Panda Express Sweetfire Chicken Copycat

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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 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

For the chicken

  • 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


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat.
  3. 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.
  4. Transfer to a paper towel-lined plate.
  5. Heat olive oil in a large skillet over medium high heat.
  6. Add bell pepper and pineapple and cook, stirring occasionally, until tender, about 3-4 minutes.
  7. Stir in chicken and Thai sweet chili sauce until well combined, about 1-2 minutes.
  8. Serve immediately, garnished with green onions.


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