Panda Express Sweet Fire Chicken
Tangy pineapple, crisp chicken, sizzling garlic, and a glossy sweet chili glaze—this Panda Express Sweet Fire Chicken brings big, bold flavors with juicy chicken breast, red bell pepper, and pineapple. Slightly sticky, lightly spicy, and totally addictive. The perfect weeknight dinner that brings takeout vibes—with leftovers just as good the next day!
4
servings
Ingredients
Sauce
- 1/2 cup (120 ml) sweet chili sauce Mae Ploy or other brand
- 1/4 cup (60 ml) pineapple juice
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 ml) rice wine vinegar
- 2 cloves garlic minced
- 1 tbsp (15 g) fresh ginger grated
Chicken
- 1 lb (450 g) chicken breast boneless, skinless, cut into bite-sized pieces
- salt to taste
- 1/4 tsp (1.25 ml) white pepper or black pepper
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 2 eggs beaten
- neutral oil for frying (vegetable, canola, or peanut oil recommended)
Stir Fry & Finish
- 1 small onion cut into 1-inch chunks
- 1 red bell pepper cut into 1-inch pieces
- 1 cup (165 g) pineapple chunks drained if canned, or cut fresh
- scallion sliced, optional garnish
- sesame seeds optional garnish
- steamed rice for serving
Equipment
- Wok or large skillet
- Mixing bowls
- Paper towels
- Tongs or Slotted Spoon
Instructions
- Make the sauce: In a medium bowl, whisk together sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar, garlic, and ginger. Set aside.
- Prep the chicken: Pat chicken pieces dry. Season with salt and white pepper.
- Bread the chicken: Toss chicken in flour to coat, dip into beaten eggs, then dredge in cornstarch. Set aside on a plate or tray.
- Fry the chicken: Heat about 2 inches of oil in a wok or large skillet over medium-high until shimmering (350°F). Fry chicken in batches for 3–4 minutes each, until golden and crisp. Drain on paper towels or a wire rack.
- Sauté veggies: Pour out most of the frying oil, leaving a thin slick. Add onion and red bell pepper; stir-fry for 2–3 minutes until tender-crisp.
- Add pineapple and sauce: Stir in pineapple chunks and pour in the sauce. Toss and simmer for about 1 minute until slightly thickened.
- Combine everything: Return fried chicken pieces to the pan. Gently toss to coat and let cook for another 1–2 minutes until sauce clings to chicken and everything is heated through.
- Serve: Spoon over steamed rice. Garnish with sliced scallions and sesame seeds if desired. Enjoy immediately.
Notes
For even crispier chicken, rest fried pieces on a wire rack and keep warm in a low oven if you’re not serving right away. Chicken thighs work as a juicier substitute for breast. Try air-frying or baking for a lighter twist. Easily adjust spice by adding sriracha or more chili sauce.
Nutrition
Calories: 475kcal | Carbohydrates: 45g | Protein: 28g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 162mg | Sodium: 832mg | Potassium: 605mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1040IU | Vitamin C: 73mg | Calcium: 36mg | Iron: 2.4mg