Copycat Sweet Fire Chicken

Copycat Sweet Fire Chicken brings the irresistible flavors of your favorite takeout dish right into your kitchen.

This recipe features crispy, golden chicken bites tossed in a sweet, tangy, and slightly spicy sauce, paired with juicy pineapple chunks, red bell peppers, and onions. It’s the perfect balance of sweet and heat, making it a family-friendly dish that’s sure to impress. Skip the takeout and whip up this homemade version for a satisfying meal that’s even better than the original!

Kitchen Equipment Needed

• Mixing bowls
• Large skillet or wok
• Baking sheet (for keeping chicken warm)
• Whisk
• Knife and cutting board
• Paper towels
• Tongs

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup milk
• Vegetable oil for frying

For the Sauce:

• 1/3 cup sweet chili sauce
• 1/4 cup pineapple juice
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

For the Stir-Fry:

• 1 cup fresh pineapple chunks
• 1 red bell pepper, diced
• 1/2 red onion, sliced
• 2 green onions, chopped (for garnish)

Directions

1. Prepare the Chicken: In a bowl, mix flour, cornstarch, salt, and pepper. Dip the chicken pieces into milk, then coat in the flour mixture. Shake off excess.
2. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
3. Make the Sauce: In a small bowl, whisk together sweet chili sauce, pineapple juice, honey, soy sauce, and rice vinegar. Heat the sauce in a skillet over medium heat until it begins to simmer. Add the cornstarch slurry and stir until the sauce thickens.
4. Stir-Fry the Vegetables: In the same skillet, lightly sauté pineapple chunks, red bell pepper, and red onion until slightly softened but still crisp, about 2–3 minutes.
5. Combine and Serve: Add the fried chicken to the skillet with the sauce and vegetables, tossing to coat evenly. Garnish with chopped green onions and serve immediately.

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Nutrition (Per Serving, Approx.)

• Calories: 420
• Protein: 24g
• Carbohydrates: 45g
• Fat: 14g
• Fiber: 2g

Expert Tips

• Crispy Chicken: Ensure the oil is hot enough (350°F/175°C) to achieve a crispy coating.
• Sauce Consistency: Adjust the sauce thickness by adding more or less cornstarch slurry to suit your preference.
• Vegetable Options: Add snap peas, carrots, or zucchini for extra color and crunch.

FAQs

Can I make this healthier?
Yes, bake or air fry the chicken instead of deep frying for a lighter option.

Can I use frozen pineapple?
Absolutely! Thaw and drain the pineapple before using to avoid excess liquid in the sauce.

Is this dish gluten-free?
To make it gluten-free, use cornstarch or a gluten-free flour blend and ensure your soy sauce is gluten-free.

What can I serve this with?
Serve Sweet Fire Chicken over steamed jasmine rice or noodles for a complete meal.

Storing & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in a skillet over medium heat or in the microwave until heated through.

Substitutions & Variations

• Protein Swap: Use shrimp, tofu, or pork instead of chicken for variety.
• Spicy Kick: Add red chili flakes or Sriracha to the sauce for extra heat.
• Sweet Alternative: Use mango chunks in place of pineapple for a tropical twist.

Copycat Sweet Fire Chicken

Copycat Sweet Fire Chicken brings the irresistible flavors of your favorite takeout dish right into your kitchen. This recipe features crispy, golden chicken bites tossed in a sweet, tangy, and slightly spicy sauce, paired with juicy pineapple chunks, red bell peppers, and onions

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Equipment

• Mixing bowls
• Large skillet or wok
• - Baking sheet (for keeping chicken warm)
• Whisk
• Knife and cutting board
• - Paper towels
• Tongs

Ingredients

  

• #### For the Chicken:
• - 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• - 1/2 cup all-purpose flour
• - 1/2 cup cornstarch
• - 1/2 tsp salt
• - 1/4 tsp black pepper
• - 1/2 cup milk
• - Vegetable oil for frying
• #### For the Sauce:
• - 1/3 cup sweet chili sauce
• - 1/4 cup pineapple juice
• - 2 tbsp honey
• - 2 tbsp soy sauce
• - 1 tbsp rice vinegar
• - 1 tsp cornstarch mixed with 1 tbsp water slurry
• #### For the Stir-Fry:
• - 1 cup fresh pineapple chunks
• - 1 red bell pepper diced
• - 1/2 red onion sliced
• - 2 green onions chopped (for garnish)

Instructions

 

• **Prepare the Chicken:** In a bowl, mix flour, cornstarch, salt, and pepper. Dip the chicken pieces into milk, then coat in the flour mixture. Shake off excess.
• **Fry the Chicken:** Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
• **Make the Sauce:** In a small bowl, whisk together sweet chili sauce, pineapple juice, honey, soy sauce, and rice vinegar. Heat the sauce in a skillet over medium heat until it begins to simmer. Add the cornstarch slurry and stir until the sauce thickens.
• **Stir-Fry the Vegetables:** In the same skillet, lightly sauté pineapple chunks, red bell pepper, and red onion until slightly softened but still crisp, about 2–3 minutes.
• **Combine and Serve:** Add the fried chicken to the skillet with the sauce and vegetables, tossing to coat evenly. Garnish with chopped green onions and serve immediately.