Panda Express Firecracker Chicken Copycat
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
719 kcal
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Course
Main Course
Panda Express Firecracker Chicken Copycat
Description
This recipe recreates Panda Express’s Firecracker Chicken by first preparing crispy battered chicken pieces through a double dredging process in flour and beaten egg, then frying them until golden. The vegetables – red and yellow bell peppers, white onion, and dried chili peppers – are quickly stir-fried in sesame oil with aromatic ginger, garlic, and fermented black beans, which add depth and umami.
Once the veggies are tender but still crisp, the fried chicken is added back to the pan along with Thai sweet chili sauce, providing a balance of heat and sweetness. A sauce made with rice wine, sugar, soy sauce, oyster sauce, red pepper flakes, cornstarch, and water is mixed in to thicken the dish and unify the flavors, resulting in a rich, saucy, and well-seasoned stir-fry with a spicy kick.
Ingredients
- 2 tablespoons sesame oil
- 1 red bell pepper diced into 1" strips or chunks
- 1 yellow bell pepper diced into 1" strips
- 1/2 cup Thai sweet chili sauce or to taste
- 6 pieces dry chili pepper whole
- 1 teaspoon ginger minced
- 4 cloves garlic minced
- 1 teaspoon red chili pepper crushed
- 2 teaspoons black beans washed
- 1/2 white onion sliced into 1/2 inch wedges
- 3 green onions thinly sliced
For the Chicken:
- 1/2 cup vegetable oil
- 2 pounds chicken breast boneless and skinless - cut into 1" chunks
- 1 cup all-purpose flour
- 2 egg beaten, large
Sauce:
- 1 tablespoon rice wine
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1/2 cup water
Instructions
- Place a large non-stick skillet or wok over medium-high heat and add the 1/2 cup of vegetable oil.
- Pat dry the chicken pieces and lightly season with salt.
- Wait for the oil to start shimmering.
- Working one at a time, dredge the chicken pieces in flour, dip into beaten eggs, then dredge in flour again, pressing to coat.
- Add chicken to the skillet, and cook until golden and crispy, about 2 minutes on each side. Make sure to work in batches and do NOT overcrowd the pan. Transfer to a paper towel-lined plate once done. Repeat with the remaining chicken.
- Discard the vegetable oil and wipe clean the skillet. Place it back over medium-high heat and add the sesame oil.
- Once shimmering, add bell peppers, chili peppers, and onion, cook stirring occasionally, until tender, about 3-4 minutes.
- Add ginger, garlic, and black beans. Stir to combine, cook for 30 seconds.
- Stir in the fried chicken and Thai sweet chili sauce, for about 1-2 minutes.
- Mix Sauce ingredients in a bowl and add to the pan.
- Stir and cook for 1-2 minutes.
- Serve immediately, garnished with green onions, sesame seeds.
- Serve with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 48g | 16% |
| Protein | 56g | 112% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 227mg | 76% |
| Sodium | 1248mg | 52% |
| Potassium | 1134mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 1366IU | 27% |
| Vitamin C | 98mg | 109% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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