Panda Express Sweet Fire Chicken

Let’s be real – sometimes you want takeout, but you also want to save some cash and know exactly what’s going into your food. This copycat Panda Express Sweet Fire Chicken is basically my kitchen rebellion against overpriced delivery.

The beauty of this recipe is how straightforward it is. You’re basically making crispy chicken, then tossing it in a sauce that’s sweet, slightly spicy, and way more interesting than plain old orange chicken. No culinary degree required.

If you can cut chicken, beat some eggs, and manage a hot pan without setting off the smoke alarm, you’re totally qualified to make this. Trust me.

What You’ll Need

For the chicken:

• 1½ lbs boneless skinless chicken breasts, cut into 1″ pieces
• 2 large eggs, beaten
• 1 cup cornstarch
• ¼ cup flour
• Canola or vegetable oil for frying

For the stir fry:

• 1 tablespoon canola oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups pineapple chunks

For the sauce:

• ½ cup sweet chili sauce
• 2 teaspoons Asian chili paste

For garnish:

• 2 teaspoons sesame seeds
• Sliced green onions

Steps

1. In a medium-sized bowl, stir together the cornstarch and flour.
2. Dredge the chicken pieces into the egg mixture, followed by the cornstarch mixture, evenly coating each piece.
3. Heat a couple inches of oil in a large pot or skillet for frying. Add the coated chicken to the hot oil, working in batches. Cook for 3-4 minutes until the chicken is golden brown and cooked through with an internal temperature of 165°F.
4. Place cooked chicken aside on a plate lined with paper towels to drain excess oil.
5. Heat a tablespoon of oil in a large skillet. Add the onion, pineapple chunks, and bell pepper slices. Saute for 3-4 minutes until the vegetables are softened.
6. Pour the sweet chili sauce and Asian chili paste into the hot skillet and let simmer for one minute.
7. Remove pan from heat and add the cooked chicken to the pan, tossing evenly to coat.
8. Garnish with sesame seeds and green onions. Serve immediately.

Substitutions That Actually Work

• No Asian chili paste? Use sriracha or hot sauce
• Swap chicken for tofu if you want a vegetarian version
• Use corn oil instead of canola if that’s what you have

Making It Diabetes-Friendly

• Use a low-sugar chili sauce
• Reduce the amount of sauce
• Serve with cauliflower rice instead of regular rice

Tips & Storage

• Store leftovers in an airtight container for 3-4 days
• Reheat in a skillet to maintain crispiness
• Freeze without the sauce for up to 2 months