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Craving a bold yet super doable dinner? This fiery chicken scratches that takeout itch when you want something flavorful but easy to make at home. Juicy chicken gets a crispy sear, then jumps into a shiny, tangy sauce that's spicy but not overwhelming. Every mouthful hits you with sweet-meets-heat and never disappoints when you want to impress.
Flavor-Packed Ingredients
- Lively green onions: bring a pop of brightness and a hint of crunch—just slice up a few for the finish
- Chinese sweet chili sauce: clocks in as the main player for the syrupy glaze—just peek at the label for real chili and some garlic
- Pineapple juice: is the secret tangy-sweet boost—go for 100 percent juice and your sauce will totally shine
- Vegetable oil: is there for crispy chicken magic and won’t overpower any other flavor
- Cornstarch: coats every bit for that signature crunch and helps the sauce cling
- Boneless chicken breast: cut into chunks, gives you juicy bites as long as you don’t overdo the cook—fresh is better
- White vinegar: sharpens the sweetness and keeps things from getting too sugary
- Garlic cloves, fresh: don’t skip—this is where that big, bold scent comes from
- Red pepper flakes: let you tune the heat your way—more or less, up to you
- Cornstarch mixed in water: thickens the sauce fast if you want it super sticky (only needed sometimes)
Step-by-Step Instructions
- Finish Up:
- Scoop the crispy chicken into your glossy sauce. Stir until every chunk is coated and sticky. Cook another two minutes so it’s piping hot. Sprinkle over the last of the green onions and serve it right away while it’s super fresh.
- Add the Spicy Sauce Part:
- Put pineapple juice, sweet chili sauce, vinegar, and those pepper flakes in the skillet. Stir it all well, then crank up the heat and let it bubble and get thick for two or three minutes. For extra shine, toss in your cornstarch-water mix now.
- Make That Sauce Base:
- Carefully pour out most of the hot oil, leaving just a spoonful in your pan. Pop in the garlic and half your green onion. Fry for about 30 seconds until it smells awesome and the garlic is soft—don’t let anything brown!
- Sear the Chicken:
- Use a big skillet and about an inch of vegetable oil. Get it hot but not smoking. Fry chicken in separate rounds—don’t pile them in or you’ll lose crispiness. Three or four minutes does it for each batch—just wait for golden outsides and fully cooked chicken. Drain on paper towels to maintain crunch.
- Get the Chicken Ready:
- Mix chicken pieces really well with cornstarch until they’re fully coated—no dry stuff left. Doing this makes the fried chicken ultra crispy and ready to soak up sauce later.
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Leftover Smarts
Let leftovers cool off before moving into a sealed container. The crisp goes away some in the fridge, but heat things up in a skillet or oven and you’ll get it back—skip the microwave. The sauce will thicken up in the fridge, so drop in a little water or pineapple juice to make it perfect again.
Ingredient Swaps
Out of Chinese sweet chili sauce? Regular sweet chili sauce plus a teaspoon of fresh grated ginger totally works. Want more heat? Add more red pepper flakes or sneak in a pinch of cayenne. No pineapple juice? Orange juice brings a different zing, just as tasty.
Serving Ideas
This chicken tastes awesome over jasmine rice or with a side of steamed broccoli. If you’re making it for friends, put out rice and lettuce cups—let everyone build their own. Top with extra green onion or toss on some toasted sesame seeds for crunch.
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Fun Backstory
Dishes like this—sweet, spicy, and crispy—are stars of American Chinese comfort food. They balance crunch and bold sauce, just like you’d find with General Tso’s or orange chicken. The best part? You know exactly what’s going in the pan.
Recipe FAQs
- → How do you make the chicken extra crunchy?
Tossing the pieces in cornstarch before they hit the hot oil gets you that delicate, snappy coating and locks in the juiciness.
- → Is the spicy glaze super hot?
Most of the punch is from sweet chili sauce and little bits of red pepper. The pineapple brings balance, so it’s more of a warm tingle.
- → What’s pineapple juice do for this meal?
Pineapple juice gives everything a sweet pop and a touch of bright, juicy flavor to keep it from being too heavy or plain spicy.
- → Why shouldn’t I dump all the chicken in at once?
Crowding the pan just makes the coating soggy. Cooking a little at a time keeps every chunk crisp and evenly cooked.
- → How do I make my sauce thicker?
If your sauce isn’t thick enough, just stir in a blend of cornstarch and water as it simmers. That’ll make it as thick as you want.
- → What’s a good finishing touch?
Toss on some sliced green onions at the end for a shot of freshness and mild onion flavor. It brightens things up perfectly.