Panda Express Spicy Chicken Recipes

PANDA EXPRESS SWEETFIRE CHICKEN BREAST (COPYCAT)

Steps:

• Heat 1/2 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 doesn't 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, onion, 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.

PANDA EXPRESS SPICY CHICKEN

Steps:

• Heat a pot of boiling water to cook chayote. At the same time, heat 1/4 cup of oil in wok until hot. Add chicken and stir-fry until done.
• Add onions and bell peppers and stir quickly until crisp. Remove and drain. Set aside.
• Add chayote to boiling water for 60 seconds or until crisp and done. Remove and drain; set aside.
• Heat 2 tablespoons of oil in wok until hot. Add whole dry chile peppers, garlic and ginger. Stir fry until fragrant.
• Add all remaining ingredients except cornstarch mixture.
• Bring to a boil.
• Slowly stir in cornstarch mixture.
• Add chicken and vegetables. Coat evenly with sauce.
• Add roasted peanuts. Flavor with sesame oil if desired. Remove and serve on platter.