Sweetfire Chicken Breast

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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!


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

♬ original sound – Chris Joe


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

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

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

I used store bought to keep things simple! 🙂

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.

As always, this is optional 🙂



  • 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.
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Sweetfire Chicken Breast

Servings: 3



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



  • 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?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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