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Panda Express Sweet Fire Chicken Copycat

Sweet Fire Chicken Panda Express copycat recipe tastes just like the restaurant's, if not better. So easy to make and cheaper to make at home!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 339 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 pound boneless skinless chicken breast, cut into ¼-inch thick and 1-inch length
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 large egg, well beaten
  • ¾ cup cornstarch
  • ¼ cup flour
  • canola oil
  • 1 small onion, peeled and cubed
  • 1 small red bell pepper, cored, seeded and cut into 1-inch cubes
  • 1 cup pineapple chunks
  • ½ cup pineapple juice
  • ⅔ cup Sweet chili sauce
  • 1 tablespoon light soy sauce
  • ½ teaspoon cornstarch

Instructions

    Cup of Yum
  1. In a wok or skillet over medium heat, heat about 2- inches deep of oil to about 350 F.
  2. In a bowl, combine chicken, ¼ teaspoon salt, ¼ teaspoon pepper, and beaten egg. Stir until well-coated.
  3. In a wide bowl, combine cornstarch, flour, the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Whisk until well distributed.
  4. Add chicken a few pieces at a time and coat with cornstarch mixture using a fork.
  5. Add chicken pieces to hot oil and stir gently to separate. Deep-fry for about 3 to 5 minutes or until golden brown and crisp. With a slotted spoon, remove chicken and drain on paper towels. Keep warm.
  6. In a bowl, combine pineapple juice, sweet chili sauce, light soy sauce, and cornstarch. Stir until well-blended. Set aside.
  7. Remove excess oil from the wok except for about 1 tablespoon. Increase heat to medium-high heat.
  8. Add onions and bell peppers and cook, stirring frequently, for about 1 to 2 minutes or until tender yet crisp.
  9.  Add pineapples and cook for about 1 minute or until heated through. With a slotted spoon, remove from the wok and keep warm.
  10. Stir the sweet chili sauce mixture to redistribute and add to the pan. Cook for about 30 to 40 seconds or until bubbly and thickened.
  11. Add chicken, bell peppers, onions, and pineapples back into the pan. Gently toss to fully coat with sauce. 
  12. Transfer onto a serving platter and garnish with sesame seeds, if desired. Serve hot.

Notes

  • As the packing juice is used in the sauce, choose canned pineapple chunks packed in juice and NOT in heavy syrup as it can make the dish overly sweet.

Nutrition Information

Calories 339kcal (17%) Carbohydrates 50g (17%) Protein 26g (52%) Fat 3g (5%) Cholesterol 72mg (24%) Sodium 542mg (23%) Potassium 730mg (21%) Fiber 2g (8%) Sugar 44g (88%) Vitamin A 1035IU (21%) Vitamin C 56.8mg (63%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 339

% Daily Value*

Calories 339kcal 17%
Carbohydrates 50g 17%
Protein 26g 52%
Fat 3g 5%
Cholesterol 72mg 24%
Sodium 542mg 23%
Potassium 730mg 16%
Fiber 2g 8%
Sugar 44g 88%
Vitamin A 1035IU 21%
Vitamin C 56.8mg 63%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.