Sweet Fire Chicken

We love Panda Express sweet fire chicken so we decided to give this recipe we found at dinnerthendessert.com a try. The chicken was delish, but the entire recording was a stunning misadventure because we lost all power right in the middle of filming and cooking. We had to scramble to find battery operated lights and candles and I had to finish cooking and filming holding a battery powered light to see what I was doing. Due to the circumstances we left off the sesame seeds and green onions. I am sure that would have added another level of flavor. Give it a try, it is yummy. - Michele

Ingredients
1/2 cup + 1 tablespoon vegetable oil , divided

1 pound boneless, skinless chicken breasts, cut into 1-inch squares, but thinly*

1/2 cup all-purpose flour, more if needed

1/4 cup cornstarch

2 large eggs, beaten

2 garlic cloves, minced

1 red bell pepper, chopped into 1 inch cubes

1/2 white onion, sliced into 1 inch thick wedges

2 cups pineapple, cubed into 1 inch cubes

1/2 cup Thai sweet chili sauce

optional garnish:

3 tablespoons green onions, chopped

sesame seeds

Instructions:

Heat 1/2 cup of vegetable oil in a skillet over medium high heat.
In a large ziploc bag or bowl, add the chicken and cornstarch. Seal and shake or stir until totally covered.
Dip each piece into the egg to cover, then dredge into the flour.
Working in batches, cook chicken in oil for 2 minutes on the first side and one minute on the second side or until golden brown and crispy.
Remove from the pan.
Heat the remaining tablespoon of vegetable oil in your skillet over medium high heat.
Add bell pepper, onion, garlic and pineapple.
Cook until the bell pepper and pineapple just starts to wilt a little and is warm throughout (about 2-3 minutes).
Add the chicken back in and add in the sweet chili sauce.
Stir to combine everything and serve immediately.
If using the green onions and sesame seeds, sprinkle them on top as a garnish.

*Not intended for kids or sponsored.*

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Michele, Tori, Sarah & Brandon