Panda Express Sweetfire Chicken Breast made with crispy chicken with garlic, red bell peppers, onions and pineapples in a sweet and spicy chili sauce.
I’ve been saving this Panda Express Sweetfire Chicken Breast recipe for a couple of months and let a couple of other Panda Express Recipes leapfrog it because I’m a total sap and thought it would be cute to save it for the Valentine’s Day lead up posts! I know, I know, I’m a total cheeseball.
This recipe is simple and leans pretty heavily on sweet chili sauce (I love this Trader Joe’s option for it) and is a pretty simple and straightforward recipe. The only thing I wanted to note in case you miss the note in the recipe section is that if you want it to be a true copycat don’t dice the chicken into cubes. You need to cut the chicken into thinner squares, so like a 1 inch by 1 inch square that is maybe ¼ inch thick. Think of it like the shape of a matchbook a thin square.
So if you’ve been following along you know that I’ve been on a mission to recreate the entire Panda Express menu. Why you ask? Well, as a general rule if I go out for fast food my default options I usually pick are In-N-Out (I made the Animal Style Double Double Cheeseburger and the Animal Style French Fries) and Panda Express. So if you would like to take a trip down Chinese food memory lane, here are all the other recipes we have so far so you can build your two or three item plates at home.
- Panda Express Orange Chicken
- Panda Express Mushroom Chicken
- Panda Express Firecracker Chicken Breast
- Panda Express Chow Mein
- Panda Express Fried Rice
- Panda Express Black Pepper Chicken
- Panda Express Kung Pao Chicken
- Panda Express Beijing Beef
- Panda Express Mandarin Teriyaki Chicken
- Panda Express Sweet and Sour Sauce
- Panda Express String Bean Chicken Breast
- Panda Express Honey Walnut Shrimp
- Panda Express Cream Cheese Rangoon
- Panda Express Beef and Broccoli
- Panda Express Sweetfire Chicken Breast (you’re here!)
Also it is worth noting that even though the recipe uses white meat, this recipe is only marginally healthier than orange chicken. Just wanted to be up front about that with you guys. In the past I’ve seen the ads that highlight the healthier white meat in the recipe but a quick glance at the nutrition facts says it all. As cookie monster puts it (or at least did for a season or two when he ate veggies), we consider this a sometimes food. Haha. For Panda Express recipes I make all the time, I would stick to the Mushroom Chicken, Black Pepper Chicken and Kung Pao Chicken which are all pretty darn healthy.
Ingredients
- 1/2 cup + 1 tablespoon vegetable oil , divided
- 1 pound boneless, skinless chicken breasts , cut into 1-inch squares, but thinly*
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs , beaten
- 2 garlic cloves , minced
- 1 red bell pepper , chopped into 1 inch cubes
- 1/4 white onion , sliced into 1 inch thick wedges
- 2 cups pineapple , cubed into 1 inch cubes
- 1/2 cup Thai sweet chili sauce
- 3 tablespoons green onions , chopped for garnish
- sesame seeds , for garnish
Instructions
- Heat ½ cup of vegetable oil in a skillet over medium high heat.
- In a large ziploc bag add the chicken and cornstarch, seal and shake until totally covered.
- Dip each piece into the egg to cover, then dregde into the flour (to be honest I usually just add flour back into the original ziploc bag and add the chicken back into it and shake it a little each time so the chicken doesn't stick to each other.)
- Working in batches, cook for 2 minutes on the first side and one minute on the second side or until golden brown and crispy.
- Remove from the pan.
- Heat the remaining tablespoon of vegetable oil in your skillet over medium high heat.
- Add bell pepper, onion, garlic and pineapple
- Cook until the bell pepper and pineapple just starts to wilt a little and is warm throughout (about 2-3 minutes)
- Add the chicken back in and add in the sweet chili sauce.
- Stir to combine everything and serve immediately.
- If using the green onions and sesame seeds, sprinkle them on top as a garnish.
Notes
Nutrition
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Absolutely amazing? I will definitely do this again.
So good! I’m gonna try to air fry the chicken next time!
Do you think you can cook the chicken in the air fryer? I am trying to make it a bit healthier.
Would you please do a Copycat Panda Express Honey Sesame Chicken?
Absolutely love this recipe! Easy to make with just a little bite to it. Will definitely keep it on the menu!
This recipe is AMAZING. I messed up the first time I made it by quadrupling the recipe (we like to meal prep) but it made so much! Double this recipe is perfect for my family of 4, and we can still have it for lunch the next day. This recipe is a new favorite in our home, and it made it into my recipe book. I didn’t change a single thing. I prefer the P.F. Chang’s sweet chili sauce, but that’s just personal preference! I repeat myself again- AMAZING RECIPE!!!! Thank you so much!!
Thank you for your support, Christine. So glad you all enjoy it!
Excellent! Just made this last night, doubled the recipe and it turned out fantastic! Thank you!!
Have you ever tried baking it instead of frying?
I haven’t but if you decide to try, I’d love to know how it turns out. Thanks!
Very good and easy to make. Will definitely be making it again.
Thank you for this Sweet Fire recipe. I am not sure if Panda Express is going to continue serving this recipe. Our Panda just quit having this on the Drive-Thru menu and has swapped it out with (something called) “Sweet & Sour Chicken Breasts”. I think it is similar to their Teriyaki Chicken, which is strips and not pieces. Or, that’s what they said that they’re not going to have it locally to us in Houston, Texas. So, it’s good that you are providing this recipe to all of us.
It’s such a bummer when they change our favorites. I’m glad you have this recipe now though.
This is a fantastic recipe identical to the Panda Express version. I’ve made it 4 or 5 times; the flavors and textures are spot on. And since it’s homemade, of course it’s far superior to what you get from Panda.
I haven’t had fresh pineapple available, so I’ve used canned pineapple chunks and canned pineapple rings chopped into bitesize chunks, both of which work just fine. Finishing a plate with a drizzle of sriracha adds a nice touch of extra heat too. So good.
Thank you for the wonderful recipe. I’ll be making this for years.
You made my day! I’m so happy to know this is a recipe that you’ll use over and over again. Thank you for taking the time to let me know.
My family loved this dish! I used the Panda Express sweet chili sauce. Thanks for the recipe!
You’re welcome, Carey.
What brand sweet chili sauce did you use?
I like to use Mae Ploy sweet chili sauce. I’ve also used Trader Joe’s brand too. Enjoy!
Great find, will try it tonight, by the way have you ever tried velveting the chicken first?
I haven’t but that sounds like a great idea.