Panda Express SweetFire Chicken Breast (Copycat)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
403 kcal
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Course
Main Course
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Cuisine
Chinese
Panda Express SweetFire Chicken Breast (Copycat)
Description
This recipe replicates the SweetFire Chicken Breast from Panda Express using boneless, skinless chicken breasts cut into thin 1-inch by 1-inch squares approximately 1/4 inch thick. The chicken pieces are coated first in cornstarch, then dipped in beaten egg and coated with flour to achieve a crispy texture when pan-fried in vegetable oil. After cooking the chicken, the skillet is used to quickly sauté red bell pepper, sliced white onion, minced garlic, and pineapple cubes until tender but still vibrant. The sweet chili sauce is then added to bring the elements together with a bright sweetness and mild heat.
The dish balances the tender, crispy chicken with bursts of juicy pineapple and slightly softened vegetables for texture and flavor variation. The garnishes of chopped green onions and sesame seeds add a final touch of freshness and nuttiness. This dish works well served immediately while the chicken maintains its crispiness.
A key preparation tip is to slice the chicken thinly rather than into thick cubes to ensure even cooking and a desirable texture. Cooking the chicken in batches avoids overcrowding the pan, which helps maintain its coated crust crisp.
Ingredients
- 1/2 cup + 1 tablespoon vegetable oil , divided
- 1 pound chicken breast cut into 1-inch squares, but thinly, boneless, skinless
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 egg beaten, large
- 2 garlic minced, cloves
- 1 red bell pepper , chopped into 1 inch cubes
- 1/4 white onion , sliced into 1 inch thick wedges
- 2 cups pineapple , cubed into 1 inch cubes
- 1/2 cup Thai sweet chili sauce
- 3 tablespoons green onions , chopped for garnish
- sesame seeds , for garnish
Instructions
- Heat 1/2 cup of vegetable oil in a skillet over medium high heat.
- In a large ziploc bag add the chicken and cornstarch, seal and shake until totally covered.
- Dip each piece into the egg to cover, then dregde into the flour (to be honest I usually just add flour back into the original ziploc bag and add the chicken back into it and shake it a little each time so the chicken doesn't stick to each other.)
- Working in batches, cook for 2 minutes on the first side and one minute on the second side or until golden brown and crispy.
- Remove from the pan.
- Heat the remaining tablespoon of vegetable oil in your skillet over medium high heat.
- Add bell pepper, onion, garlic and pineapple
- Cook until the bell pepper and pineapple just starts to wilt a little and is warm throughout (about 2-3 minutes)
- Add the chicken back in and add in the sweet chili sauce.
- Stir to combine everything and serve immediately.
- If using the green onions and sesame seeds, sprinkle them on top as a garnish.
Notes
- Cut chicken breasts into thin squares about 1/4 inch thick to preserve texture and promote even cooking.
- Cook chicken in batches to keep pieces crispy and prevent sticking.
- The green onions and sesame seeds garnish are optional but provide complementary freshness and nuttiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 102mg | 34% |
| Sodium | 323mg | 13% |
| Potassium | 427mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 53.7mg | 60% |
| Calcium | 23mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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