Sweet fire chicken, I adore it but I hate to spend 12.00 on a meal at Panda that will not produce left overs. Problem solved, friends, as I’ve scoured the darkest ends of the internet and got some ideas that birthed this wonderful copy cat recipe. If you’ve never had the pleasure of eating sweet fire chicken at Panda Express : firstly I’m sorry and secondly prepare yourselves to be turned on to the “tangy yet sweet and spicy all at once” temptress that is this dish. Another thing that makes this recipe so awesome is that it is extremely quick and easy to prepare. Sometimes even I don’t enjoy cooking for hours. I did find room for improvement and think this may go better with a panko crusted baked chicken. I’ll be honest, I suck at pan frying chicken. From now on I’ll stick to the oven (and don’t worry I’ll post the revisions if I think the oven baked chicken turns out better). Besides the chicken (and my terrible efforts at pan frying) everything else was worthy of 5 stars. Perry gave a 4 star rating and here is why:
” The sauce, peppers and pineapple were out of this world. They were an exact reproduction of our Panda Express favorite. My issue was with the chicken. For whatever reason, Kelsey thinks it takes a long time for chicken to cook stove top leaving it with a rough texture. It wasn’t terrible but it wasn’t worth 5 stars. She said next time she would work different with the chicken and I’m looking forward to it because everything else was delicious. This one has a lot of flavor and texture with the crunchy peppers, soft sweet pineapple and spicy chili sauce. I could just eat the topping and sauce over rice it’s that good!”
Serves: 5 Calories: 523 per serving Time: 30-45 mins
- 1/4 cup canola oil, if you have high cholesterol like Perry they make cholesterol free canola oil which is what I used.
- 1 lb chicken breast tenders, washed and trimmed
- 1 cup all-purpose flour, I added some salt and a lot of pepper to the flour as if this dish needed any more flavor
- 2 large eggs, beaten
- 1 tsp canola or olive oil
- 2 red bell peppers, chopped into large chunks
- 2 cans of pineapple chunks in natural juice, drained
- 2/3 cup of sweet chili sauce
- 1 bunch of green onions, sliced for garnish
- Wash and trim chicken. Once the chicken is clean bread it by rolling each tender first in the flour then dip in eggs and roll in flour once more. Working one tender at a time set those already breaded aside.
- Once all the tenders have been breaded heat the 1/4 cup of canola oil over medium high heat. Once hot add 4 tenders at a time. Cook for approximately 3 minutes on each side or until evenly browned and cooked through. Continue to do this until all the chicken is cooked. Set chicken aside.
- In a separate pan heat an additional 1 tsp of oil (olive or canola) over medium heat and add the bell peppers and pineapples. Cook until peppers are tender, approximately 5 minutes.
- Add the chili sauce and stir until sauce is thick and bubbly, an additional 3 minutes or so.
- Serve the pepper and pineapple sauce over the chicken tenders and enjoy!
*Photo is an original belonging to me.
*Recipe adapted from http://www.damndelicious.com