A flavorful and crispy homemade version of Panda Express’ popular Sweet Fire Chicken, featuring golden-brown chicken pieces tossed in a tangy, sweet, and spicy sauce with pineapple chunks, onions, and bell peppers. Serve over rice for a restaurant-quality meal at home!
Why You’ll Love This Recipe
- Crispy Chicken: The chicken is coated in a perfect, crispy batter, frying up golden and delicious.
- Sweet and Spicy Sauce: A balanced sauce made with sweet chili sauce, pineapple juice, and fresh ginger.
- Fresh Veggies: Bell peppers and pineapple add color, texture, and sweetness.
- Customizable: Adjust the sweetness or spice level based on your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sauce:
- 1 cup sweet chili sauce
- ½ cup pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs, beaten
For the Stir-Fry:
- 1 medium white onion, chopped
- 1 red bell pepper, chopped
- 1 cup pineapple chunks
- Sliced scallions, for garnish
- Sesame seeds, for garnish
Directions
- Make the Sauce:
In a medium bowl, whisk together the sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar, garlic, and grated ginger. Set aside. - Prepare the Chicken:
Pat the chicken pieces dry and season with salt and pepper.
In separate shallow bowls, place the flour, cornstarch, and beaten eggs.
Toss the chicken pieces (in batches) in the flour until well coated. Then dip in the beaten eggs, letting any excess drip off, and finally toss in the cornstarch until evenly coated. - Fry the Chicken:
Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat. Working in batches, fry the chicken pieces for 3–4 minutes, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain. - Stir-Fry the Veggies:
Remove all but 1 tablespoon of oil from the skillet. Add the chopped onions and bell peppers. Stir-fry for 2–3 minutes, or until the vegetables begin to soften. - Add Pineapple and Sauce:
Add the pineapple chunks and the prepared sauce to the skillet. Stir well and bring the mixture to a simmer, cooking for 1 minute to allow the flavors to meld. - Combine Chicken and Sauce:
Add the cooked chicken back to the skillet and toss gently to coat evenly with the sauce. Cook for an additional 1–2 minutes, or until the sauce thickens. - Serve:
Serve the Sweet Fire Chicken hot over steamed rice, garnished with sesame seeds and sliced green onions.
Servings And Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Spicy Kick: Add more cayenne pepper or fresh chilies for extra heat.
- Vegetarian Option: Substitute the chicken with tofu for a vegetarian-friendly dish.
- Different Veggies: Add other vegetables like carrots, snap peas, or broccoli for more crunch and nutrition.
- No Frying: For a lighter version, bake the chicken pieces at 400°F (200°C) for 20 minutes until crispy.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the cooked chicken and sauce separately for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat on the stovetop over low heat, adding a little water or broth to loosen the sauce. Reheat the chicken in the oven or air fryer to maintain its crispiness.
FAQs
1. Can I Use Chicken Thighs Instead?
Yes, chicken thighs will work well and provide extra juiciness, though they may need a slightly longer cooking time.
2. Can I Make This Ahead of Time?
You can prepare the chicken and sauce in advance and store them separately in the fridge. Reheat and combine just before serving.
3. What Can I Use Instead of Pineapple Juice?
Orange juice or apple juice can be used, though they will give a slightly different flavor.
4. How Do I Know When the Chicken Is Fully Cooked?
The internal temperature should reach 165°F. Alternatively, the chicken should be golden brown and no longer pink in the center.
5. Can I Use a Different Oil for Frying?
You can use any high-heat oil, such as canola, vegetable, or peanut oil, for frying.
6. Can I Skip the Frying Step?
If you prefer a lighter version, you can bake the breaded chicken instead of frying, though the texture will be different.
7. Can I Adjust the Sweetness of the Sauce?
Yes, you can add more or less sweet chili sauce to adjust the sweetness to your taste.
8. Can I Use Store-Bought Sweet Chili Sauce?
Yes, if you’re short on time, you can use store-bought sweet chili sauce. Just adjust the other ingredients as needed.
9. How Do I Keep the Chicken Crispy?
Serve the chicken immediately after tossing it in the sauce to maintain its crispiness. Avoid letting it sit in the sauce too long.
10. Can I Make the Sauce Spicier?
Yes, you can add more cayenne pepper or a finely chopped fresh chili to increase the heat.
Conclusion
Panda Express Sweet Fire Chicken brings the flavors of the beloved restaurant dish straight to your kitchen! Crispy chicken, tangy pineapple, and a sweet-spicy sauce make this a dish your family will love. Serve over rice with a sprinkle of sesame seeds for a complete, delicious meal. Enjoy!
Print
Panda Express Sweet Fire Chicken
- Total Time: 45 minutes
- Yield: 4 servings
Description
A crispy, homemade version of Panda Express’ Sweet Fire Chicken, featuring golden-brown chicken tossed in a tangy, sweet, and spicy sauce with pineapple, bell peppers, and onions. Serve over rice for a restaurant-quality meal at home.
Ingredients
For the Sauce:
1 cup sweet chili sauce
½ cup pineapple juice
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
For the Chicken:
1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 teaspoon salt
½ teaspoon white pepper
½ cup all-purpose flour
½ cup cornstarch
2 large eggs, beaten
For the Stir-Fry:
1 medium white onion, chopped
1 red bell pepper, chopped
1 cup pineapple chunks
Sliced scallions, for garnish
Sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar, garlic, and ginger to make the sauce. Set aside.
- Season chicken with salt and pepper. In separate shallow bowls, place flour, cornstarch, and beaten eggs. Coat chicken in flour, dip in eggs, and coat in cornstarch.
- Heat 2 inches of vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches for 3-4 minutes until golden and cooked through (165°F internal temperature). Transfer to a paper towel-lined plate to drain.
- Remove all but 1 tablespoon of oil from the skillet. Add onions and bell peppers. Stir-fry for 2-3 minutes until vegetables soften.
- Add pineapple chunks and sauce to the skillet. Simmer for 1 minute to combine the flavors.
- Return chicken to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes until sauce thickens slightly.
- Serve over rice, garnished with sesame seeds and sliced green onions.
Notes
- For a lighter version, bake the chicken at 400°F (200°C) for 20 minutes instead of frying.
- Adjust the spice level by adding more cayenne pepper or fresh chilies.
- Use chicken thighs for juicier, tender meat, but cook for a slightly longer time.
- Store leftovers in an airtight container for up to 3 days; reheat on the stovetop over low heat.
- If you don’t have pineapple juice, substitute with orange juice or apple juice for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
