This Easy Copycat Sweet Fire Chicken is a tasty dish that brings the flavors of a popular restaurant right to your kitchen. Tender chicken is coated in a sweet and spicy sauce that takes it to the next level!
It’s fun to make because you get to enjoy that delicious sauce without leaving home. I love serving this delight over rice to soak up every bit of sauce—yum! 😋
Key Ingredients & Substitutions
Chicken: I recommend using thighs for a juicier bite, but chicken breasts work just fine. If you’re looking for a lower-fat option, you could even try using tofu cubes!
All-Purpose Flour & Cornstarch: These ingredients help create a crispy coating. If you’re gluten-free, you can substitute with a gluten-free flour blend or use almond flour.
Pineapple: Fresh pineapple gives a vibrant flavor, but canned works too—just make sure to drain it well. If pineapple isn’t your thing, try mango or bell peppers for a similar sweet touch.
Spices and Sauces: Customize the heat with more or less sriracha. If you want to avoid it entirely, substitute with sweet chili sauce for a milder flavor.
How Do You Get Chicken Extra Crispy?
To achieve that perfect crispy chicken, the coating process is key. Flour and cornstarch create a great crunch. Ensure each piece is fully coated with the egg and flour mixture:
- Use a two-step process: dip in the egg wash, then dredge in the flour mix.
- Let the coated chicken sit for a few minutes before frying. This helps the coating adhere better.
- Fry in batches to avoid overcrowding the pan; this keeps the oil hot for even cooking.
Also, using a thermometer helps maintain the oil temperature around 350°F (175°C). If it’s too hot, the coating will burn; if it’s too cold, the chicken will absorb excess oil!
Easy Copycat Sweet Fire Chicken
Ingredients You’ll Need:
For the Chicken Coating:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1/2 cup water
- Oil for frying (vegetable or canola)
For the Sauce:
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup diced red bell pepper
- 1/2 cup diced white onion
- 3 cloves garlic, minced
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha (adjust to preferred heat level)
- 1 tbsp brown sugar
- 1 tsp grated fresh ginger (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Total Time Needed:
This delightful dish takes about 30 minutes to prepare and cook. You’ll spend about 15 minutes getting everything ready and then another 15 minutes frying and combining the ingredients. It’s a quick and satisfying meal that’s perfect for a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Coating:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, beat the eggs and mix with water. Dip each piece of chicken into the egg mixture and then coat it well with the flour mixture. Once coated, set the chicken pieces aside on a plate.
2. Fry the Chicken:
Heat oil in a deep pan or wok to about 350°F (175°C). Carefully add the chicken pieces in batches (don’t overcrowd the pan) and fry until they are golden brown and cooked through, roughly 4-5 minutes per batch. Once done, remove them and let them drain on paper towels to absorb excess oil.
3. Make the Sauce:
In a large skillet or wok, add a tablespoon of oil and heat it over medium heat. Sauté the minced garlic, diced onion, and red bell pepper until softened—about 2-3 minutes. Next, stir in the pineapple chunks, allowing the flavors to mingle.
4. Combine the Sauce Ingredients:
Pour in the ketchup, honey, soy sauce, rice vinegar, sriracha, brown sugar, and ginger (if you’re using it). Mix everything thoroughly and let it come to a gentle simmer.
5. Thicken the Sauce:
Stir in the cornstarch slurry to thicken your sauce. Allow it to cook for an additional 2 minutes until it becomes glossy and slightly thickened.
6. Toss in the Chicken:
Add the fried chicken pieces to the sauce and toss everything together gently. Make sure each piece of chicken is evenly coated with that delicious sweet and spicy sauce.
7. Serve:
Serve the Sweet Fire Chicken hot over a bed of steamed white rice. Enjoy your homemade copycat dish full of flavor!
Now you can savor this delightful sweet and spicy chicken with bursts of pineapple. It’s a perfect homemade treat that’s better than takeout!
FAQ for Easy Copycat Sweet Fire Chicken
Can I Use a Different Type of Protein?
Absolutely! While chicken is the star of this recipe, you can substitute it with shrimp or tofu for a different twist. Just adjust the cooking time accordingly—shrimp cooks quickly, while tofu should be pan-fried until golden and crispy.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce or omit the sriracha in the sauce. You can also replace it with sweet chili sauce for a sweeter taste without the heat. For extra spice, consider adding chopped red pepper flakes or even more sriracha!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring in between, or warm gently on the stove to prevent the chicken from becoming too dry.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken and sauce separately ahead of time. Fry the chicken and cool it down before storing in the fridge for up to 2 days. When ready to serve, just heat the sauce and toss in the chicken to make it crisp up again!
