Panda Express Firecracker Chicken Breast (Copycat)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
213 kcal
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Course
Main Course
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Cuisine
Chinese
Panda Express Firecracker Chicken Breast (Copycat)
Description
This recipe replicates the Panda Express Firecracker Chicken Breast by first preparing a sauce with sesame oil, cooking wine, soy sauce, cornstarch, and water. Chicken breast pieces are cooked quickly in a hot wok with canola oil to maintain tenderness. After removing the chicken temporarily, onions and red and yellow bell peppers are cooked briefly to retain crispness. Whole dried chili peppers are then added and stirred until darkened to impart smoky heat.
Freshly minced ginger, garlic, crushed red chili pepper, and washed black beans are added for authentic flavor complexity before returning the chicken to the wok. The sauce is incorporated and cooked until thickened, coating the chicken and vegetables in a spicy and savory glaze. The dish is served immediately to preserve texture and flavor intensity.
This stir-fried chicken is characterized by its spicy and aromatic qualities due to the combination of chili peppers, black beans, and fresh aromatics. The quick high-heat cooking keeps the chicken tender and the vegetables slightly crisp. The balance of heat and umami makes it suitable as a main course alongside steamed rice.
Ingredients
- 12 ounces chicken breast cut into long thin pieces, boneless, skinless
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 8 pieces dried chili pepper whole
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon red chili pepper crushed
- 1 1/2 teaspoons black beans , washed (these are pretty optional, but I left them in to preserve authenticity)
- 1 red bell pepper , diced into 1" strips
- 1 yellow bell pepper , diced into 1" strips
- 1/2 white onion , sliced into 3/4 inch wedges
- 1 teaspoon white wine (any cooking wine would work here including Shaoxing wine)
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Mix the sesame oil, cooking wine, soy sauce, cornstarch mix and water in a small cup.
- Heat wok over high flame. Add canola oil until it is heated through.
- Add chicken breast and cook over high heat for 1 minute.
- Remove the chicken and add in the onions and red and yellow bell pepper and cook for 30 seconds.
- To the pan of vegetables, add whole dry chili peppers into skillet and stir until they darken, for about 30 seconds.
- Add the ginger, garlic, crushed red chili pepper and washed black beans into skillet and stir for another 30 seconds.
- Add the chicken and the mixed sauce ingredients to the pan and stir until the sauce thickens.
- Serve immediately.
Notes
- This recipe is adapted to replicate the original Panda Express Firecracker Chicken.
- Using washed black beans helps maintain authenticity, but they are optional.
- Serve the dish immediately after cooking to enjoy optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 363mg | 15% |
| Potassium | 517mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1695IU | 34% |
| Vitamin C | 95.5mg | 106% |
| Calcium | 11mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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