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Panda Express Sweet and Sour Chicken Recipe
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Panda Express Sweet and Sour Chicken Recipe

Make our Panda Express Sweet and Sour Chicken Recipe at home tonight for your family. With our Secret Restaurant Recipe your Sweet and Sour Chicken will taste just like Panda Express.
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Chinese Restaurant, Chinese Restaurant-Style Recipe, Panda Express

Ingredients

  • 1 pound boneless skinless Chicken Breasts or Thighs
  • 1 Egg
  • 1/2 cup Cornstarch
  • Vegetable Oil for deep frying
  • Water
  • 1/2 medium Onion sliced
  • 1 medium Green or Red Bell Pepper seeds removed, cut into 1-inch square pieces
  • 1 1/2 cups Water
  • 2 whole dried Red Peppers
  • 3 Clove Garlic peeled, left whole
  • 2 tablespoons sliced Ginger
  • 1/3 cup Sugar
  • 1/3 cup Cider Vinegar or Red Wine Vinegar
  • 1/2 teaspoons Salt to taste
  • 2 - 3 drops Red Food Coloring optional for color
  • 1 can Pineapple Chunks drained (Reserve juice for another use, if desired)

Instructions

  • Preheat oven to 200°F.
  • Cut chicken into bite-size pieces, about 1/2-inch cubes.
  • Crack egg into a medium bowl. Beat until frothy.
  • Place cornstarch in another medium bowl.
  • Pour enough oil to deep fry into a large skillet or pot. Heat to about 350°F.
  • Dip pieces of chicken, a few at a time, into bowl with beaten egg.
  • Transfer to second bowl and roll in cornstarch until fully covered.
  • Place in hot oil. Cook until golden brown.
  • Remove from oil and drain on paper towel-covered plate. Repeat until all chicken is fried.
  • When done, place chicken pieces on an oven safe plate. Place in preheated oven to keep warm.
  • Add water to a medium pot.
  • Add prepared onion and bell pepper. Bring water to boil. Reduce heat, cover, cook until peppers and onion are crisp-tender.
  • Removed and drain. Place vegetables on an oven safe plate or bowl. Place in preheated oven to keep warm.
  • In a medium pan add 1 1/2 cups water.
  • Add dried red pepper, garlic and ginger. Place on stovetop and bring to boil. Boil for about 5 - 6 minutes, until fragrant.
  • Using a slotted spoon or spider strainer, remove red pepper, garlic and ginger from boiling water. Discard solids.
  • To water, add sugar, salt and vinegar. Continue to boil, stirring until sugar dissolves.
  • Stir in cornstarch, a little at a time, stopping when the sauce gets to the desired thickness.
  • Add in red food coloring, for color, if desired. Stir to mix. Remove sauce from heat.
  • Taste. Add more salt, to taste, if needed.
  • Remove plates of chicken and vegetables from oven.
  • Place chicken on a serving plate.
  • Scatter vegetables and pineapple chucks on top of chicken.
  • Pour as much sauce as desired over top. Store any excess sauce in a tightly sealed container, in the refrigerator, up to a week.
  • Serve hot.

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