5 from 24 votes
Panda Express Firecracker Chicken Copycat
Panda Express Firecracker Chicken Copycat features battered and fried chicken chunks coated in a bright, spicy-sweet sauce with bell peppers, onions, and chili peppers. The chicken is double dredged in flour and egg before frying to a crispy golden texture, then stir-fried with vegetables and a Thai sweet chili sauce mixture seasoned with garlic, ginger, and black beans, creating a flavorful and vibrant dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
719 kcal
Course:
Main Course
Cuisine:
Chinese, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 719
% 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.