Friday, March 23, 2018
PANDA EXPRESS SWEET FIRE CHICKEN COPYCAT
YIELD: 4 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
An easy homemade version that tastes so much better (and healthier) than take-out!
1 tablespoon olive oil
1 red bell pepper, chopped
1 1/2 cups/338g 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 cup/125g 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.