Panda Express SweetFire Chicken Breast

🧂 Ingredients

• 1 ½ lbs chicken breast

  (boneless, skinless cut into bite size thin cut 1 inch pieces)
• ¼ cup cornstarch
• ½ cup vegetable oil

  (about ½ cup for wok frying the chicken + 1 tablespoon for the stir fry)
• 2 large eggs

  (beaten)
• 1 cup all-purpose flour
• 1 teaspoon garlic

  (minced)
• ½ large white onion

  (or 1 small white onion, sliced into wedges)
• 1 red bell pepper

  (chopped into 1 inch pieces)
• 2 cups pineapple chunks

  (or a 20 ounce can of pineapple chunks)
• ⅔ cup Thai Sweet Chili Sauce
• 1 tablespoon green onion

  (sliced - optional garnish)

Instructions

• 1 Coat the cut chicken with the cornstarch and bring the vegetable oil to 375°F
  (190°C) in your wok or frying pan.
• 2 Ready two other bowls (small to medium) with the beaten eggs in one and the
  all-purpose flour in another to complete your dredging station.
• 3 Place your coated chicken pieces into the eggs, then coat with flour before
  placing (carefully!) into the heated oil in your wok or skillet. Cook until
  lightly golden, in batches if needed, until all of your chicken is cooked.
• 4 Remove all of the chicken as it cooks completely, set it on a wire cooling rack
  over a paper towel to drain the excess oil off. Clean your wok or skillet as
  needed, leaving about ½ tablespoon of the cooking oil in the wok.
• 5 Place the minced garlic and onion slices in the wok, cook for about a minute,
  then add the red bell pepper pieces. Cook for an additional minute, then add the
  pineapple chunks. Stir to toss together.
  
• 6 Add the cooked chicken pieces back into the wok, then pour the sauce over all of
  the cooked ingredients. Stir to coat. Serve immediately.
  

Nutrition Info