Sweet Fire Chicken – Sweet and tangy sauce over perfectly battered and pan-fried chicken pieces! An amazing take-out meal you can quickly fix at home!
Sometimes you make a dish and it’s good. Really really good. So good that you nearly come to tears when the last bite is gone and you immediately put it back on the dinner rotation. This Sweet Fire Chicken is one of those can’t forget, repeat weekly, forever favorite recipes. It’s dang good.
The chicken is juicy on the inside and crispy on the outside, just how I like it when I have an Asian-style take-out dish. The chicken is just wonderful. But the sauce. Ohhhhhh my gosh the sauce. It has some sweetness but it also has a tang, and a spicy little kick. I love it. I made extra and poured it over ev-er-y-thing for a week. In fact, my husband was out of town when I made this dish but he asked me to save him some. It was so painful to see it in the fridge for several days, uneaten and unloved… It’s a good thing I adore my husband. I wouldn’t have saved it for anyone else!
I love how quickly this chicken comes together. And trust me it’s just as good, maybe better than any similar takeout dish. I like all of my food spicier than the average joe does, so just add as much or as little of the crushed red pepper flakes as you like! This dish is incredible. You absolutely have to put this on your menu this week. Just do it. You will thank me!
- 2-3 boneless skinless chicken breasts, cut into 1.5 inch pieces
- salt and pepper to taste
- 2 eggs
- ¼ cup flour
- ⅔ cup corn starch
- 1 tablespoon oil
- 1 red pepper, chopped
- ½ white onion, chopped
- 2 8 ounce cans pineapple chunks, drained
- steamed white rice or cooked noodles (optional)
- 2 teaspoons minced garlic
- 1-2 teaspoons crushed red pepper flakes (use less if you don't want it really spicy, more if you love spicy!)
- ⅔ cup sugar
- 1 cup water
- 2 tablespoons sweet red chili sauce
- ½ teaspoon salt
- 4 tablespoons cold water + 3 tablespoons corn starch
- Place eggs in a bowl and whisk. Place flour in another bowl, and corn starch in yet another bowl. Season chopped chicken with salt and pepper to taste. Toss chicken pieces (about ½ cup at a time) in the whisked egg bowl, then remove and toss in the flour bowl, then remove and toss in the corn starch bowl. Repeat with all chicken pieces until all are coated well. Heat oil over medium high heat in a large pan or non stick skillet. Add chicken pieces and cook, stirring throughout to ensure even cooking, about 8-10 minutes or until all chicken pieces are cooked through, browned, and slightly crispy. Place in a bowl and set aside.
- In a large sauce pan, combine first seven sauce ingredients and bring to a boil, whisking constantly. In a small bowl whisk together cold water and corn starch. When sauce comes to a boil, add corn starch slurry and continue to stir until sauce thickens. Reduce heat. Add peppers, onions, and pineapple chunks to pan (same pan from first step, no need to rinse) and cook over medium heat 2-3 minutes until onions start to turn translucent. Add sauce and chicken. Cook and stir until chicken is reheated. Serve hot over rice or noodles if desired.