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Copycat Sweet Fire Chicken

Copycat Sweet Fire Chicken

Craving that sweet, spicy, and irresistible kick of your favorite restaurant dish? This Copycat Sweet Fire Chicken recipe brings that addictive flavor straight to your kitchen, offering a delicious and convenient way to satisfy your cravings without the takeout bill.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil divided
  • 1/2 cup ketchup
  • 1/4 cup packed light brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha or more, to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
Optional garnish
  • toasted sesame seeds
  • sliced green onions

Equipment

  • Medium Bowl
  • Large skillet or wok
  • Small Bowl

Method
 

  1. In a medium bowl, combine the chicken pieces with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated. This is crucial for achieving that signature crispy exterior.
    1.5 lbs boneless, skinless chicken thighs, 1/4 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer (cook in batches if necessary to avoid overcrowding) and cook until golden brown and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the skillet and set aside on a plate.
    2 tablespoons vegetable oil, 1.5 lbs boneless, skinless chicken thighs
  3. In a small bowl, whisk together the ketchup, brown sugar, rice vinegar, soy sauce, Sriracha, garlic powder, and ground ginger until well combined and smooth.
    1/2 cup ketchup, 1/4 cup packed light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon Sriracha, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger
  4. Add the remaining 1 tablespoon of vegetable oil to the same skillet (no need to wash it). Pour the prepared Sweet Fire Sauce into the skillet and bring it to a simmer over medium heat. Cook for 2-3 minutes, stirring constantly, until the sauce begins to thicken slightly.
    2 tablespoons vegetable oil, 1/2 cup ketchup, 1/4 cup packed light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon Sriracha, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger
  5. Return the cooked chicken pieces to the skillet with the thickening sauce. Toss gently to coat each piece thoroughly. Continue to cook for another 2-3 minutes, allowing the sauce to adhere to the chicken and caramelize slightly.
    1.5 lbs boneless, skinless chicken thighs, 1/2 cup ketchup, 1/4 cup packed light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon Sriracha, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger
  6. Remove from heat. Serve the Copycat Sweet Fire Chicken immediately over steamed rice. Garnish with toasted sesame seeds and sliced green onions for an extra pop of flavor and color, if desired.
    toasted sesame seeds, sliced green onions

Notes

The prep and cook time is approximately 30 minutes. This dish is great for a weeknight meal and can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.