Description
Sweet Fire Chicken is a deliciously crispy and tender chicken dish coated in a light batter, stir-fried with vibrant bell peppers, onions, and pineapple tidbits, then tossed in a flavorful sweet Thai chili sauce. This meal delivers a perfect balance of sweet, spicy, and savory flavors, making it an irresistible choice for a quick dinner that pleases the whole family.
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
- 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
Garnish (Optional)
- Freshly chopped green onion
- Pinch of red pepper flakes (for extra heat)
Instructions
- Coat the Chicken: Place the corn starch in a large ziplock bag. Add the chicken pieces to the bag and shake well until each piece is evenly coated in corn starch.
- Prepare Chicken Batter: Beat the eggs in a medium bowl. Place the flour in a separate large ziplock bag. Working in two batches, dip the corn starch-coated chicken pieces into the beaten eggs, then dunk them into the flour bag. Repeat this process until all chicken pieces are coated thoroughly.
- Cook 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 and cook, stirring occasionally, until the chicken is cooked through, browned, and crispy, approximately 12 minutes. Remove cooked chicken from skillet, place in a bowl, tent with foil, and set aside.
- Cook Remaining Chicken: Add 2 more tablespoons of oil to the skillet and cook the second batch of chicken using the same technique as before. Transfer this batch to the bowl with the first batch. Cover and set aside to keep warm.
- Sauté Vegetables and Pineapple: Carefully wipe out the skillet to remove excess residue. Add the remaining 1 tablespoon of oil, diced red bell pepper, diced yellow onion, pineapple tidbits, and minced garlic. Stir and cook until the bell pepper and onion 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 another minute or until the mixture is heated through.
- Garnish & Serve: Remove from heat and garnish with freshly chopped green onion and a pinch of red pepper flakes if desired. Serve immediately and enjoy your Sweet Fire Chicken.
Notes
- For extra heat, add more red pepper flakes or a dash of hot sauce to the chili sauce before cooking.
- Ensure chicken pieces are cut evenly for consistent cooking.
- Use fresh pineapple tidbits if possible for a better texture and flavor.
- This dish pairs well with steamed rice or simple noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
