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If you’re looking for a delicious way to spice up your meal, Panda Express is the place to go! Their sweet and sour chicken is a must-try. This restaurant offers versions of this dish that are both sweet and sour, which means that everyone can find something they love. In this blog, i will share with you a panda express sweet and sour chicken recipe that is extremely delicious. This dish is sure to satisfy your appetite, and it’s also very healthy.
Panda express sweet and sour chicken is perfect for those who want something a little different from the normal chicken options. This dish is sure to please any palate, with its sweet and sour flavors that will leave you wanting more. Plus, it’s easy to make, so you can have it ready in no time. Plus, it’s perfect for any occasion – whether you’re craving something hearty for dinner or just want to make something special for a friend.
How To Make Panda Express Sweet And Sour Chicken
Panda Express has got you covered with their Sweet and Sour Chicken. This dish is made with chicken breast strips that are coated in a sweet and sour sauce before being fried. This dish is made with simple ingredients that you likely have on hand, so it’s perfect for a quick and easy meal. Just follow these simple steps and you’ll be enjoying a delicious bowl of sweet and sour chicken in no time at all!
Ingredients To Make Panda Express Sweet And Sour Chicken
- 1 pound Chicken Breasts or Thighs (boneless and skinless)
- 1 Egg
- 1/2 cup Cornstarch
- Water
- 1/2 medium Onion (sliced)
- 1 medium Green or Red Bell Pepper (seeds removed and cut into 1-inch square pieces)
- 1 1/2 cups Water
- 2 whole dried Red Peppers
- 3 Clove Garlic (peeled)
- 2 tablespoons Ginger (sliced)
- 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)
- 1 can Pineapple Chunks (drained)
- Vegetable Oil (for frying)
Step By Step Instructions To Make Panda Express Sweet And Sour Chicken
Step 1
Preheat the oven to 200 degrees Fahrenheit. Prepare chicken by chopping it into bite-sized pieces, about 1/2-inch cubes.
Step 2
In a medium bowl, crack the egg. Stir until frothy. In a medium bowl, place cornstarch.
Step 3
Pour enough oil into a pot or skillet to deep fry. Heat the oil to 350 degrees Fahrenheit. Take pieces of chicken and dip them, one at a time, into the bowl of beaten eggs.
Step 4
Transfer to a second bowl and coat with cornstarch. Put the pieces in the hot oil. Once golden brown, remove from the oil.
Step 5
Drain on a paper towel-covered plate after removing from oil. Continue frying the chicken until it is all cooked.
Step 6
Place the chicken pieces on an oven-safe plate once they are done. Keep warm in a preheated oven.
Step 7
In a medium pot, add water. Add the prepared onion and bell pepper. Bring the water to a boil. Cover, reduce heat, and cook until peppers and onions are crisp-tender. Removed and drained.
Step 8
On an oven-safe plate or bowl, place the vegetables. Then place it in a preheated oven to keep it warm.
Step 9
Add 1 1/2 cups of water to a medium pan. Add dried red pepper, garlic and ginger. Bring to a boil for about 5 – 6 minutes or until fragrant.
Step 10
Remove red pepper, garlic, and ginger from boiling water with a slotted spoon or spider strainer. Remove solids and discard them. Add sugar, salt, and vinegar to the water. Stir until sugar dissolves, continuing to boil.
Step 11
When the sauce reaches the desired thickness, add cornstarch a little at a time. If desired, add red food coloring. Stir to combine. Remove the sauce from the heat. Check the taste. If necessary, add more salt.
Step 12
Take the chicken and vegetables out of the oven. On a serving plate, arrange the chicken.
Step 13
Add pineapple chunks and vegetables to the chicken. You can pour as much sauce as you like over the top. Extra sauce can be stored in the refrigerator for up to a week in a tightly sealed container. Have fun!
More Amazing Recipe
- Tangy Mustard Sauce Recipe
- Panda Express Hot And Sour Soup Recipe – Copycat
- Cheesecake Factory Turtle Cheesecake Recipe – Copycat
- Clare And Carl’s Michigan Sauce Recipe
Final Thoughts
I hope you enjoyed this recipe for Panda Express Sweet And Sour Chicken. Panda Express Sweet And Sour Chicken is one of the most popular dishes on their menu, and for good reason! The sauce is tangy and sweet with a little kick, making it perfect to enjoy as a lunch or dinner option. The chicken is cooked perfectly and comes served with rice and vegetables, giving you everything you need to make a complete meal. If you have any questions about this recipe, please leave a comment below. Thanks for reading!
Panda Express Sweet And Sour Chicken Recipe
Ingredients
- 1 pound Chicken Breasts or Thighs (boneless and skinless)
- 1 Egg
- 1/2 cup Cornstarch
- Water
- 1/2 medium Onion (sliced)Onion (sliced)
- 1 medium Green or Red Bell Pepper (seeds removed and cut into 1-inch square pieces)
- 1 1/2 cups Water
- 2 whole dried Red Peppers
- 3 Clove Garlic (peeled)
- 2 tablespoons Ginger (sliced)
- 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)
- 1 can Pineapple Chunks (drained)
- Vegetable Oil (for frying)
Instructions
- Preheat the oven to 200 degrees Fahrenheit. Prepare chicken by chopping it into bite-sized pieces, about 1/2-inch cubes.
- In a medium bowl, crack the egg. Stir until frothy. In a medium bowl, place cornstarch.
- Pour enough oil into a pot or skillet to deep fry. Heat the oil to 350 degrees Fahrenheit. Take pieces of chicken and dip them, one at a time, into the bowl of beaten eggs.
- Transfer to a second bowl and coat with cornstarch. Put the pieces in the hot oil. Once golden brown, remove from the oil.
- Drain on a paper towel-covered plate after removing from oil. Continue frying the chicken until it is all cooked.
- Place the chicken pieces on an oven-safe plate once they are done. Keep warm in a preheated oven.
- In a medium pot, add water. Add the prepared onion and bell pepper. Bring the water to a boil. Cover, reduce heat, and cook until peppers and onions are crisp-tender. Removed and drained.
- On an oven-safe plate or bowl, place the vegetables. Then place it in a preheated oven to keep it warm.
- Add 1 1/2 cups of water to a medium pan. Add dried red pepper, garlic and ginger. Bring to a boil for about 5 – 6 minutes or until fragrant.
- Remove red pepper, garlic, and ginger from boiling water with a slotted spoon or spider strainer. Remove solids and discard them. Add sugar, salt, and vinegar to the water. Stir until sugar dissolves, continuing to boil.
- When the sauce reaches the desired thickness, add cornstarch a little at a time. If desired, add red food coloring. Stir to combine. Remove the sauce from the heat. Check the taste. If necessary, add more salt.
- Take the chicken and vegetables out of the oven. On a serving plate, arrange the chicken.
- Add pineapple chunks and vegetables to the chicken. You can pour as much sauce as you like over the top. Extra sauce can be stored in the refrigerator for up to a week in a tightly sealed container. Have fun!