Sweet Fire Chicken

First off, I would like to WELCOME any newcomers visiting me from Chef-In-Training's blog.  I am a big fan of Nikki's & admire her ability to blog so often & make a variety of delicious things.  I love to make new friends & enjoy your comments.  It makes blogging even more fun when you know others enjoy the recipes you love & adore.    I am newer to the food blogging world, but I do have lots of culinary experience.  Head to my "About" tab to learn more about me.  I hope you enjoy today's recipe & maybe look around at a few other recipes I have to share.  Okay, let's get to today's post.

I don't go to Panda Express very often, even though I LOVE it, so when I do splurge & get Chinese, I always get their sweet fire chicken.  It is my favorite as well as the beijing beef.  For some reason I like the spicy dishes there, even though I don't "handle the heat" very well.  Anyway, I found this copy cat recipe & it is darn near an exact replica of the real deal.  I don't think I will ever need to go to Panda Express to get this chicken ever again.  Delicious!

Sweet Fire Chicken

Recipe altered from Food.com by: Amber (Dessert Now, Dinner Later!)

Chicken:

• 2 small chicken breasts, cut into 1" chunks
• Salt & Pepper
• 3/4 cup flour
• 2-3 eggs beaten
• 1 cup cornstarch
• canola oil, for frying

Sauce:

• 1 red jalapeno, seeded (keep seeds for more heat) & chopped fine
• 1/2-1 tsp crushed red pepper flakes (OPTIONAL- In addition to jalapeno if you need more heat)
• 2 garlic cloves, minced
• 1/3 cup granulated sugar
• 1/2 cup water
• 3 Tbsp white vinegar
• 1 pinch of salt
• 1.5 Tbsp cornstarch
• 2 Tbsp COLD water

Extras:

• 1 Tbsp canola oil
• 1 red bell pepper, julienned
• 1/2 white onion, julienned
• 1 (20oz) can pineapple chunks, drained

1. For the chicken: Season cut up chicken with salt & pepper.  Set up your breading station: zip-top bag with flour, plate with beaten eggs, & zip-top bag with cornstarch.  Dredge chicken in flour, then coat with egg, then shake in cornstarch.  Repeat until all chicken is finished.
2. Start your sauce: combine red jalapeno, garlic, sugar, water, vinegar & salt in a small saucepan.  Heat until boiling.  Make a slurry with your cornstarch & water & whisk into boiling sauce until thickened.  Taste & adjust heat with crushed red pepper flakes if needed.  Hold sauce on low temperature.
3. In a large skillet, heat oil on medium-high heat.  Carefully lay chicken strips into the oil.  Do half the mixture at a time, so you don't overcrowd your chicken.  Cook until golden brown & no longer pink in the middle.  Let rest on a paper towel to soak up extra oil. Repeat with other half of chicken.  Keep warm.  Wash pan.
4. In the large skillet, that is now clean, add 1 Tbsp canola oil.  Saute red bell pepper & onions for 3 minutes.  Add pineapples, & the reserved sauce & chicken.  Toss everything together until well-coated & heated through.  Serve on top of your choice of rice. 

First off, I would like to WELCOME any newcomers visiting me from Chef-In-Training's blog.  I am a big fan of Nikki's & admire her ability to blog so often & make a variety of delicious things.  I love to make new friends & enjoy your comments.  It makes blogging even more fun when you know others enjoy the recipes you love & adore.    I am newer to the food blogging world, but I do have lots of culinary experience.  Head to my "About" tab to learn more about me.  I hope you enjoy today's recipe & maybe look around at a few other recipes I have to share.  Okay, let's get to today's post.

I don't go to Panda Express very often, even though I LOVE it, so when I do splurge & get Chinese, I always get their sweet fire chicken.  It is my favorite as well as the beijing beef.  For some reason I like the spicy dishes there, even though I don't "handle the heat" very well.  Anyway, I found this copy cat recipe & it is darn near an exact replica of the real deal.  I don't think I will ever need to go to Panda Express to get this chicken ever again.  Delicious!

Sweet Fire Chicken

Recipe altered from Food.com by: Amber (Dessert Now, Dinner Later!)

Chicken:

• 2 small chicken breasts, cut into 1" chunks
• Salt & Pepper
• 3/4 cup flour
• 2-3 eggs beaten
• 1 cup cornstarch
• canola oil, for frying

Sauce:

• 1 red jalapeno, seeded (keep seeds for more heat) & chopped fine
• 1/2-1 tsp crushed red pepper flakes (OPTIONAL- In addition to jalapeno if you need more heat)
• 2 garlic cloves, minced
• 1/3 cup granulated sugar
• 1/2 cup water
• 3 Tbsp white vinegar
• 1 pinch of salt
• 1.5 Tbsp cornstarch
• 2 Tbsp COLD water

Extras:

• 1 Tbsp canola oil
• 1 red bell pepper, julienned
• 1/2 white onion, julienned
• 1 (20oz) can pineapple chunks, drained

1. For the chicken: Season cut up chicken with salt & pepper.  Set up your breading station: zip-top bag with flour, plate with beaten eggs, & zip-top bag with cornstarch.  Dredge chicken in flour, then coat with egg, then shake in cornstarch.  Repeat until all chicken is finished.
2. Start your sauce: combine red jalapeno, garlic, sugar, water, vinegar & salt in a small saucepan.  Heat until boiling.  Make a slurry with your cornstarch & water & whisk into boiling sauce until thickened.  Taste & adjust heat with crushed red pepper flakes if needed.  Hold sauce on low temperature.
3. In a large skillet, heat oil on medium-high heat.  Carefully lay chicken strips into the oil.  Do half the mixture at a time, so you don't overcrowd your chicken.  Cook until golden brown & no longer pink in the middle.  Let rest on a paper towel to soak up extra oil. Repeat with other half of chicken.  Keep warm.  Wash pan.
4. In the large skillet, that is now clean, add 1 Tbsp canola oil.  Saute red bell pepper & onions for 3 minutes.  Add pineapples, & the reserved sauce & chicken.  Toss everything together until well-coated & heated through.  Serve on top of your choice of rice.