This Easy Copycat Sweet Fire Chicken brings the taste of your favorite takeout right to your kitchen! With its crispy chicken and a sweet, tangy sauce, it’s a real winner.
I love serving it over rice or with veggies for a quick meal. Plus, it’s so simple to whip up—you’ll impress everyone in no time!
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs for their tenderness and flavor, but chicken breasts work well too. If you’re looking for a lower-fat option, feel free to use tofu or an extra-firm meat substitute!
Flour & Cornstarch: The combination gives a super crispy coating. If you’re gluten-free, you can substitute with a gluten-free flour blend and cornstarch.
Honey: This brings sweetness to the sauce. If you’re vegan, try using maple syrup or agave syrup instead for a good carryover flavor.
Sriracha: Adjust the heat level according to your preference! If you don’t have sriracha, you can use any favorite hot sauce or even chili paste for that spicy kick.
How Do I Get the Chicken Extra Crispy?
To ensure your chicken comes out perfectly crispy, follow these simple tips:
- Make sure the oil is hot enough (around 350°F / 175°C) before frying to achieve a nice golden color.
- Don’t overcrowd the pan; fry the chicken in batches to maintain the oil temperature.
- Let the fried chicken sit on paper towels for a moment to drain excess oil and maintain that crunch.
What’s the Best Way to Balance Flavors in the Sauce?
To create a balanced sweet and spicy sauce, it’s important to taste as you go. If it’s too sweet, adding a splash of rice vinegar or another splash of soy sauce can help bring it together. I love adding a bit of grated ginger for freshness. Adjust all ingredients based on your preference!
Easy Copycat Sweet Fire Chicken
Ingredients
- For the Chicken:
- 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 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup cold water
- Oil for frying (vegetable or canola)
- For the Sauce:
- 1/3 cup honey
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha or your favorite hot chili sauce (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- Vegetables & Add-ins:
- 1 cup bell pepper, chopped (red preferred)
- 1/2 cup onion, chopped
- 1 cup pineapple chunks (fresh or canned)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 20 minutes for cooking, bringing your total to about 35 minutes. You’ll enjoy a scrumptious meal that’s ready in no time!
Step-by-Step Instructions
1. Prepare the Chicken Batter
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder until well combined. Slowly add the cold water, mixing until you achieve a thick batter without any lumps.
2. Coat the Chicken
Take your chicken pieces and toss them in the batter, ensuring that each piece is fully coated. This will give your chicken that crispy texture when fried.
3. Fry the Chicken
Heat enough oil in a deep skillet or frying pan over medium-high heat. The oil should reach about 350°F (175°C). Fry the battered chicken in batches, without overcrowding the pan, until they turn golden brown and crispy, about 5-7 minutes each. Once cooked, remove them from the oil and drain on paper towels.
4. Make the Sauce
In a separate pan, combine the honey, ketchup, soy sauce, rice vinegar, sriracha, minced garlic, and grated ginger. Heat over medium, stirring occasionally until the sauce thickens, roughly 3-5 minutes. This will create a tasty, sticky glaze for your chicken!
5. Cook the Vegetables
Add the chopped bell peppers, onions, and pineapple chunks to the sauce in the pan. Stir and cook for another 2-3 minutes, allowing the veggies to soften while still retaining some crunch.
6. Combine and Serve
Finally, add the crispy fried chicken to the sauce mixture, tossing everything gently to ensure each piece is well-coated. Serve hot over steaming white rice and enjoy your delightful Sweet Fire Chicken!
Dig in and savor the rich, sweet, and spicy flavors of your homemade meal!
FAQ for Easy Copycat Sweet Fire Chicken
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts work well in this recipe too. Just keep in mind that they may cook a bit faster, so adjust your frying time accordingly to prevent overcooking.
Can I Make This Recipe Spicier?
Yes! If you love heat, you can increase the amount of sriracha or add a pinch of red pepper flakes for an extra kick. You can also serve it with additional hot sauce on the side!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of water if needed to revive the sauce.
Can I Use Different Vegetables?
Definitely! Feel free to get creative with the vegetables. Broccoli, snap peas, or carrots make great substitutes or additions. Just keep an eye on the cooking time to ensure they remain crisp!
