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
Servings: 4 Servings
- 1 pound boneless skinless chicken breast, cut into 1/4-inch thick and 1-inch length
- 1 egg white
- 1 tablespoon cornstarch
- 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
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.
Calories: 339kcal | Carbohydrates: 50g | Protein: 26g | Fat: 3g | Cholesterol: 72mg | Sodium: 542mg | Potassium: 730mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1035IU | Vitamin C: 56.8mg | Calcium: 36mg | Iron: 1mg