Sweet Chili Chicken Bites Recipe

🧂 Ingredients

• 1 tablespoon salt
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• ¼ cup all-purpose flour
• 2 eggs

  beaten
• 2 cups breadcrumbs
• 1 lb. boneless

  skinless chicken breasts
• Cooking oil spray
• ½ cup sweet chili sauce

  homemade or store-bought
• 1 tablespoon finely chopped green onions

  for garnish
• 1 teaspoon white sesame seeds

  for garnish
• ¼ cup rice vinegar
• 1 tablespoon fish sauce

  or soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sambal oelek

  or chili garlic sauce
• 1 teaspoon cornstarch

  or flour
• 2 tablespoons water

Instructions

• 1 Preheat your oven to 375°F and prepare a large baking tray by lining it with
  parchment paper or a silicone baking mat for easy cleanup and even cooking.
• 2 Pat the chicken breasts thoroughly dry with paper towels to remove any excess
  moisture. Slice the chicken into 1-inch bite-sized cubes. Place them in a mixing
  bowl and season generously with salt, paprika, and black pepper. Let the
  seasoned chicken rest for at least 5 minutes to absorb the flavors.
• 3 Place the flour into a large zip-top bag and add the cubed chicken. Seal the bag
  tightly and shake it well until every piece is coated in flour. This ensures a
  light barrier that helps the egg wash adhere more effectively.
• 4 Set up a dredging station with two shallow dishes—one with the beaten eggs and
  the other with breadcrumbs. Dip each piece of floured chicken into the egg wash,
  coating it completely, then transfer it to the breadcrumbs. Press gently to help
  the breadcrumbs cling to the chicken for a crisp, even coating.
• 5 Arrange the breaded chicken pieces evenly on the prepared baking sheet. Give
  them a light spray of cooking oil to help achieve a golden, crunchy finish
  during baking. Bake for 25 to 30 minutes, or until the coating is crisp and the
  chicken is fully cooked through. The internal temperature should register at
  least 165°F on a meat thermometer.
• 6 Once cooked, transfer the hot chicken bites to a large bowl and pour over the
  sweet chili sauce. Toss gently to coat every piece evenly. If you’re using
  homemade sauce, you can toss the chicken directly into the saucepan after the
  sauce is cooked and thickened.
• 7 Garnish the coated chicken bites with a sprinkle of sesame seeds and finely
  chopped green onions for added texture and a fresh pop of flavor.
• 8 In a mixing bowl, whisk together rice vinegar, fish sauce (or soy sauce), brown
  sugar, sambal oelek, cornstarch, and water until smooth and lump-free. Pour the
  mixture into a shallow saucepan and bring it to medium heat. Stir continuously
  for 3–4 minutes, allowing the sauce to bubble gently and thicken to your desired
  consistency. Once ready, use it immediately to coat the chicken or store it in a
  jar for later use.

Nutrition Info