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Sweet Fire Chicken
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5 from 1 vote

Sweet Fire Chicken

This delicious chicken has a hint of spice and sweet flavor! It will have everyone wanting more!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Life in the Lofthouse


  • 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!