 4 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Ground black pepper to taste
  • 2–3 tablespoons vegetable oil
  • 3 (5.6-ounce) packages refrigerated Yaki Soba noodles
  • ⅔ cup celery, chopped diagonally
  • 1 medium onion, thinly sliced
  • 2 cups cabbage, chopped

Directions

  1. In a mixing bowl, stir together the soy sauce, brown sugar, garlic, ginger, and pepper.
  2. Rinse the Yaki Soba noodles well, then drain.
  3. In a large skillet or wok, heat the oil over medium-high heat. When hot, add the celery and onions and cook for about 2 minutes.
  4. Add the cabbage to the skillet and cook for another minute or so until it starts to soften.
  5. Stir in the Yaki Soba noodles and soy sauce mixture and cook for another 3 minutes.

 

 

P.F. Chang’s Ginger Panna Cotta

If you need to clean your palate after a heavy meal, here is a dessert that will refresh your taste buds. Thank you, P.F. Chang, for this wonderful treat.

Serves 3 | Prep. Time 10 minutes | Cooking time 4 hours 10 minutes

Ingredients

Panna cotta

  • ¼ cup heavy cream
  • ½ cup granulated sugar
  • 1 tablespoon grated ginger
  • 1½ tablespoons powdered gelatin
  • 6 tablespoons warm water

Strawberry sauce

  • 2 pounds ripe strawberries, hulled
  • ½ cup granulated sugar
  • 2 teaspoons cornstarch
  • ½ lemon, juice
  • 1 pinch salt

Directions

  1. Place the cream, sugar, and ginger in a saucepan and cook over medium-low heat until the sugar dissolves. Remove the mixture from the heat and set aside.
  2. In a medium-sized bowl, mix the water and the gelatin together. Set aside for a few minutes.
  3. After the gelatin has rested, pour the sugar mixture into the medium-sized bowl and stir, removing all lumps.
  4. Grease your ramekins and then transfer the mixture into the ramekins, leaving 2 inches of space at the top.
  5. Place the ramekins in your refrigerator or freezer to let them set for at least 4 hours.
  6. While the Panna cottas are setting, make the strawberry sauce by cooking all the sauce ingredients in a medium-sized pan for 10 minutes. Stir the mixture occasionally, then remove from heat.
  7. When the Panna cottas are ready, flip over the containers onto a plate and allow the gelatin to stand. Drizzle with the strawberry sauce and serve.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making PF Chang’s, Panda Express & Pei Wei Most Popular Chinese Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Chinese Takeout Recipes!

Delicious Chinese Takeout Recipes!

Prepare delicious Chinese take-out food with Mama Li’s best secret recipes! Perfect for Chinese New Year!

Dumplings with Peanut Sauce

Serves: about 40 pieces | Preparation time: 1 hour 30 minutes | Cooking time: 30 minutes

Ingredients

  • 1 pound ground pork
  • 2 tablespoons soya sauce
  • 1 teaspoon salt
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon white pepper
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 green onions, sliced
  • 1½ cups Napa cabbage, shredded
  • 4 tablespoons bamboo shoots, shredded
  • 1 teaspoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 40-50 round dumpling wrappers
  • Egg wash for sealing (1 egg beaten with 1-2 tablespoons of water)

Spicy Peanut Sauce

  • ½ cup smooth organic peanut butter,
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 pinch hot chili pepper flakes

Directions

  1. Warm 2 tablespoons of vegetable oil in a wok on medium-high heat. Add the garlic and ginger. Sauté for 30 seconds. Reduce heat to medium and add the green onions, Napa cabbage, and bamboo shoots. Sauté until the vegetables are tender. Remove from heat and let cool down for a few minutes.
  2. Add the vegetable mixture to the raw ground pork. Mix well.
  3. Place 1 teaspoon to 1½ teaspoon of the pork filling onto one half of the wrapper. Seal the dumpling by brushing lightly with some egg wash on the edges. Press lightly to seal. Pleat if desired.
  4. You can cook the dumplings by either steaming (preferable for added flavors) or boiling them.
  5. When boiling, add them to the pot only when the water has started boiling. Let them boil for about 12 minutes.
  6. If you are using a bamboo steamer, place cabbage, bok choy, or large lettuce leaves at the bottom of the steamer. It will prevent the dumplings from sticking to the bottom. Arrange the dumpling so they do not touch. Steam for 15 minutes.
  7. You can also fry them after they have been boiled or steamed for added flavor.
  8. To make the peanut sauce, combine ingredients in a blender, mix until smooth. Add some more water if necessary for the desired consistency.
  9. Serve dumplings with peanut sauce, warm.

 

Chinese Spare Ribs

Serves: 4-6 | Preparation Time: 10 minutes | Marinating time: 8 hours + (overnight) | Cook Time: 1hr 5 minute

Ingredients

  • 1 slab pork spareribs, about 4 or 5 pounds, sliced into individual ribs
  • 5 cloves garlic, crushed and minced
  • ½ cup soy sauce
  • ½ cup sherry
  • ¼ cup hoisin sauce
  • 3 tablespoons chili garlic paste
  • 4 tablespoons packed brown sugar
  • 2 tablespoons molasses
  • 1¼ teaspoons Chinese five-spice powder
  • ½ teaspoon cardamom
  • 1½ teaspoons sesame oil

Directions

  • Place ribs in a large stockpot and cover completely with water, plus an extra inch. Bring water to a boil, reduce heat, and let simmer for at least one hour. Meat should be tender and close to falling off the bone. Remove ribs from water and allow them to cool completely.
  • In a large bowl, combine all other ingredients. Split the marinade in two. Reserve half in a sealed container in the refrigerator. Place cooled ribs into the other half of the marinade and toss to coat. Cover and refrigerate for 8 hours or overnight.
  • Let ribs rest at room temperature for at least 30 minutes before cooking.
  • Preheat broiler or grill.
  • If using a broiler, transfer ribs to a foil-lined baking sheet. Brush liberally with remaining marinade and broil or grill for 5-7 minutes or until hot and just beginning to crisp around the edges. Turn over the ribs after 3 minutes. Brush with marinade and continue cooking for 2-4 more minutes.
  • Transfer to a serving plate and enjoy immediately.

 

Chicken Lo Mein

Serves: 4-6 | Preparation Time: 10 minutes | Cook Time: 15 minutes

Ingredients

  • 1 pound Chinese egg noodles
  • 2 cups Napa cabbage, shredded
  • 1 cup oyster mushrooms, chopped
  • 5 green onions, sliced, greens part reserved for garnish
  • 1 pound boneless, skinless chicken, cubed
  • 1 tablespoon sesame oil
  • inch piece of ginger, peeled and grated
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1 teaspoon cornstarch
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • 1 tablespoon peanut (or other preferred) oil

Directions

  • Begin by cooking noodles: In a large sauce pan or stock pot, bring water to a boil. Add noodles and cook until firm, approximately 5 minutes. Check for doneness along the way, as cooking times may vary depending on thickness. Drain and rinse with cold water. Return noodles to pot, and toss gently with sesame oil. Set aside.
  • Heat a wok over high heat and add oil to coat pan.
  • Add crushed red pepper to the pan, tossing around until fragrant. Add chicken, ginger, soy sauce, sherry, salt, and cornstarch. Cook, tossing gently, for 2 minutes.
  • Add shiitake mushrooms, white parts of the green onions and cabbage, cook for two more minutes until chicken begins to brown and cabbage wilts slightly. Remove chicken mixture from pan and set aside.
  • Add a bit more oil to the hot pan before adding noodles. Toss noodles in the hot oil for no more than 1 minute. Add the chicken mixture back into the pan and toss gently until heated through.
  • Garnish with green onions, if desired.
  • Serve immediately

 

Yang Chow Fried Rice

Serves: 4-6 | Preparation Time: 20 minutes | Cook Time: 15-20 minutes

Ingredients

  • 2 eggs, beaten
  • ⅔ cup frozen peas, thawed
  • 1 medium carrot, diced
  • ½ pound Chinese roast pork, cooked, shredded, or diced
  • ½ cup small shrimp, shelled and deveined
  • 3 cloves garlic, crushed and minced
  • 3 green onions, sliced, whites and greens separated
  • 4 tablespoons soy sauce or ponzu
  • 4-5 cups cooked rice
  • 1½ tablespoons peanut (or other preferred) oil

Directions

  1. Heat 1 tablespoon of oil in a wok over medium-high heat.
  2. Add eggs and cook until just set, cut into small pieces while cooking. Remove from pan and set aside.
  3. Add garlic and vegetables to pan, and cook for 4 minutes, tossing gently while cooking.
  4. Add remaining oil and shrimp to the pan, and cook until they begin to turn pink and look done. Add pork, remaining oil, and egg back into the pan, tossing gently to incorporate. Cook for about 2 minutes.
  5. Add rice and soy sauce to pan. Cook rice, tossing gently until well incorporated and rice begins to toast very slightly, approximately 3-4 minutes.
  6. Serve immediately, garnishing with green onions if desired.

Note: for best results, cook rice a day ahead of time or use leftover rice.

 

Szechuan Beef

Serves: 4-6 | Preparation Time: 10 minutes | Cook Time: 20 minutes

Ingredients

  • 1 pound flat iron steak (cut into very thin strips against the grain)
  • 2 carrots, julienne
  • 1 celery stalk, julienne
  • ½ small red bell pepper, julienne
  • 1 tablespoon minced ginger
  • 4 green onions, white part only, julienne
  • 1 tablespoon hoisin sauce
  • 3 teaspoons chili sauce
  • 6 tablespoons peanut oil for stir-frying, or as needed
  • ¼ teaspoon salt
  • 1 tablespoon dry sherry
  • ½ teaspoon sugar
  • ½ teaspoon Szechuan peppercorn
  • Rice for serving

Directions

  1. In a small dry pan, toast the Szechuan peppercorns until fully aromatic, approximately 2-3 minutes.
  2. In a small bowl, add chili sauce and hoisin sauce. Mix and set aside.
  3. Heat pan or wok on high heat, and add a tablespoon of peanut oil. Let the oil warm for about 30 seconds. When the oil is hot, add carrots, celery, and red bell pepper. Stir fry for 3 to 4 minutes and remove from heat. Place vegetables on a plate and reserve.
  4. Add 4 to 5 tablespoons of peanut oil and add steak. Stir fry for about ten minutes or until the steak is dark brown and sizzles.
  5. Splash with the sherry once the steak is done.
  6. Remove all but 2 tablespoons of peanut oil. Add the reserved hoisin sauce mixture, ginger, salt, and green onions. Turn heat down to medium-high. Stir fry for just under a minute.
  7. Add carrots back into the pan and Szechuan peppercorns. Simmer for about 2 minutes.
  8. Serve with rice.

 

Chinese Doughnuts

Makes: 12 | Preparation Time: 15 minutes | Cook Time: 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ⅓ cup butter, cubed
  • ⅓ cup butter
  • ¾ cup milk
  • Oil for frying
  • Granulated sugar for dusting

Directions

  1. In a medium-sized bowl combine flour, baking powder, and salt.
  2. Using your hands, add butter to the flour mixture and incorporate until crumbly but with no large clumps.
  3. Add milk and mix until a firm dough forms.
  4. Turn dough out onto a lightly floured working surface and knead just enough to form an elastic ball. Do not over-knead the dough in this stage.
  5. In a wok or pan large enough for frying, heat 2 inches of oil over medium-high heat.
  6. Shape dough pieces into golf ball-sized balls. Flatten slightly, not applying too much pressure.
  7. Fry in small batches, not overcrowding the pan. Slowly lower doughnut into oil and fry until golden brown, about 4 minutes, turning once.
  8. Remove doughnuts from oil and dust in sugar.
  9. Allow to cool slightly before eating.

 

***These recipes and more can be found in Sarah Spencer’s Best Chinese Take-out Recipes from Mama Li’s Kitchen. To get your copy of the cookbook, click on the cover or here.

To download or print any of these recipes, click here.