Panda Express Sweet Fire Chicken Copycat

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 Green onions
  • 1 1/2 cups Pineapple, fresh or canned
  • 1 Red bell pepper

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Thai sweet chili sauce

• Baking & Spices

  • 1 cup All-purpose flour

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/2 cup Vegetable oil

• Other

  • 1-inch chunks

Found on damndelicious.net

Description

Ingredients

• 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
• 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

Directions

• 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.