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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General Tao Chicken




GENERAL TAO CHICKEN
Panda Express Copycat Recipe

Serves 4

Sauce:
2 tablespoons cornstarch
1/4 cup water
1 clove garlic, minced
1 1/2 teaspoons ground or fresh ginger
3/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons apple cider
1/2 cup chicken broth
1/4 teaspoon onion powder
2 large boneless chicken breasts, sliced thin
1 cup all purpose flour
1/2 teaspoon white pepper
1 cup vegetable oil (if frying in a wok)
1/8 t. crushed red pepper flakes (use more if you want more heat)

Mix sauce ingredients together.  Cover and store in the fridge. Slice semi-frozen chicken in thin slices.
Put oil in wok on med-high (375 degree) heat. In a large mixing bowl, combine flour and pepper. Using a few chicken pieces at a time, dip into flour mixture.  Shake off excess (or use a sieve). Put coated chicken pieces into hot oil.  Fry up to a minute; until golden brown. Drain chicken pieces on paper towel. Repeat until all chicken pieces are cooked.

If using a wok, drain all but 1-2 tablespoons of oil. Put chili peppers in oil.  Warm up peppers on medium heat for a minute or two. Slowly pour sauce into hot oil.   Stir constantly, until sauce thickens up. Turn off stove. Put cooked chicken pieces into sauce.  Stir to coat chicken thoroughly.  Serve over hot rice.

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