Enjoy this the sweet and spicy flavor of this Panda Express Sweetfire Chicken breast recipe copycat at home. It is easy to make and delicious!
Course Entree
Cuisine Asian
Servings 4
Calories 521kcal
Author Robin Gagnon
Ingredients
½cupVegetable Oil
1lbBoneless Chicken Breastscut into bite sized pieces
¾cupFlour
1cupCorn Starch
2Eggsbeaten
1tablespoonOlive Oil
1Red Bell Pepperchopped
½Onionchopped
1 ½cupPineapple Chunksdrained canned or preferably fresh pineapple
½cupSweet Thai Chili Sauce
2Green Onions
Instructions
Heat vegetable oil in a large skillet over medium high heat.
Take each piece of chicken and coat in flour (shaking off excess), dip in egg and then coat in corn starch (pressing to coat).
Cook chicken in skillet, several pieces at a time until golden and crispy (about 2 minutes per side), and drain on paper towels. Discard frying oil.
Drain the pineapple chunks.
Place olive oil in a skillet over medium high heat.
Stir fry pepper, onion and pineapple, until tender.
Add in chicken and chili sauce and stir well. Cook for about 1-2 minutes.
If sauce is too thin, make a slurry of 1 tbs corn starch and 1 tbs water. Add to pan and continue stirring.
Garnish with sliced green onions.
Notes
*Nutrition calculated based on 2 tablespoons of frying oil absorbing into coated chicken. It is also based on ⅓ of the flour and cornstarch adhering to chicken breast chunks.