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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Sweet and Sour Chicken




Panda Express Sweet and Sour Chicken
Copycat Recipe

Serves 2

1 lb. boneless skinless chicken breast
1 beaten egg shopping list
vegetable oil for deep fried
1 can pineapple chunks, undrained
2 medium fresh ginger sliced
1/2 of onion medium sliced
2 dried red pepper
1 med. green or red bell pepper, cut into 1 inch squares
2-3 drops of red food coloring
3/4 cup cornstarch mix in water
1/2 cup of cornstarch of coated
1/3 cup sugar
3 glove of garlic whole
1/3 cup cider vinegar or red wine vinegar
2 pinches of salt

Cut chicken into bite size pieces. Dip in egg; roll in cornstarch and fry in hot oil. Cook until golden brown, drain on paper towel. When done, arrange on serving plate while waiting for sauce. In a medium size pot add water onion and bell pepper bring to boil. Reduce heat, cover, cook until peppers and onion are crisp-tender. Removed and drained. Set aside.

FOR SAUCE: In a medium size pan add water to measure 11/2 cup. Add dried red pepper, garlic and ginger, bring to boil for about 5-6 minutes for fragrant. Removed red pepper, garlic and ginger from boiling water. Stir in sugar, salt and vinegar. Heat to boiling until sugar dissolves. Stir in cornstarch a little at a time for thickness. When done, arrange cooked vegetable and pineapple chucks on top of chicken and pour sauce over as much as desire.

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