Panda Express Firecracker Chicken Copycat

If I have to choose a favorite take-out chain, Panda Express would be in the top three. Anytime I go to the mall, I usually join the long line to grab something. Making Panda Express Firecracker Chicken at home is so easy, and it only takes 30 minutes. The chicken pieces are breaded and fried to golden perfection, then mixed with fresh veggies and coated in a sweet, tangy, and spicy sauce!

I love coming up with copycat recipes of fast-food favorites! Why spend a fortune when you can make it better and cheaper at home and also have control over the quality of the ingredients? Try your hand at making your own Chick-Fil-A Chicken Nuggets, McDonald’s Fish Sandwich, and Cheesecake Factory Original Cheesecake!

This Panda Express Firecracker Chicken is an American Chinese takeout staple that used to be incredibly popular at the chain. I said “used to be” because it’s not on the menu anymore. However, my love for this dish is so irresistible that I had to share it with my audience.

So, if you were a fan of this dish like me (or just curious about how it tastes), this is your chance to enjoy it again, anytime you want. Every bite feels like a firecracker in your mouth –savory, spicy, sweet, and crispy all at once! The juicy meat soaks up all that amazing sauce while retaining a nice crunch. Satisfy those takeout cravings with a recipe that’s easy enough to execute on busy weeknights!

Why you will love this recipe 

• Save money: Instead of paying $20 per person at the restaurant, I can make this whole meal for everyone for under $20. In fact, it costs me about $12 to make 4 large servings, and I still have leftovers. 
• No additives: When I make this at home, I don’t have to worry about any MSG, sugar, or preservatives being added to the recipe. It is just exactly what I put in it.
• Quick and easy: It takes me just 30 minutes to make this take-out style dinner for my family.
• I can adjust the heat: If I am serving someone who doesn’t like spicy food, I can leave out the peppers and use a milder chili pepper. I still use red pepper flakes because, without them, it really isn’t firecracker chicken. 

What you will need

• Vegetables: I use organic bell peppers, one red and one yellow, for different flavors and colors, chopped into strips. The pungent black beans provide a savory, umami-rich note that helps balance the vibrant heat of the peppers. Sliced white onion provides a sharp, crisp flavor and nice texture. Chopped green onions add a fresh and slightly peppery flavor. 
• Wet ingredients: The vegetable oil is only used to fry the chicken, so I don’t want it to add flavor. I use sesame oil to stir-fry the remaining ingredients because of its slightly nutty flavor. Thai sweet chili sauce provides a bit of spicy sweetness and a sticky, caramelized coating. 
• Seasonings: Whole dried chili peppers give this dish its signature firecracker heat. Crushed red chili pepper gives it a nice kick with a smoky flavor. Minced ginger adds a zesty, sweet flavor that pairs well with the minced garlic, which gives it a deep warmth.

For the chicken

• Chicken: I use boneless, skinless, organic chicken breast cut into thin strips. 
• Wet ingredients: I use vegetable oil to fry my chicken because it has a high smoke point, a neutral flavor, and makes the chicken crispy without burning it. It is also the most affordable. I use eggs to dip the chicken as a binder to help the flour stick and create a more tender interior.  
• Dry ingredients: All-purpose flour makes a perfect coating to help crisp the outside of the chicken.

For the sauce

• Wet ingredients: Shaoxing wine (or rice wine), I use to help tenderize the meat and add tangy flavor to the sauce. Soy sauce provides a deep, salty flavor that balances the dish’s intense heat and sweetness. I like to add oyster sauce for a caramelized flavor and thick, glossy texture. 
• Dry ingredients: Cornstarch thickens the sauce without causing any lumps or cloudiness. 
• Seasonings: White granulated sugar helps offset the heat and create thick, crispy caramelization. Finally, red pepper flakes are added to give the dish the heat it needs for its sweet-and-spicy sauce. 

How to make 

Cook the chicken: First, I heat the vegetable oil in a large wok over medium-high heat while patting the chicken dry and seasoning it with salt. When the oil is hot, I dredge the chicken pieces, one at a time, in flour, then in beaten eggs, then in flour again, and then put them in the pan. I continue to do this until the pan is almost full, but there must be plenty of room for the chicken to breathe. Overcrowding will cause soggy chicken. 

Heat the sesame oil: Afterward, I place cooked chicken on a plate lined with paper towels. Once all the chicken is cooked, I wipe the pan clean and add the sesame oil. 

Stir-fry: Once the oil is hot, I add the onions, chili peppers, and bell peppers, stirring occasionally for about 3 minutes, or until tender. Then, I stir in the beans, garlic, and ginger, let it cook for 30 seconds, then stir in the chicken and chili sauce and cook for 2 more minutes. 

Make the sauce and serve: Finally, I mix the sauce ingredients and stir them into the pan, cooking for several minutes.

Serve: I serve the chicken topped with green onions and sesame seeds. 

Expert tip

How to make fermented black bean garlic sauce

If you want to make your own fermented black bean garlic sauce, it’s pretty simple. Just cook fermented beans, garlic, and ginger, with soy sauce, sugar, and rice wine. Then, thicken it with cornstarch slurry. To make 1 cup of sauce, you’ll need:

• ½ cup of fermented beans
• ½ cup low-sodium soy sauce
• 6 minced garlic cloves
• 3-inch piece of ginger
• ½ cup Shaoxing wine
• 2 tablespoons white granulated sugar

First, heat a bit of oil in a pan over medium heat, then add the ginger and garlic and cook until fragrant, about 2 minutes. Then, add the beans and mash them, stirring and cooking them for 3 minutes. Stir in the wine, soy sauce, and sugar, then turn the heat down to low and let it simmer for 5 to 7 minutes, until it thickens. Once it reaches your desired consistency, remove it from the heat. 

More tips to consider:

• Be prepared. Stir-frying is a fast process. Chop the veggies, cut the chicken, and mix the sauce before turning on the stove.
• For extra-tender chicken, marinate it in egg white and cornstarch for 20 minutes. 
• Wait for the oil to start shimmering before adding the chicken.
• Do not overcrowd the pan.
• Slice the chicken thinly for fast, even cooking. 
• Let the chicken sit for a few minutes to form a crust before moving it.

Recipe variations and add-ins:

• Different meat: I sometimes use beef, pork, turkey, or ham to make this a different kind of stir-fry. Seafood is good too. 
• More vegetables: Mushrooms, green beans, pea pods, baby corn ears, broccoli florets, and cauliflower florets are just some of the vegetables I love to add to this recipe. 
• Add fruit: Personally, I like to add some pineapple to mine, but the kids like mango or peaches. 
• Less heat: Instead of using whole dried chili peppers, use poblano peppers, or skip the peppers entirely for a milder chicken dish. But remember, the red chili pepper and red pepper flakes will be spicy. They can be removed or replaced, too, but it really changes the whole dish.
• Fermented black bean garlic sauce: Add it to the chicken for a truly authentic taste. It can usually be found in the Asian section of large grocery stores or specialty stores.

Serving suggestions:

I like to serve this spicy dish with my fluffy and buttery Instant Pot white rice. It is so fast and easy to get tender, non-sticky rice every time with just 2 ingredients. This is the only rice recipe you’ll ever need. For those watching their carbs, my cauliflower rice is also delicious and pairs wonderfully with this hot chicken recipe. If noodles are more your thing, try this recipe for soba noodles. With just a few ingredients, this authentic dish pairs perfectly with firecracker chicken.

To make this more of a takeout meal, try it with egg rolls and fried rice. I have recipes for both. This egg fried rice or shrimp fried rice is an easy way to make a side dish in less than 30 minutes with just a few veggies, eggs, and leftover rice. And of course, my Panda Express chicken egg rolls are made to go with this Panda Express dish. I can easily make 20 of these in just 40 minutes, and everyone loves them!

How to store leftovers:

• Refrigerate: This spicy chicken can be stored in a sealed container in the fridge for several days.   
• Freezing: Freezing is another option. I put mine in freezer bags, and they can be safely stored for several months.  
• Defrost: I thaw mine overnight in the refrigerator for the best flavor.
• Reheating: To reheat, I put mine in a skillet with a bit of oil spray and heat it over medium until it is ready. The microwave will work too, but it won’t be crispy.

Frequently asked questions

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