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Copycat Panda Express Sweet Fire Chicken Recipe

Copycat Panda Express Sweet Fire Chicken

Golden cornstarch-coated chicken is stir-fried with vegetables, pineapple, pickled jalapeños, and sweet chili sauce for a fast, colorful takeout-style dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 pound Boneless, skinless chicken breast, cut into 1-inch pieces
  • 1/2 cup Cornstarch
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Neutral cooking oil, such as vegetable or canola oil
Vegetables and Fruit
  • 1 whole Red bell pepper, cut into 1-inch pieces
  • 1/2 whole Medium red onion, cut into 1-inch pieces
  • 1 cup Pineapple chunks, drained if canned
  • 1/4 cup Sliced pickled jalapeños
Sauce
  • 1/2 cup Thai-style sweet chili sauce

Method
 

Step-by-Step
  1. Place the chicken pieces, cornstarch, salt, and black pepper in a bowl or resealable bag. Toss thoroughly until each piece is evenly coated.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for approximately 4–5 minutes per side, turning as needed, until golden brown and the internal temperature reaches 165°F (74°C); work in batches if necessary.
  3. Transfer the cooked chicken to a plate. Add the red bell pepper and red onion to the same pan, then stir-fry for 3–4 minutes until slightly softened while still crisp.
  4. Return the chicken to the pan and add the pineapple, pickled jalapeños, and Thai-style sweet chili sauce. Toss everything together until coated.
  5. Simmer for 1–2 minutes, just until the sauce is hot and glossy. Serve immediately, preferably with steamed white rice.

Notes

Do not overcrowd the pan when browning the chicken, or the cornstarch coating may steam instead of crisp. Add the sweet chili sauce near the end because its sugar can burn over high heat. Chicken thighs may be used for a juicier variation, fresh sliced red chiles can replace pickled jalapeños, and about 2 tablespoons of pineapple juice may be added for a thinner, fruitier sauce.