Panda Express Sweetfire Chicken Recipe 435 Food

COPYCAT PANDA EXPRESS SWEETFIRE CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium high heat.
• Take each piece of chicken and coat in flour (shaking off excess), dip in egg and then coat in corn starch (pressing to coat).
• Cook chicken in skillet, several pieces at a time until golden and crispy (about 2 minutes per side), and drain on paper towels.
• Drain the pineapple chunks.
• Place olive oil in a skillet over medium high heat.
• Stir fry pepper, onion and pineapple, until tender.
• Add in chicken and chili sauce and stir well. Cook for about 1-2 minutes.
• If sauceis too thin, make a slurry of 1 tbs corn starch and 1 tbs water. Add to pan and continue stirring.
• Garnish with sliced green onions.

COPYCAT PANDA EXPRESS SWEETFIRE CHICKEN RECIPE

Steps:

• Heat vegetable oil in a large skillet over medium high heat.
• Cut chicken into roughly 1" chunks.
• Take each piece of chicken and coat in flour (shaking off excess), dip in egg and then coat in corn starch (pressing to coat).
• Cook chicken in skillet, several pieces at a time until golden and crispy (about 2 minutes per side).
• Drain on paper towels.
• Remove top and seeds and cut red pepper into roughly 1" pieces.
• Cut onion into roughly 1" pieces.
• Drain pineapple chunks.
• Heat olive oil in a skillet over medium high heat.
• Cook pepper, onion and pineapple, stirring occasionally, until tender.
• Add in chicken and chili sauce until well combined, about 1-2 minutes.
• If sauce doesn't appear thick enough, make a slurry of 2 tablespoons of corn starch and 2 tablespoons of water and add to skillet and continue stirring.
• Garnish with sliced green onions.

PANDA EXPRESS SWEETFIRE CHICKEN BREAST (COPYCAT)

Steps:

• Heat 1/2 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.

COPY-CAT PANDA EXPRESS SWEET FIRE CHICKEN

Steps:

• For the chicken, dip strips in flour. I usually do this by putting the chicken strips in a big zip-top bag with the flour in it, and shake until all of the chicken pieces are evenly covered with flour. Next, drop the chicken strips in the beaten egg. Again, I do this all at once. Just make sure the egg is in a big bowl, dump all of the chicken strips in, and evenly coat. Lastly, dip in cornstarch. This time the process is a little more precise, so I take about one-third of the strips and toss them in a zip-top bag with cornstarch. Lay them on a wire rack to prep for frying, and repeat the process. This method is pretty messy, and if you have another way of doing it, feel free to do it! =).
• In a large skillet, heat oil to medium-high heat. Carefully lay chicken strips into the oil. Be careful to not crowd the pan. Fry the strips for about 1 minute, and then flip them over. Once they are evenly goldish-brown, and appear to be crispy, remove them from the oil and lay on a wire cooling rack lined with paper towels to allow the excess oil to drain off of them. Set aside and make the sauce.
• For the sauce, combine all ingredients, except for cornstarch and 3 tablespoons of water, in a food processor. Blend until the ingredients are well combined, and garlic and jalapeño is finely minced into the liquid. Next, place the mixture into a medium saucepan, and simmer over medium heat for about 5 minutes. Combine the cornstarch and water in a separate container to form a thick paste. Incorporate paste into the simmering sauce. Whisk together, until the sauce starts to thicken slightly. Remove from heat, and toss in pineapple chunks (or use fresh pineapple if you prefer it).
• In a large skillet, heat the sauce to a simmering, and add the fried chicken strips. Simmer for about five minutes, or until all of the chicken strips are well coated and reheated (if they were set aside to cool for a long time). Serve over white rice, or by itself. However you prefer! Enjoy! =).

SWEETFIRE CHICKEN

Steps:

• Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.
• Add the sliced chicken and stir until coated.
• Refrigerate (marinate) 30 minutes.
• Start rice cooker.
• Drain chicken in colander.
• Add 1-2 inches of water plus 1 Tablespoon oil to the skillet. Bring to a full boil over high heat.
• Reduce the heat to medium-low. Immediately add chicken strips, individually, to the almost-boiling water. Stir with slotted spoon so they don't stick together.
• Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
• After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.
• Put the drained strips into bowl and cover with plastic wrap.
• The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.
• Heat 1 T peanut oil in wok or skillet and stir fry veggies until crisp-tender. Add meat, pineapples and sauce and stir fry until warm.
• Serve immediately over rice.