Description
Sweet Fire Chicken is a deliciously crispy, tender chicken dish coated in a savory corn starch and flour batter, then stir-fried with vibrant bell peppers, onions, pineapple tidbits, and a sweet Thai chili sauce for a perfect balance of sweet, spicy, and tangy flavors. This comforting meal is quick to prepare and great for a family dinner.
Ingredients
Scale
Chicken Coating
- 1/4 cup corn starch
- 1 pound boneless, skinless chicken breasts (cut into small 1-inch pieces)
- 1/3 cup all-purpose flour
- 2 large eggs
Cooking and Sauce
- 5 Tablespoons vegetable oil (divided)
- 1 red bell pepper (diced, seeds and ribs removed)
- 1 small yellow onion (diced)
- 1 can (8 ounces) pineapple tidbits (drained)
- 3 cloves garlic (minced)
- 1/2 cup sweet Thai chili sauce
- Freshly chopped green onion (for garnish, optional)
- Pinch of red pepper flakes (for extra heat, optional)
Instructions
- Coat the Chicken: Place the cornstarch in a large ziplock bag. Add the chicken pieces and shake well until they are fully coated with the cornstarch.
- Prepare the Batter: Beat the eggs in a medium bowl. Place the all-purpose flour in a separate large ziplock bag. Working in two batches, dip the cornstarch-coated chicken into the beaten eggs, then dunk into the flour. Repeat this coating process until all chicken pieces are well covered.
- Cook the First Batch of Chicken: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add half of the coated chicken to the skillet. Cook stirring occasionally until the chicken is thoroughly cooked, browned, and crispy, about 12 minutes. Remove the cooked chicken from the skillet and place it in a bowl. Tent with foil to keep warm.
- Cook the Second Batch of Chicken: Add 2 more tablespoons of oil to the skillet, then repeat the cooking process with the remaining chicken pieces. Once cooked, combine this batch with the first batch of chicken. Cover and set aside.
- Sauté the Vegetables and Pineapple: Wipe out the skillet carefully to remove any leftover bits. Add the remaining 1 tablespoon of oil along with the diced red bell pepper, yellow onion, pineapple tidbits, and minced garlic. Stir and cook until the vegetables are slightly tender, about 5 minutes.
- Combine and Finish: Return the cooked chicken to the skillet with the sautéed vegetables and pineapple. Pour in the sweet Thai chili sauce and gently stir to combine all ingredients. Cook for an additional minute or until the mixture is heated through.
- Serve: Serve the Sweet Fire Chicken immediately, garnished with freshly chopped green onions and a pinch of red pepper flakes if desired for extra heat. Enjoy!
Notes
- For extra heat, add a pinch of red pepper flakes as a garnish or mix into the sauce.
- Use a non-stick skillet to avoid sticking during frying and make cleanup easier.
- Ensure the chicken pieces are evenly coated to achieve a crispy exterior.
- Vegetables can be varied; try adding snap peas or carrots for more color and crunch.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet.
