Crispy Thai-Style Chicken Dish

This sweet fire chicken combines crispy coated chicken pieces with colorful bell peppers, juicy pineapple, and a sweet chili sauce that brings just the right amount of heat. The dish creates a perfect balance of sweet, tangy and spicy flavors that will satisfy your takeout cravings without leaving home.

I first made this recipe when my family was craving our favorite Asian restaurant dish but didn't want to go out. The combination of crispy chicken and that sweet-spicy sauce had everyone asking for seconds, and it's now become our Friday night tradition.

Ingredients

• Boneless skinless chicken breasts: Cut into 1-inch pieces. The small size ensures quick cooking and perfect crispiness.
• Cornstarch: Creates the first layer of coating that gives the chicken its signature crunch.
• All-purpose flour: Works with the cornstarch for the perfect crispy exterior.
• Large eggs: Help the coating adhere to the chicken for that restaurant-quality texture.
• Vegetable oil: For frying the chicken until golden brown and crispy.
• Red bell pepper: Adds vibrant color, sweetness, and a slight crunch to the dish.
• Yellow onion: Provides aromatic flavor and slight sweetness when cooked.
• Pineapple tidbits: Bring tropical sweetness that balances the heat perfectly.
• Garlic cloves: Add depth of flavor to the sauce and vegetables.
• Sweet Thai chili sauce: The star ingredient giving that perfect sweet heat balance.
• Green onions: Optional for garnish, adding freshness and color.
• Red pepper flakes: Optional for those who enjoy extra heat in their dishes.

Step-by-Step Instructions

Coat the Chicken:

Place cornstarch in a large ziplock bag and add chicken pieces. Shake well until each piece is thoroughly coated with cornstarch. This first layer creates the base for the crispy texture and helps seal in moisture.

Create Double Coating:

Beat eggs in a medium bowl until well combined. Place flour in a separate ziplock bag. Working in batches, dip the cornstarch-coated chicken into the beaten eggs, making sure each piece is fully covered. Then transfer to the flour bag and shake until completely coated. This double-coating method creates that irresistible crispy exterior.

First Batch Frying:

Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat until shimmering but not smoking. Add half of the coated chicken pieces without overcrowding the pan. Cook and stir frequently for about 12 minutes until the chicken is thoroughly cooked, golden brown and crispy on all sides. Transfer to a bowl and tent with foil to keep warm.

Second Batch Frying:

Add 2 more tablespoons of oil to the skillet and repeat the cooking process with the remaining chicken. The key is maintaining consistent heat and not crowding the pan, which ensures each piece gets perfectly crispy. Transfer this batch to the bowl with the first batch and keep covered.

Sauté the Vegetables:

Carefully wipe the skillet clean to remove any burnt bits. Add the remaining tablespoon of oil and heat until shimmering. Add bell pepper, onion, pineapple, and garlic to the skillet. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly tender but still have some crunch.

Combine and Finish:

Return all the cooked chicken to the skillet with the vegetables and pineapple. Pour the sweet Thai chili sauce over everything and gently stir to ensure all ingredients are evenly coated. Cook for another minute until everything is heated through and the sauce slightly thickens. Serve immediately for the best texture and flavor.

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The sweet Thai chili sauce is truly what makes this dish special. I discovered it years ago at an Asian market and now keep several bottles in my pantry at all times. The way it caramelizes slightly when it hits the hot pan creates this incredible glaze that clings to every piece of chicken and vegetable.

Make Ahead and Storage

This sweet fire chicken tastes best when served immediately after cooking to preserve the crispy texture of the chicken. However, if you need to prepare components ahead of time, you can cut all the vegetables and chicken up to a day in advance and store them separately in airtight containers in the refrigerator.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the chicken will lose its crispiness during storage. To reheat, use a skillet over medium heat rather than the microwave to help restore some of the texture.

Variations and Substitutions

This recipe is wonderfully flexible and can be adapted based on what you have available. Chicken thighs can replace chicken breasts for a juicier result. If you prefer a vegetarian version, extra-firm tofu that has been pressed and dried works beautifully with the same coating method.

For the vegetables, feel free to use what you have on hand. Green bell peppers, broccoli florets, snap peas, or zucchini all work well. Fresh pineapple can replace canned for a more intense flavor, and if sweet Thai chili sauce is unavailable, mix equal parts honey and sriracha with a splash of rice vinegar for a similar flavor profile.

Serving Suggestions

Sweet fire chicken pairs perfectly with steamed jasmine rice which soaks up the delicious sauce. For a lower-carb option, serve with cauliflower rice or alongside a simple cucumber salad dressed with rice vinegar and a touch of sesame oil.

For a complete Asian-inspired feast, serve alongside vegetable potstickers or egg rolls as appetizers. A side of simple stir-fried bok choy with garlic complements the sweet and spicy flavors of the chicken perfectly.

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Frequently Asked Questions

→ Can I make Sweet Fire Chicken less spicy?

Yes, you can easily reduce the spice level by using a milder sweet Thai chili sauce or using less of it. You can also completely omit the optional red pepper flakes.

→ What can I serve with Sweet Fire Chicken?

Sweet Fire Chicken pairs perfectly with steamed white rice or noodles. For a complete meal, consider adding a side of steamed vegetables like broccoli or bok choy.

→ Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work well in this dish and often provide more moisture and flavor. Just cut them into similar 1-inch pieces as you would the chicken breast.

→ Is there a substitute for sweet Thai chili sauce?

If you can't find sweet Thai chili sauce, you can make a substitute by mixing 1/4 cup honey, 2 tablespoons sriracha, 1 tablespoon rice vinegar, and 1 teaspoon minced garlic.

→ Can I prepare any components of this dish ahead of time?

You can cut the chicken and vegetables ahead of time and store them separately in the refrigerator. The coating and cooking process is best done just before serving to maintain the crispy texture.

→ Is this dish gluten-free?

No, the traditional version contains all-purpose flour. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and verify your sweet Thai chili sauce is gluten-free.