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.



Chinese Spareribs

Panda Express Copycat Recipe

Serves 6

2 1/2 pounds pork spareribs, cut into individual ribs

3 tablespoons honey
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons ketchup
1 tablespoon hoisin sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
2 tablespoons minced garlic
1/2 teaspoon Chinese five spice powder

Marinate the spareribs: In a small bowl, combine the honey, rice wine, ketchup, hoisin sauce, dark soy sauce, sesame oil, garlic, and five spice powder. Transfer half of the marinade to another bowl to be used later for basting. Place the spareribs in a large bowl or pan, add the marinade from the first bowl, and toss to coat. Cover with plastic wrap and all the ribs to marinate in the refrigerator for 1 to 2 hours. Refrigerate the reserved marinade.

Preheat the oven to 375 degrees with one rack on the oven’s middle rung. Line a large baking pan with aluminum foil.

Once the ribs have marinated, lay them in the baking pan, meat side down. Roast for 40 minutes, using a pastry brush to baste with the reserved marinade about halfway through, until the ribs are cooked through. Baste the ribs again, then turn on the broiler. Broil for 5 to 6 minutes, or until the ribs have a nice reddish brown crust on top. Transfer to a plate and serve.

New Menu Items at Panda Express

Panda Express New Item: 

Chinese Spare Ribs, St. Louis cut ribs marinated and slow cooked for five hours, wok fired with Chinese barbecue sauce (including sesame oil, mirin, red chile bean paste, garlic and red peppers), $4.95 to $6.95 for five pieces.

Availability: Through July 28, 2015

Mushroom Chicken

Pick Up Stix Restaurant Copycat Recipe

Serves 2

7 ounces white meat chicken
2 cups sliced mushrooms
1/2 cup cut carrots
1/2 cup cut zucchini
pinch garlic
pinch ginger
1/4 ounce green onion chopped (1 onion)
2 tablespoons white cooking wine
1/4 cup plus 2 tablespoons chicken broth
dash white pepper
1 tablespoon cornstarch
drop sesame oil

Saute chicken in a wok until done. Add remaining ingredients into wok and stir fry until cooked through.

Szechwan Beef

Pick Up Stix Restaurant Recipe

Serves 2

9 ounces flank steak
3/4 cup julienne sliced carrots
3/4 cup julienne sliced celery
3/4 cup  julienne sliced white onion
pinch garlic
10 red chiles
2 tablespoons white cooking wine
1/4 cup soy sauce
1 tablespoon sugar
dash white pepper
1/2 ounce chili paste
drop sesame oil

Saute beef in a wok with 3 drops of vegetable oil until done. Add the remaining ingredients into wok and stir fry until cooked through.

General Tso's Meatballs

China Buffet Restaurant Copycat Recipe

Serves 4

1 pound ground turkey or chicken
2 tablespoons minced ginger
1/4 cup scallions, chopped
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
light flavored oil for frying (olive, grapeseed, etc)

1/2 teaspoon sesame oil
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1/4 cup water
3 tablespoons sugar
1/4 cup scallions, chopped
4 -5 small dried chilies, seeded and chopped

To make the meatballs: Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and fry in oil over medium heat until cooked through and crispy. Alternatively you could bake them but they won't get the crunchy exterior.

To make the sauce: Combine the sesame oil, vinegar, soy sauce, water and sugar in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.

To serve: Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.