Sweet Chili Chicken Bites
Tender chicken pieces are marinated, coated, and pan-fried before being tossed in a glossy sweet chili sauce for a snack or meal in under 35 minutes.
Ingredients
Chicken & Coating
- 1 lb boneless chicken breasts cut into 1-inch pieces
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- salt and pepper to taste
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
Sauce
- 0.25 cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon lime juice freshly squeezed
Instructions
Chicken & Coating
- Combine chicken, soy sauce, rice vinegar, sesame oil, salt and pepper in a bowl. Toss to coat and let rest for 15 minutes.1 lb boneless chicken breasts, 2 teaspoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil
- Add cornstarch to the marinated chicken and toss until each piece is evenly dusted.salt and pepper
- Heat vegetable oil in a skillet over medium-high heat. Add chicken pieces and cook, stirring halfway, until golden and cooked through, about 5–6 minutes.2 tablespoons cornstarch
Sauce
- Whisk sweet chili sauce, honey, sriracha and lime juice together in a small bowl.1 tablespoon vegetable oil, 0.25 cup sweet chili sauce, 2 tablespoons honey
- Pour sauce over cooked chicken and stir for 1–2 minutes until sauce bubbles and coats the chicken evenly.
Notes
Once cooled to room temperature (within two hours of cooking), store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat in a hot skillet over medium heat until warmed through for best texture.
Pat chicken dry before coating to achieve a crisp exterior and avoid soggy bites.