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
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.