Slow Cooker Panda Express SweetFire Chicken
This Slow Cooker Panda Express SweetFire Chicken tastes just like the takeout favorite. Lightly battered chicken is fried until golden, then slow cooked with pineapple, red bell pepper, onion, and sweet chili sauce until coated in a sticky, glossy sauce.
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Servings: 6 servings
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
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Chicken thighs can be used in place of chicken breasts, and tamari can be used in place of soy sauce.
Nutrition
Calories: 424kcal | Carbohydrates: 56g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 1349mg | Potassium: 786mg | Fiber: 2g | Sugar: 38g | Vitamin A: 794IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 1mg
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.
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