Description
This Spicy Sweet Chicken Diablo recipe combines tender boneless chicken thighs with a fiery blend of chipotle peppers, serrano or habanero chili, and red pepper flakes balanced by the sweetness of pineapple juice and honey. Sautéed in a skillet and finished with a thick, flavorful sauce, this dish offers a bold, satisfying dinner perfect for spice lovers looking for a quick and delicious meal.
Ingredients
Scale
Chicken and Seasoning
- 1.5 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1-2 tablespoons olive oil
Spicy Sweet Sauce
- 2-3 chipotle peppers in adobo sauce, finely minced
- 1-2 tablespoons adobo sauce from the can
- 1 small serrano or habanero pepper, deseeded and finely minced (optional)
- 1 teaspoon red pepper flakes
- 1/2 cup pineapple juice
- 2-3 tablespoons honey or light brown sugar
- 4-5 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/2 cup chicken broth
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels and cut it into bite-sized pieces, roughly 1-inch cubes. Season generously with salt and freshly ground black pepper to enhance flavor.
- Make the Sauce Mixture: In a medium bowl, combine minced chipotle peppers, adobo sauce, minced fresh chili if using, red pepper flakes, pineapple juice, honey or brown sugar, soy sauce, and rice vinegar. Whisk until well combined and the honey is fully dissolved to create the spicy sweet base.
- Prepare Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water until smooth. This slurry will be used later to thicken the sauce.
- Sear the Chicken: Heat a large skillet or wok over medium-high heat and add olive oil. Once shimmering, add the chicken pieces in a single layer and sear for 3-4 minutes on each side until they are golden brown. Remove the chicken and transfer it to a clean plate.
- Sauté Aromatics: Reduce the heat to medium. Add more olive oil to the skillet if needed. Add minced garlic and grated ginger and sauté for about 1 minute until fragrant to build depth of flavor.
- Add Liquids and Simmer: Pour in the chicken broth and scrape up any browned bits from the pan to incorporate savory flavor. Add the prepared spicy sweet sauce mixture and bring to a gentle simmer for 2-3 minutes to meld the flavors.
- Thicken the Sauce: Whisk the cornstarch slurry again to ensure smoothness and slowly pour it into the simmering sauce while stirring constantly. Continue stirring for another 1-2 minutes until the sauce thickens to a glossy consistency.
- Finish Cooking Chicken: Return the seared chicken to the skillet and toss it to coat evenly in the sauce. Let everything simmer together for an additional 3-5 minutes until the chicken is fully cooked and heated through.
Notes
- For extra heat, leave some seeds in the chili or add an additional serrano pepper.
- Adjust sweetness by increasing or reducing honey or brown sugar.
- Serve with steamed rice or sautéed vegetables for a complete meal.
- Use low-sodium soy sauce to control saltiness.
- The cornstarch slurry can be adjusted to get your desired sauce thickness.
