Bringing people together to talk about joy has been our family’s inspiration since opening the first Panda Express hours in 1983 in Glendale, California. As we continue to open restaurants everywhere and around the world, the bold flavors of Chinese cuisine inspire our cooking, while our extended family of guests and associates remains in the middle of what we do Welcome to our family’s Chinese Kitchen.

1983 – Andrew Cherng opens the very first Panda Express at the Glendale Galleria in Glendale, California. Peggy Cherng customizes the restaurant’s systems to ensure the very best food and repair.

1987 – Chef Andy Kao develops The Original Orange Chicken® entree for Panda Express. Inspired through the flavors of Hunan Province, the dish features crispy chicken bites in a sweet and spicy orange sauce. Since 2016, we now have served 80 million pounds of The Original Orange Chicken.

We celebrate our 10th anniversary by opening our 100th location on the UCLA campus. Our first couple of airport outlets open at Denver International to feed the appetites of hungry travelers. We open our first drive-thru restaurant in Hesperia, California, which makes it easy for Panda fans on the go to order and receive their food without ever leaving their cars.

We open our first stadium location at Angel Stadium, home of the La Angels of Anaheim. Since the song goes, ‘Buy me some peanuts and Orange Chicken!’. Committed to serving the communities where we operate, we proudly launch Panda Cares. Our philanthropic arm is focused on providing food, funding and volunteer services to underserved children and disaster relief efforts.

We open our first amusement park location at Six Flags Magic Mountain in Valencia, California, allowing thrill-seekers to treat themselves to Panda favorites between roller coaster rides. We introduce the Panda Kids Meal, offering guests with smaller appetites an entree, collection of noodles, rice or mixed veggies, a drink and a cookie.

Our founders Andrew and Peggy Cherng are inducted in to the California Restaurant Association Hall of Fame. We open our first military location at Edwards Air Force Base in Lancaster, California, along with our 888th restaurant in Sacramento, California. Eight is considered the luckiest number in Chinese culture.

Guest love and enthusiasm propels us to start our 1,000th location in Pasadena, California and achieve $1 billion in revenue the very first time. Beijing Beef® is born while we celebrate our 25th anniversary. This dish brings together crispy strips of marinated beef, bell peppers and onions in a tangy-sweet sauce.

We introduce health-minded Wok Smart™ selections, menu items which are 300 calories or less and have a minimum of 8 grams of protein. Eating well at Panda Express chow mein has never been simpler. Honey Walnut Shrimp makes its debut. Our sweet and crispy creation is made with tempura shrimp wok-tossed in a honey sauce and topped with candied walnuts. It receives the MenuMasters Award for optimum pncpew Menu Item of year.

We open our first international restaurant in Mexico City, Mexico. Ever since then, we now have expanded to Guam, Puerto Rico, Canada, South Korea and Dubai. We launch our Innovation Kitchen in Pasadena, California to serve as a living laboratory for exploring new menu items, new decor and new means of serving our guests. We debut our online ordering system and mobile app, making it possible to place orders at the touch of the mouse or even the swipe of the screen.

Our first Family Day helps to provide 10 million meals to Americans in need and celebrates our family-owned heritage. We introduced the planet for the Chork, an American Chinese original. The chopstick-fork-hybrid symbolized “a bridge between two cultures, an admission that chopstick mastery is perfect for some, but rice ought to be for everyone,” said Jeremy Gordon, GQ.

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