Copycat Panda Express Firecracker Chicken: The Ultimate Spicy Chicken Recipe
Introduction to Copycat Panda Express Firecracker Chicken
This delightful dish brings the bold flavors of Panda Express right into your kitchen! Firecracker Chicken is a spicy, sweet, and savory dish that will tantalize your taste buds and impress your family and friends. With its crispy chicken pieces coated in a vibrant sauce, it’s perfect for a weeknight dinner or special occasions. Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
A Personal Story Behind My Copycat Panda Express Firecracker Chicken Journey
Growing up, my family and I would often celebrate special occasions with takeout from Panda Express. Firecracker Chicken quickly became one of our favorites, known for its spicy kick and delicious flavor. I wanted to recreate that experience at home, so I experimented in the kitchen until I perfected this recipe. Now, every time I make it, it reminds me of those joyful moments spent around the dinner table with loved ones.
What Makes This Copycat Panda Express Firecracker Chicken Recipe Special?
What sets this recipe apart is its incredible balance of flavors. The combination of sweet Thai chili sauce, crispy chicken, and fresh vegetables creates a harmony that’s hard to resist. Plus, it’s customizable! Want it spicier? Just add more crushed red chili pepper. Prefer a vegetarian option? Swap out the chicken for tofu. This versatility makes it a fantastic dish for any palate or dietary preference.
The Full Copycat Panda Express Firecracker Chicken Recipe
Ingredients
- 2 tablespoons sesame oil
- 1 red bell pepper, diced into 1″ strips
- 1 yellow bell pepper, diced into 1″ strips
- 1/2 cup Thai sweet chili sauce (or to taste)
- 6 whole dry chili peppers
- 1 teaspoon minced ginger
- 4 cloves garlic, minced
- 1 teaspoon crushed red chili pepper
- 2 teaspoons black beans, washed
- 1/2 white onion, sliced into 1/2 inch wedges
- 3 green onions, thinly sliced
- 1/2 cup vegetable oil
- 2 pounds boneless, skinless chicken breasts, cut into 1″ chunks
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon rice wine
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1/2 cup water
Instructions
- In a large non-stick skillet or wok, heat 1/2 cup of vegetable oil over medium-high heat until shimmering. (Tip: Ensure the oil is hot enough to prevent the chicken from sticking.)
- Pat the chicken pieces dry and lightly season with salt. (This step helps to achieve that crispy texture.)
- Dredge each chicken piece in flour, dip it into the beaten eggs, and then dredge in flour again, pressing to coat well.
- Carefully add the coated chicken to the hot skillet, cooking in batches to avoid overcrowding. Fry for about 2 minutes on each side until golden and crispy. Transfer the cooked chicken to a paper towel-lined plate and set aside.
- Discard the used vegetable oil and wipe the skillet clean. Return it to medium-high heat and add the sesame oil.
- Once the sesame oil is shimmering, add the diced bell peppers, dry chili peppers, and onion. Stir-fry for about 3-4 minutes until tender.
- Add the minced ginger, garlic, and black beans to the skillet. Stir to combine and cook for an additional 30 seconds.
- Stir in the fried chicken and pour in the Thai sweet chili sauce. Cook for 1-2 minutes, mixing well.
- In a separate bowl, combine the sauce ingredients: rice wine, sugar, soy sauce, oyster sauce, red pepper flakes, cornstarch, and water. Mix well and add to the pan.
- Stir everything together and cook for another 1-2 minutes until the sauce thickens slightly.
- Serve immediately, garnished with sliced green onions and sesame seeds, alongside rice.
Serving Suggestions and Variations for Copycat Panda Express Firecracker Chicken
This Firecracker Chicken pairs beautifully with steamed rice or noodles, making it a complete meal. You can add a side of stir-fried vegetables for extra color and nutrition. For those who love a little extra heat, serve with additional crushed red chili pepper on the side. If you’re looking to switch things up, try using tofu instead of chicken for a delicious vegetarian version that’s just as flavorful!
Frequently Asked Questions About Copycat Panda Express Firecracker Chicken
Can I make this dish ahead of time? Yes, you can prepare the chicken and sauce ahead of time. Just reheat before serving.
Is it possible to freeze this dish? It’s best to eat it fresh, but you can freeze the cooked chicken and sauce separately. Just thaw and reheat when ready to enjoy.
What can I use as a substitute for chicken? Tofu or seitan are excellent options for a vegetarian or vegan twist.
Copycat Panda Express Firecracker Chicken
Equipment
- Large non-stick skillet
- Wok
Ingredients
Main Ingredients
- 2 tablespoons sesame oil
- 1 cup Thai sweet chili sauce or to taste
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 pounds boneless, skinless chicken breasts cut into 1" chunks
- 1 cup vegetable oil
- 1 tablespoon rice wine
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon minced ginger
- 4 cloves garlic minced
- 1 teaspoon crushed red chili pepper
- 2 teaspoons black beans washed
- 1 yellow bell pepper diced into 1" strips
- 1 red bell pepper diced into 1" strips
- 1 white onion sliced into 1/2 inch wedges
- 3 green onions thinly sliced
- 1 tablespoon cornstarch
- 1 cup water
Instructions
- In a large non-stick skillet or wok, heat 1/2 cup of vegetable oil over medium-high heat until shimmering. (Tip: Ensure the oil is hot enough to prevent the chicken from sticking.)
- Pat the chicken pieces dry and lightly season with salt. (This step helps to achieve that crispy texture.)
- Dredge each chicken piece in flour, dip it into the beaten eggs, and then dredge in flour again, pressing to coat well.
- Carefully add the coated chicken to the hot skillet, cooking in batches to avoid overcrowding. Fry for about 2 minutes on each side until golden and crispy. Transfer the cooked chicken to a paper towel-lined plate and set aside.
- Discard the used vegetable oil and wipe the skillet clean. Return it to medium-high heat and add the sesame oil.
- Once the sesame oil is shimmering, add the diced bell peppers, dry chili peppers, and onion. Stir-fry for about 3-4 minutes until tender.
- Add the minced ginger, garlic, and black beans to the skillet. Stir to combine and cook for an additional 30 seconds.
- Stir in the fried chicken and pour in the Thai sweet chili sauce. Cook for 1-2 minutes, mixing well.
- In a separate bowl, combine the sauce ingredients: rice wine, sugar, soy sauce, oyster sauce, red pepper flakes, cornstarch, and water. Mix well and add to the pan.
- Stir everything together and cook for another 1-2 minutes until the sauce thickens slightly.
- Serve immediately, garnished with sliced green onions and sesame seeds, alongside rice.