My Giant and I heart Panda Express. Actually, my Little Giant really likes it, too, which is kind of strange for a toddler. It can be a little pricey for all of us to eat there, so I have been on the hunt for copycat recipes since we've been married. I've been making this little number for quite some time. I'm not 100% sure which site I found this recipe, but think it might have been Dessert Now, Dinner Later. My giant and I like a lot of sauce, so I adapted her recipe for double sauce amount. My giant also loves food with some heat, so I almost always add a little extra red pepper flakes. This dish has become a staple in our menu planning and foresee it staying there for quite some time.
Sweet Fire Chicken
2 chicken breasts, cut into chunks
Salt and Pepper
3/4 cup flour
2-3 eggs beaten
1 cup cornstarch
canola oil, for frying
1-2 tsp crushed red pepper flakes (depending on how spicy you like it)
2 garlic cloves, minced or 1 t. garlic salt
2/3 cup granulated sugar
1 cup water
6 Tbsp white vinegar
1 pinch of salt
3 Tbsp cornstarch
4 Tbsp COLD water
1 (20oz) can pineapple tidbits, drained
1 red bell pepper cut into 1” chunks
1/2 white onion cut into 1” chunks
1 Tbsp canola oil
Green onion for garnish (optional)
- Start the chicken by seasoning the chicken chunks with salt and pepper.
- Set up a breading station by placing flour in a large Ziploc bag, beaten eggs on a plate, and cornstarch on a separate plate.
- Place the chicken chunks in flour and coat to shake. Pull chicken out of flour and dredge in egg and then coat in the cornstarch. Continue until all the chicken is complete.
- In a large skillet or pan, heat oil over med-high heat. When oil is hot, place the chicken in the pan, being careful not to over-crowd. Cook in batches if necessary. Cook the chicken on both sides until golden brown and cooked thru. Place cooked chicken on plates lined with paper towels.
- Start the sauce by stirring together cold water and cornstarch in a small bowl. Set aside. Combine red pepper flakes, garlic, sugar, water, vinegar and salt in a small saucepan. Heat until boiling and whisk in the cornstarch mixture. Whisk until sauce is thickened, then reduce heat to low.
- Heat oil in skillet used for chicken and add red pepper and onion. Cook until slightly softened (2-3 minutes). Add the pineapple and cook for another minute.
- Combine peppers, onion and pineapple with chicken and sauce in large pan and heat thru.
- Garnish with green onion and serve on top of rice.
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