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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Chili Fire Chicken

on July 18, 2016

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How about making “take out” at home? I’m saying “why not”! Sometimes grabbing fast food once and a while is sometimes a necessity. Making delicious Chinese “take-out” dishes at home is even better. A few simple ingredients with a heavy bottom pot can make this dish a reality. This is my version of Sweet Chili Fire Chicken.

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Prep Time: 30 minutes
Cook Time: 35 minutes
Yields: 6 to 8 servings
Equipment: heavy bottom, a spider, 12-inch sauté pan

Ingredients:
1 1/2 tablespoons of olive oil
2 red bell peppers, julienned
2 1/2 cups of drained pineapple chunks, fresh or canned
2 bottles of Thai sweet chili sauce
3 cloves of minced garlic
1 cup of snow peas, thinly sliced on the bias
3 tablespoons of finely minced chives
Kosher salt and black pepper to taste

For The Chicken:
2 pounds of skinless boneless chicken breasts, diced into 1 1/2-inch size cubes
2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
2 cups of vegetable oil
2 cups of all-purpose flour
4 cups of corn starch
6 large eggs, lightly beaten

Directions:
Prep all the veggies first, having them on stand-by.  Using a meat cutting board, dice up all the chicken, tossing them into a bowl along with the salt and pepper.  Using tongs, make sure the salt and pepper are distributed evenly on the chicken. Grab the largest bowl you have or a large Tupperware container, making it easier to coat the diced chicken pieces. Next, add the flour and toss so that all the pieces are coated.

Preheat the vegetable oil to 360-degrees F.

Heat the vegetable oil in a large heavy bottom pot, like a Dutch oven. Over medium-high heat, and using a candy thermometer, have the oil temperature reach 360-degrees F. The oil will take a little while to reach the perfect temperature for frying. Move on to sauteing the veggies.

Add olive oil to saute pan. On medium-high heat, add the veggies and minced garlic in. Sprinkle salt and pepper to taste. Saute until just soft, about 3 to 5 minutes. Add the pineapple chunks last just to warm them through. Turn the heat off.

Next, transfer the sauteed veggies and pineapple, from the saute pan, to a large skillet, one that has deep sides. This will be necessary for accommodating all the ingredients. Set the skillet with the sauteed veggies to the back of the stove before starting the frying process.

Going back to the dredging process for the chicken. In one large bowl have the beaten eggs and in another bowl have the corn starch. In small batches, dip the diced chicken into the eggs and then into the corn starch. Place the finished coated chicken pieces onto a large sheet pan.

Check the temperature of the oil. Once the oil is ready, add the battered chicken in small batches, about 5 to 6  at a time, into the pot. Continue dipping the chicken into the egg mixture and then into the corn starch. Cook around 2 minutes per side or until golden and crispy. Remove from the oil, then transfer them onto a sheet pan lined with a paper towel. Repeat this process until all the chicken pieces are cooked.

Bring back the skillet and turn on medium heat. Add in all the crispy golden pieces of chicken to the sauteed veggie with pineapple. Pour in the bottles of the Thai sweet chili sauce and toss all the ingredients through. Let simmer for another 5 to 7 minutes, stirring occasionally. Once everything is hot, then turn the heat off and sprinkle on the minced chives. Serve immediately.

I like to serve my Sweet Chili Fire Chicken over a bed of Basmati rice.

 

 

 

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