Easy Copycat Sweet Fire Chicken Recipe

Key Ingredients & Substitutions

Chicken: Boneless skinless breasts or thighs work best. Thighs have more flavor and remain juicy. If you’re looking for a lighter option, you can use tofu or tempeh for a plant-based alternative.

Buttermilk: If you don’t have buttermilk on hand, substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to curdle.

Flour: All-purpose flour is great for the coating. For a gluten-free version, use a gluten-free all-purpose blend or cornstarch. This will keep the chicken crispy!

Pineapple: Fresh pineapple adds a bright flavor, but canned pineapple works too! Just make sure to drain it well. If you’re not a fan, omit it or use bell peppers for extra crunch.

Sriracha: This gives the dish its sweet heat! If you need less spice, reduce the amount or swap it with chili sauce or even BBQ sauce. Honey can be replaced with agave nectar if needed.

How Do I Ensure Perfectly Fried Chicken?

Frying chicken can be tricky but don’t worry! Here are some steps to get it just right:

• Heat your oil to about 350°F (175°C) for crispy results. A drop of flour should sizzle immediately!
• Fry in batches to avoid crowding the pan. This allows for even cooking and prevents steaming.
• Don’t skip the paper towel step! Letting the chicken drain on paper towels helps keep it crispy by removing excess oil.

Following these tips will help you achieve that perfect fried chicken texture, just like your favorite restaurant! Enjoy your cooking!

Easy Copycat Sweet Fire Chicken

Ingredients You’ll Need:

For the Chicken:

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup buttermilk
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying
• 1 cup fresh pineapple chunks
• 1/2 cup red bell pepper, diced
• 1/4 cup white onion, diced
• Cooked white rice, for serving

For the Sauce:

• 1/4 cup soy sauce
• 1/4 cup honey or brown sugar
• 3 tbsp rice vinegar
• 2 tbsp ketchup
• 1 to 2 tsp sriracha (adjust for desired spiciness)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

How Much Time Will You Need?

This delicious recipe will take about 1 hour to prepare and cook. You’ll spend about 30 minutes marinating the chicken, along with additional time for frying and making the sauce. Perfect for a weeknight dinner!

Step-by-Step Instructions:

1. Marinate the Chicken:

Place the chicken pieces in a bowl and cover them with buttermilk. Allow the chicken to marinate for at least 30 minutes (or up to 2 hours in the fridge) to make it juicy and flavorful!

2. Prepare the Coating:

In a shallow dish, combine the flour, salt, and black pepper. This mixture will give the chicken its crunchy coating.

3. Dredge the Chicken:

Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing gently to coat well. Set the coated chicken aside on a plate.

4. Fry the Chicken:

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches about 350°F (175°C). Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes on each side. Drain the fried chicken on paper towels to remove excess oil.

5. Make the Sauce:

In a small saucepan over medium heat, whisk together soy sauce, honey (or brown sugar), rice vinegar, ketchup, sriracha, minced garlic, and grated ginger (if using). Bring this mixture to a gentle simmer. Your kitchen should smell amazing!

6. Thicken the Sauce:

Stir in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens, which will take about 1-2 minutes. Set it aside.

7. Cook the Veggies and Pineapple:

In a large skillet or wok, drizzle a little oil over medium heat. Sauté the diced onion and red bell pepper for about 3-4 minutes until they are slightly softened. Add the fresh pineapple chunks and cook for another 1-2 minutes. This brings such a vibrant flavor!

8. Combine Everything:

Add the fried chicken to the skillet with the vegetables and pineapple. Pour the thickened sauce over the chicken mixture and toss gently to coat everything evenly. Heat it through for a couple of minutes.

9. Serve and Enjoy:

Spoon the sweet fire chicken mixture over a bed of cooked white rice. Dig in and enjoy this delightful meal that tastes just like your favorite takeout!

This dish is deliciously crispy, sweet, and spicy with a tangy kick, perfectly balanced by savory soy sauce and bright fresh pineapple. It’s the ideal easy weeknight dinner!

FAQ for Easy Copycat Sweet Fire Chicken

Can I Use Frozen Chicken for This Recipe?

Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight or in cold water before marinating. This ensures even cooking and prevents any tough texture.

What Can I Substitute for Buttermilk?

If you don’t have buttermilk on hand, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This works great for marinating and keeps the chicken tender!

How Should I Store Leftovers?

To store leftovers, place them in an airtight container in the fridge for up to 3 days. For best results, reheat gently on the stove or in the microwave, adding a splash of water to prevent drying out.

Can I Make This Dish Spicier or Milder?

Absolutely! Adjust the level of spice by increasing or decreasing the amount of sriracha in the sauce. You can also add some red pepper flakes or even a dash of hot sauce when serving for an extra kick!