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.




Panda Express Black Pepper Chicken

Black pepper chicken is a traditional dish from the Hunan Province in South Central China.  It is prepared with diced chicken, chopped celery, sliced onions and fresh ground pepper tossed in a mild ginger soy sauce.
If it's well seasoned, black pepper chicken is probably on of the best things you can get at a Chinese restaurant. Normally thigh meat is used in this dish but I decided to use chicken breasts instead because I prefer the flavor. You might wast a little extra sauce to go with your rice.


1/4 cup oyster sauce
1 lb boneless chicken breast
1 tsp soy sauce
6 Tbsp cornstarch
1 tsp black pepper
1 white onion sliced
1/2 tsp white pepper
2 celery stalks sliced
1 tsp rice wine
oil for frying


  1. Mix together all of the sauce ingredients in a bowl and set aside.
  2. Cut chicken into 1/2 inch cubes.
  3. Dust chicken pieces with corn starch until fully coated.
  4. Deep fry chicken in wok or skillet in batches until golden brown.
  5. Drain on paper towels.
  6. Clean out frying pan.
  7. Heat about 1 Tbsp of oil.
  8. Add onions and carrots and cook for a minute or two.
  9. Add sauce mixture and heat until bubbling.
  10. Add chicken stirring to fully coat with the sauce.

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