KFC and other Fast Food : "We guard our secret recipe in vault somewhere in the desert." Panda Express : "So this is our Executive Director, he will cook and show you how to make our best recipe in the menu."
I think Panda Express confidently shows off their keystone recipe because frankly, its a ton of work, and I'd rather go to my local Panda and pay someone $12 to give me a triple Orange Chicken.
who follows up on QA/QC at the restaurants? I had orange chicken from my local store last week, and it was absolutely horrible. little to no sauce, "chicken" was mostly batter.
Not exactly useless, gets the concept over but without relative quantities of ingredients it’s not that beneficial if one wishes to duplicate the recipe. Perhaps the concept was to shill in other viewings but I was unable to find the ingredients list with quantities and don’t feel like spending 20 minutes to go find it. It’s honestly sad that my first visit to this channel made me not want to go back to it again. How difficult would it have been to announce during the video what the proportions were?
@@SpiritWolfNJ Nah, the comment makes sense. Any kind of savoury cooking is better done to taste since the ingredients like soy or vinegar can differ from brand to brand. The only thing missing here was a clear indication of the temperature, but then again, that depends on the weather, the meat, etc as well.
I’m going to have to disagree with that… I spent a good portion of my earlier professional life in more than a few kitchens and I can honestly say that you start with a base, and once you’re familiar with your base, then you can improvise. Salt is a good example. It’s easy to put salt in, and, for some reason, seems to be ridiculously difficult to remove ;-) Certain things are on a need to know basis, and relative proportions for a formula, in this case the recipe, are important. In some of the kitchens I worked in, you had to taste everything that went out to the public. You had to follow the recipe; the formula. Deviate and you had to answer for it. And it didn’t take much. It shouldn’t matter that it’s professional or otherwise. Wrong amounts of baking soda, baking powder, salt, yeast, etc., will make life unhappy. Better to make start with known quantities and improvise once you understand what’s going on.
Panda Express has places in China. Imagine being a immigrant to a nation, opening up a restaurant that’s reminiscent of your birth nations food, be successful, open up a business in the nation your immigrated from. That’s fucking wild to me
I think he is holding out. I have NEVER had a good orange chicken without some orange peel or orange oil extract. Plain orange juice has very little orange flavor once cooked.
caramelizing the sugar and vinegar is the culprit of the soury taste plus the twist of orange juice that's how 'orange chicken perfect taste'. No need to mix up other synthetic ingredients.
I'd like to see more about this topic. How culinary directors of major chains create iconic dishes. I betcha the orange chicken he made doesn't taste anywhere near the chicken you'll get at a panda express. There's always a disconnect from the top to the plate. Always!
@@ThomasPerezGhost Scale. It’s one thing for the Culinary Director to make an easily repeatable recipe and a whole different thing altogether to make it in huge quantities quickly.
@sanger yoo but the way this is made lends itself to repeatability at scale. It uses a double fry, therefore the initial fry including the chicken pieces and seasoning can all be done ahead of time. Same with the sauce. That way only the final fry and combination with sauce needs to happen in the kitchen.
@@ThomasPerezGhost I was thinking the same thing. If you ever go to the grocery store, in the frozen foods aisle, you can buy kits like that (they come in bags). All you have to do on your part is just heat it up in your pan (less than 10 minutes I think). It makes sense if Panda Express had a similar system on a larger scale for their eateries
Taking the time to go at making the orange chicken the right way,is understanding the ingredients that makes the flavor and tastes so delicious to eat.
That's not true. This person just posted that they make it from scratch a little while ago. Unless they just started making it from frozen like this month. ru-vid.comwOmC12qrgNM?feature=share
@@BayAreaSun deep fry the frozen chicken just like in the video and bring the sauce which you'll have already made to a simmer, it's literally the same thing.
i remember as a teenager who was utterly obsessed with becoming a chef, i worked FOH at my local panda express. I specifically remember begging the cooks to teach me the recipes but the furthest i ever got was throwing down teriyaki on the grill and getting to chop it. I'm actually pretty grateful to see this vid come out, really brings back memories from those early days
@@human-connections i stayed in the industry for a few more years and then left because of burnout. working as a physical therapist aide at the moment but will be helping out with a friend's food truck pretty soon
I Love orange chicken from Panda Express. That's all I order when I go.🥰 Thanks for sharing the recipe, but I'd rather just go and enjoy it at P🐼nda Express.😋😋😋
It like if they grill a McDonalds hamburger outside on fire and put on an brioche bun with fresh picked lettuce. How McDonalds is made! I think Panda express shit comes frozen and they reheat.
@@Andrewnutrition obviously it does, they mass produce it. They batter and par fry gigantic quantities at once, make thousands of gallons of the sauce at once, then ship it out to each individual location. All that’s done at the location you buy it at is they do the second fry on the already par fried and pre seasoned chicken and then coat the chicken in the pre made sauce. He’s telling you how to make this at home, not how each individual dish is made at the chains. Chains streamline everything. That’s how a chain works.
Panda Express near me closes at 9, but if you place your order after 8, 80% of the time they will cancel it and say they're closed. You get your taste buds all prepped for orange chicken, and boom you get a big middle finger.
I'm pretty sure they make it in a giant warehouse, freeze it then heat up in the fast food restaurant, no? Lots of preservatives in the sauce etc. They are not making it from scratch.
I don't think that's what they're implying in this video. They're just teaching us a way to make it at home. But no this wouldn't be practical for a huge fast food chain like panda express
What actually happens at Panda Express... José opens a bag of frozen chicken parts into a fryer, puts it in a wok, then dumps a can of goop onto it, making it soggy and overpowering with the taste of vinegar.
You'd be surprised. Orange chicken has its origins in a dish where the "orange" part comes from aged tangerine peels. You make it a little less salty, a little more sweet, replace the tangerine peel with orange juice, and you've got something pretty close to an American-Chinese orange chicken.
