Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.




Orange Chicken

Panda Express Orange Chicken
Copycat Recipe

Serves   6

2 lbs boneless chicken breast
1 egg
1/2 cup cornstarch
1/4 cup flour
oil (for frying)
1 teaspoon minced ginger
1 teaspoon minced garlic
zest from 1 orange
1/4 teaspoon red pepper flakes
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar

Preheat oil in a wok or deep skillet to 375 degrees.Cut chicken into small squares and place in a bowl. In a separate bowl, add egg, salt, pepper and 1 tablespoon of oil and mix well. Add cornstarch and flour and mix well. Add chicken to the mixture and coat well.

Add the coated chicken to the heated pan and cook until the pieces are cooked through, about 5 minutes. Remove the cooked chicken from the  pan and drain.

In a clean skillet or wok lightly greased with 1 tablespoon of oil, add ginger and garlic and heat for a few seconds, until you can smell the mixture. Add pepper flakes and onions to the ginger and garlic mixture and saute for 15 seconds. Add orange zest. Add the soy sauce and rice wine and bring the mixture to a boil. Combine the chicken with the orange sauce, mix well.

Add water to the remaining cornstarch and mix well. Combine cornstarch mixture with chicken with orange sauce and heat until sauce has thickened up. Remove from heat and serve immediately.

NOTES: The above Orange Chicken Panda Express Recipe is really delightful, and not too hard to do. In fact, it is so good, you might be tempted to eat in tonight. Either way, serve with your favorite steamed or fried rice, and enjoy!


  1. Thank you very much for sharing recipe panda express orange.
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  2. Thanks for the recipe. I made it tonight for dinner, and all in all it was pretty good. I do have some questions though: the ingredients called for vinegar and sugar, but the directions didn't say where/when to use it. I added it to the sauce after the soy sauce and it seemed to be ok, but clarification would have been helpful. In addition, "the remaining cornstarch"....what remaining cornstarch? How much?? Thanks!

  3. There are more ingredients listed then are used in the recipe???