If you love Panda Express SweetFire Chicken Breast as much as we do, you'll be ecstatic to find out just how easy this copycat recipe is to make at home! If you have yet to try this tangy-sweet chicken dish, then you are truly missing out!
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Instructions
Coat the cut chicken with the cornstarch and bring the vegetable oil to 375°F (190°C) in your wok or frying pan.
Ready two other bowls (small to medium) with the beaten eggs in one and the all-purpose flour in another to complete your dredging station.
Place your coated chicken pieces into the eggs, then coat with flour before placing (carefully!) into the heated oil in your wok or skillet. Cook until lightly golden, in batches if needed, until all of your chicken is cooked.
Remove all of the chicken as it cooks completely, set it on a wire cooling rack over a paper towel to drain the excess oil off. Clean your wok or skillet as needed, leaving about ½ tablespoon of the cooking oil in the wok.
Place the minced garlic and onion slices in the wok, cook for about a minute, then add the red bell pepper pieces. Cook for an additional minute, then add the pineapple chunks. Stir to toss together.
Add the cooked chicken pieces back into the wok, then pour the sauce over all of the cooked ingredients. Stir to coat. Serve immediately.