Healthy Sweet Fire Chicken Recipes

PANDA EXPRESS SWEETFIRE CHICKEN BREAST (COPYCAT)

Steps:

• Heat 1/2 cup of vegetable oil in a skillet over medium high heat.
• In a large ziploc bag add the chicken and cornstarch, seal and shake until totally covered.
• Dip each piece into the egg to cover, then dregde into the flour (to be honest I usually just add flour back into the original ziploc bag and add the chicken back into it and shake it a little each time so the chicken doesn't stick to each other.)
• Working in batches, cook for 2 minutes on the first side and one minute on the second side or until golden brown and crispy.
• Remove from the pan.
• Heat the remaining tablespoon of vegetable oil in your skillet over medium high heat.
• Add bell pepper, onion, garlic and pineapple
• Cook until the bell pepper and pineapple just starts to wilt a little and is warm throughout (about 2-3 minutes)
• Add the chicken back in and add in the sweet chili sauce.
• Stir to combine everything and serve immediately.
• If using the green onions and sesame seeds, sprinkle them on top as a garnish.

SWEET FIRE CHICKEN

Steps:

• Add flour, cornstarch, salt, ginger, garlic powder to a large freezer bag (or large bowl). Add eggs to a separate large freezer bag (or bowl). Add chicken to flour mixture, toss until well coated. Remove chicken, letting excess flour drip off, and add to egg bag and massage until evenly coated. Remove chicken, letting excess egg drip off and return to flour bag. Shake once more until evenly coated.
• Add enough vegetable oil to evenly coat the bottom of a large skillet. Heat over medium high heat until very hot. Add half of the chicken in a single layer and cook until golden and cooked through, about 2 minutes per side. Remove to a paper towel lined plate. Repeat with remaining chicken.
• Whisk together all of the Sweet Fire Sauce ingredients. Set aside.
• Wipe out now empty skillet. Heat one tablespoon oil over medium high heat. Add onions and red bell peppers and stir fry 2 minutes or until onions begin to soften.
• Add garlic and ginger and cook 30 seconds. Stir in pineapple, snow peas and Sweet Fire Sauce and cook 1 minute. Stir in chicken until evenly coated and heated through. Taste and add Chili Sauce for spicier or sugar for sweeter. Serve immediately with rice or zoodles.

COPY-CAT PANDA EXPRESS SWEET FIRE CHICKEN

Steps:

• For the chicken, dip strips in flour. I usually do this by putting the chicken strips in a big zip-top bag with the flour in it, and shake until all of the chicken pieces are evenly covered with flour. Next, drop the chicken strips in the beaten egg. Again, I do this all at once. Just make sure the egg is in a big bowl, dump all of the chicken strips in, and evenly coat. Lastly, dip in cornstarch. This time the process is a little more precise, so I take about one-third of the strips and toss them in a zip-top bag with cornstarch. Lay them on a wire rack to prep for frying, and repeat the process. This method is pretty messy, and if you have another way of doing it, feel free to do it! =).
• In a large skillet, heat oil to medium-high heat. Carefully lay chicken strips into the oil. Be careful to not crowd the pan. Fry the strips for about 1 minute, and then flip them over. Once they are evenly goldish-brown, and appear to be crispy, remove them from the oil and lay on a wire cooling rack lined with paper towels to allow the excess oil to drain off of them. Set aside and make the sauce.
• For the sauce, combine all ingredients, except for cornstarch and 3 tablespoons of water, in a food processor. Blend until the ingredients are well combined, and garlic and jalapeño is finely minced into the liquid. Next, place the mixture into a medium saucepan, and simmer over medium heat for about 5 minutes. Combine the cornstarch and water in a separate container to form a thick paste. Incorporate paste into the simmering sauce. Whisk together, until the sauce starts to thicken slightly. Remove from heat, and toss in pineapple chunks (or use fresh pineapple if you prefer it).
• In a large skillet, heat the sauce to a simmering, and add the fried chicken strips. Simmer for about five minutes, or until all of the chicken strips are well coated and reheated (if they were set aside to cool for a long time). Serve over white rice, or by itself. However you prefer! Enjoy! =).

HEALTHY SWEET FIRE CHICKEN

Steps:

• Dice chicken breasts, red bell pepper, and onion in bite-size pieces.
• Place chicken into separate bowl. Add 2 tablespoon water, 1 tablespoon cornstarch, 1 teaspoon chili paste (can use more or less depending on desired spiciness), salt, pepper, and garlic salt, and mix.
• Cook chicken in 1 tablespoon olive oil at medium heat for 5 minute.
• Dump in pineapple juice from can (without pineapples). Add 1 tablespoon of cornstarch to thicken the juice.
• Simmer for 5 minute.
• Add in onion and bell pepper.
• Cover and simmer until vegetables cooked to your liking. Add salt and pepper to taste.
• Dump in pineapple, and let simmer for 3 minute.
• Serve over rice.