Sweet Fire Chicken is a sweet and spicy Asian inspired meal that may become your new favorite. This chicken dish is a firework factory of flavor!
SET YOUR SIGHTS ON A FUSION OF FLAVOR
The inspiration for this recipe today is from Panda Express- one of our favorite fast food places. I have to say, this homemade version is one million times better! The chicken is a bit crispy on the outside and tender on the inside. The flavor is perfection too.
One of my favorite combos is a little bit of sweet with a little bit of heat. This Sweet Fire Chicken combines both of those palate sensations!
CRISPY, CRUNCHY CHICKEN
The breading soaks up every bit of sauce and has great texture. When you pan-fry the chicken, as instructed in the recipe, it will have just a tiny bit of crisp to it.
If you air-fried it then I imagine it would be even crispier. I recommend air-frying the chicken according to your air-fryer’s instructions for one pound. I would also air-fry it in two batches after you have coated the chicken in the cornstarch and egg.
NOTE* (I have not yet tried this myself in the air fryer, but this is how I would do it if I did. Once I do try it I will report back to this recipe and update it!)
I would also cook the sauce in a separate pan then add it to the cooked chicken once it’s ready to serve. You can also serve it on the side for dipping to keep that crunch on the chicken. The sauce is amazing and comes together quickly. The great thing about it is that you can control the heat level to your liking.
WHAT MAKES THIS DISH SWEET WITH A NOTE OF HEAT?
1 to 2 Teaspoons Crushed Red Pepper Flakes – Light things up with just a bit of red pepper flakes. (We personally only use 1 teaspoon to keep it at a kid-friendly heat.)
1/2 Cup of Sugar – Adding sugar brings that sweet balance to the chicken.
3 Tablespoons Sweet Chili Sauce – This sauce is mellow enough for anyone who might not prefer a lot of heat, yet potent enough to satisfy any heat lover’s preference.
2 Cloves of Minced Garlic – Everything is better with minced garlic!
WHAT IS BEST SERVED WITH SWEET FIRE CHICKEN?
I think this crave-worthy chicken is best served with white rice or noodles. Honestly, you can’t go wrong with either one. Half of my family prefers rice, and the other half noodles. I love both!
With this recipe you’ll have a fantastic dinner on the table in under an hour tickling your family’s taste buds.
ENJOY THIS RECIPE? HERE ARE A FEW MORE ASIAN INSPIRED DINNERS!
Szechuan Chicken – A rich and gourmet teriyaki sauce that covers tender chicken and vegetables.
Easy Thai Noodles – Rice noodles served with vegetables, asian spices, and any meat of your choosing.
Slow Cooker Teriyaki Chicken – A savory, succulent, and rich teriyaki sauce slow cooked with tender chicken breast.
Chicken Stir Fry – Juicy bits of chicken sauteed with tender vegetables in a satisfying stir fry sauce.
Sweet Fire Chicken
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 2/3 cup corn starch
- 3 large eggs
- 1 Tablespoon vegetable oil
- 1 red bell pepper diced
- 1 small yellow onion diced
- 2 cans (8 ounces, each) pineapple pieces, drained
- 2 cloves garlic minced
- 1 to 2 teaspoons crushed red pepper flakes (more or less depending on heat tolerance. I only use 1 teaspoon.)
- 1/2 cup granulated sugar
- 1 cup water
- 3 Tablespoons sweet red chili sauce
- 1/2 teaspoon salt
- 4 Tablespoons cold water
- 3 Tablespoons corn starch
- Place cornstarch in a medium bowl. Whisk the eggs in a separate medium bowl.
- Season the chicken pieces with salt and pepper. Toss 1/2 cup of chicken pieces at a time, into the cornstarch then dip them into the eggs. Repeat with all chicken pieces until all are coated.
- Heat the oil in a large non-stick skillet, over medium-high heat. Add coated chicken to skillet. Cook and stir until thoroughly cooked, browned and crispy; about 12 minutes. Remove chicken from skillet and place in a bowl. Tent with foil and set aside.
- For the Sauce: In a large sauce pan, combine garlic, red pepper flakes, sugar, water, sweet chili sauce and salt. Bring to a boil, whisking constantly.In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch slurry to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
- In the same skillet you cooked chicken in (no need to clean) add the bell pepper, onion and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. Add the sauce and chicken to this skillet. Cook and stir until chicken is reheated.
- Serve chicken with rice or noodles!
*Recipe instructions were updated 4/7/22*