CopyCat Panda Express Sesame Chicken

It doesn't always have to be a healthy version of Chinese food.

When I was in college, our student union had various fast food establishments where you could use points, through your dining plan, to buy food instead of going to the dining hall. The union had off brand joints like a sandwich shop resembling a high end Subway, an extremely overpriced make your own salad bar, sushi (yes we were spoiled), and a place that just cranked out Thanksgiving like meals. I'm sure my mom is reading this and thinking..."hey weren't those points my money for things like laundry and books?" Rest assured mom, the BU dining plan equipped you with meals in the dining hall, plus adequate fake money for Starbucks and Barnes and Noble. Ahh to be young again. But the vendors in the George Sherman Union could not hold a candle to the king of all kings. The emporium of college food. The ultimate brain food. The lines were always the longest at Panda Express. 

Of course the ability to have free Panda Express at a moments notice was a curse more than a blessing. I had a lot of self control in college that I lack now in days. It wasn't until my friend had roughly $1,000 of points stashed on her account by senior year that we really went ham. Or shall I say, we went beef...with broccoli. Panda Express or "mall chicken" as I like to call it is probably one of my top guilty pleasures. Picture the feeling you get when you devour that free meat on a stick sample in the mall after spending half your paycheck at Forever 21. That was my college experience. To this day, I question why they granted us with these free points like monopoly money. I'm sure the fact that Boston University is one of the most expensive colleges in the country has nothing to do with it...

Mall chicken, orange chicken, teriyaki chicken, whatever variation you want to use to disguise that piece of glazed fried meat, it is a culinary staple. If you care to disagree with me, turn down the next employee inside the foodcourt with a tray. I'm tired of making the healthy version. I'm tired of baking sheet pan chicken with coconut aminos. I want the real thing. Sometimes you just got to live. Sometimes you just need to fry your chicken. Do not be afraid. Embrace it. Like the endangered panda, these moments may be rare, but you won't forget them.

1 1/2 pounds boneless, skinless chicken breast diced into bite sized pieces
1/2 cup all-purpose flour
1/4 cup cornstarch
2 large eggs
salt and pepper
oil for frying
1 head of broccoli diced into pieces

For the sauce:
1/4 cup soy sauce
1/4 cup ketchup
2 tbsp water
1 tbsp rice wine vinegar
1 tsp fresh grated ginger
2 cloves garlic minced
1 tbsp sesame oil
1/2 tsp cornstarch
oil to fry

For Garnish:
sliced green onions
sesame seeds
cooked jasmine rice

In a medium bowl, beat eggs and season with salt and pepper. Whisk together flour and cornstarch in another medium bowl. Dip chicken into the flour mixture, making sure to tap off any excess flour. Dip the chicken into the egg mixture, and then back into the flour and cornstarch. Place coated chicken on a baking sheet. Add oil to a heavy bottom pan, 1 inch deep. Oil should be 375 degrees. Oil is ready when you drip some water into the oil and it sizzles.  Fry chicken in batches until golden brown and crispy (5 to 6 minutes) and place on a paper toweled lined baking sheet. Meanwhile mix together sauce ingredients and heat in a large non-stick skillet. Once sauce becomes thick, add in chicken and broccoli. Stir so that the broccoli and chicken are coated with the sauce. Turn heat to low and cover the pan. Cook until the broccoli is softened. Serve over rice and top with sesame seeds and green onions.