Panda Express is known for its orange chicken, fortune cookies, egg rolls and more signature menu items. But is any of it “authentic” Chinese food? Does it matter? On Aug. 26, Panda Express CEOs and couple Andrew and Peggy Cherng, who have been married 50 years, spoke with Savannah Sellers on TODAY about their successful restaurant chain and responded to its criticisms. Panda Express is currently the largest Asian restaurant chain in the U.S., with more than 2,500 locations around the country. Despite its popularity, there are some who call out the chain for not serving “traditional” Chinese cuisine. But Andrew Cherng says that he is not bothered by those critics. “I take no offense at all,” he told Sellers. “You know, I don’t know what authenticity is because there are so many cuisines out there.” He added, “Whatever sells, we don’t make that decision. Our guests make that decision.” Peggy Cherng agreed with her husband, pointing out that the chain specifically labels itself as “American Chinese food” to reflect the “marriage” between the two cultures and cuisines. One of their most-ordered menu items, the orange chicken, is a fusion of the two countries. Panda Express chef Andy Kao created orange chicken in 1987 as a modern take on a citrus-flavored dish that originated from China’s Hunan province. Last year, Panda Express’ customers ordered about 148 million pounds of the sweet and savory chicken, making it the chain’s No. 1 seller. Panda Express began with just one sit-down location in Southern California called The Panda Inn. Even though Panda Express has evolved into a successful fast food empire, the Cherngs and their three daughters continue to run the operation like a mom and pop shop, which is one way the chain has been able to maintain its spot in the American Chinese food market. “We helped really, you know define a new category (of) quick-service, right?” Andrew Cherng pointed out. “Even with our Chinese immigrants (families), you know, the parents maybe don’t think (of) us as being very authentic, but their kids love it,” he continued. “And they can find us everywhere.” He’s not exaggerating. Since the first restaurant opened in ’70s, locations have popped up in malls, airports, college campuses and more places as the Cherngs look to keep up with their loyal customers and further their legacy. This story first appeared on TODAY.com. More from TODAY: I’m a Restaurant Server. I’m Always Shocked by Who Tips Well — and Who Doesn’t For Some Restaurant Customers, Common Sense Will Never Be on the Menu Dry Dining: Restaurants Are Floundering As Customers Drink Less Alcohol ...read more read less