Panda Express Sweet Fire Chicken Copycat 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.

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! =).

PANDA EXPRESS SWEET FIRE CHICKEN COPYCAT

Steps:

• Heat vegetable oil in a large skillet over medium high heat. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate. Heat olive oil in a large skillet over medium high heat. Add bell pepper and pineapple and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chicken and Thai sweet chili sauce until well combined, about 1-2 minutes. Serve immediately, garnished with green onions.

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.

PANDA EXPRESS SWEET FIRE CHICKEN COPYCAT

Steps:

• In a bowl, combine egg white and cornstarch, and whisk until well-blended and frothy. Add chicken and let stand for about 8 to 10 minutes.
• In a bowl, combine pineapple juice, sweet chili sauce, and cornstarch. Stir until well-blended. Set aside.
• In a skillet over medium heat, heat about 2-inches deep of oil to about 350 F. Add chicken pieces and stir gently to separate. Deep-fry for about 3 to 5 minutes or until golden brown and crisp. With a slotted spoon, remove chicken and drain on paper towels. Keep warm.
• Remove excess oil from the pan except for about 1 tablespoon. Increase heat to medium-high heat.
• Add onions and bell peppers and cook, stirring frequently, for about 2 to 3 minutes or until tender yet crisp.
• Add pineapples and cook for about 1 to 2 minutes or until heated through. With a slotted spoon, remove from pan and keep warm.
• Stir the sweet chili sauce mixture to redistribute and add to the pan. Allow to boil for about 1 to 2 minutes until bubbly and thickened. Season with salt to taste.
• Add chicken, bell peppers, onions, and pineapples back into the pan. Gently toss to fully coat with sauce.
• Transfer onto a serving platter and garnish with sesame seeds, if desired. Serve hot.

PANDA EXPRESS RECIPES: MIXED VEGETABLES (+MORE TASTY COPYCAT RECIPES!)

Steps:

• Bring a large pot (that fits your steamer basket) with the steamer basket in place and the chicken broth or water with bouillon to a low boil over medium high heat.
• Add prepared vegetables, cover and reduce heat. Steam the vegetables for 5 minutes.
• Remove the steamer basket and serve immediately. Season to taste and garnish with sesame seeds, if desired.
• Heat a large stock pot with water and bring to a low boil over medium high heat. Add prepared vegetables and boil for 1 minute.
• Use a strainer and transfer the boiled vegetables to a wok with 1 tablespoon of cooking oil that has been heated over high heat (you can add some minced garlic and ginger, if desired). Wok briefly, season with soy sauce, salt and pepper.
• Remove from heat and serve immediately. Garnish with optional sesame seeds, if desired.

COPYCAT PANDA EXPRESS SWEETFIRE CHICKEN BREAST RECIPE

Steps:

• Heat ½ 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 dredge into the flour.
• Working in batches, cook for 2 minutes on the first side and one minute on the second side or until golden brown and crispy. Then 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.
• Add the chicken back in and add in the sweet chili sauce.
• Stir to combine everything and serve immediately.
• Sprinkle green onions and sesame seeds on top.

PANDA EXPRESS TERIYAKI CHICKEN

Steps:

• Whisk the ingredients together, then mix up the cornstarch slurry and whisk it into the marinade. Place the chicken in a gallon zip-top bag and pour the marinade inside. Massage the marinade into the chicken with your hand, close the bag, and refrigerate for 30 minutes.
• For the teriyaki sauce, whisk the rest of the ingredients, except the cornstarch slurry, in a small saucepan over medium high heat. When it starts to boil, reduce the heat to medium low, whisk in the thoroughly mixed cornstarch slurry, and let it simmer for 5 minutes to thicken. Remove from the heat. The sauce will continue to thicken as it cools.
• Place the meat on a plate and pat it dry with a paper towel to remove excess moisture. Add the oil to a grill pan set over medium high heat and heat up the pan until it's hot, roughly 2 minutes. Carefully place two chicken thighs in the grill pan and let them cook on medium high for 1 minute, then reduce the heat to medium low and cook for 5 to 7 minutes. Flip over with tongs and cook the other side for 5 to 7 minutes. Chicken is cooked when it has an internal temperature of 165 F on a meat thermometer and is no longer pink inside. Repeat with the other 2 thighs.
• Place the grilled meat on a plate and tent with foil. Let it rest for 10 minutes.
• With a serrated knife, slice the meat across the grain in half-inch strips.
• Reheat the sauce over medium low heat, then brush the sauce on top of the chicken. Extra sauce can be used for a dipping sauce or for mixing with rice. Serve the teriyaki chicken with steamed rice and garnish with sliced green onions and sesame seeds.

17 BEST PANDA EXPRESS COPYCATS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Panda Express dish in 30 minutes or less!