Panda Express Sweet Fire Chicken Copycat

Panda Express Sweet Fire Chicken Copycat is a delicious medley of sweet, tangy and spicy that tastes just like the original, if not better. It’s so easy to make and cheaper than eating out!

One of the things I find so much fun about food blogging as a living is putting myself up to the challenge of recreating restaurant favorites at home. Although often involving a series of trial and error, it’s very rewarding to come up with a homemade version that’s pretty close to, if not better, than the original.

If I may, ahem, say so myself, I’ve had quite a few successes with copycatting recipes. Here are a few of my favorites if you’d like to check them out:

• Salt and Pepper Pork Chops-tender meat, crisp coating, full flavor, these salt and pepper pork chops are just like what you’d get from a Chinese restaurant!
• Baked Cheese Shrimp-these shrimps are what I beeline for every time I go to the all-you-can-eat Japanese restaurant, Hokkaido, in Long Beach and I am glad I no longer have to make the trip to enjoy their cheesy, gooey awesomeness.
• Fried Chicken a la Max’s Restaurant-although it takes a bit of work, this delicious-to-the-bones fried chicken gives the iconic Filipino restaurant a run for its money.
• Ginataang Gulay-the Magic Wok restaurant which inspired this recipe is just a hole-in-a-wall type of place in Cerritos but, in my humble opinion, serves the best Filipino food this side of California so I was pretty stoked that I was able to re-create one of the most popular dishes on their menu at home.
• Panda Express Firecracker Chicken Copycat-this popular Chinese restaurant chain was one of our favorite take-out places before G and I decided to be more sensible with our cents and refrain from eating out. I am glad I can now enjoy the big, bold flavors of their firecracker chicken for less.
• Green Bean Chicken and Black Pepper Chicken-ever wonder why the meat in Chinese stir-fries always comes out super moist and tender? If you’ve followed Kawaling Pinoy for awhile, you know if there’s one cooking technique I highly recommend, it’s velveting!

And now, the latest on the list, Panda Express sweet fire chicken copycat!

How do I even begin to describe the sweet, tangy and slightly spicy deliciousness of this delectable dish? Imagine the flavors of your classic sweet and sour but with a gentle heat brought by the addition of sweet chili sauce. Imagine crisp bell peppers, juicy pineapples, and lightly-battered chicken morsels over heaps of steamed rice to serve it with. Oh, la, la! Heaven piled on a plate!

Speaking of the batter, we’ve all had our fair share of overly battered Chinese dishes wherein the doughy breading is too thick, the meat underneath is almost non-existent. This copycat, my peeps, has the lightest and barest of breading which coats the chicken just enough to be golden and crisp. Give this Sweet Fire Chicken Panda Express copycat a try for dinner tonight and let me know what you think. As always, your comments are a pleasure to read.

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4.8 from 5 votes

Panda Express Sweet Fire Chicken Copycat

Panda Express Sweet Fire Chicken Copycat is a delicious medley of sweet, tangy and spicy that tastes just like the original, if not better. It's so easy to make and cheaper than eating out!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Entree

Cuisine: Asian

Servings: 4 Servings

Calories: 339kcal

Author: Lalaine

Ingredients

• 1 pound boneless skinless chicken breast, cut into 1/4-inch thick and 1-inch length
• 1 egg white
• 1 tablespoon cornstarch
• oil
• 1/2 small onion, peeled and cubed
• 1 small red bell pepper, cored, seeded and cut into 1-inch cubes
• 1 cup pineapple chunks
• 1/2 cup pineapple juice
• 2/3 cup sweet chili sauce
• 1/2 teaspoon cornstarch
• salt to taste

US Customary - Metric

Instructions

• In a bowl, combine egg white and cornstarch, and whisk until well-blended and frothy. Add chicken and let stand for about 8 to 10 minutes.
• In a skillet over medium heat, heat about 2-inches deep of oil to about 350 F. Add chicken pieces 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.
• Remove excess oil from pan except for about 1 tablespoon. Increase heat to medium-high heat. Add onions and bell peppers and cook, stirring frequently, for about 2 to 3 minutes or until tender yet crisp.
•  Add pineapples and cook for about 1 to 2 minutes or until heated through. With a slotted spoon, remove from pan and keep warm.
• In a bowl, combine pineapple juice, sweet chili sauce, and cornstarch. Stir until well-blended. Add to pan and allow to boil for about 1 to 2 minutes until bubbly and thickened. Season with salt to taste.
• Add chicken, bell peppers, onions and pineapples back into the pan. Gently toss to fully coat with sauce. 
• Transfer onto a serving platter and garnish with sesame seeds, if desired. Serve hot.

Nutrition

Calories: 339kcal | Carbohydrates: 50g | Protein: 26g | Fat: 3g | Cholesterol: 72mg | Sodium: 542mg | Potassium: 730mg | Fiber: 2g | Sugar: 44g | Vitamin A: 20.7% | Vitamin C: 68.8% | Calcium: 3.6% | Iron: 5.8%

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