Sweet Chili Fire Chicken
Making delicious Chinese "take-out" dishes at home is even better.
Equipment
- 1 Dutch oven 6-quart
- 1 thermometer
- 1 spider
- 1 Rondeau pan 12-inch
- 1 rimmed baking sheet pan
- 1 chef's knife
- 2 cutting boards 1 meat-safe
Ingredients
- 1 1/2 tbsps olive oil
- 2 red bell peppers Julienned
- 2 1/2 cups canned pineapple chunks Drained
- 2 10.1-ounce bottles of sweet chili sauce Favorite brand
- 3 cloves garlic Minced
- 1 cup snow peas Thinly sliced on the bias
- 3 tbsps chives Finely minced
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
Ingredients for the Battered Chicken:
- 2 pounds boneless, skinless chicken breasts Diced into 1 1/2-inch cubes
- 2 tbsps kosher salt
- 1 tsp black pepper Freshly-ground
- 2 cups vegetable oil
- 2 cups all-purpose flour
- 4 cup cornstarch
- 6 large eggs Lightly beaten
- 1 1/2 cups Basmati rice Optional
Instructions
- Prep all the veggies first, having them on standby. Using a meat-safe cutting board, dice all the chicken, and toss it 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 to make 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°F.Heat the vegetable oil in a large heavy-bottom pot. Over medium-high heat, and using a candy thermometer, heat the oil to 360°F. The oil will take a little while to come to the right temperature for frying. Move on to sautéing the vegetables.Add olive oil to the Rondeau pan. Over medium-high heat, add the veggies and minced garlic. Sprinkle with kosher salt and fresh-ground pepper, cook until just soft, about 3-5 minutes. Add the pineapple chunks to warm through. Turn the heat off.Move the Rondeau pan to the back of the stove before starting to fry.In one large mixing bowl, have the beaten eggs; in another large mixing bowl, have the cornstarch. In small batches, dip the floured, diced chicken into the eggs, then into the cornstarch, shaking off any excess cornstarch. Place the finished coated chicken pieces onto a rimmed baking sheet.Check the temperature of the oil. Once the oil is ready, add the battered chicken in small batches, about 5-6 at a time, into the pot. Continue dipping the floured chicken into the egg mixture and then into the cornstarch. Cook for around 2 minutes per side or until golden and crispy. Remove from the oil, then transfer them to 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 all the crispy golden pieces of chicken to the veggie and pineapple mixture. Pour in the bottles of the sweet chili sauce and toss to combine. Simmer for another 5-7 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.
Notes
1) Click the link on the home page for my Yellow Rice recipe. To eliminate the yellow color, omit the ground turmeric and use water instead of chicken broth or stock.
2) The estimated Kcal count does not include the rice.3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
