Panda Express Dynamite Sweet and Sour Chicken Recipe

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As much as I adore swinging by Panda Express to grab a plate of this delectable goodness, there’s something satisfying about recreating Panda Express Dynamite Sweet and Sour Chicken from the comfort of your own kitchen.

How to make Panda Express Dynamite Sweet and Sour Chicken

Panda Express Dynamite Sweet and Sour Chicken is a spicy fast-food entrée made of crispy chicken pieces tossed in a sweet, tangy, and very hot sauce.

Ingredients

For the Crispy Chicken

• 1 lb (450g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
• ½ cup all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 egg
• 2 tbsp soy sauce (for marinating)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika powder
• Vegetable oil (for frying)

For the Dynamite Sweet and Sour Sauce

• 3 tbsp ketchup
• 3 tbsp rice vinegar (or white vinegar)
• 3 tbsp sugar (adjust for sweetness preference)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch (mixed with 2 tsp water to make a slurry)
• 2 tbsp Buldak hot sauce (or any other spicy hot sauce of your choice – adjust for heat tolerance)
• 1 cup diced red bell peppers
• 1 cup diced pineapple (optional, for extra sweetness and flavor contrast)

For Garnish (Optional)

• Sesame seeds
• Green onions (chopped)

Instructions

1. Marinating and Prepping the Chicken

1. In a mixing bowl, combine the chicken pieces with soy sauce, garlic powder, onion powder, and paprika. Let it marinate for 20 minutes while you prepare the other components.
2. After marinating, crack an egg into the bowl and mix until all the chicken is coated.

2. Batter for Crispy Chicken

1. In a separate bowl, mix the all-purpose flour and cornstarch.
2. Take the marinated chicken pieces and dredge them in the flour-cornstarch mixture until fully coated. Shake off excess flour.

3. Frying the Chicken

1. Heat vegetable oil in a deep pan or wok to about 350°F (175°C).
2. Fry the coated chicken pieces in small batches until golden brown and crispy (about 4-5 minutes). Remove and let them rest on a wire rack or paper towel to drain excess oil.
3. Double-fry the chicken for extra crunch, if desired—this technique ensures it stays crisp even when coated in sauce.

4. Preparing the Dynamite Sweet and Sour Sauce

1. In a small bowl, mix ketchup, rice vinegar, sugar, soy sauce, sesame oil, and Buldak hot sauce until well combined. Taste and adjust for balance between sweetness, tanginess, and spiciness.
2. In a wok or non-stick skillet, heat 1 tsp of vegetable oil. Add diced red bell peppers (and pineapple, if using) and stir-fry for 2 minutes until slightly softened.
3. Lower the heat, then pour the sweet-and-sour sauce mixture into the skillet. Let it simmer for 1-2 minutes.
4. Add the cornstarch slurry to the sauce and stir until it thickens slightly, coating the chicken well.

5. Tossing It All Together

1. Finally, add the crispy fried chicken to the wok and toss it gently with the sauce until all the pieces are evenly coated.

Tips for Success

• Batter for Crunch: Combining flour and cornstarch ensures super crispy chicken. If you’d like a tempura-style crunch, you can add a bit of club soda to the batter.
• Hot Sauce Substitute: If you can’t find Buldak hot sauce, use another spicy chili sauce such as Sriracha or Gochujang for a similar punch of flavor and heat.
• Customizing Spice Levels: Control the heat by adjusting the amount of hot sauce. For milder heat, reduce the Buldak hot sauce to 1 tbsp or less.
• Double Fry for Extra Crispiness: For restaurant-style, long-lasting crunch, double-fry the chicken. Fry once until lightly golden, then fry again at a slightly higher temperature (375°F or 190°C) for that extra crunch.
• Pineapple Twist: Adding pineapple chunks enhances the “sweet and sour” profile of the dish, making it a great balance to the heat.
• Prep Ahead: You can make the sauce ahead of time and store it in the fridge for up to 3 days. This way, you can focus on just frying the chicken fresh and tossing it all together.

What to serve with

Serving Panda Express Dynamite Sweet and Sour Chicken with the right side dishes can elevate your meal to restaurant-level perfection. Since the dish is bold, spicy, and flavorful, pairing it with complementary sides helps to balance the heat and enhance the overall dining experience.

a. Chow Mein: Soft stir-fried noodles tossed with a savory soy-based sauce, vegetables (such as cabbage, carrots, and celery), and sometimes protein (such as chicken or pork) make an excellent side dish. Chow mein’s rich umami complements the chicken’s boldness without overwhelming it.

b. Lo Mein: Similar to chow mein but less crisp and more saucy, lo mein noodles are flavorful enough to pair beautifully as a starchy side. Add vegetables and mushrooms to enhance texture and balance out the spiciness of the Panda Express Dynamite Sweet and Sour Chicken.

c. Garlic Noodles: Garlic noodles, made by tossing spaghetti or egg noodles with a butter-garlic-soy sauce, are incredibly aromatic and mellow. This is a great choice if you want to let the chicken remain the star of the Panda Express Dynamite Sweet and Sour Chicken.

Ingredients Substitutes

Sometimes, finding all the ingredients for a recipe can be a hassle. Don’t worry—there are plenty of substitutes and alternatives you can use in your Panda Express Dynamite Sweet and Sour Chicken recipe without compromising the flavors.

1. Substitutes for Chicken

If you don’t have these specific cuts or want to try a variation:

• Chicken Tenders: These are perfectly sized, the cut size and work great in this recipe.
• Pork: Swap chicken with thin slices of pork tenderloin or boneless pork chops for a similar flavor and texture.
• Tofu: For a vegetarian alternative, use extra-firm tofu. Press the tofu to remove excess moisture, cut it into cubes, and coat it in batter before frying.
• Cauliflower: Chunky cauliflower florets are a great plant-based alternative. Coat them in the same batter for a crispy texture.
• Shrimp: Opt for peeled and deveined shrimp. It cooks faster and pairs beautifully with the bold sauce.

2. Substitutes for the Batter

Having key batter ingredients like flour, cornstarch, or eggs helps create that signature crisp coating. Here’s what to do if you’re missing specific items:

Cornstarch Substitute:

Cornstarch adds that extra crispiness, but you can use these alternatives:

• Potato Starch: Almost identical to cornstarch in function—perfectly crispy results.
• Rice Flour: Provides a light and crispy coating similar to cornstarch.
• All-Purpose Flour (Increase Quantity): If you only have flour, use 1 cup total. The results won’t be as light, but it will still fry up nicely.
• Arrowroot Powder: A good gluten-free substitute that creates a similar crunchy finish.

Egg Substitute:

Eggs help bind the coating to the chicken. In case you’re out of eggs:

• Buttermilk or Yogurt: Coat the chicken in buttermilk or diluted yogurt for a tangy binding layer.
• Vegan Egg Substitutes: A flaxseed “egg” (1 tablespoon ground flaxseed + 2.5 tbsp water, mixed and allowed to thicken) works well.

All-Purpose Flour Substitute:

• Gluten-Free All-Purpose Flour Blend: Perfect for those avoiding gluten.
• Chickpea Flour or Almond Flour: These are great if you’d like to experiment with a nuttier flavor and texture.
• Bread Crumbs or Panko: For a crunchier, textured coating, use bread crumbs instead of flour. Adjust frying time as bread crumbs brown faster.

3. Substitutes for Vegetable Oil (for Frying)

For frying the chicken, vegetable oil or a neutral oil is ideal. However, you can swap this with:

• Canola Oil
• Peanut Oil (Adds a subtle nutty flavor, great for Chinese-inspired dishes)
• Sunflower Oil
• Avocado Oil (Good for high-heat frying, though more expensive)

4. Substitutes for the Sweet and Sour Sauce Ingredients

Ketchup Substitute

Ketchup adds tanginess and sweetness to the sauce. Try these alternatives:

• Tomato Paste + Vinegar/Sugar: Mix 1 tablespoon tomato paste with 1 teaspoon vinegar and ½ teaspoon sugar. Adjust to taste.
• Chili Garlic Sauce: Adds a spicy twist for more heat.

Rice Vinegar Substitute

Rice vinegar gives that essential tangy flavor to sweet and sour sauce. Replace it with:

• White Vinegar: This is the closest substitute, but stronger. Use slightly less.
• Apple Cider Vinegar: Adds slight fruitiness and mild acidity (use a 1:1 ratio).
• Lemon or Lime Juice: A natural, fresh-tasting replacement.

Sugar Substitute

Sugar balances the tanginess and spice. If you don’t want to use regular sugar:

• Honey: Adds natural sweetness with a subtle floral note. Use less, as it’s sweeter than sugar.
• Brown Sugar: Provides earthiness and depth to the sauce.
• Maple Syrup: A natural sweetener with a slight molasses flavor.
• Stevia or Monk Fruit Sweetener: For a low-calorie alternative, these work wonderfully (adjust quantity to taste).

Final Thoughts

Enjoy this homemade version of Panda Express Dynamite Sweet and Sour Chicken that’s every bit as explosive in flavor as the original, with the bonus of being made fresh in your own kitchen!

More Chicken Recipes:

• Viral Smashed Cucumber Salad with Chicken
• Ajinomoto Yakitori Chicken Fried Rice Recipe