One of the most popular dishes of Chinese American cuisine is celebrated today! The beloved Orange Chicken consists of chopped, battered, and delicious fried chicken pieces, individually coated in a decadent sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.

Since we know that after reading the components of the Orange Chicken your mind started questioning when and how you can get it, our friends from Panda Express shared with Latin Times two recipes: The Orange Chicken and the Orange Chicken Bacon Biscuit Sandwich (in case you have leftovers), so you can enjoy it with your loved ones or by yourself -- whe don't judge! 

Orange Chicken Bacon Biscuit Sandwich 

Orange Chicken Biscuit[1] Mouthwatering!

8 servings 


  • For bacon: 

 8 slices double-cut thick bacon 

1 ½ tablespoons brown sugar 

1 ½ teaspoon red chili flakes (this is optional, only for the most adventurous) 

 ½ teaspoon cayenne powder (this is optional, only for the most adventurous) 

  • For Pickled Cucumbers: 

 ¼ lb (1 – 2 each) Persian cucumbers, sliced 1/8” thick 

 1 teaspoon granulated sugar 

 1 teaspoon kosher salt  

 2 tablespoons rice vinegar 

  • For biscuits:

1 canned refrigerated biscuits (8 servings) 

1 tablespoon milk 

 ½ teaspoon black and white sesame seeds 

Cooking Directions:

  • Bacon: 
  1. Preheat oven to 350F. 
  2. Prepare the bacon spice; place the brown sugar in a small bowl, and if you want to spice it up, add the red chili flakes and cayenne powder. Set aside. 
  3.  Line a sheet pan with parchment paper. 
  4. Arrange bacon slices in a single layer. 
  5.  Evenly sprinkle the bacon spice on the sliced bacon. 
  6. Bake for 15 – 20 minutes. 
  • Cucumbers: 
  1.  Meanwhile, prepare cucumbers. If you are having your cubs slice the cucumbers, keep an eye out! 
  2. Place sliced cucumbers into a small bowl. 
  3. Using your hands, gently massage sugar and salt into the cucumbers. 
  4. Toss with rice vinegar. Set aside. 
  • Biscuits: 
  1.  Place biscuits onto a sheet pan lined with parchment paper. 
  2. Brush the tops of biscuits with milk. 
  3.  Sprinkle with black and white sesame seeds. 
  4. Bake biscuits as directed (13 – 16 minutes at 350F) until golden brown. 


  1. Slice the biscuits in half horizontally (or use your hands to gently tear them in half), leaving the bottoms on the sheet pan. Set aside the tops. 
  2.  Place 5 – 6 slices of pickled cucumbers on the bottom of the biscuit. 
  3.   Place 1 slice of bacon on top by breaking it in half. 
  4.  Place Panda Express Orange Chicken on top. 
  5.  Lay a slice of cheese over the orange chicken. 
  6.   Place in the oven for 1 – 2 minutes to melt the cheese. 
  7.   Place the biscuit tops on the melted cheese and enjoy it! 

Panda Express  Orange  Chicken

   Panda_OrangeChicken_r1 Panda Express  Orange  Chicken   Panda Express  


Servings: 4  


3 tablespoons soy sauce, divided  

2 tablespoons white wine (rice wine)  

2 teaspoons minced ginger  

1 clove of garlic, minced  

4 boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch cube  

¼ cup plus 1 tablespoon cornstarch (or potato starch), divided  

Canola (or other neutral oil) oil, for frying  

1 tablespoon honey  

2/3 cup of orange juice  

1 tablespoon orange marmalade  

1 tablespoon rice vinegar  

¼ teaspoon crushed red chili flakes  

¼ teaspoon sesame oil  

  • Cooking Directions :
  1.   Whisk 2 tablespoons soy sauce, wine, ginger, and garlic together in a large bowl. Add the cubed chicken and marinate for at least 25 minutes.  
  2. Using a large slotted spoon, move the chicken cubes from the marinade into a new bowl, leaving the remaining liquid behind. Sprinkle 1/4 cup cornstarch over the chicken and mix slightly to coat.  
  3.  In a large pot over medium-high, heat 1/4 to 1/3 inch of canola oil. Working in batches, add chicken cubes in a single layer and fry, turning occasionally, until well browned and cooked through about 4 minutes total. Move to a paper towel-lined large plate or baking sheet to drain. Cubes will be crunchy looking nuggets of magic. Resist the urge to eat them all from the baking sheet.  
  4. In a small pot or saucepan over medium heat, mix remaining 1 tablespoon soy sauce, honey, orange juice, marmalade, rice vinegar, crushed chili flakes, and sesame oil. In a small bowl, mix remaining tablespoon cornstarch and 2 tablespoons water together to form a slurry. Bring orange sauce mixture to a low boil, and add some of the slurries, a spoonful at a time, while whisking, to thicken the sauce. Remove from heat once thickened.  
  5. Toss chicken cubes in the sauce in a large bowl. Serve with rice and broccoli.