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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Bourbon Chicken




Panda Express Bourbon Chicken
Copycat Recipe

2 lbs chicken breasts or thighs, chopped
1/2 cup bourbon
1/4 cup soy sauce
1 teaspoon freshly grated ginger
1 clove grated garlic
1/4 cup vinegar
1/4 cup brown sugar
8 chopped green onions for garnish
steamed white or brown rice
vegetable oil
1 tablespoon cornstarch
1/4 cup water

Cook rice. Add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. Let marinate about 30 minutes – 2 hours. Drain chicken and reserve marinade. Preheat a large skillet or wok. Drizzle wok or skillet with oil and add chicken. Stir fry until browned. Add marinade. Stir to combine and bring to a boil. Reduce to a simmer and simmer for 15-20 minutes.  Dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. Bring back to a boil and continue to simmer until thickened. Serve bourbon chicken over rice and garnish with chopped green onions.



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