This Easy Copycat Sweet Fire Chicken is a tasty dish that combines crispy chicken with a sweet and spicy sauce. It’s a delightful twist on a takeout favorite!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but chicken breasts work great too! If you’re looking for a lighter option, you can use tofu instead.
Flour and Cornstarch: The combo of all-purpose flour and cornstarch makes the coating extra crispy. If gluten is a concern, feel free to use a gluten-free flour mix and cornstarch.
Pineapple Juice: Fresh pineapple juice gives a bright flavor, but canned works just fine! If you’re avoiding sugar, unsweetened juice or even orange juice can serve as a substitute.
Chili Garlic Sauce: Adjust the heat to your liking! If you prefer less spice, try a dash of sweet chili sauce instead, or go for a mild sriracha.
How Do You Achieve That Perfect Crispy Coating?
To get that delicious crispy chicken, it’s all about the frying method. Here are a few simple tips for great results:
- Make sure the oil is hot enough before frying—around 350°F (175°C) is ideal. You can test it by dropping a small piece of chicken; it should sizzle immediately.
- Don’t overcrowd the pan! Fry in batches to keep the temperature steady and achieve an even golden-brown coating.
- Let the fried chicken drain on paper towels for a few minutes to remove excess oil and keep it crispy.
With these steps, you’ll have that perfect crunch on your Sweet Fire Chicken! Enjoy your cooking! 🍽️
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 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- Vegetable oil, for frying
For the Sauce:
- 1/2 cup pineapple juice (from canned pineapple or fresh)
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1-2 teaspoons chili garlic sauce or sriracha (adjust to heat preference)
Additional:
- 1 cup pineapple chunks
- 1 red bell pepper, diced
- 1 small onion, diced
- Steamed white rice, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 10-15 minutes to cook. In total, you will need around 30-35 minutes to create this delicious dish!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large bowl, whisk together the flour, cornstarch, salt, pepper, and garlic powder. In another bowl, beat the eggs. This will create your coating for the chicken!
2. Coat the Chicken:
Take each piece of chicken and first dip it into the beaten eggs, letting any excess drip off. Then, dredge the chicken thoroughly in the flour mixture, making sure each piece is well coated. This will help achieve that crispy texture!
3. Fry the Chicken:
Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches until they are golden brown and cooked through, which should take about 4-5 minutes per batch. Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
4. Make the Sauce:
In a saucepan, combine the pineapple juice, rice vinegar, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, and chili garlic sauce. Bring this mixture to a simmer over medium heat, stirring occasionally to mix well.
5. Thicken the Sauce:
Stir the cornstarch slurry into the sauce and cook until it thickens, which should take about 2-3 minutes. Keep stirring to make sure it becomes a nice, smooth sauce!
6. Add Vegetables:
Add the pineapple chunks, diced red bell pepper, and diced onion to the sauce. Cook until the vegetables are slightly tender but still crisp, about 3-4 minutes. This adds great flavor and texture!
7. Combine Chicken and Sauce:
Gently toss the fried chicken pieces into the sauce until they are fully coated and heated through. This is where the magic happens as those crispy pieces soak up that delicious sauce!
8. Serve:
Serve your Sweet Fire Chicken immediately over a bed of steamed white rice. Enjoy the sweet and spicy flavor combination!
This copycat Sweet Fire Chicken delivers a balance of crispy chicken coated in a vibrant sweet and spicy sauce, complemented by the freshness of pineapple and bell pepper. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it first! The best way to thaw chicken is overnight in the refrigerator. If you’re short on time, you can also submerge the sealed chicken in cold water for faster thawing. Pat it dry before coating to prevent excess moisture.
What Can I Substitute for Rice Vinegar?
If you don’t have rice vinegar on hand, you can use apple cider vinegar or white wine vinegar as an alternative. Just keep in mind that they have a slightly different flavor profile, so adjust the quantity to taste. A little bit of lemon or lime juice can also work in a pinch!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over medium heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Spicier?
Absolutely! If you love more heat, increase the amount of chili garlic sauce or sriracha in the sauce. Alternatively, you can also add fresh sliced jalapeños or red pepper flakes for an extra kick. Adjust it according to your heat preference!
