Sweetfire Chicken Breast


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January 18, 2022

Chinese Main Dishes Recipes Tastier Than Takeout Wok


Sweetfire Chicken Breast is a popular Panda Express dish that was recently discontinued in certain areas (including mine) – so I had to replicate this recipe to make at home! The crispy chicken is so deliciously sweet and spicy – if you haven’t tried this before, you’re going to love it!

@cj.eats

Sweetfire Chicken Breast was discontinued near me so I had to make it at home – enjoy! šŸ” #chinesefood #betterthantakeout #cjeatsrecipes

ā™¬ original sound – CJ

INGREDIENTS TIPS

CHICKEN
Make sure to cut your chicken breast into thin 1″ pieces – do not cube them!

SHAOXING WINE
If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!

PINEAPPLE
I used fresh pineapple because I had some in my refrigerator, but you can also used canned pineapple!

SWEET THAI CHILI SAUCE
I used store bought to keep things simple! šŸ™‚

NEUTRAL OIL
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.

MSG
As always, this is optional šŸ™‚

RECIPE TIPS

COOKING IN THE OIL

  • Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your chicken in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY!)
  • After frying the first time, remove the chicken pieces. If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.
  • Let the oil come back to 350F before placing the chicken back in the oil.

Sweetfire Chicken Breast

Servings 3

Ingredients
 
 

Chicken

  • 1 lb chicken breast cut thinly into 1" pieces
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tbsp shaoxing wine
  • 2 tbsp light soy sauce
  • 2 cloves garlic grated
  • 1 tbsp ginger grated
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1 tsp white pepper
  • 1/2 tsp baking powder

Vegetables & Aromatics

  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 red bell pepper cut into 1/2" pieces
  • 1/2 yellow onion cut into 1/2" pieces
  • 6 oz pineapple chunks cut into 1/2" pieces

Sauce

  • 1/2 cup sweet chili sauce
  • 1/2 cup chicken stock
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1/4 tsp msg
  • 1/2 tbsp cornstarch

Instructions
 

  • Slice chicken breast thinly into 1" pieces. Marinate in a bowl with salt, white pepper, shaoxing wine, light soy sauce, grated garlic and grated ginger.
  • Mince 4 cloves of garlic and 1 tbsp of ginger, and cut red bell pepper and yellow onion into 1/2" pieces. Cut pineapple into similar size chunks and set aside.
  • Premix sauce in a small bowl by combining sweet thai chili sauce, chicken stock, white pepper, salt, msg, and cornstarch.
  • In a large bowl, mix together flour, cornstarch, salt, white pepper, and baking powder. Stir until combined, then dredge chicken in the flour/cornstarch mixture until well coated, shaking off any excess.
  • Fry chicken at 350F in neutral oil for 3-4 minutes. Remove to let oil come back to 350F, then double fry for another 1-2 minutes. Remove and immediately season with salt.
  • In a pan or wok, heat 2 tbsp of neutral oil over high heat then fry garlic and ginger for 15 seconds. Add bell pepper and onions and stir fry for another 1-2 minutes to get color on the vegetables. Add pineapple and stir fry for another 30 seconds.
  • Add premixed sauce and stir for a few seconds until thickened. Add back your chicken and stir until combined. Serve immediately with rice and enjoy!
Tried this recipe?Let us know how it was!
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