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  Recipe Home » Indo Chinese » Panda Express Sweet Fire Chicken
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  Panda Express Sweet Fire Chicken
  Category: Indo Chinese
  Author: Savvybearcat
  Date: 2/27/2016
  Hits: 554
½ cup + 1 tablespoon vegetable oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch squares, but thinly*
½ cup all-purpose flour
¼ cup cornstarch
2 large eggs, beaten
2 garlic cloves, minced
1 red bell pepper, chopped into 1 inch cubes
¼ white onion, sliced into 1 inch thick wedges
2 cups pineapple, cubed into 1 inch cubes
½ cup Thai sweet chili sauce
3 tablespoons green onions, chopped for garnish
sesame seeds, for garnish
1.Heat ½ cup of vegetable oil in a skillet over medium high heat.
2.In a large ziploc bag add the chicken and cornstarch, seal and shake until totally covered.
3.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.)
4.Working in batches, cook for 2 minutes on the first side and one minute on the second side or until golden brown and crispy.
5.Remove from the pan.
6.Heat the remaining tablespoon of vegetable oil in your skillet over medium high heat.
7.Add bell pepper, garlic and pineapple
8.Cook until the bell pepper and pineapple just starts to wilt a little and is warm throughout (about 2-3 minutes)
9.Add the chicken back in and add in the sweet chili sauce.
10.Stir to combine everything and serve immediately.
11.If using the green onions and sesame seeds, sprinkle them on top as a garnish.
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