Sweet Fire Chicken-Panda Copycat

Sweet Fire Chicken-Panda Copycat recipe is delicious! Crispy chicken bites are tossed in a sweet and spicy glaze with juicy pineapple, red bell peppers, and onions for the perfect flavor balance. This easy, homemade version of the restaurant classic is great for weeknight dinners and tastes even better than takeout! Serve with rice for a complete meal. #SweetFireChicken #CopycatRecipe #HomemadeTakeout #AsianInspired #EasyDinner #SweetAndSpicy #WeeknightMeals #CopycatPandaExpress

Welcome to our recipe blog where we love to cook and love to share what we cook with all of you. There are hundreds of recipes for you to browse through on Sweeter With Sugar. Here are some links to recipes we think you will love: Orange Cream Cheese Crescent Rolls, Cilantro Lime Chicken Salad, Chicken Ranch Pasta Salad, Creamy Orange Sherbet Jell-O Salad, Broccoli Bacon Salad, Chicken Tostada, Mexican Street Corn Dip, Boneless Honey BBQ Wings-Copycat Buffalo Wild Wings, Loaded Baked Potato Soup, West Coast Tri-Tip and Toasted Coconut Cake.

Ingredients Needed For Sweet Fire Chicken-Panda Copycat:

• 1 pound chicken breast, cut into one inch pieces 
• 1/3 cup cornstarch
• 1/2 cup flour
• 2 large eggs, beaten
• 1/2 tsp ginger ground
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cloves garlic, minced
• 1 large red bell pepper, cut into 1 inch pieces
• 1 small white onion, cut into wedges
• 20 ounce can pineapple chunks, drained
• 1/2 cup sweet chili sauce-I use Mae Ploy
• 2 tsp chili paste
• green onions, sliced for garnish
• sesame seeds, for garnish
• oil for frying
• Rice, prepared

Instructions For Sweet Fire Chicken-Panda Copycat:

1. Prepare three bowls: one with cornstarch, one with beaten eggs and one with flour, ground ginger, salt and pepper. Set aside.
2. Cut the chicken into one inch pieces.
3. Dip chicken pieces into cornstarch, then beaten eggs and then into the flour and spices mixture.
4. Heat oil in a frying pan and when hot, cook some pieces of chicken in the hot oil. Browning on each side and cooking through. Repeat until chicken is all cooked. Place chicken into a heated oven-300 degrees, to keep warm. 
5. Add extra oil to the frying pan, as needed and cook the red bell pepper, onion, garlic and pineapple chunks in hot oil for 2-3 minutes, until red peppers and onion wilt.
6. Add the sweet chili sauce and chili paste to the pineapple mixture and heat through. 
7. When ready to serve, add chicken to the pineapple mixture. Serve immediately with rice.
8. Garnish with green onions and sesame seeds, as desired. Enjoy!
9. NOTE: the longer the chicken sits in the sauce, the less crispy it will become. So, eat immediately.

Other Copycat Recipes You Will Love:

Copycat Cafe Rio Sweet Pork Burrito

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Print

Sweet Fire Chicken

A perfectly delicious Asian chicken copycat recipe.

Course Dinner

Cuisine Asian

Keyword Copycat Recipes, Crispy Chicken With Pineapple, Easy Dinner Ideas, Sweet and Spicy Chicken

Servings 4

Author Sweeter With Sugar

Ingredients

• 1 pound chicken breast cut into one inch pieces
• 1/3 cup cornstarch
• 1/2 cup flour
• 2 large eggs beaten
• 1/2 tsp ginger ground
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cloves garlic minced
• 1 large red bell pepper cut into 1 inch pieces
• 1 small white onion cut into wedges
• 20 ounce can pineapple chunks drained
• 1/2 cup sweet chili sauce Mae Ploy
• 2 tsp chili paste
• green onions sliced for garnish
• sesame seeds for garnish
• oil for frying
• Rice prepared

Instructions

1. Prepare three bowls: one with cornstarch, one with beaten eggs and one with flour, ground ginger, salt and pepper. Set aside.

2. Cut the chicken into one inch pieces.

3. Dip chicken pieces into cornstarch, then beaten eggs and then into the flour and spices mixture.

4. Heat oil in a frying pan and when hot, cook some pieces of chicken in the hot oil. Browning on each side and cooking through. Repeat until chicken is all cooked. Place chicken into a heated oven-300 degrees, to keep warm.

5. Add extra oil to the frying pan, as needed and cook the red bell pepper, onion, garlic and pineapple chunks in hot oil for 2-3 minutes, until red peppers and onion wilt.

6. Add the sweet chili sauce and chili paste to the pineapple mixture and heat through.

7. When ready to serve, add chicken to the pineapple mixture. Serve immediately with rice.

8. Garnish with green onions and sesame seeds, as desired. Enjoy!

9. NOTE: the longer the chicken sits in the sauce, the less crispy it will become. So, eat immediately.

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