This Easy Copycat Panda Express Sweet Fire Chicken is made with crispy chicken, red bell pepper, onion, and sweet pineapple, tossed in a delicious, sweet chili sauce. Skip the takeout and have this homemade version on the table in a little over 30 minutes.
This Easy Copycat Panda Express Sweet Fire Chicken is sure to become one of your favorite family dinner recipes. Skip the takeout and make this healthier version at home. It will take you less time to make than it would to order takeout and pick it up.
I love everything about this sweet fire chicken, and it’s actually my favorite dish when we go to Panda Express. The delicious crispy chicken, tender vegetables, warm pineapple, all tossed in a tangy sweet chili sauce! What’s not to love about this combination?
Ingredients Needed For Sweet Fire Chicken
- Chicken Breast
- Flour
- Cornstarch
- Salt and Pepper
- Oil
- Red Bell Pepper
- Yellow Onion
- Pineapple Chunks
- Thai Sweet Chili Sauce
- Rice For Serving
How To Make Panda Express Sweet Fire Chicken
- In a large Ziplock bag add flour, cornstarch, salt, and pepper. Seal bag and shake to mix up ingredients. Set aside.
- In a medium size mixing bowl beat eggs. Add cubed chicken and stir to coat well.
- Using a slotted spoon, remove chicken from egg and place into Ziplock bag with flour mixture.
- Seal Ziplock bag and shake to coat chicken well with flour and cornstarch.
- Heat 1/2 cup oil in a large skillet over medium-high heat.
- Working in batches, add coated chicken pieces to hot oil and cook until chicken is crispy on both sides and the internal temperature reaches 160F.
- Remove chicken from pan and drain remaining oil.
- Heat the remaining 1 Tbsp. oil in skillet over medium-high heat.
- Add bell pepper, onion, pineapple and sauté until vegetables become tender, about 2-3 minutes.
- Add cooked chicken and sweet chili sauce to skillet and stir to combine ingredients well.
- Serve immediately with white or brown rice. Garnish with sliced green onions and sesame seeds if desired. Enjoy!
Can I Use Frozen Breaded Chicken Instead?
Yes, you can definitely use frozen breaded chicken for this recipe. Sometimes when I’m short on time and don’t have time to make my own crispy chicken, I like to use frozen breaded chicken from my freezer. Simply bake chicken according to package directions, cut into bite size pieces and follow directions below.
How To Serve Sweet Fire Chicken
If you have ever been to Panda Express, you know that you have your option of rice or noodles served with your choice of protein. My favorite thing to get is sweet fire chicken with ham fried rice and drizzle a little bit of the sweet fire sauce on top of my rice. DELICIOUS!!! Some great options for serving are white or brown rice, noodles, or one of my favorites, Homemade Chicken Fried Rice.
How To Store Panda Express Sweet Fire Chicken
If you happen to have any leftovers, store them in an airtight container in the fridge for up to 3 days. When you are ready to reheat, you can pop it in the microwave for 60-90 seconds or place it in the oven to reheat.
Other Favorite Restaurant Style Recipes
- Pepper Steak
- Sheet Pan Cashew Chicken
- Slow Cooker Pepper Steak
- Baked Sweet And Sour Chicken
- General Tso’s Chicken
- Healthier Orange Chicken
- Bang Bang Chicken
- Pineapple Chicken
Easy Copycat Panda Express Sweet Fire Chicken
Ingredients
- 1 1/2 lbs. chicken breast, cut into bite size pieces
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup plus 1Tbsp. vegetable oil, divided
- 1 red bell pepper, chopped
- 1/2 medium onion, chopped
- 2 cups pineapple chunks
- 1 cup Thai sweet chili sauce, or more if desired
- green onions, for garnish
- rice for serving
Instructions
- In a large Ziplock bag add flour, cornstarch, salt, and pepper. Seal bag and shake to mix up ingredients. Set aside.
- In a medium size mixing bowl beat eggs. Add cubed chicken and stir to coat well.
- Using a slotted spoon, remove chicken from egg and place into Ziplock bag with flour mixture.
- Seal Ziplock bag and shake to coat chicken well with flour and cornstarch.
- Heat 1/2 cup oil in a large skillet over medium-high heat.
- Working in batches, add coated chicken pieces to hot oil and cook until chicken is crispy on both sides and the internal temperature reaches 160F.
- Remove chicken from pan and drain remaining oil.
- Heat the remaining 1 Tbsp. oil in skillet over medium-high heat.
- Add bell pepper, onion, pineapple and sauté until vegetables become tender, about 2-3 minutes.
- Add cooked chicken and sweet chili sauce to skillet and stir to combine ingredients well.
- Serve immediately with white or brown rice. Garnish with sliced green onions and sesame seeds if desired. Enjoy!
Notes
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