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.

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New Menu Items at Mama Fu's

Mama Fu's Asian House released its latest secret "Black Market Menu" on Oct. 13. The secret menu is available to members of Mama Fu's loyalty program, the Funatics Club.

Mama Fu chefs compete internally to get their creations featured on the secret menu, which often leads to a spot on the permanent menu. Since the competition and menu debuted in 2012, Spicy Seoul Stir Fry, Sichuan Kung Pao, Korean Street Tacos, and most recently, the Bulgogi Steak Wraps and Vietnamese Iced Coffee have made the leap from Black Market Menu to core menu.


The 2014 Fall Black Market Menu includes:


  • Spicy Edamame – Steamed soy beans wok-seared in chili soy sauce topped with Japanese shichimi spice
  • Vegetable Potstickers – Traditional dumplings served crispy or steamed, filled with carrots, water chestnuts, bamboo shoots, cabbage, and mushrooms, served on a bed of spinach with a side of ponzu sauce
  • Tom Kha – A Thai specialty- your choice of protein in a rich, spiced coconut and chicken broth, with onions, mushrooms, bok choy, carrots, and vermicelli rice noodles
  • Singapore Noodle – Choice of protein wok-seared with shiitake mushrooms, fried egg, onions, red bell peppers, carrots, bok choy, bean sprouts, scallions, and jalapeno tossed with vermicelli noodles in a spicy curry sauce
  • Lemon Sriracha Stir Fry – Choice of protein seared with sugar snap peas, mushrooms, bok choy, red bell peppers, celery, and basil tossed with a lemon Sriracha sauce over your choice of rice
  • Smoked duck – For a limited time, choose smoked duck as a protein for any entree

Garlic Chicken


GARLIC CHICKEN 
Panda Express Copycat Recipe

Serves 4

2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon Asian sesame oil
2 teaspoons cornstarch
1 teaspoon sugar
1 pound boneless,skinless chicken breasts, cut into 1/4 inch strips
2 tablespoons vegetable oil
1 large onion, peel and cut into 1/2 inch wedges
2 tablespoons minced garlic
1 teaspoon black bean sauce
12 ounces green beans, cut into 3 inch pieces
1 cup coarsely diced red bell pepper
hot cooked rice or noddles, for serving

Combine the soy sauce with he rice wine vinegar, sesame oil, cornstarch and sugar. Whisk to blend all the ingredients. Add the chicken strips and toss to coat well. Refrigerate, covered, for about 20 minutes.

Heat the vegetable oil in a wok or large skillet and stri fry the chicken for about 3 minutes, or until the chicken begins to brown and is cooked through. Remove the cooked chicken from the wok and keep warm.

To the same wok, add the onion, garlic and black bean sauce. Quickly add the green beans and bell pepper. Add 1/4 cup water, cover, and cook for 3 minutes, or until the vegetable are tender crisp. Return the chicken to the wok and stir fry quickly to combine the flavors. Server over rice or noodles.

General Tao Chicken




GENERAL TAO CHICKEN
Panda Express Copycat Recipe

Serves 4

Sauce:
2 tablespoons cornstarch
1/4 cup water
1 clove garlic, minced
1 1/2 teaspoons ground or fresh ginger
3/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons apple cider
1/2 cup chicken broth
1/4 teaspoon onion powder
2 large boneless chicken breasts, sliced thin
1 cup all purpose flour
1/2 teaspoon white pepper
1 cup vegetable oil (if frying in a wok)
1/8 t. crushed red pepper flakes (use more if you want more heat)

Mix sauce ingredients together.  Cover and store in the fridge. Slice semi-frozen chicken in thin slices.
Put oil in wok on med-high (375 degree) heat. In a large mixing bowl, combine flour and pepper. Using a few chicken pieces at a time, dip into flour mixture.  Shake off excess (or use a sieve). Put coated chicken pieces into hot oil.  Fry up to a minute; until golden brown. Drain chicken pieces on paper towel. Repeat until all chicken pieces are cooked.

If using a wok, drain all but 1-2 tablespoons of oil. Put chili peppers in oil.  Warm up peppers on medium heat for a minute or two. Slowly pour sauce into hot oil.   Stir constantly, until sauce thickens up. Turn off stove. Put cooked chicken pieces into sauce.  Stir to coat chicken thoroughly.  Serve over hot rice.

Tangy Jumbo Shrimp


Panda Express, the world leader in Asian dining experiences, introduces its latest premium entree, Tangy Jumbo Shrimp, on Jan. 30 just in time to celebrate Chinese New Year and ring in the Year of the Snake. Tangy Jumbo Shrimp combines crispy, extra-large shrimp, fresh sugar peas and sweet red bell peppers, wok tossed in a new tangy Asian seafood sauce.


“Chinese New Year is a traditional time to honor loved ones and celebrate with delicious and symbolic food. Our Tangy Jumbo Shrimp, made with unique and premium ingredients, is our way of celebrating this joyous time of the year with our guests,” said Andy Kao, Executive Chef at Panda Express. “Shrimp symbolizes happiness and good fortune and with our Tangy Jumbo Shrimp, Panda Express wishes our guests a prosperous New Year.”

According to the Chinese lunar calendar, the first moon signals the beginning of Chinese New Year, which is on Feb.10th and is celebrated for 15 days. Traditionally, families gather on New Year’s Eve to enjoy a special meal, where entrees have symbolic meanings for well wishes in the upcoming year. This meal bears such importance that if a family member cannot attend, an empty seat is kept in place to symbolize their presence.
According to the Chinese zodiac, those born with the sign of the snake are said to be insightful, determined and loyal.

Striped Bass Fillets With Dipping Sauce


Striped Bass Fillets With Dipping Sauce
Panda Express Recipe

Serves 2

DIPPING SAUCE
1 tablespoon vegetable oil
3 tablespoons finely minced ginger
1 teaspoon finely minced garlic
1 tablespoon finely minced onion
1/4 cup lemon juice
1 tablespoon Chinese garlic and red chile paste
1 tablespoon soy sauce
2 tablespoons sugar
2 teaspoons sesame oil
1 tablespoon minced fresh red chile pepper
2 teaspoons cornstarch mixed with 2 teaspoons cold water


FILLETS
2 striped bass, cleaned, scaled, heads removed
2 (12-inch) wooden skewers, cut into 3 pieces each (6 pieces total)
2 quarts vegetable oil
1 tablespoon soy sauce
1/4 cup cornstarch

For dipping sauce, heat oil in small saucepan over medium heat. Stir in the ginger, garlic and onion. Cook stirring 2 minutes or until the onion is softened. Remove from the heat and whisk in remaining ingredients. Return pan to heat and bring to a boil. Remove from heat and keep sauce warm while cooking fish.

For fillets, with sharp knife, cut striped bass along back, starting about 3 inches below tail. Scrape knife against bones to free fillet, keeping skin intact. Repeat on both sides of fillet and cut out bones.

Insert 1 skewer into tail. Insert 2 skewers into fillets on either side of tail. (This holds fish in place during cooking.) Repeat with remaining striped bass.

Heat oil in a large wok to 350-375 degrees (or use a deep saucepan large enough to hold fish). Brush both sides of fish with soy sauce and coat lightly with cornstarch. Gently slide fish into hot oil and cook 6-8 minutes, until lightly browned. Remove from wok and place on serving plate. Carefully remove skewers and spread out fillet sides, with tail up for dramatic presentation. Serve with the dipping sauce.


Source: Panda Express