Copy Cat Panda Express Sweet Fire Chicken
Recreate the irresistible flavors of your favorite takeout with this Copycat Panda Express Sweet Fire Chicken recipe! Juicy chicken breast pieces are perfectly breaded with panko for a delightfully crispy texture, then stir-fried with tender strips of red and yellow bell peppers and sweet, tangy pineapple chunks. Coated in a bold and zesty homemade sweet chili sauce infused with garlic, soy sauce, and a touch of vinegar, this dish strikes the perfect balance of savory, sweet, and spicy. Ready in just 40 minutes, it’s a quick and satisfying dinner option that pairs beautifully with steamed rice or veggies. Whether you're craving a restaurant-quality meal at home or looking to impress your family, this easy-to-follow recipe hits all the marks for flavor and convenience.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 1 cup cornstarch
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 cup vegetable oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup pineapple chunks (canned or fresh)
- 1 cup sweet chili sauce
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
Set up a breading station with three shallow bowls. In the first bowl, add cornstarch. In the second bowl, whisk together the eggs. In the third bowl, add panko breadcrumbs.
Coat each piece of chicken in cornstarch, then dip it in the egg wash, and finally coat it with panko breadcrumbs. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully fry the breaded chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
While the chicken is cooking, prepare the vegetables. Slice the red and yellow bell peppers into thin strips and set them aside.
In a separate small bowl, mix the sweet chili sauce, white vinegar, soy sauce, sugar, and minced garlic.
In the same skillet, discard excess oil, leaving about 1 tablespoon. Add the sliced bell peppers and stir-fry for 2-3 minutes until slightly tender.
Add the pineapple chunks to the skillet and stir for another minute.
Pour the prepared sauce mixture into the skillet and bring it to a simmer.
Add the cooked chicken into the skillet, tossing everything together to coat the chicken evenly in the sauce.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Serve immediately over steamed rice or with your favorite side. Enjoy your Copycat Panda Express Sweet Fire Chicken!
Nutrition Facts
Calories |
4066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.6 g | 305% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 7521 mg | 327% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 184.1 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
