This Easy Copycat Sweet Fire Chicken is a tasty dish that combines crispy chicken with a sweet and spicy sauce. It’s perfect for those who love a little kick in their meal!
With just a few simple steps, you can bring your favorite restaurant flavors home. I always enjoy pairing it with rice or veggies for a yummy dinner that feels special! 🍚
Key Ingredients & Substitutions
Chicken: I prefer using thighs for their juiciness, but boneless chicken breasts work too. If you want to make it lighter, you can try using tofu for a vegetarian option!
Flour and Cornstarch: This combo gives a nice crispy coating. For a gluten-free version, substitute with almond flour and more cornstarch, or a gluten-free flour blend.
Pineapple: I love using fresh pineapple for a burst of flavor, but canned works just fine. If you’re not fond of pineapple, try bell peppers for a different twist!
Sriracha: I use 1 teaspoon for a mild kick, but you can adjust this based on your heat preference. Alternatively, try chili garlic sauce or reduce it for a milder version.
How Do You Get Perfectly Crispy Chicken?
The secret to crispy chicken is in the batter and the frying technique! Here’s how to achieve that crunch:
- Make sure your oil is hot enough at 350°F (175°C) before adding the chicken. This helps create a crisp crust immediately.
- Don’t overcrowd the pan; fry in batches to maintain oil temperature. This keeps the chicken from steaming.
- Let the chicken drain on paper towels to remove excess oil after frying. This also helps keep it crisp when coated in the sauce.
With these tips, you’ll have a perfect Sweet Fire Chicken that impresses everyone at the table! Enjoy!
Easy Copycat Sweet Fire Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup cold water
- Vegetable oil for frying
For the Vegetables:
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, diced
- 1/2 cup diced onion
For the Sauce:
- 1/4 cup ketchup
- 1/4 cup pineapple juice (from canned or fresh pineapple)
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons sriracha or another hot chili sauce (adjust to taste)
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry for thickening)
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. You’ll spend around 15 minutes getting everything ready and another 15 minutes cooking it all up for a delightful meal!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, mix the flour, cornstarch, baking powder, salt, and black pepper together. Gradually add in the cold water, stirring until you have a smooth, slightly thick batter. This will coat the chicken perfectly!
2. Heat the Oil:
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter in—if it sizzles, you’re good to go!
3. Fry the Chicken:
Dip the chicken pieces into the batter, letting any excess drip off, and carefully place them in the hot oil. Fry the chicken in batches for about 4-5 minutes, or until golden brown and cooked through. When done, remove them from the oil and drain them on paper towels.
4. Sauté the Vegetables:
In a separate wok or large skillet, lightly sauté the diced onion and red bell pepper over medium heat for about 2 minutes, or until they start to soften. This adds a lovely flavor to your dish!
5. Add Pineapple:
Add the pineapple chunks to the skillet and cook for another 1-2 minutes. The sweetness from the pineapple will bring all the flavors together.
6. Make the Sauce:
In a bowl, whisk together the ketchup, pineapple juice, soy sauce, honey (or brown sugar), rice vinegar, and sriracha. Pour this sauce mixture into the skillet with the sautéed vegetables and let it come to a simmer.
7. Thicken the Sauce:
Stir in the cornstarch slurry and cook for about 1-2 minutes until the sauce thickens beautifully.
8. Combine Everything:
Gently add the fried chicken pieces into the skillet with the sauce and toss them lightly to make sure each piece is coated with that delicious sweet fire sauce!
9. Serve and Enjoy:
Serve your sweet fire chicken over a bed of cooked white rice. It’s ready to be enjoyed hot and fresh, just like your favorite takeout!
Enjoy your flavorful, crispy, and slightly spicy Sweet Fire Chicken just like your favorite takeout! 🍽️
FAQ About Easy Copycat Sweet Fire Chicken
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can use boneless, skinless chicken breasts if you prefer leaner meat. Just keep in mind that chicken thighs tend to be juicier, so the overall flavor might differ slightly.
How Can I Make This Dish Spicier?
If you love heat, simply increase the amount of sriracha or add a pinch of red pepper flakes to the sauce. You can also incorporate sliced jalapeños while sautéing the vegetables for an extra kick!
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use cornstarch for a crispy coating. Ensure that the soy sauce is a gluten-free variety as well.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. To reheat, gently warm them in a skillet or microwave, adding a splash of water or extra sauce to keep them moist.
