Panda Express Chinese Restaurant Recipes You Can Cook at Home

Panda Express Chinese Restaurant Recipes You Can Cook at Home


HOME COOKING: Panda Express Chinese Restaurant Recipes You Can Cook Home – Panda Express Orange Chicken Recipe – Kung Pao Chicken – Chow Mein

Author: Brian Alan Burhoe


PANDA EXPRESS CHINESE RESTAURANTS do not add MSG but do add a variety of vegetables, cook in soybean oil, and wok food fresh all day.

Their menu offers a wide variety of food such as Orange Chicken, Beijing Beef, Mandarin Chicken, and Kung Pao Chicken.

Combo meals are served with fried rice, steamed rice, chow mein, or mixed vegetables.

Their Panda Express Fried Rice is an essential part of every Chinese meal. It is prepared with steamed rice that is tossed in the wok with scrambled eggs, green peas, carrots, and chopped green onions.

The Panda Restaurant Group is the largest Asian restaurant company in the United States. The company’s restaurants include:

Panda Express – offers fast-service Chinese food cooked by woks including Orange Chicken, fried rice, lo mein and egg rolls. Launched in 1983, there are currently more than 1,000 Panda Express locations in 34 states throughout the U.S., Puerto Rico and Japan.

Panda Inn – offers gourmet Mandarin and Szechuan cuisine in an upscale, full-service dining atmosphere. Panda Inn has five Southern California locations in Glendale, La Palma, Ontario, Pasadena and San Diego.

Hibachi-San is a quick-service restaurant featuring Japanese grill favorites including bowls with chicken and rice or noodles. Hibachi-San has more than a dozen locations throughout Arizona, California, Georgia, Minnesota, Maryland, Nevada and Oregon.

>>> If you want to prepare a delicious meal to impress family, friends or even a hot date – here are Panda Express’s most popular Chinese recipes of all time…



–Panda Express Orange Chicken–

2 lbs. chicken, cut into bite-sized pieces

1 egg


Fresh ground pepper

1 tbsp. oil

1/2 c. cornstarch

1/4 c. flour

Oil for frying

1 tbsp. ginger root, minced (or 1 t. dry ground ginger)

2 cloves garlic, minced

1/2 t. crushed red pepper

1/4 c. green onion, chopped

1 T. rice or white wine vinegar

1/4 c. water, mixed with 1 tbsp. cornstarch

1/2 t. sesame oil

Sauce: (Mix together in a bowl)

5 tbsp. soy sauce

5 tbsp. sugar

5 tbsp. rice or white wine vinegar

Finely grated outer peel of 1 orange

Juice of 2 oranges

Coat chicken in egg, salt and pepper and 1 tbsp. oil; mix well.

Stir cornstarch and flour into the chicken. Heat oil in a wok (about an inch deep in a wok) over medium heat, and add chicken in batches, frying until crisp and browned on the outside.

Remove chicken as it finishes, and put in a bowl lined with paper towels to drain.

Clean out the wok; add 1 tbsp. oil and heat over medium-high heat.

Add ginger root, garlic, onions, crushed red pepper, and rice wine vinegar, stir until the onions begin to soften and garlic turns golden.

Add the orange sauce and bring to a boil. Stir in the 1/4 cup of water mixed with the cornstarch, and heat until it starts to thicken. Add the chicken to the sauce and cook until the sauce is thick.



–Panda Express Kung Pao Chicken–

Kung Pao Chicken:

1 Pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained

1 Teaspoon cooking wine

2-1/2 Tablespoons soy sauce

1/3 Cup water

2-1/2 Tablespoons vegetable oil, divided use 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)

1/4 Cup diced green onion, white part only, in 1/2-inch pieces 1 Teaspoon ground ginger

1 Teaspoon ground garlic

1 Teaspoon crushed red chili pepper

1/2 Tablespoon cornstarch mixed with 1/2 tablespoon water 1 Teaspoon sesame oil

2 Ounces dry roasted peanuts


1/4 Cup water

1/2 Teaspoon salt

1/2 egg

1/4 Cup cornstarch

2 Tablespoons vegetable oil.

Combine marinade ingredients.

Add chicken; refrigerate at least 1 hour.

Combine wine, soy sauce and water; set aside.

Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. Remove chicken from marinade and add to wok.

Stir-fry quickly, 60 seconds. Remove chicken; drain well. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon vegetable oil.

Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. Add sesame oil and peanuts.

Stir and fold until ingredients are thoroughly mixed.



Panda Express Chow Mein–

1 tsp. vegetable oil 2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces

1 1/2 C. sliced Napa cabbage

1/4 C. sliced celery

1/4 C. bean sprouts

1/4 tsp. sugar

1/2 C. chicken broth

1/2 tbsp. soy sauce

1 tsp. Oriental sesame oil

1/2 tbsp. cornstarch, dissolved in 1 C. cold water

Red pepper flakes, to taste

1/4 lb. cooked vermicelli noodles

In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted.

Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes.

Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil.

Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.



Panda Express Honey Walnut Shrimp



1lb large shrimp (peeled and deveined, with tails removed)

1 cup water

2/3 cup white sugar

˝ cup walnuts

4 egg whites

2/3 cup cornstarch

Ľ cup mayonnaise

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

1 cup oil (for frying)


In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.

Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick.

Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.

In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.


Dig In and Enjoy!


A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See Brian’s Latest Recipes on Notecook!.



Panda Express Head Chef Andy Kao has been creating tasty dishes since he was a boy in China.

“When I was a kid, I would help out my mother in the kitchen. Eventually, I got so comfortable in the kitchen that my mother would have me cook dinner for her and the guests,” says Chef Kao.


Here is Chef Kao’s world famous Beijing Sauce Recipe:

Serving Size: Use 1 lb Sliced Beef for 2 servings

Prep Time: 15 mins

Cooking Time: 10 mins Ingredients



* 1 lb Marinated Sliced Beef

* 2 oz (about 1/2 cup) Diced Red Bell Pepper (1/2″ squares)

* 2 oz (about 1/2 cup) Diced Green Bell Peppers (1/2″ squares)

* 2 oz (about 1/2 cup) Diced Onions (1/2″ squares)

* 1 Tbsp Cooking Oil

* 3/4 cup Panda Express Beijing Sauce (Use 1/2 cup sauce for marinade and 1/4 cup for stir fry)


Dice red bell pepper, green bell peppers and onions to size desired. Marinade 1 lb Sliced Beef with 1/2 cup sauce. Cover and refrigerate for 30 minutes


1. Heat 1 Tbsp of cooking oil in a pan or wok.

2. Add marinated sliced beef into fry pan and cook to well done.

3. Combine diced red bell peppers, diced green bell peppers, and diced onions to pan.

4. Pour 1/4 cup of Panda Express Beijing Sauce into pan. Mix well with ingredients. Stir fry till sauce slightly thickens. Do not over boil sauce. Remove promptly.

5. Ready to serve with your favorite rice or noodles.


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About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef