PANDA EXPRESS SWEETFIRE CHICKEN BREAST (COPYCAT)
This copycat Panda Express Sweetfire Chicken Breast dish is made with crispy chicken with garlic, red bell peppers, onions and pineapples in a sweet and spicy chili sauce. A spot on copy!
Provided by Sabrina Snyder
Categories Main Dish
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 403 kcal, Carbohydrate 32 g, Protein 19 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 102 mg, Sodium 323 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
PANDA EXPRESS SWEET FIRE CHICKEN COPYCAT
An easy homemade version that tastes so much better (and healthier) than take-out!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
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.
COPYCAT PANDA EXPRESS SWEETFIRE CHICKEN BREAST RECIPE
The sweet and chili sauce is the star for this copycat Panda Express Sweetfire chicken breast recipe. Add bell peppers and eggs for a rich layer of flavor.
Provided by Kristin Hicks
Categories Fried
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Carbohydrate 40.12g, Cholesterol 110.38mg, Fat 29.96g, Fiber 4.17g, Protein 20.58g, SaturatedFat 3.94g, ServingSize 6.00, Sodium 378.89mg, Sugar 0.00, UnsaturatedFat 18.66g
PANDA EXPRESS SWEETFIRE CHICKEN RECIPE - (4.3/5)
Provided by Jamie_V
Number Of Ingredients 17
Steps:
- SWEET CHILI SAUCE Place all ingredients-except cornstarch-water mixture-in a sauce pan or pot. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. Note that the vinegar will be quite pungent as it burns off. Reduce heat to low and add cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until sauce thickens. Remove from heat and taste-test. If not sweet enough, add more sugar, and if not spicy enough, add more crushed red pepper. SWEETFIIRE CHICKEN Toss the chicken into the flour and toss to coat. Heat oil in a large wok and start stir-frying the chicken, adding more oil if necessary to prevent sticking. Once chicken is almost cooked through, add red bell pepper, onion, and pineapple chunks. Add sweet chili sauce and toss to coat. Serve with white/brown rice or noodles.
COPY-CAT PANDA EXPRESS SWEET FIRE CHICKEN
Love the Sweet Fire but don't wanna pay the price?? Make this recipe! It's not too hard and not too expensive, but it tastes amazing! Here's a tip: Freeze the chicken slightly before cutting it into strips. This helps it to hold up a bit better under the knife. =)
Provided by Jillian Boberson
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
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! =).
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- Coat the cut chicken with the cornstarch and bring the vegetable oil to 375 degrees F (190 degrees) in your wok or frying pan.
- Ready two other bowls (small to medium) with the beaten eggs in one and the all-purpose flour in another to complete your dredging station.
- Place your coated chicken pieces into the eggs, then coat with flour before placing (carefully!) into the heated oil in your wok or skillet. Cook until lightly golden, in batches (if needed) until all of your chicken is cooked.
- Remove all of the chicken as it cooks completely, set on a paper towel to drain the excess oil off. Clean your wok or skillet as needed, leaving about 1/2 Tbsp of the cooking oil in the wok.
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