Description
Sweet Fire Chicken is a flavorful and crispy skillet-cooked dish featuring tender bites of chicken coated in a crunchy crust, sautéed with vibrant bell peppers, onions, and sweet pineapple tidbits, all tossed in a tangy sweet Thai chili sauce for a perfect balance of sweet and spicy flavors.
Ingredients
Scale
Chicken Coating
- 1/4 cup corn starch
- 1 pound boneless, skinless chicken breasts, cut into small 1-inch pieces
- 1/3 cup all-purpose flour
- 2 large eggs
Cooking
- 5 Tablespoons vegetable oil, divided
- 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
Sauce and Garnish
- 1/2 cup sweet Thai chili sauce
- Freshly chopped green onion (optional, for garnish)
- Pinch of red pepper flakes (optional, for extra heat)
Instructions
- Coat the Chicken: Place the cornstarch in a large ziplock bag. Add the chicken pieces to the bag and shake well until all pieces are coated thoroughly with cornstarch.
- Breading Preparation: Beat the eggs in a medium bowl. Place the flour in a separate large ziplock bag. Working in two batches, dip the cornstarch-coated chicken pieces first into the beaten eggs, then dunk them into the flour. Repeat if necessary to ensure the chicken is fully coated with the flour.
- Cook First Half 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, cooking and stirring occasionally until the chicken is cooked through, browned, and crispy, about 12 minutes. Remove the cooked chicken from the skillet, place in a bowl, and tent with foil to keep warm.
- Cook Remaining Chicken: Add another 2 tablespoons of oil to the skillet and repeat the cooking process with the remaining chicken pieces. Once cooked, transfer them to the bowl with the first batch. Cover and keep warm.
- Sauté Vegetables and Pineapple: Carefully wipe out the skillet clean and return it to the stove. Add the remaining 1 tablespoon of oil, then add the diced red bell pepper, yellow onion, pineapple tidbits, and minced garlic. Stir and cook for about 5 minutes until the vegetables are slightly tender.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables and pineapple. Pour in the sweet Thai chili sauce and gently stir to combine all ingredients. Cook an additional 1 minute or until the mixture is heated through.
- Serve: Serve the Sweet Fire Chicken immediately, optionally garnished with freshly chopped green onion and a pinch of red pepper flakes for additional heat.
Notes
- For extra spice, add red pepper flakes when combining the chicken and sauce.
- Use a non-stick skillet to prevent sticking and ensure even cooking.
- You can substitute chicken thighs for a juicier option.
- Serve with steamed rice or noodles for a complete meal.
- Ensure chicken is fully cooked to an internal temperature of 165°F for safety.
