This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
This copycat recipe for Panda Express SweetFire chicken dish is the best take on the classic sweet-n-sour chicken I’ve ever had. The flavors are just spot on, from the sweetness of the pineapple to the kick from red pepper flakes, to the crunch of onions and crispy chicken. The sauce is amazing, too. I’d make this again. And again.
I had low expectations when I started to make this dish. I thought it’d be ‘meh’. Kinda fast-food like. But it’s not. It’s amazing. I’d serve this at a candlelit dinning room table with wine. It’s just that good. Never have I been so wrong about a dish before making it. I won’t make that mistake again!
Worth A Mess
I confess that I made a big ole mess in the kitchen when I made this copycat recipe for Panda Express SweetFire chicken. Apparently, I was cornstarch-dredging challenged that night, because I had cornstarch all over the place. It was well worth it, though. This dish is definitely worth any kind of mess you might make, too. Plus, making a mess can be fun sometimes. It was soon forgotten!
It might seem like there’s a lot of ingredients in this recipe. There are a few, for sure. But it’s actually pretty easy to make. The end result is the best reward you could ask for.
- LUCY’S NATURAL COMPOSITION – Lucy’s White…
- SPICING UP DIPPING SAUCES – Lucy’s White Vinegar…
See Ya Tomorrow
This recipe makes a big batch of chicken. And there’s just the two of us. That meant leftovers. Sometimes, leftover meals like this aren’t that great leftover. Well, not this one. I just put some of the chicken along with some rice in a glass dish and placed it into a 350 F oven. Twenty five minutes later, it was hot and ready to serve!
I did stir it once as it heated, just to make sure everything got warm evenly.
Also try my Firecracker chicken and my spicy orange chicken.
Panda Express SweetFire Chicken (Copycat Recipe)
Equipment
Ingredients
- 2 chicken breasts boneless, skinless, cut into bite-sized pieces
- ¾ cup all-purpose flour
- 2 eggs beaten
- 1 cup cornstarch plus 3 tablespoons
- vegetable oil for frying
- kosher salt
- ground black pepper
- 4 tablespoons cold water
- 1-2 teaspoons dried red pepper flake
- 2 cloves garlic minced
- ⅔ cup sugar
- 1 cup water
- 6 tablespoons white vinegar
- 1 20 ounce pineapple tidbits drained
- 1 red bell pepper cut into 1 inch pieces
- ½ onion cut into 1 inch pieces
- rice cooked
- 2-3 green onions sliced thin
Instructions
- Place chicken pieces in a large resealable baggie or container and add the flour along with salt and pepper to taste. Seal and shake to coat.
- Place beaten eggs in a shallow bowl.
- Place 1 cup of the cornstarch into another shallow bowl.
- Heat oil in a large skillet or wok.
- Working in batches, remove chicken pieces from the baggie and shake off the excess flour.
- Dip into egg and coat, shaking off excess.
- Next, dip into cornstarch and coat, shaking off the excess.
- Fry until golden and crispy on all sides. Remove to a paper towel-lined plate. Finish cooking remaining chicken.
- Combine the 4 tablespoons of water and remaining 3 tablespoons of cornstarch in a cup or glass.
- In a small pan, combine the red pepper flakes, garlic, sugar, and vinegar. Bring to a boil then reduce the heat. Whisk in the cornstarch mixture and keep warm.
- Add a little more oil to the skillet or wok and add the bell pepper and onion and cook for 3 minutes.
- Add the pineapple and cook another minute.
- Add the sauce mixture in and stir.
- Add the cooked chicken and gently stir to coat and combine.
- Serve over rice or noodles, if desired, and garnished with green onions.
