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 Kung Pao Chicken


1 lb boneless chicken breast diced
1 tsp ground ginger
For the Marinade
1 tsp cooking wine
1 tsp ground garlic
1/4 cup water
2-1/2 Tbsp soy sauce
1 tsp crushed red chili pepper
1/2 tsp salt
1/3 cup water
1/2 Tbsp cornstarch
1/2 egg
2-1/2 Tbsp vegetable oil
1 tsp sesame oil
1/4 cup cornstarch
12 whole dry chili peppers (chopped)
2 oz dry roasted peanuts
2 Tbsp vegetable oil
1/2 cup diced scallions

Make the Marinade

  1. Combine all the ingredients for the marinade. 
  2. Add chicken.
  3. Refrigerate for at least 1 hour.

Stir Fry

  1. Combine wine, soy sauce and water in a bowl Set aside. This makes the sauce.
  2. Combine 1/2 Tbsp cornstarch and 1/2 Tbsp water in small bowl. Set aside.  This makes the thickener.
  3. Heat wok on high heat.
  4. Add 2 tbsp oil and heat well.
  5. Remove chicken from marinade and add to wok.
  6. Stir fry quickly for about 60 seconds.
  7. Remove chicken.
  8. Add chili peppers.  Stir fry until they darken.
  9. Add green onions, ginger, garlic and crushed red pepper.
  10. Stir fry about 10 seconds.
  11. Return chicken to wok.
  12. Add wine and soy sauce mixture.  Stir until sauce boils.
  13. Add the cornstarch mix to thicken.
  14. Add sesame oil and peanuts.
  15. Stir until ingredients are thoroughly mixed

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