Panda Express Sweet Fire Chicken

If my family and I could eat at Panda Express every day, we probably would.

In a dream world of course, because in reality, there's just no way we could afford that, or my thighs could sustain it.  But once in a while, it's good to indulge and if when the craving strikes, I can make it at home?  Even better!!!

This recipe comes from one of the food blogs I most admire, Damn Delicious.  She is fantastic and has some of the best recipes out there, so when I saw this one, I knew I had to make it for the family.

The results?  Amazing!!!

My husband and children loved it, all had seconds, and my 12 year old boy even had thirds, he just couldn't get enough.

So here you go, a great copycat recipe for next time you crave Panda Express.

Panda Express Sweet Fire Chicken

Source:  Damn Delicious

1 tablespoon olive oil
1 red bell pepper, chopped
1 1/2 cups diced pineapple, fresh or canned
1/2 cup Thai sweet chili sauce, or more, to taste
2 green onions, thinly sliced
For the chicken
1/2 cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
2 large eggs, beaten


Heat vegetable oil in a large skillet over medium high heat.
Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat.

Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.

Heat olive oil in a large skillet over medium high heat. Add bell pepper and pineapple and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chicken and Thai sweet chili sauce until well combined, about 1-2 minutes.

Serve immediately, garnished with green onions.