Orange chicken, as we know it in American Chinese takeout, is widely credited to chef Andy Kao at Panda Express in the late 1980s, at a location in Hawaii.

Who Made Orange Chicken?

The Short Version

  • The modern fast‑food style orange chicken was created by chef Andy Kao for Panda Express around 1987.
  • He adapted older Chinese dishes that used citrus peel (like tangerine or orange peel chicken from Hunan) into a sweeter, boneless, deep‑fried version that fit American tastes.
  • Today, Panda Express’s orange chicken is one of the most famous and best‑selling American Chinese dishes.

Mini Story: How It Came About

In the 1980s, Panda Express was experimenting with new dishes for mall locations and growing American crowds.

Chef Andy Kao, a Taiwanese‑born, French‑trained chef working for the brand, drew inspiration from Hunan‑style dishes that use citrus peel, sometimes called tangerine or orange peel chicken.

The original version he played with used bone‑in chicken, closer to more traditional Chinese cooking.

To make it more appealing and convenient for busy American diners, he switched to bite‑size boneless fried pieces, thickened the sauce with cornstarch, and pushed the flavor toward sweet, tangy, and lightly spicy.

That combination—crispy chunks plus glossy orange sauce—turned into the signature Panda Express orange chicken launched around 1987 in Hawaii, which then spread nationwide.

Different Viewpoints & Forum Talk

Food writers, culinary historians, and even forum discussions mostly agree on one main point: the iconic American orange chicken is tied to Panda Express and Andy Kao.

You’ll see a few angles:

  1. Panda Express origin story
    • Many articles, interviews, and brand storytelling identify Andy Kao as “the creator of orange chicken” for Panda Express.
 * They describe it as an evolution of Hunan tangerine chicken, adjusted with more sweetness and a boneless fried format.
  1. Broader Chinese‑American context
    • Some food historians highlight that orange chicken fits into a wave of Chinese‑American dishes (like General Tso’s and cashew chicken) that were created in the U.S. by Chinese or Taiwanese immigrant chefs for American palates.
  1. Forums and debates
    • Online discussions sometimes mention earlier “orange chicken”‑style dishes or claim dates like the 1940s, but those aren’t as well documented, and most available evidence still points back to Panda Express’s 1980s version as the one that made it famous.

So while citrus‑chicken dishes existed in Chinese cooking long before, the specific, sticky‑sweet orange chicken that people think of in American takeout is strongly associated with Andy Kao and Panda Express.

Quick Fact List

  • Inventor (modern version): Andy Kao, executive chef at Panda Express.
  • Where: A Panda Express location in Hawaii, developed through the brand’s test kitchen.
  • When: Around 1987.
  • Inspiration: Hunan‑style citrus chicken using dried tangerine or orange peel.
  • Why it took off: Bite‑size boneless fried chicken, glossy sweet‑tangy sauce, and easy pairing with rice made it perfect for American mall and fast‑casual dining.

Tiny Example: Old vs. New

  • A more traditional Hunan dish might use dried peel, bone‑in chicken, and a sharper, more bitter citrus note.
  • Panda Express orange chicken uses boneless fried chunks, fresh juice and zest, more sugar, and a thickened sauce for that sticky, “coat the chicken” effect.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.