- 2 hours ago
Ever wondered how Panda Express makes its legendary orange chicken? Chef Lucas Sin heads inside the Panda Express test kitchen with Head Chef Jimmy Wang for a behind-the-scenes look at how to make their iconic orange chicken and how new dishes are created, including Panda’s spiciest dish yet.
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00:00This is the iconic orange chicken from Panda Express,
00:03but this isn't your typical Panda Express.
00:06This is actually the test kitchen,
00:08where they create new dishes that are going to be rolled out
00:10at Panda stores worldwide.
00:12Today, we'll go through the entire process
00:15of how orange chicken is made,
00:17and we're going to get to see some secret new dishes
00:20that they're working on now.
00:24This is Chef Jimmy Wang,
00:25the Executive Director of Product Innovation
00:27at Panda Express.
00:28I've watched every single video of you
00:31demoing orange chicken.
00:33Jimmy Wang.
00:33All right.
00:35Available on the internet.
00:36Okay.
00:37And here's the thing, I don't believe you.
00:39I don't believe the recipes that are out there,
00:41because I think that's the home-friendly version.
00:46I'm really interested in figuring out
00:47what the actual orange chicken process is
00:49in the 2,500 locations that you guys have.
00:52This is-
00:53Chicken thigh.
00:53Actually chicken thigh,
00:55a little bit of leg, fresh, not frozen.
00:58You got white pepper, modified cornstarch,
01:00soybean oil, water, salt to help to balance the pH.
01:03The most unique thing about our marinade is this item.
01:07It's called dry egg powder.
01:09The egg itself has protein enzyme.
01:11Sure.
01:12This enzyme actually being pumped into the chicken muscle
01:15is actually going to help that chicken flavor to essential.
01:18The modified cornstarch is mostly to bind everything together
01:21and get them nice and tacky
01:22so that everything can actually stick to it.
01:26The oil plus the egg powder plus the water is, in a sense,
01:30like macronutrient-wise, the consistency of the egg itself.
01:33But when you fry it,
01:35I'm assuming that because there's oil inside of the batter,
01:38the oil will help lift the batter up a little bit
01:42to make it a little bit lighter and crispier, right?
01:45The more separation you get of the batter from the chicken itself,
01:48the more space there is to absorb that delicious orange chicken sauce.
01:52You nailed it.
01:53Put all these drying grain into this little bucket right here first.
01:56Okay.
01:57Wait, so what is this machine we're looking at here?
01:58It's called a vacuum tumbler.
02:00Basically pressurize the environment.
02:02It's almost like if it was in space, zero gravity.
02:04Right, right, right.
02:04If you look at a typical muscle, you have fibers.
02:07Yeah.
02:08So right now, in between fiber to fiber, there's a small gap, right?
02:11Right, right, right.
02:12What we want to use that pressure is to push the gap to become larger.
02:16I see.
02:16So that whatever we marinate is going to fill in those gaps.
02:19Nobody's going to do this at home.
02:20But if your manufacturers and your vendors are doing this regularly,
02:23then you are guaranteed this sort of chicken product is thoroughly seasoned, right?
02:28It's making sure that every set of the process is the same.
02:32How big would this be in the actual facility?
02:33Uh, we're talking about something that can fit about 4,000 pounds to 8,000 pounds.
02:37Of what?
02:38A chicken.
02:38Teasy.
02:39Cool.
02:40Imagine a small Honda Civic hatchback.
02:43Nuts.
02:44That's the size of the tumbler.
02:45I don't have a driver's license, so I don't know what that means.
02:47So now that the vacuum itself is done, we are going to let it tumble for about 15 minutes.
02:54Okay.
02:55This is so excessive for what we're doing.
02:59It's cool.
02:59Oh, this is significantly less exciting to look at than I thought it was going to be like a rapid spin.
03:09I know, I know.
03:1215 minutes later, the absorption has happened.
03:15Yes.
03:16So if you can see these lines between the actual muscles itself, little white crevices, white lines.
03:22The marinade has been absorbed into the chicken itself.
03:25I want it to end roughly about an inch and an inch and a half.
03:28And then I don't want my length to be anything above one and a half either.
03:32Yeah.
03:32So that we can land somewhere this nice die square.
03:35In the actual cutting machine, it's actually measuring the chicken as it's sort of fit into the belt.
03:43The chicken's moving forward.
03:45And then all of a sudden, three seconds later, there's a rust blade.
03:49And then it will pine to exactly about an inch to inch and a half.
03:53The uniformity of the cut size of the chicken is so important because if they're different sizes,
03:58they fry to different degrees.
04:00Exactly.
04:00The batter is, I mean, I cannot emphasize how complicated this process is because
04:06water and sauciness and delicious sauce, like we know water and crisps don't go together.
04:12Right.
04:12But you want both of them to be true at the same time.
04:14Yes.
04:15And the way to do that is to manipulate the ratios between the starches and the flours.
04:18So this version has wheat starch, corn starch, potato starch, and then flour.
04:23I mean, this is for texture primarily.
04:24This is for the wet batter to adhere.
04:26Yes.
04:27We want dual structure.
04:29So one structure is about the ability to take on more weight on the surface.
04:34Okay.
04:35Right.
04:35The other structure is protecting the moisture of the chicken.
04:39I can only imagine how long it took for you guys to nail.
04:44Exactly.
04:44Even this step before even that step for the ratios.
04:47I can tell you that it's so intricate that even the origin where the starch was produced.
04:52Yeah.
04:53To the seasonality of starch.
04:54What do you mean seasonality of starch?
04:56So when they harvest, right?
04:57Yeah.
04:57Where there's the potato, where there's the rice, where there is the corn.
05:00That seasonality can have dampness, right?
05:03So there's actually residual moisture over time.
05:06So if you don't want a cakey, you want to be fluffy, light.
05:11I mean, that's the thing you have to think about.
05:13You have to think about when to buy.
05:15You've got to think about when to store.
05:16You've got to think about when to grind.
05:17Yeah.
05:18Yeah.
05:18Yeah.
05:18Nuts.
05:19So for today, we're going to use a little bit of a hand and a little bit of a machine.
05:22I'm the machine, you're the hand.
05:23Okay.
05:24I mean, this is like snow.
05:25It's a little bit slippery.
05:26It falls off.
05:27I mean, it falls off your hand seamlessly, unless there's any moisture on it,
05:30which I do have from a little bit of that chicken, the tackiness of that chicken,
05:33plus even as light of a dust and as light of a toss that I'm doing now,
05:37it will adhere in this sort of like perfectly imperfect sort of even but uneven texture.
05:43This is simulating inside of the factory where they dust it off.
05:47Does that kind of look right?
05:49Yeah.
05:54This is so time consuming.
05:57I have always thought that the biggest problem with Chinese American food,
06:00the reason why so much of the delicious things are delicious,
06:03is because it is a labor intensive process.
06:06Unlike a lot of other cuisines, it just takes a lot of steps.
06:09And the fact that we have to batter chicken three times,
06:12right?
06:12Marinade, dry batter, wet batter.
06:14Yes.
06:14Shaking it off one piece at a time, cutting it to this degree,
06:18is the type of thing that you ask yourself,
06:21why Chinese food hasn't perhaps scaled as quickly as all these other types of cuisines out there.
06:26So this is primarily flour?
06:27This is primarily flour.
06:28And seasoning?
06:29There's onion powder in here for sure.
06:30Just a very simple amount of seasoning, not too crazy.
06:33I know you're not going to tell me, but my guess is like onion, garlic,
06:38maybe white pepper.
06:40I mean, it's got that like dry ranch powder.
06:43Anyway, I'm not going to push you on this.
06:44You're getting there, you're getting there.
06:45What's the water to batter ratio?
06:47Simple, one-to-one.
06:48And then what we want is actually to be about 35 degree to 41 degree in terms of temperature batter.
06:53Well, it's cold.
06:54It's cold.
06:54Yeah.
06:54It's cold.
06:55Because we are going to fry at a 380 degree oil.
06:58Okay.
06:59So the contrast is so different, it's going to cause the batter to really pop.
07:04Yes.
07:05So for all you viewers at home, the thing with frying is when you,
07:09in order to create a batter, you need moisture from within to punch out.
07:13And as that moisture is punching out, you know, water is evaporating,
07:16that creates an air bubble.
07:18And that gap, when we bite down on dehydrated crust, is crispiness and crunchiness.
07:23Yes.
07:23So you want that moisture to punch out in effect as far as possible,
07:28without getting the batter to fall off the chicken as it's being fried.
07:32So what makes orange chicken good according to Panda Express?
07:35Flavor profile, make sure it's bold, a texture.
07:37Yeah.
07:38Right?
07:38We want soft on the inside, crispy on the outside.
07:41Yeah.
07:42And then there's a hot, sticky glaze.
07:44Orange chicken has to go through three stages of marination slash battering
07:48before it's even fried, before it's even glazed, finished, served to the guest, right?
07:54So much of what makes Chinese food delicious is that labor.
07:57And we believe in this vessel, the wok, right?
08:01That's the mother of all.
08:02That's where you spend the time.
08:04But the question is, how can I make everything around the wok simple?
08:08So you can focus your training, focus your education within, at the wok.
08:12Right now we're heating up the wok a little bit.
08:14So you're looking for a 380.
08:16380.
08:16And then after that, we're going to go chill it.
08:18And so this is the first fry, happens at the vendor.
08:21Second fry comes into the restaurant.
08:23When it's actually crispy, it's golden brown and all these things.
08:26So I noticed that our batter is a little hot.
08:30So we're actually going to put it over an ice bath and clean down a little bit more.
08:33Now I actually feel useful.
08:35I'm actually cooking.
08:39The second that the batter goes in, it is sealing, right?
08:43So once it seals and the starch is gelatinized, it's not going to stick to each other.
08:48The chicken is not cooked at all.
08:50Yes.
08:51Right?
08:51You're basically setting the shape, right?
08:53Yes.
08:56The magic of the starch and not just the flour is that it is actually quite crispy already.
09:02Like you can see the separation of the batter from the chicken itself at an appropriate amount,
09:09right?
09:09These craggles, that's what's going to catch the sauce.
09:12And that's proof that some of the moisture is already punching out.
09:15Without that modified starch and the secret proprietary seasonal starch recipe,
09:21I don't think most orange chickens will have this degree of crisp at this level of cook.
09:28It feels surprisingly brittle and it sounds great.
09:32All right.
09:34I'm going to send this to a freezer.
09:36We're going to chill it.
09:37Okay.
09:37And then we're going to see the product typically after chill.
09:41Was there ever a sandwich?
09:43There was.
09:43Orange chicken sandwich.
09:44We've had.
09:45It doesn't exist in any stores right now.
09:47Not right now.
09:48We've got to think about how does this translate to gas across the country.
09:51And unfortunately, you know, not everybody's thinking about a sweet and sour orange chicken sandwich.
09:57Right. I can imagine a whole host of like issues, right?
10:01That you might have come into throughout your different testing process.
10:04You would have to come up with new packaging.
10:06You would have to tell people who come to Panda Express who eat with utensils all the time to now eat with their hands.
10:11Right? Yeah.
10:11Like you're introducing all these different cuts and you would have to roll it out in all of those different places.
10:16To be honest with you, I don't think chicken sandwich is done yet.
10:19Yeah.
10:19I just think that there's still got a couple more iterations before we go ahead.
10:23We have distilled white vinegar.
10:25Sugar to balance that.
10:27People need to make sure they taste.
10:28Stress out.
10:29Right?
10:29Why is it white vinegar and not rice vinegar?
10:31We want it as potent as possible.
10:33That acidity, that low pH is so important to get our taste buds excited.
10:38But that doesn't mean that it has to taste sour.
10:40And so that's a balance with the sugar.
10:42The healthy amount of sugar.
10:43Yes.
10:43What we wanted to do is heighten that no by adding aromatics.
10:48Ginger garlic.
10:49Chili.
10:49I hear that Americans get scared if there's chili in anything at all.
10:53But just because there is chili doesn't mean that overall it needs to be spicy.
10:56Right?
10:56The scovo unit doesn't have to be super, super high.
10:59Chili does this wonderful thing, especially in Chinese food,
11:01that elevates the aromatic profile.
11:04And you know, in your taste buds, it is activating a different sensory network.
11:10Because it's a sense of taste.
11:11It's a sense of a little bit of pain.
11:13We have sesame oil.
11:14Shaoxing cooking wine.
11:15All of this is into our panda soy sauce.
11:19Yeah.
11:19So I actually want you to try it real quick.
11:21It is not just soy sauce though.
11:22No, it's not.
11:23There's vinegar in there, right?
11:24No.
11:24No?
11:25Soy sauce?
11:26Sugar?
11:27Sure.
11:27Probably water and salt?
11:29Maybe?
11:30You're not going to tell me, right?
11:32And then now...
11:32Whoa, wait, wait, wait, wait, wait, wait.
11:34Yes.
11:35Where's the orange?
11:36There's orange.
11:37Okay.
11:37Is this a combined orange chicken sauce?
11:38Yeah, this is everything combined already.
11:40I'm sorry I cut you out.
11:41I just realized.
11:42I was wondering if I was being bamboozled.
11:44I mean, look at this beautiful color.
11:46It's in between honey and maple syrup.
11:47Yes.
11:48In both color and in viscosity.
11:51Now once you try, it's cold.
11:52Sure.
11:53And then later on, let's try it when it's active.
11:54Cool.
11:58Sweet, sour.
11:59Yep.
11:59Savory is at the end.
12:00Yep.
12:01Aromatic base.
12:02Yep.
12:02Really yummy.
12:03Orange is like at the back.
12:05I feel like because it's cold, I cannot taste everything that's inside of it.
12:10So you're working right now on something that might come out next fall.
12:12Was there anything you're working on recently that you're like, huh?
12:14We're going to have to take this back to the drawing board.
12:16Yeah.
12:17There's an item we love.
12:18We actually launched once.
12:20It's called Sichuan hot chicken.
12:22Combining the Sichuan flavor with sort of the Tennessee style hot chicken.
12:25We were a little ahead of ourselves.
12:27We decided that we can introduce a new platform because chicken strip is something that we currently don't have on the menu.
12:34Okay.
12:34So when we introduced two new variables into the system, we kind of didn't get the result that we're hoping for.
12:42Guests wanted to use a fork.
12:44They want bite-sized product.
12:46They want...
12:47How do you know that?
12:48Like, do they say, hey, this is too big for my mouth?
12:50We did.
12:51We actually done a tremendous amount of survey.
12:53So we want to take some learning from it so that the next time when we do it again, it's going to be the better version.
12:57So later on, you're actually going to try the improved version.
13:00Oh, cool.
13:01I'm excited.
13:02All the chicken now has taken the right amount of time to chill, right?
13:07And at this point, there are frozen blocks, right?
13:10The store received the product like this.
13:12Yeah.
13:12So right now you can see there's a little bit of shiny crystals.
13:16Yeah.
13:17That's that moisture migration we're talking about.
13:19So freezing actually helps it, right?
13:20Exactly.
13:21It's like how British chefs freeze their potato chips before they fry it.
13:23Yes.
13:24It helps dehydrate it over time.
13:25Exactly.
13:26Great.
13:26So this is just going to become even more crispy.
13:29So let's drop it into this two basket.
13:31We're going to drop it into all of it.
13:35So outside is getting crisp, inside is getting moist and steam.
13:39And then, and then eventually we get to the color that we like.
13:42We call it GBD Golden Brown Delicious.
13:44Oh, cool.
13:44And then that's when we take it off and then we'll toss it in the wok.
13:47If it's a little too hot, you can use it.
13:48Sure, sure, sure.
13:49Let me know.
13:50Okay.
13:51Can you hear that?
13:52Yeah, you're crispy.
13:52Yeah.
13:53And you can see the dark meat.
13:54You can see the fibers.
13:56It is also much lighter now.
13:58Yes.
13:58Because we've put in all that work to dehydrate the crust so that it's lighter.
14:01The batter is fully stuck onto the chicken.
14:04There's no crazy gap where the chicken might slip out or something like this.
14:07The pre-dust that we talked about earlier.
14:09Makes a big difference.
14:10Yes.
14:11I am going to pour in a little bit of oil to season the surface.
14:17All right.
14:18So this is the fun part.
14:19You can see there's a buildup of caramelization all around the wok.
14:24And we like to look at the sauce consistency to ensure that it's that velvety, long stringing texture.
14:31And then so now you can see those mini, mini little bubbles, right?
14:34Yeah.
14:35The sugar is caramelized.
14:36You can smell the aroma.
14:38Now we're just going to add the chicken in.
14:40Okay.
14:40Okay.
14:40Yes.
14:42And this lasts no more than 30 minutes inside of a standard pan-egg press.
14:47Sell them really, really fast.
14:48Nuts.
14:48Cool.
14:54Okay.
14:54Now we have our orange chicken.
14:56I mean, that's super sexy looking.
14:59Like the gloss is crazy.
15:01It is so even.
15:03It's on every single piece.
15:05The shine from the oil that you've added, not from the wok cooking, but from at the end of the sauce.
15:11I mean, this is typical, iconic, legendary orange chicken.
15:17The chili, I don't think it's, I think this is zero spicy for me.
15:20Yeah.
15:20It's a nice little like red pop of color.
15:23The orange is so subtle.
15:25It's just a sort of the essence of fruitiness.
15:28I mean, this follows a very long tradition in different parts of regional China.
15:32Yep.
15:32Where you fry something to coat it in a sauce.
15:36And the fry itself is not only to make it crispy, but it's also to give it structure to soak in a delicious sauce.
15:42Thank you for showing us this.
15:43All right.
15:44What are some other things that you have in development?
15:45I heard that we might be able to taste some things today.
15:47Yeah.
15:48The menu team.
15:48Cha Siu.
15:49Szechuan.
15:50Dynamite.
15:50They're actually going to walk you through a couple items that we're doing some evaluation on.
15:56We have some, our version of Cha Siu.
15:59Cha Siu pork.
16:00Yes.
16:00You don't have any pork on the menu right now.
16:01We don't have any pork on the menu right now.
16:03Interesting.
16:03And we love American bacon.
16:06Yeah.
16:07So how can we combine this idea of a thick cut American bacon with Cha Siu flavor.
16:13Back in the test kitchen, Chef Chad, what are we looking at?
16:17So we are looking at our version of Cha Siu.
16:20Speaking my language, Cantonese.
16:21So Cantonese, right.
16:22We are really pushing this idea of Cha Siu, barbecue, and just kind of doing a gut check.
16:30Seeing how well it does.
16:32Do Americans relate to it?
16:33Do they like it?
16:35Come on.
16:36How could you not?
16:39Other than the Cha Siu reference, this glaze and this caramelization also reminds me of
16:45the ribs that Chinese takeout restaurants have.
16:47Sure.
16:48Pork belly Cha Siu in Hong Kong is called Toh Dei Cha, which means dragging on the floor.
16:53Because the belly drags on the floor when the pig is walking.
16:56And so it's called floor dragging Cha Siu.
17:00Yum.
17:01Chad is secretly making the Panda Express menu a little bit Filipino.
17:06Because this does remind me a lot of Tocino, which is in my, from my limited understanding,
17:11kind of almost a Filipino take on Cha Siu.
17:14Sweet, savory, char, like actually burnt sugar on the outside.
17:19Burnt enough, caramelized enough that almost has a bit of crunch.
17:23Yum.
17:24What are you going to show me now?
17:25I am going to show you our dish called Sichuan hot chicken.
17:28Okay.
17:29So we developed a really unique sauce.
17:31It's got brown sugar, soy sauce powder, onion, garlic, a little honey powder,
17:37vinegar powder, red chili, and red Sichuan.
17:40We offer fried chicken at our restaurant, so why not have a unique sauce on our version?
17:45We got inspired by southern fried chicken on a sliced chicken rest.
17:50Oh, yum.
17:51My first thought is that it is way less spicy than I thought it was going to be.
17:57Getting some numbing, but the Sichuan peppercorns were not activated in heat, right?
18:01The thing I like about Sichuan peppercorn when it's finished is that it gives it like citrus floral note.
18:06The thing I'm always looking for for mala is like the length of flavor.
18:09I think this has a decent length of flavor.
18:12For it to be truly mala, I would want to be a little bit more attacked.
18:17Yeah.
18:17And like I wouldn't want to feel with my previous bite as I'm taking my next bite.
18:21So in my opinion, it could be amped up, but you know, I'm just one guy.
18:27So can you walk me through what the process for R&Ding a new product would look like?
18:32Timeline-wise, who you have to involve, all of that stuff.
18:35So we have research, which is from our brand team.
18:39Then after that, we develop initial concept, right?
18:42Without the product.
18:43Then we're going to the prototyping and which is coming up with the first version ever.
18:48Then we're going to the science, which is actually thinking about where we can produce it.
18:53We gather together as an entire team, we do evaluation.
18:56And then from that evaluation, we take it to what we call the operation testing.
19:01We want to see how the operators will execute.
19:03Yeah.
19:03And then finally, we're going to what we call a market test,
19:06which is actually plug it into different markets of America
19:09to see how the guests react to the product.
19:11And then if it passes certain tests, it doesn't pass certain tests,
19:14you go back to the prototype and you keep doing it and doing it.
19:17Yes.
19:17How long does that take this usually?
19:19So depends on the metric that we need to hit.
19:22I would say typically from a conceptual all the way to the product deliverable,
19:27it could be up to about 13.
19:28All right, so here we're making dynamite sweet and sour chicken,
19:32making it swicy because that's what the Gen Zers love.
19:35Oh, so I see a sweet plus spicy.
19:37Yeah.
19:38And so the idea is that a trend forecaster or somebody from the trend scene would have said,
19:43swicy's in, and then you answer with product.
19:46This chicken looks different from the orange chicken chicken.
19:48It is.
19:48So it is a breaded chicken product and it's white meat.
19:52Oh yeah.
19:52This is a partnership with Boldak, extremely spicy.
19:55You had promised that this was going to be the spiciest thing pandas ever served.
20:05Look at that color.
20:09Oh my God.
20:10If orange chicken is one, how many chili peppers is this?
20:12I would say it's probably like eight, ten.
20:15And this is Boldak level spice for sure.
20:18When you work with another brand like Boldak through the R&D process, when do you involve them?
20:24They definitely wanted to make sure that the spice delivered as something expected.
20:29We have them come in, taste it, and make sure that the margal and the spice.
20:34I think that craggliness is really, really nice.
20:36I think it's really delicious.
20:38It's great.
20:38And it looks awesome.
20:39And it's hot, but it is good.
20:44It's painful.
20:47I feel like I may have wrecked my palate for the next dish.
20:49But we should try the next thing.
20:51Next, we are making something not as spicy.
20:54Yeah.
20:54We're making crispy sesame, shrimp, and beef.
20:57It's our take on, you know, the surf and turf.
21:00We have this, what is inspired by a mouthwatering sauce.
21:03Oh, cool.
21:04Like a mouthwatering sauce.
21:07So it's got a lot of those aromatics, the garlic, the sesame, black vinegar,
21:12a little tomato for some savoriness.
21:13Tomato?
21:16That looks good.
21:22I like the shrimp.
21:23This reminds me of like a super Chinese American Kung Pao shrimp.
21:29It's called a sweet chili type of thing.
21:31I'm not entirely convinced that this dish would add anything to me
21:38because I love the honey walnut and I love the Beijing beef.
21:41I'm interested in seeing what like the product positioning of this dish is
21:46and if it sells well because it is combined.
21:49But the colors look great.
21:50I love the high number of vegetables in it.
21:52And I think the fry on the shrimp is really, really wonderful.
21:56It's exciting to hear that your reference points for new products
21:59products are oftentimes Chinese and American.
22:04The last time we saw each other, probably like seven, eight years ago,
22:07you're beginning this quest of convincing people that it's okay to be Chinese American,
22:13but you don't really need to have that conversation of whether Panda Express is authentic Chinese food anymore.
22:18And establish the fact that American Chinese food is a regional Chinese food
22:23that happens to exist outside of the borders of China.
22:25Yes.
22:26So is that battle mostly won?
22:28For the past seven, eight years, even up to 10 years,
22:31they find comfort to enjoy Nakatsa, right?
22:34Enjoying this cuisine of American Chinese cuisine.
22:37Yeah.
22:37Now that we're stabilized, we're a little bit more established,
22:40and people can sort of have this expectation of what American Chinese is.
22:44Yeah.
22:45Now we get to play a little bit more.
22:46Sure.
22:47We get to maybe sketch outside of box a little bit every once in a while.
22:51Yeah.
22:52Just so that people can see a variation for us.
22:55Let me tell you this.
22:56I learned a couple of things today.
22:58I learned about the importance of the layered batter to create that sort of texture.
23:02Chicken that's crispy, that's not fried all the way, is incredible.
23:06Second, I learned a little bit about flavor profile and flavor positioning.
23:11The flavor profile of that sweet and sour is just the beginning,
23:13with the layered aromatics and that lasting savoriness.
23:16It's also a blueprint for a lot of the new development of dishes at Panda Express.
23:20To see a cuisine that is that complex, distributed to 2,500 locations worldwide,
23:25with the amount of attention to detail, plus the cultural mission, huge privilege to see.
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