Sweet Fire Chicken
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Today, we embark on a mouthwatering mission to decode the secrets behind Panda Express’s legendary Sweet Fire Chicken recipe. Prepare your aprons, dear friends, because the fiery fusion of flavors in this recipe will have you saying, “Panda who?”
Want to make this a meal? Try serving this recipe with ham fried rice, quick lo mein, and a refreshing mint limeade to cool things down!
Why You Will Love This Panda Express Copycat Recipe
- Super Simple: While I do like to fry chicken, you can make a quick swap for air fried chicken nuggets!
- Customizable: Not a fan of chicken? Swap it for your favorite protein!
- Make Ahead: You can prep the sauce up to 48 hours in advance making this a go-to for a quick dinner.
I’m a sucker for a good take-out inspired recipe, and this one checks all of the boxes. It has super crispy chicken, a sweet and spicy sauce, and is loaded with vegetables. It hits all of my favorite things in one comforting dish.
Sweet fire chicken is one of my top picks whenever we stop into Panda Express. This recipe tastes almost identical to the original without the need for me to leave my house. Picky eater approved, although he did pick off the peppers, and incredibly quick and easy. You’ll love this dinner idea.
Love copycat recipes? Be sure to check out some of the other delicious options we have here on the site, like my KFC Bowls!
Panda Express Sweet Fire Chicken Ingredients
- Chicken: Here’s a secret, you can fry either chicken breast or chicken thighs… OR you can use your favorite frozen chicken nugget to save time. I like to use Just Bare chicken bites that I’ve cooked in my air fryer.
- Cornstarch, Egg, and Flour: IF you decide to fry your own chicken, you’ll use a coating of cornstarch, egg, and flour to give it that delicious crispy outside.
- Oil: For frying the chicken.
- Vegetables: Bell pepper, white onion, garlic and green onion. You can pick your favorite color of pepper, I like to use red and orange.
- Pineapple: Canned or fresh will work for this recipe. I use the tid bits but you can use almost any pineapple for this dish.
- Sweet Chili Sauce: Sweet chili sauce is a popular condiment that combines the sweetness of sugar with the tanginess of chili peppers. I found it next to the soy sauce in our local grocery store.
- Red Pepper Flakes: The secret to the small kick of spice in the sauce recipe.
How To Make Sweet Fire Chicken
Remember, there are two ways to make this recipe. Keep it simple with frozen chicken nuggets OR fry your own! Here is how to do the latter:
- PREP: Cut your chicken into 1 inch pieces and place into a zip top bag filled with the cornstarch. Shake to cover completely. Set aside. Place the egg into a shallow dish. Pour the flour into a separate shallow bowl.
- FRY: Heat the oil into a deep skillet over medium heat. Dip the cornstarch covered chicken pieces in the egg followed by the flour. Cook in the hot oil until golden brown and cooked to an internal temperature of 165 ºF, about 3 to 5 minutes. Remove the chicken from the pan and set aside.
- SAUCE: In the same pan, heat 1 tablespoon of oil. Add the bell peppers and white onion. Cook for 3 to 5 minutes, or until the vegetables have softened. Add the garlic and cook one minute more.
- TOSS: Stir in the sweet chili sauce and the red pepper flakes. Stir and heat 1 to 2 minutes, or until warmed. Toss in the chicken.
- ENJOY: Stir the pineapple into the pan and sever over rice with a sprinkle of green onions.
Imagine how delicious this would be served with Beef Chow Mein!
Helpful Tools
- Deep Skillet: I like to use a deep skillet (affiliate) for this recipe so there is a lot of room for the ingredients to heat and mix. Using a non-stick pan comes in super handy as well.
- Wooden Spoon: Did you know you should never use a metal spatula in a non stick pan? It scratches away the non-stick surface which damages the integrity of the pan. I like to use either silicone spatulas (affiliate), which are heat resistant, or wooden spoons (affiliate).
- Measuring Cups: I’ve tossed all of my old measuring cups and moved to angled measuring cups (affiliate). They are sooooo much easier to use and a kitchen favorite.
Recipe Notes:
Yes! You can play with the added protein. This sauce is so good with shrimp, sliced beef, and even pork strips. No need to fry, just cook in a pan with a little oil before adding to the sauce and veggies.
Traditionally, sweet fire chicken has a mild to moderate level of spiciness. This recipe is on the mild side.
If you prefer a milder version, you can reduce or omit the red pepper flakes or adjust the quantity to your taste. Alternatively, if you enjoy a spicier kick, you can increase the amount of red pepper flakes or add extra hot sauce to amp up the heat.
Yep! In fact, we like to use Just Bare chicken nuggets that are air fried for an extra simple dinner.
Yes, you can definitely add additional vegetables to your sweet fire chicken recipe. Adding extra vegetables not only enhances the flavors and nutritional value but also adds vibrant colors and textures to the dish. We like to add broccoli, carrots, and snap peas.
The best way to store leftovers is to let the dish cool completely then transfer to an airtight container inside the refrigerator. Leftovers will stay fresh for 3 to 4 days.
To reheat, add the leftovers to a skillet and warm through over medium heat.
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Sweet Fire Chicken Panda
Ingredients
Chicken
- 1½ lb chicken (thighs or breast)
- 3 tablespoons cornstarch
- 2 large eggs (whisked)
- 1/2 cup all-purpose flour
- 3 tablespoons oil
Sauce
- 1 tablespoon oil
- 1 each red and orange bell pepper (chopped)
- 1/2 white onion (chopped)
- 2 cloves garlic
- 1 cup sweet chili sauce
- 1 cup pineapple pieces
- 1 teaspoon red pepper flakes
Instructions
Chicken
- Cut the chicken into 1 inch pieces and place into a zip top bag filled with the cornstarch. Shake to cover completely. Set aside.
- Place the egg into a shallow dish. Pour the flour into a separate shallow bowl.
- Heat the oil into a deep skillet over medium heat.
- Dip the cornstarch covered chicken pieces in the egg followed by the flour. Cook in the hot oil until golden brown and cooked to an internal temperature of 165 ºF, about 3 to 5 minutes. Remove the chicken from the pan and set aside.
Sauce
- In the same pan, heat 1 tablespoon of oil.
- Add the bell peppers and white onion. Cook for 3 to 5 minutes, or until the vegetables have softened.
- Add the garlic and cook one minute more.
- Stir in the sweet chili sauce and the red pepper flakes. Stir and heat 1 to 2 minutes, or until warmed. Toss in the cooked chicken.
- Stir the pineapple into the pan and sever over rice with a sprinkle of green onions.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
