Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 large egg + 1 tbsp soy sauce + 1 tbsp cornstarch (marinade)
- 1/2 cup (65 g) all-purpose flour + 1/2 cup (64 g) cornstarch + 1 tsp baking powder
- 2 cups (480 ml) neutral frying oil (for 1-inch depth)
- 1 red bell pepper + 1 green bell pepper, cut into 1-inch squares
- 1 1/2 cups (240 g) pineapple chunks, drained (reserve 1/3 cup / 80 ml juice)
- Sweet-chili garlic glaze: 1/2 cup (120 ml) sweet chili sauce, 1/4 cup (60 ml) ketchup, 1/3 cup (80 ml) pineapple juice, 2 tbsp rice vinegar, 1 tbsp soy sauce, 2 cloves garlic, 1 tsp cornstarch + 1 tbsp water
Do This
- 1. Heat frying oil to 350°F (177°C).
- 2. Marinate chicken with egg, soy sauce, cornstarch, and salt for 10 minutes.
- 3. Dredge chicken in flour/cornstarch/baking powder; shake off excess.
- 4. Fry in batches 3–4 minutes until crisp and 165°F (74°C) inside; drain.
- 5. Simmer glaze 2–3 minutes; thicken with cornstarch slurry until sticky.
- 6. Stir-fry peppers 2 minutes, add pineapple 30 seconds.
- 7. Toss chicken with glaze, peppers, and pineapple; serve immediately.
Why You’ll Love This Recipe
- Crispy-meets-sticky: crunchy chicken gets coated in a glossy, clingy sweet-chili garlic glaze.
- Fruity heat: pineapple brightens the sauce while chili adds a gentle kick.
- Takeout vibes at home: familiar flavors with fresher, more generous portions.
- Fast finish: once the chicken is fried, the stir-fry and glaze come together in minutes.
Grocery List
- Produce: 1 red bell pepper, 1 green bell pepper, 2–3 cloves garlic, 1 tsp grated fresh ginger (optional), sliced green onions (optional garnish)
- Dairy: none
- Pantry: canned pineapple chunks (in juice), sweet chili sauce, ketchup, soy sauce, rice vinegar, cornstarch, all-purpose flour, baking powder, neutral oil (canola/peanut/vegetable), salt, black pepper, crushed red pepper flakes or sriracha (optional), toasted sesame seeds (optional)
Full Ingredients
Chicken
- 1 1/2 lb (680 g) boneless, skinless chicken breast, cut into 1-inch bite-size pieces
- 1 tsp kosher salt
- 1/4 tsp black pepper
Quick Marinade (helps the coating stick)
- 1 large egg
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp neutral oil (optional, helps with even coating)
Crispy Coating
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (64 g) cornstarch
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For Frying
- 2 cups (480 ml) neutral oil (canola, peanut, or vegetable), for about a 1-inch depth in a 12-inch skillet or Dutch oven
SweetFire-Style Sweet Chili Garlic Glaze
- 1/2 cup (120 ml) sweet chili sauce
- 1/4 cup (60 ml) ketchup
- 1/3 cup (80 ml) pineapple juice (reserved from the can)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 cloves garlic, finely minced (about 2 tsp)
- 1/2 tsp crushed red pepper flakes (optional, for more heat)
- 1 tsp cornstarch
- 1 tbsp water
Stir-Fry Mix-Ins
- 1 red bell pepper, cut into 1-inch squares (about 1 1/2 cups / 225 g)
- 1 green bell pepper, cut into 1-inch squares (about 1 1/2 cups / 225 g)
- 1 1/2 cups (240 g) pineapple chunks, drained (reserve juice for sauce)
- 1 tbsp neutral oil (if needed for stir-frying)
To Serve (optional but recommended)
- Steamed jasmine rice or fried rice
- Sliced green onions
- Toasted sesame seeds
Step-by-Step Instructions
Step 1: Prep the chicken and pineapple
Cut the chicken breast into 1-inch bite-size pieces so they cook quickly and stay juicy. Pat lightly with paper towels (less surface moisture helps the coating crisp).
Drain the pineapple chunks and reserve 1/3 cup (80 ml) pineapple juice for the glaze. Cut any large pineapple pieces into bite-size chunks so they match the chicken.
Step 2: Mix the glaze and slurry
In a small bowl, whisk together: sweet chili sauce, ketchup, reserved pineapple juice, rice vinegar, soy sauce, garlic, and crushed red pepper flakes (optional). Set aside.
In a separate tiny bowl, stir the 1 tsp cornstarch with 1 tbsp water until smooth to make a slurry. Set aside.
Step 3: Marinate the chicken briefly
In a medium bowl, whisk the egg with 1 tbsp soy sauce and 1 tbsp cornstarch. Add the chicken, plus 1 tsp kosher salt and 1/4 tsp black pepper. Toss until every piece is coated.
Let it sit for 10 minutes while you heat the oil. This quick marinade helps the coating cling and creates a more craggy, crisp crust.
Step 4: Heat the oil to frying temperature
Pour 2 cups (480 ml) neutral oil into a heavy skillet or Dutch oven to reach about a 1-inch depth.
Heat over medium-high until the oil reaches 350°F (177°C). Use a thermometer for accuracy. (If the oil is too cool, the chicken gets greasy; too hot, the coating browns before the chicken cooks through.)
Step 5: Coat and fry the chicken until crisp
In a shallow dish, combine the coating ingredients: flour, cornstarch, baking powder, salt, and pepper.
Working in small batches, lift chicken pieces from the marinade, let excess drip off, and dredge thoroughly in the dry mix. Press lightly so the coating adheres, then shake off excess.
Fry in batches (don’t crowd the pan) for 3–4 minutes, turning once or twice, until deeply golden and crisp and the chicken reaches 165°F (74°C) internally.
Transfer to a wire rack set over a sheet pan (or a paper-towel-lined plate) to drain. Let the oil return to 350°F (177°C) between batches.
Step 6: Stir-fry the peppers and pineapple
Carefully remove most of the frying oil, leaving about 1 tbsp in the pan (or use a clean wok/skillet with 1 tbsp oil). Heat over high heat.
Add the bell peppers and stir-fry for 2 minutes until they’re glossy and slightly softened but still crisp-tender.
Add the pineapple chunks and toss for 30 seconds to warm through without breaking them down.
Step 7: Thicken the glaze and toss everything together
Reduce heat to medium. Pour the prepared glaze into the pan with the peppers and pineapple. Bring to a simmer and cook for 2 minutes, stirring.
Stir the cornstarch slurry again, then drizzle it in while stirring constantly. Simmer for 30–60 seconds until the sauce turns glossy and thick enough to coat a spoon.
Add the fried chicken to the pan. Toss for 30–45 seconds until every piece is coated in sticky glaze. Serve immediately (crispy chicken is at its best right away), topped with sliced green onions and sesame seeds if you like.
Pro Tips
- Use a thermometer: Keep frying oil at 350°F (177°C). Temperature control is the difference between crisp and greasy.
- Drain on a rack: A wire rack prevents steam from softening the crust (paper towels can trap steam underneath).
- Batch fry: Crowding drops oil temperature fast and leads to soggy coating.
- Thicken gradually: Add slurry slowly and stop once the sauce is sticky. Too much slurry can make it gluey.
- Toss at the last second: Sauce will soften the crust over time; toss just before serving for best crunch.
Variations
- Air-fryer version (lighter): Spray coated chicken generously with oil and air-fry at 400°F (204°C) for 10–12 minutes, shaking halfway, until 165°F (74°C). Sauce and toss as written (crispness will be different than deep-fried, but still tasty).
- Extra heat: Add 1–2 tsp sriracha to the glaze or increase crushed red pepper flakes to 1 tsp.
- More veggies: Add 1 cup (100 g) sliced onions or 1 cup (100 g) snap peas. Stir-fry onions 1 minute before peppers; snap peas go in with peppers.
Storage & Make-Ahead
For best texture, enjoy immediately. If you have leftovers, cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 3 days.
Reheat: Warm in a 400°F (204°C) oven or air fryer for 6–10 minutes until hot and slightly re-crisped. Microwave reheating works for convenience but softens the coating.
Make-ahead option: Mix the glaze (without thickening) up to 3 days ahead and refrigerate. Cut peppers and chicken up to 24 hours ahead; keep chicken covered in the fridge (marinate only right before frying).
Nutrition (per serving)
Approximate, will vary by exact brands and oil absorption: 560 calories, 32 g protein, 62 g carbs, 22 g fat, 980 mg sodium, 28 g sugar.
