Panda Express Sweet Fire Chicken Copycat
Our Panda Express sweet fire chicken is one copycat recipe you don't want to be without! When you're craving Chinese food, make this irresistibly sweet and spicy sauce to enjoy over crispy fried chicken, red bell peppers, onions, and pineapple. This is also gluten free friendly.
Servings: 6 cups
Calories: 474kcal
Ingredients
For the Sauce
- ½ cup Asian sweet chili sauce
- 2 tablespoons reduced sodium soy sauce or liquid aminos
- 1½ tablespoons sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sambal oelek
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch for the slurry
For the Breading
- ¾ cup cornstarch
- ¼ cup flour
- 2 large eggs beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Stir Fry
- ½ cup classic olive oil or another high smoke oil
- 1 pound boneless skinless chicken breast cut into thin 1-inch cubes
- 1½ cups pineapple chunks
- 1 cup red bell pepper chunks
- 1 cup white onion
- 1 tablespoon garlic minced
- 1½ teaspoons fresh ginger grated
- 1 teaspoon sesame seeds for garnish (optional)
Instructions
- Whisk all the ingredients together, except the cornstarch and water for the slurry, then set aside.
- Mix the cornstarch, flour, and spices together, then divide the mixture between two bowls. In the third bowl, beat the eggs.
- Coat each piece of chicken first in one cornstarch/flour mixture bowl, then egg, then finish off with another cornstarch/flour coating from the other bowl. Place the breaded pieces on a clean plate and repeat with the remaining chicken.
- Heat ½ cup of oil a large wok over medium high heat, then fry ½ cup of the breaded chicken at a time. Turn down the heat so the oil doesn't spit and the chicken doesn't burn. Cook for 2 minutes on one side, then flip each piece over and cook 1 minute on the other side. Transfer the meat to a paper towel-lined plate and wipe the wok clean.
- Pour 1 tablespoon of oil into the same wok and set over medium high heat. Stir fry the onion and red bell pepper for 2 minutes, then add the pineapple and stir fry for another minute or two. Transfer the vegetables to a bowl.
- Cook the aromatics for 30 seconds, then transfer to the bowl of vegetables and stir.
- Whisk the sauce. Make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons of water. Pour the sauce into the wok and let it warm up over medium high heat, then add the slurry. Stir and let the sauce thicken for 1-2 minutes.
- Add the chicken back and stir with a wooden spoon to coat each piece in the sauce. Add the vegetables to the wok and stir until everything is heated through, roughly 2-3 minutes. Serve hot with other Panda Express sides like steamed rice, super greens, fried rice or chow mein noodles.
Notes
- Cook ½ cup of breaded chicken at a time for best results.
- Want to use canned pineapple? Use pineapple in 100% juice.
- Use only egg whites in the breading for lower cholesterol.
- Want to control the heat? Use 1 teaspoon of sambal oelek for mild, 2 for medium, and 3 for hot.
- Need this gluten free? Use arrowroot, liquid aminos or tamari, and gluten free flour.
Nutrition
Serving: 1cup | Calories: 474kcal | Carbohydrates: 48g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 712mg | Potassium: 505mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1023IU | Vitamin C: 41mg | Calcium: 41mg | Iron: 2mg
