Missing the iconic SweetFire Chicken Breast from Panda Express? You’re not alone. Since it vanished from the menu, fans everywhere have been craving that bold mix of crispy chicken, sweet chili sauce, and stir-fried pineapple and peppers. The good news? This definitive copycat recipe brings it back, right in your kitchen, and honestly, it might just be better than the original.
You’ll get everything you need here:
✓ Golden, extra-crispy chicken just like takeout
✓ A step-by-step video to follow along
✓ Options for frying, baking, and air frying
✓ Easy swaps for ingredients you may not have on hand
Let’s bring back the flavor you’ve been missing.
Why You’ll Love This Recipe
What sets this recipe apart? The double-fry method for maximum crunch, a sauce that clings just right, and pro-level tips that guarantee it turns out amazing every time.
- Sweet, Spicy, and Crispy – Just like the original, but even better. The perfect balance of heat and sweetness wrapped around ultra-crispy chicken.
- Quick Weeknight Win – Ready in under 30 minutes with simple ingredients you probably already have.
- Three Ways to Cook – Fry, bake, or air fry, whatever suits your kitchen and your health goals.
- Impress Without Stress – Looks restaurant-quality but comes together easily. Perfect for family dinners or casual get-togethers.
- Brings Back Comfort – If this was your go-to Panda Express order, you’ll feel like you’re home again.
The Secret to Ultimate Crispiness
Let the Coating Rest
After dredging the chicken, let it sit for at least 15 minutes. This helps the batter hydrate and stick better during frying, fewer pieces of coating will fall off in the oil.
Double-Fry the Chicken
The first fry cooks the chicken through. The second fry, at a higher temp, drives out excess moisture and creates a golden, shatteringly crisp crust. It’s the same method used by pro chefs and your favorite fast food joints.
Watch the Oil Temperature
Too hot and the outside burns before the inside cooks. Too cold and you get greasy chicken. Ideal range: 325°F for the first fry, 375°F for the second.
SweetFire Chicken Breast (Panda Express Copycat) – Step-by-Step Recipe
Ingredients
For the Chicken:
- 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
- ½ cup (60g) cornstarch
- ¼ cup (30g) all-purpose flour
- 1 tsp (4g) baking powder
- ½ tsp (2g) salt
- 1 large egg
- ¼ cup (60ml) water
- Oil, for frying
And the Sauce:
- ½ cup (120ml) sweet chili sauce
- 1 tbsp (15ml) chicken broth (or rice vinegar with a pinch of sugar)
- 1 tbsp (15ml) soy sauce
- 1 tsp (5ml) rice vinegar
- 1 tbsp (15g) brown sugar
- 1 tsp (5g) sambal oelek (optional, for heat)
- 1 tsp (5g) cornstarch mixed with 1 tbsp (15ml) water (slurry)
For the Stir Fry:
- ½ red bell pepper, chopped
- ½ onion, chopped
- ½ cup (80g) pineapple chunks
Instructions
Mix the Batter
In a bowl, whisk together cornstarch, flour, baking powder, and salt. In a separate bowl, beat the egg and water. Add to dry mix and stir until smooth.
Coat the Chicken
Toss chicken pieces in the batter until fully coated. Let them rest for 15 minutes.
Prepare the Sauce
In a small bowl, mix chili sauce, chicken broth, soy sauce, vinegar, sugar, and sambal oelek. Set aside. Mix the cornstarch slurry in another bowl.
First Fry
Heat oil in a deep pan to 325°F (165°C). Fry chicken in batches for 3–4 minutes until lightly golden. Remove and drain.
Second Fry
Increase oil to 375°F (190°C). Fry the chicken again for 1–2 minutes until deep golden and crispy. Drain on a rack or paper towel.
Stir-Fry Veggies
In a separate pan or wok, heat 1 tbsp oil over medium-high heat. Add bell pepper, onion, and pineapple. Cook for 2–3 minutes.
Add the Sauce
Pour in the prepared sauce. Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened (about 1 minute).
Combine Everything
Add the crispy chicken to the pan. Toss gently to coat evenly with sauce.
Serve
Plate hot with steamed rice or fried rice. Garnish with green onions if desired.
Chef’s Tips & Culinary Science
Why Double Frying Works
The first fry cooks the chicken through. The second, hotter fry evaporates any surface moisture, creating that signature shatteringly crispy texture. It’s how restaurants get chicken that stays crisp even after saucing.
Cornstarch vs. Flour
Cornstarch gives a dry, crisp finish, it absorbs moisture and resists sogginess. Flour adds structure and adhesion. Used together, they make the ideal crust: crunchy yet light.
Ideal Oil Temperature
- First fry: 325°F (165°C) – Cooks the chicken through without burning the coating.
- Second fry: 375°F (190°C) – Rapidly crisps the outer layer without overcooking the inside.
Sauce Balance
Sweet chili sauce brings sweetness and heat. Soy sauce adds umami. Rice vinegar cuts through with acidity. A touch of sugar rounds it all out. The key: simmer the sauce just enough to thicken—don’t over-reduce or it’ll become sticky.
Variations & Dietary Options
Baked SweetFire Chicken Breast (Healthier Option)
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment and lightly grease it.
- Arrange dredged chicken in a single layer. Spray or brush with oil.
- Bake for 20–25 minutes, flipping once halfway, until golden and cooked through.
- Toss with sauce and serve.
Air Fryer SweetFire Chicken Breast
- Preheat air fryer to 380°F (193°C).
- Lightly spray the basket and the coated chicken with oil.
- Air fry in batches for 12–15 minutes, flipping halfway through.
- Toss with sauce just before serving.
Protein Substitutes
- Chicken Thighs – Juicier and more flavorful. Use the same method.
- Shrimp – Cooks faster. Fry or air fry for just 3–5 minutes.
- Extra-Firm Tofu – Press well, cube, coat, and cook the same as chicken. Perfect plant-based option.
Gluten-Free Version
- Use tamari instead of soy sauce.
- Use a gluten-free flour blend in the dredge (plus cornstarch as written).
- Ensure your baking powder and sweet chili sauce are labeled gluten-free.
Health & Variations
Looking for a lighter, healthier twist on the classic? These options let youenjoy SweetFire Chicken Breast your way:
Air Fryer Version
Get the crisp without the oil.
- Preheat to 380°F (193°C).
- Lightly coat battered chicken with oil spray.
- Air fry for 12–15 minutes, flipping halfway.
- Toss in sauce before serving.
Baked Version
Easy and oven-friendly.
- Preheat oven to 425°F (220°C).
- Place chicken on a lined, greased baking sheet.
- Bake 20–25 minutes, flipping once.
- Coat in sauce and serve hot.
Gluten-Free
Use tamari instead of soy sauce.
- Choose a gluten-free flour blend + cornstarch.
- Check that your sweet chili sauce is gluten-free.
Low-Sugar Option
- Use a reduced-sugar sweet chili sauce or make your own with stevia or monk fruit.
- Skip or halve the added brown sugar in the sauce.
Protein Flexibility
- Swap in chicken thighs for juiciness.
- Try shrimp for a faster cook time.
- Use pressed tofu for a satisfying vegan version.
Frequently Asked Questions
It was a popular menu item featuring crispy chicken tossed in a sweet and spicy chili sauce with pineapple, bell peppers, and onions. This recipe recreates the same bold flavor and crunchy texture at home.
Yes, it has been discontinued at many locations, which is why fans are turning to copycat recipes like this one to bring it back to their dinner table.
The original version is deep-fried and sweetened, so it’s more of a treat than a health food. But with this homemade version, you can air fry or bake it and reduce sugar, making it lighter and better for everyday meals.
Cool completely, then store in an airtight container in the fridge for up to 3 days.
Use an air fryer at 350°F (175°C) for 5–7 minutes or reheat in the oven at 375°F (190°C) for 10 minutes. Avoid microwaving—it makes the coating soggy.
Yes! Mix the sauce and store it in a jar in the fridge for up to 5 days. Reheat gently before using.
It’s mild to medium. To make it milder, skip the sambal oelek. Want it spicier? Add more sambal or a pinch of chili flakes.
Ultimate Panda Express SweetFire Chicken Breast (Copycat Recipe)
Equipment
- Mixing bowls
- Whisk
- Wok or large skillet
- Deep frying pan or air fryer
- Tongs
- Slotted spoon or rack for draining
Ingredients
For the Chicken Coating:
- 1 lb 450g boneless skinless chicken breast, cut into 1-inch cubes (or use chicken thighs)
- 1/2 cup 60g cornstarch
- 1/4 cup 30g all-purpose flour (or gluten-free flour blend)
- 1 tsp 4g baking powder
- 1/2 tsp salt
- 1 large egg
- 1/4 cup 60ml water
For the Sauce:
- 1/2 cup 120ml sweet chili sauce (reduced-sugar optional)
- 1 tbsp 15ml chicken broth
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp rice vinegar
- 1 tbsp brown sugar optional or use monk fruit for low-sugar
- 1 tsp sambal oelek optional, for heat
- 1 tsp cornstarch + 1 tbsp water slurry
For the Stir Fry:
- 1/2 red bell pepper chopped
- 1/2 onion chopped
- 1/2 cup 80g pineapple chunks
Instructions
- In a bowl, combine cornstarch, flour, baking powder, and salt. In a separate bowl, beat the egg with water and add to the dry mix. Stir to form a smooth batter.
- Coat chicken pieces in the batter and let them rest for 15 minutes to set.
- In a small bowl, mix all sauce ingredients (except slurry). Stir together cornstarch and water to make a slurry and set aside.
- Heat oil to 325°F (165°C). Fry chicken in batches for 3-4 minutes. Remove and drain.
- Raise oil to 375°F (190°C) and fry chicken again for 1-2 minutes for extra crisp.
- In a separate pan, stir-fry bell pepper, onion, and pineapple for 2-3 minutes.
- Add sauce and bring to a simmer. Stir in slurry and cook until thickened.
- Add fried chicken, toss well to coat, and serve hot over rice.
Notes
Nutrition Information (per serving):
SERVING: 225g | CALORIES: 460kcal | CARBOHYDRATES: 42g | PROTEIN: 27g | FAT: 21g | SATURATED FAT: 4g | CHOLESTEROL: 145mg | SODIUM: 840mg | POTASSIUM: 610mg | FIBER: 2g | SUGAR: 14g | VITAMIN A: 680IU | VITAMIN C: 14mg | CALCIUM: 38mg | IRON: 2.2mgPrice of Recipe: Total cost: $10 for 4 servings
- Chicken: $6
- Sauce + produce: $4
Recipe Notes:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat Tips: Use an air fryer or oven to keep the chicken crispy. Avoid microwaving.
- Make-Ahead: Sauce can be made and stored up to 5 days in advance.
- Baked Version: Bake coated chicken at 425°F (220°C) for 20–25 minutes.
- Air Fryer Version: Air fry at 380°F (193°C) for 12–15 minutes, flipping halfway.
- Protein Options: Substitute tofu, shrimp, or chicken thighs as needed.
- Flavor Tweaks: For extra sweetness, add a teaspoon of honey; for more heat, increase sambal oelek.
Call-to-Action: Did you love this easy SweetFire Chicken copycat? Leave a comment and rating below, and share your homemade Panda Express plate on social media, we’d love to see it!
Complete Your Panda Express Plate
Craving that classic two-item combo? Now you can make it at home, better and fresher.
Create your own two-item plate at home!
Pair your SweetFire Chicken with our perfect copycat recipes for:
👉 Panda Express Chow Mein – Just like takeout: soft noodles, crisp veggies, and savory sauce. (coming soon)
👉 Authentic Fried Rice – Fluffy, flavorful, and loaded with egg and green onions. (coming soon)
Top it off with a fortune cookie and you’re set.
Ready to Cook?
Now that you’ve got the full recipe and all the pro tips, it’s time to bring back a fan favorite right in your kitchen. Whether you fry, bake, or air-fry it, this SweetFire Chicken is guaranteed to hit the spot.
Tried it? Loved it?
Leave a comment below, rate the recipe, and tag us with your homemade Panda Express plate, we’d love to see it!
Hungry for more? Check out our full collection of copycat Panda Express recipes to keep the takeout magic going, no drive-thru needed. (coming soon)
Don’t forget to pin it on Pinterest or tag the version on Instagram or Facebook.
