This SweetFire Chicken recipe brings together crispy fried chicken, pineapple, and peppers in a sticky sauce that's sweet, tangy, and just a little spicy. The slow cooker takes care of the hard part, turning a handful of simple ingredients into a sauce so good you'll want to spoon extra over your rice. It tastes just like the Panda Express version, minus the drive-through line.
I absolutely love this recipe for busy weeknights because I can bread and fry the chicken in the morning, then let it cook low and slow while I go about my day. It's also a huge hit for game day or a weekend dinner when I'm in the mood for takeout but don't want the price tag.
If you love easy Asian-inspired meals that taste just like your favorite takeout, you're going to flip for my Slow Cooker Mongolian Beef, Beef and Broccoli, and Instant Pot Sesame Chicken.
Ingredients
Chicken breasts are the classic choice for SweetFire Chicken, but chicken thighs work just as well if that's what you have on hand. I've even tried this recipe with shrimp before, and it was out of this world!
Sweet chili sauce is doing most of the heavy lifting in the sauce, so it's worth using a brand you really love. I usually find it in the Asian foods aisle near the soy sauce and rice vinegar.
I like to buy pineapple chunks packed in juice rather than syrup, since you need to reserve some of that juice for the sauce anyway. Fresh pineapple works fine in place of canned if that's what you have.
If you want to bulk up the vegetables even more, snow peas or sliced water chestnuts are a nice addition without changing the flavor much.
See recipe card for quantities.
Make it Gluten-Free
This recipe is close to gluten-free as written, since the chicken is coated in cornstarch rather than flour. The only ingredient to swap out is the soy sauce, which contains wheat. Use tamari instead, and check the label on your sweet chili sauce too, since ingredients can vary between brands.
While you're at it, go ahead and check out my complete guide to gluten-free Chinese food and go ahead and put this Gluten-Free Kung Pao Chicken recipe on your meal plan!
How to Make Panda Express SweetFire Chicken in a Slow Cooker
Bread the chicken.
Cut the chicken into bite-sized pieces and season with salt and pepper. Whisk the eggs in one bowl and set out the cornstarch in another. Dip each piece of chicken in the egg, then coat completely in the cornstarch.
Bread the chicken.
Heat about an inch of oil in a large skillet over medium-high heat and fry the chicken in batches for a couple of minutes per side, just until lightly golden. It doesn't need to cook through here since it'll finish in the slow cooker. Drain on a paper towel-lined plate.
Load the slow cooker.
Add the fried chicken to the slow cooker, then scatter the red bell pepper, onion, and pineapple chunks on top.
Add the sauce and cook.
Whisk together the sweet chili sauce, reserved pineapple juice, soy sauce, rice vinegar, brown sugar, and garlic, then pour it evenly over everything in the slow cooker. Cover and cook on low for 3 to 4 hours or high for about 1 ½ to 2 hours.
Thicken the sauce.
About 20 minutes before it's done, whisk together the cornstarch and cold water and stir the slurry into the slow cooker. Once the sauce has thickened and turned glossy, give everything a gentle toss.
Serve.
Serve over rice and top with green onions and sesame seeds.
Equipment
A 6-quart slow cooker gives the chicken and vegetables enough room to cook evenly without piling up too deep. If you use a smaller one, you may need to add extra time since everything will be more crowded.
For frying, I like a large, heavy-bottomed skillet since it holds its heat better between batches, which keeps the coating crisp instead of soggy.
Pro Tips
- Let the oil return to temperature between batches. Crowding the pan lowers the oil temperature and makes the coating soggy rather than crisp.
- Cut the peppers and onion into larger chunks so they hold their shape instead of turning mushy over the long cook time.
- Drain the pineapple well before adding it to the slow cooker so the sauce doesn't turn watery.
- If your sauce seems thin once it's done cooking, whisk an extra teaspoon of cornstarch into a little cold water and stir it back in for a few more minutes.
- This dish leans more sweet and tangy than fiery. I like to set out a bottle of sriracha on the table so everyone can add their own.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The coating will soften as it sits in the sauce, but it will stay totally delicious. Reheat gently in the microwave, stirring occasionally, or warm it in a skillet over medium-low heat with a splash of water or pineapple juice to loosen the sauce back up.
This recipe also freezes well for up to 2 months. Thaw it overnight in the refrigerator before reheating.
FAQ
Not really. Sweet chili sauce and pineapple juice make it more sweet and tangy than fiery just like the Panda Express version. If you like more heat, add sriracha or a pinch of crushed red pepper flakes.
Give it more time. The cornstarch slurry needs the full 20 minutes with the lid on to thicken properly. If it's still thin after that, whisk another teaspoon of cornstarch into a little cold water and stir it back into the slow cooker for a few more minutes.
Sure! Fry the chicken the same way, then simmer it with the vegetables and sauce in a large skillet or pot for about 10 to 15 minutes, just until the vegetables are tender. Stir in the cornstarch slurry at the end to thicken the sauce.
More easy slow cooker recipes
Looking for other delicious slow cooker recipes like this? Try these:
Slow Cooker Panda Express SweetFire Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- ¾ cup cornstarch plus 1 tablespoon, divided
- vegetable oil for frying
- 1 cup sweet chili sauce
- 20 ounces pineapple chunks drained, ¼ cup juice reserved
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon brown sugar
- 1 teaspoon garlic minced
- 1 red bell pepper cut into chunks
- 1 medium onion cut into chunks
- 1 Tablespoon cold water
- sliced green onions for garnish
- sesame seeds for garnish
Instructions
- Season the chicken with salt and pepper. Whisk the eggs in one bowl and place ¾ cup of the cornstarch in another. Dip the chicken in the egg, then coat completely in the cornstarch.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Working in batches, fry the chicken for 2 to 3 minutes until lightly golden (it does not need to be cooked through). Transfer to a paper towel-lined plate.
- Add the fried chicken to the slow cooker and scatter the bell pepper, onion, and pineapple chunks over the top.
- Whisk together the sweet chili sauce, reserved pineapple juice, soy sauce, rice vinegar, brown sugar, and garlic, then pour evenly over everything in the slow cooker.
- Cover and cook on LOW for 3 to 4 hours or HIGH for 1 ½ to 2 hours.
- In a small bowl, whisk the remaining 1 tablespoon cornstarch with the cold water until smooth, then stir it into the slow cooker during the final 20 minutes of cooking.
- Cook until the sauce thickens into a glossy coating, then gently toss everything together.
- Garnish with green onions and sesame seeds, and serve over steamed white rice.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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