Panda Express Firecracker Chicken Copycat

$Panda Express Firecracker Chicken Copycat with the big, bold flavors you love at a fraction of the cost. Quick and easy to make, flavorful and delicious as the original, there's no need for take-out!$

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5 from 1 vote

Panda Express Firecracker Chicken Copycat

Panda Express Firecracker Chicken Copycat with the big, bold flavors you love at a fraction of the cost. Quick and easy to make, flavorful and delicious as the original, there's no need for take-out!

Prep Time10

Cook Time20

Total Time30

Course: Main Entree

Cuisine: Asian

Servings: Servings

Calories: 272kcal

Author: Lalaine Manalo

Ingredients

1 pound chicken breast, slice d thinly
3 tablespoons vegetable oil
2 tablespoons Chinese cooking wine
2 tablespoons soy sauce
1 tablespoon + 1/4 teaspoon cornstarch
1/4 cup water
1 teaspoon sesame oil
1/2 red bell pepper, cored, seeded and cubes into 1-inch cubes
1/2 yellow bell pepper, cored, seeded and cut into 1-inch cubes
6 pieces whole dried chili pepper
1 teaspoon crushed red dried chili pepper
1 onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
1 thumb size ginger, peeled and grated about 1 tablspoon, peeled and grated
1 tablespoon salted black beans, rinsed and drained

Instructions

In a bowl, combine chicken, one tablespoon of the vegetable oil, 1 tablespoon of the cooking wine, 1 tablespoon of the soy sauce and cornstarch. Massage onto meat and marinate for about 20 to 30 minutes. Drain chicken well.
In a small bowl, combine water, the remaining 1 tablespoon cooking wine, 1 tablespoon soy sauce and 1/4 teaspoon cornstarch, and sesame oil. Stir together and set aside.
In a wok or skillet over high heat, heat 1 tablespoon of the vegetable oil. Add bell peppers and stir fry for about 10 to 20 seconds. Remove from wok and keep warm. Add chicken and cook, stirring frequently, for about 2 to 3 minutes or until lightly browned and cooked through. Remove from wok and keep warm.
Wipe down wok as needed. Add the remaining 1 tablespoon of the vegetable oil. Add whole dried peppers and cook for about 5 to 10 seconds or until darkened. Add onions, garlic and ginger and cook, stirring frequently, until aromatic. Add crushed red pepper and salted black beans. Cook, stirring regularly, for about 20 to 30 seconds.
Add chicken, bell peppers and sauce mixture to pan. Stir regularly for about 1 to 2 minutes or until heated through and sauce is slightly thickened. Serve hot.

Nutrition