Panda Express SweetFire Chicken Breast (Copycat

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 Garlic cloves
  • 3 tbsp Green onions
  • 2 cups Pineapple
  • 1 Red bell pepper
  • 1/4 White onion

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Thai sweet chili sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1 Sesame seeds

• Oils & Vinegars

  • 9/16 cup Vegetable oil

Found on dinnerthendessert.com

Description

Ingredients

• ½ cup + 1 tablespoon vegetable oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch squares, but thinly*
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 2 large eggs, beaten
• 2 garlic cloves, minced
• 1 red bell pepper, chopped into 1 inch cubes
• ¼ white onion, sliced into 1 inch thick wedges
• 2 cups pineapple, cubed into 1 inch cubes
• ½ cup Thai sweet chili sauce
• 3 tablespoons green onions, chopped for garnish
• sesame seeds, for garnish

Directions

• 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 doesnt 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, 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.