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CopyCat Panda Express Sweetfire Chicken Recipe

By Jen Lunsford

on Aug 21, 2014, Updated Jan 30, 2024

2 Comments

My family loves to order Chinese carryout so this CopyCat Panda Express Sweetfire Chicken Recipe is going to save us some $$’s. Last week we took the kiddos to Panda Express to try a few different items from their menu. Everyone LOVED the Sweetfire Chicken. So this week they were anxious to ask for Panda Express for dinner again. Panda Express is not as costly as the corner Chinese restaurant but still adds up with our large family. Making copycat recipes at home always saves us a bunch from our budget. I have shared MANY CopyCat Recipes with all of you you can see them all here. This recipe is at the top of my list of Copycat Recipes for sure!

CopyCat Panda Express Sweetfire Chicken Recipe

If you are a fan of Panda Express Sweetfire Chicken you are going to be making it all the time at home after you try this recipe. I think I had two full plates and everyone else came back for seconds. Some of the kiddos came back for thirds, ha ha.

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The Ingredients needed to make your CopyCat Panda Express Sweetfire Chicken are quite simple. Plus this recipe comes together quite quickly.

INGREDIENTS
CHICKEN:
1/2 cup Vegetable Oil
1 lb Boneless Skinless Chicken Breasts
3/4 cup Flour
1 cup Corn Starch
2 Eggs, beaten
SAUCE:
1 tbsp Olive Oil
1 Red Bell Pepper
1/2 Onion
1 1/2 cup Pineapple Chunks
1/2 cup Thai Sweet Chili Sauce
2 Green Onions

DIRECTIONS
Heat vegetable oil in a large skillet over medium high heat.
Cut chicken into roughly 1″ chunks.
Take each piece of chicken and coat in flour (shaking off excess), dip in egg and then coat in corn starch (pressing to coat).
Cook chicken in skillet, several pieces at a time until golden and crispy (about 2 minutes per side).
Drain on paper towels.
Remove top and seeds and cut red pepper into roughly 1″ pieces.
Cut onion into roughly 1″ pieces.
Drain pineapple chunks.
Heat olive oil in a skillet over medium high heat.
Cook pepper, onion and pineapple, stirring occasionally, until tender.
Add in chicken and chili sauce until well combined, about 1-2 minutes.
If sauce doesn’t appear thick enough, make a slurry of 2 tablespoons of corn starch and 2 tablespoons of water and add to skillet and continue stirring.
Garnish with sliced green onions.

5 from 1 vote

CopyCat Panda Express Sweetfire Chicken Recipe

By: Jen Lunsford

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Ingredients 

• ▢ CHICKEN:
• ▢ 1/2 cup Vegetable Oil
• ▢ 1 lb Boneless Skinless Chicken Breasts
• ▢ 3/4 cup Flour
• ▢ 1 cup Corn Starch
• ▢ 2 Eggs, beaten
• ▢ SAUCE:
• ▢ 1 tbsp Olive Oil
• ▢ 1 Red Bell Pepper
• ▢ 1/2 Onion
• ▢ 1 1/2 cup Pineapple Chunks
• ▢ 1/2 cup Thai Sweet Chili Sauce
• ▢ 2 Green Onions

Instructions 

• Heat vegetable oil in a large skillet over medium high heat.
• Cut chicken into roughly 1" chunks.
• Take each piece of chicken and coat in flour (shaking off excess), dip in egg and then coat in corn starch (pressing to coat).
• Cook chicken in skillet, several pieces at a time until golden and crispy (about 2 minutes per side).
• Drain on paper towels.
• Remove top and seeds and cut red pepper into roughly 1" pieces.
• Cut onion into roughly 1" pieces.
• Drain pineapple chunks.
• Heat olive oil in a skillet over medium high heat.
• Cook pepper, onion and pineapple, stirring occasionally, until tender.
• Add in chicken and chili sauce until well combined, about 1-2 minutes.
• If sauce doesn't appear thick enough, make a slurry of 2 tablespoons of corn starch and 2 tablespoons of water and add to skillet and continue stirring.
• Garnish with sliced green onions.

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