Description
Sweet Fire Chicken is a deliciously crispy and flavorful dish featuring tender chicken pieces coated in a cornstarch and flour batter, fried to golden perfection, and tossed with vibrant bell peppers, onions, pineapple tidbits, and a sweet Thai chili sauce. This dish perfectly balances crispy textures with sweet and spicy flavors, making it a crowd-pleaser that’s quick to prepare and packed with vibrant colors and textures.
Ingredients
Scale
Chicken Coating
- 1/4 cup corn starch
- 1/3 cup all-purpose flour
- 2 large eggs
- 1 pound boneless, skinless chicken breasts, cut into small 1-inch pieces
Cooking
- 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 with Cornstarch. Place the cornstarch in a large ziplock bag. Add chicken pieces and shake well until all pieces are fully coated in cornstarch.
- Dip Chicken in Eggs and Flour. Beat the eggs in a medium bowl. Place the 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 bag. Repeat this process until all chicken pieces are well coated with flour.
- Fry First Half of Chicken. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add half of the coated chicken pieces and cook, stirring occasionally, until they are thoroughly cooked, browned, and crispy, about 12 minutes. Remove the chicken from the skillet, place in a bowl, tent with foil, and set aside.
- Fry Remaining Chicken. Heat another 2 tablespoons of oil in the same skillet. Cook the remaining half of chicken in the same manner. Transfer the cooked chicken to the bowl with the first batch. Cover and keep warm.
- Cook the Vegetables and Pineapple. Carefully wipe the skillet clean. Add the remaining 1 tablespoon of oil, then add the diced red bell pepper, diced onion, pineapple tidbits, and minced garlic. Stir and cook until the bell pepper and onions are slightly tender, about 5 minutes.
- Combine Chicken and Sauce. Return the cooked chicken to the skillet with the vegetables and pineapple. Pour in the sweet Thai chili sauce and gently stir to combine. Cook for another minute or until everything is heated through.
- Serve and Garnish. Serve the Sweet Fire Chicken immediately. Garnish with freshly chopped green onions and a pinch of red pepper flakes for extra heat if desired. Enjoy your flavorful and crispy dish!
Notes
- For extra heat, add more red pepper flakes or a dash of hot sauce.
- Ensure the chicken pieces are cut into uniform sizes for even cooking.
- You can substitute pineapple tidbits with fresh pineapple chunks for a fresher taste.
- Use a non-stick skillet to prevent sticking and ensure easier cooking and cleaning.
- This dish pairs well with steamed rice or noodles.
- Make sure to cook the chicken in batches to avoid overcrowding the skillet, ensuring crispy chicken.
