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5 from 3 votes

CopyCat Panda Express Sweetfire Chicken Recipe

Author Jen


  • 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


  • 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.