Description
Sweet Fire Chicken is a flavorful and crispy stir-fried dish combining tender chicken pieces coated in a light batter, sautéed bell peppers, onions, and pineapple tidbits, all tossed in a deliciously sweet and spicy Thai chili sauce. This dish offers a perfect balance of textures and a kick of heat, making it an irresistible meal for any occasion.
Ingredients
Scale
Chicken and Coating
- 1/4 cup corn starch
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup all-purpose flour
- 2 large eggs
- 5 tablespoons vegetable oil, divided
Vegetables and Sauce
- 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 corn starch in a large ziplock bag and add the chicken pieces. Seal and shake well to evenly coat the chicken with corn starch.
- Bread the Chicken: Beat the eggs in a medium bowl. Place the flour in a separate large ziplock bag. Working in two batches, dip the coated chicken pieces into the beaten eggs, then transfer to the flour bag. Repeat the dipping in egg and flour until all chicken is well coated.
- 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 pieces to the skillet and cook, stirring occasionally, until the chicken is thoroughly cooked, browned, and crispy, about 12 minutes. Remove cooked chicken and place in a bowl. Tent with foil to keep warm.
- Cook the Second Batch of Chicken: Add another 2 tablespoons of oil to the skillet and repeat the cooking process with the remaining chicken pieces. Once cooked, combine with the first batch of chicken in the bowl and cover to keep warm.
- Sauté Vegetables and Pineapple: Wipe out the skillet to remove any residue. Add the remaining 1 tablespoon of oil, then add diced red bell pepper, yellow onion, pineapple tidbits, and minced garlic. Stir and cook until the vegetables are slightly tender, about 5 minutes.
- Combine Chicken and Sauce: 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 until everything is heated through.
- Serve and Garnish: Remove from heat and optionally garnish with freshly chopped green onions and a pinch of red pepper flakes for extra heat. Serve immediately and enjoy your Sweet Fire Chicken.
Notes
- To make the dish spicier, increase the amount of red pepper flakes or add fresh chili peppers.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Vegetables can be varied: try adding snap peas or carrots for extra crunch.
- Use a non-stick skillet to prevent the chicken from sticking and to achieve even browning.
- Make sure not to overcrowd the skillet while frying chicken to maintain crispiness.
