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 and a Dutch oven can make this dish a reality. This is my version of Sweet Chili Fire Chicken.

Prep Time: 30 minutes
Cook Time: 35 minutes
Yields: 6 to 8 servings
Equipment: 1 (6-quart) Dutch oven, candy thermometer, spider, 1 (12-inch) sauté pan, rimmed baking sheet pan, meat-safe cutting board, chef’s knife

Ingredients:
1 1/2 tablespoons of olive oil
2 red bell peppers, julienned
2 1/2 cups of canned pineapple chunks, drained
2 (10.1-ounce) bottles of sweet chili sauce
3 cloves of garlic, minced
1 cup of snow peas, very thinly sliced on the bias
3 tablespoons of chives, finely minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

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 ground black pepper
2 cups of vegetable oil
2 cups of all-purpose flour
4 cups of cornstarch
6 large eggs, lightly beaten

Basmati Rice with mixed vegetables, optional
Note: Click the link below for my Yellow Rice recipe. To eliminate the yellow color of the rice, leave out the ground Tumeric. Substitute water for the chicken stock.

Directions:
Prep all the veggies first, having them on stand-by. Using a meat-safe 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 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 sautéing the vegetables.

Add olive oil to the sauté pan. Over medium-high heat, add the veggies and minced garlic. Sprinkle with Kosher salt and fresh ground pepper, cook until just soft, about 3 to 5 minutes. Add the pineapple chunks just to warm through. Turn the heat off.

Transfer the sautéed veggies and pineapple, from the sauté pan, to a large deep-sided skillet. This will be necessary to accommodate all the ingredients. Set the skillet to the back of the stove before starting the frying process.

In one large mixing bowl have the beaten eggs, in another large mixing bowl have the cornstarch. In small batches, dip the diced chicken into the eggs and then into the cornstarch shaking off any excess cornstarch. Place the finished coated chicken pieces onto a rimmed baking 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 cornstarch. 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.

Place the skillet over medium heat. Add in all the crispy golden pieces of chicken to the veggie and pineapple mixture. Pour in the bottles of the Thai sweet chili sauce and toss to combine. Simmer for another 5 to 7 minutes, stirring occasionally. Once everything is hot, turn the heat off. Garnish with minced chives. I like to serve my Sweet Chili Fire Chicken over a bed of Basmati rice with mixed vegetables.

There you have it, my Sweet Chili Fire Chicken.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2016/10/03/yellow-rice/