Panda Express Sweet Fire Chicken Copycat

Panda Express Sweetfire Chicken Copy Cat is a delicious medley of sweet, tangy. And spicy which tastes exactly like real, if not better. It’s easy to make and cheaper than eating out!

One of the things I enjoy most about food blogging is the challenge of rebuilding your home restaurant favorite. Although often involves a series of trials and errors, it is worthwhile to come up with a home version that is closed if not better than the original.

If I may say so myself, I have had many successes in copycat recipes. Below are some of my favorites if you want to see them.

  • Salt and Pepper Pork – Tender meat, crispy coating, full flavor, this fried pork are exactly what you get from a Chinese restaurant!
  • Baked Cheese Shrimp – These are the shrimp that I eat every time I go to the Japanese restaurant Hokkaido in Long Beach, and I’m glad I don’t have to travel anymore to enjoy them. Wonder
  • Fried Chicken a la Max’s Restaurant – Although it takes a bit of work, this delicious to bone fried chicken gives the famous Filipino restaurant a run for its money.
  • The Ginataang Gulay-The Magic Wok restaurant that inspired this recipe is just a well-drilling site in Cerritos but, in my humble opinion, the best Filipino food is served on this side of California so I’m glad I was able to recreate one of the most popular dishes on my menu at home.
  • Panda Express Fire Cracker Chicken Copy Cat – This famous Chinese restaurant was one of our favorite takeout places before China Ji and I decided to be more sensible with my scent and avoid eating out. I’m glad I can now enjoy less of the big, bold flavors of their cracker chicken.
  • Green Bean Chicken and Pepper Chicken – Ever wonder why the meat in Chinese stew fries is always moist and tender? The secret is out there and it’s velvet!
  • How do I begin to describe this delicious dish? First, there’s the sauce. It has your classic sweet and sour flavors, but with the addition of sweet chili sauce and a heat cook. Sweet, tangy, slightly spicy. And great, you can eat it with a spoon!

    Sauce Ingredients

  • Pineapple juice – for fruit and tangy flavors
  • Sweet Chili Sauce – Adds sweetness and spice.
  • Corn starch thickens consistency.
  • And then there are the tender crispy bell peppers and onions, the juicy pineapple, and the crunchy chicken senders. Drenched in sweet fire sauce, they are pure heavenly heaps of boiled rice!

    Chopped chicken for stew frying

  • Corn starch and egg white do two things. It gives the chicken a crispy but light coating and at the same time keeps it moist and soft through the velvet process.
  • The recipe calls for chicken breasts, but cut the deep chicken without the bones into uniform, cut-sized pieces to ensure even and fast cooking.
  • For best results, use the right type of oil for deep fryings, such as saffron, peanut, grape seed, or canola oil.
  • Maintain a maximum temperature of 350 F to 375 F when deep frying. Do not overheat the pan and cook in batches as needed so that the chicken has enough space to move freely and prevent the oil temperature from dropping.
  • How to serve

  • Serve with fried rice and chow mein noodles for a complete Chinese takeout experience!
  • To store leftovers, allow them to cool completely and transfer them to an airtight container. Keep in the refrigerator for 3 days or in the freezer for 2 months.
  • Reheat in the microwave at 2 to 3-minute intervals until completely heated, stirring occasionally.
  • For further meals, keep the sauce and meat, and vegetables in separate containers. When ready to serve, combine everything in a large pan and cook at an internal temperature of 165 F.
  • Leave a Reply