Panda Express Firecracker Chicken Copycat

 We're back! Copy Cat Friday is a huge hit thanks to you!

I've received numerous request for me to recreate peoples favorite restaurant eats.

Today, I am sharing with you, Panda Express Firecracker Chicken Copycat recipe. 

This recipe includes chucks of chicken breast, sauteed with pineapple and peppers, all smothered in a spicy firecracker sauce.

 After about 20 minutes, we have recreated food deliciousness!

I serve this dish over hot rice, but noodles would work great!

Copycat results: better than the original!

I believe my version is packed full of flavor and spice with a nice sweet balance due to the pineapple chunks!

This is so quick and simple, it will take you less time to make this at home, so take a break from take out and create a wonderful from scratch meal!

 
Panda Express Firecracker Chicken Copycat

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

1 lb chicken breast, boneless, skinless
1 cup bell pepper, diced
1 cup pineapple chunks
2 teaspoons creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon grated ginger
1 garlic clove grated
3/4 cup flour
2 tablespoons cornstarch
extra virgin olive oil
green onions to garnish
hot rice

For the Sauce:

1/4 cup pineapple juice
2 tablespoon sweet and sour sauce
1 tablespoon chili garlic paste
1 tablespoon sriracha
1 tablespoon oyster sauce

Directions:

Mix seasoning blend together and set aside.

Mix all sauce ingredients together, add 1 teaspoon of seasoning blend and mix well.

Rinse chicken and pat dry, cut into 2 inch cubes and place in a bowl.

Top chicken with seasoning blend, grated ginger and garlic, mix well.

Mix cornstarch and flour together in a separate bowl.

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Lightly coat chicken in corn flour mixture and place in skillet, cooking 3 minutes per side, remove chicken and repeat. 

Don't crowd pan when sauteing chicken.

Add peppers and pineapple chunks to pan and cook for about 3 minutes, add sauce to pan, put chicken back into pan.

Coat chicken in sauce cooking for about 2-3 more minutes.

Serve over hot rice, garnished with green onions.