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
