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.




Big Bowl Five Spice Whole Chicken

Big Bowl Restaurant Recipe

1/4  cup kosher salt
1 teaspoon peppercorns
2 star anise
1 (1 inch)  stick cinnamon
6 whole cloves
1/2 teaspoon cumin seeds
1 (3 1/2 - 4  lb.) chicken, room temperature
1 teaspoon sugar
1 teaspoon dark soy sauce

Heat a small Skillet over medium-high heat and add the salt, peppercorns, star anise, cinnamon, cloves and cumin. Cook, shaking the pan until the spices begin to smoke. Remove the pan from the Heat and allow to cool.

Rub two tablespoons of this mixture over the chicken, inside and out, reserving the rest. Let sit for 3 hours.

To make the seasoned salt,  pluck any remaining large size pieces from the spice mixture,  put them in a spice grinder and grind briefly. Add the remaining salt and spices and grind to a coarse powder but not too fine.  Remove to a bowl and stir in one teaspoon of sugar. Serve in small dip bowls to accompany the chicken.

Pour water into a large steamer and bring to a boil. When boiling rapidly, place with chicken on her back inside steamer, cover, and steam over high heat for 20 minutes.  Remove,  and when cool enough to handle, rub the soy sauce evenly over the chicken.

If serving chicken the same day, the chicken can sit covered until ready to roast. If cooking the next day, refrigerate, but bring the chicken to room temperature before roasting.

When ready to serve, preheat the oven to 475 degrees.  Cut the chicken in half. Remove and discard the backbone and breastbone,  lay the two halves breast side up on the sheet pan.  Roast the chicken until golden brown 10 to 12 minutes. Pull out of the oven and allowed to rest.


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