This Easy Copycat Sweet Fire Chicken recipe brings the flavors of your favorite restaurant right to your kitchen! It’s a tasty mix of sweet and spicy, with juicy chicken pieces coated in a yummy sauce.
You’ll love how quick and simple it is to whip up this dish. Serve it over rice for a fantastic meal—just watch out, you might want seconds! Who can resist that sweet and tangy goodness? 😋
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but chicken breasts work fine too. If you’re looking for a healthier option, feel free to use tofu or tempeh for a vegetarian twist!
Flour & Cornstarch: This combo gives the chicken a nice, crispy coating. If you’re gluten-free, just replace the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is also gluten-free.
Pineapple: Fresh pineapple adds a bright flavor, but canned chunks are a quick alternative. You can also swap it out for mango if you’re in the mood for a different tropical taste.
Sriracha: This adds the heat! If you prefer less spice, use sweet chili sauce or reduce the amount. For a milder flavor, consider adding ketchup instead of sriracha.
How Do I Achieve Perfectly Crunchy Fried Chicken?
When frying chicken, achieving the right crunch is key! Here are some steps to help you out:
- Make sure the oil is hot enough before adding your chicken; it should sizzle immediately.
- Fry in small batches to avoid overcrowding, which can lower the oil temperature and make the chicken soggy.
- Allow the cooked chicken to drain on paper towels to remove excess oil, keeping it crispy.
With these tips, you’ll get that amazing crispy texture reminiscent of your favorite takeout! Enjoy the cooking process!
Easy Copycat Sweet Fire Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- Vegetable oil, for frying
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cups cooked white rice
For the Sauce:
- 1/2 cup sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sriracha or other chili sauce (adjust to taste)
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
How Much Time Will You Need?
This recipe takes about 30 minutes total, including 10 minutes for preparation and about 20 minutes for cooking. It’s quick enough for a weeknight dinner but delicious enough to impress your family or friends!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large bowl, combine the flour, cornstarch, salt, and pepper. In a separate bowl, beat the eggs until well mixed. This will be your breading station.
2. Bread the Chicken:
Dip each piece of chicken first into the beaten eggs, letting the excess drip off, and then dredge it in the flour mixture, making sure it’s well coated. Set the breaded chicken aside on a plate.
3. Heat the Oil:
In a deep frying pan or skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches around 350°F (175°C). To test if the oil is hot enough, sprinkle a little flour in; if it sizzles, it’s ready!
4. Fry the Chicken:
Carefully add the breaded chicken pieces in batches to the hot oil. Fry for about 4-5 minutes on each side, or until they are golden brown and fully cooked. Be sure not to overcrowd the pan! Drain the fried chicken on paper towels to remove any excess oil.
5. Make the Sauce:
In another pan, combine the sugar, ketchup, rice vinegar, soy sauce, sriracha, minced garlic, and grated ginger. Heat over medium heat until it starts to simmer.
6. Thicken the Sauce:
Add the cornstarch slurry and stir to combine. Cook for about 1-2 minutes until the sauce thickens and becomes glossy.
7. Add the Vegetables:
Stir in the diced bell pepper, onion, and pineapple chunks into the sauce. Cook for 2-3 minutes until the vegetables are just tender but still vibrant.
8. Combine Chicken and Sauce:
Carefully add the fried chicken pieces to the sauce. Toss everything together gently until the chicken is coated evenly in the sweet fire sauce.
9. Serve and Enjoy:
Serve the Sweet Fire Chicken over cooked white rice, and enjoy every delicious bite! It’s a perfect balance of sweet, spicy, and savory flavors.
This recipe is sure to satisfy your cravings and is perfect for family dinners or quick meals! Enjoy your cooking adventure!
FAQ for Easy Copycat Sweet Fire Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed first! Thaw it overnight in the fridge or by placing it in a sealed bag submerged in cold water. Pat it dry before breading to ensure a crispy coating!
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure the soy sauce is tamari or another gluten-free version. The cornstarch is naturally gluten-free, so you’re good to go!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or warm on the stovetop over low heat until heated through. Add a splash of water or broth to prevent drying out!
Can I Adjust the Spiciness of the Sauce?
Absolutely! If you prefer less heat, reduce the amount of sriracha or replace it with a sweeter chili sauce. For more spice, feel free to add additional chili sauce or crushed red pepper flakes to taste!
