These crispy golden chicken bites are bursting with flavor and glazed in a sticky, sweet, and spicy sauce that clings to every bite. Whether you’re serving them as a standout appetizer, a party snack, or an effortless dinner, this dish delivers bold taste and satisfying crunch in every mouthful.
Ingredient Breakdown
Boneless, skinless chicken breasts are the ideal cut for this recipe, offering a quick-cooking, tender texture that pairs beautifully with the bold flavors. Their lean structure makes them easy to cube into bite-sized pieces while remaining juicy after baking. To build layers of flavor from the inside out, each piece is seasoned with a savory trio of salt, paprika, and black pepper. This simple combination adds warmth and depth that complements the sauce without overpowering the chicken.
The crisp outer coating is built in three essential layers—first, a light dusting of flour to create a base, followed by a dip in beaten eggs, and finally a generous roll in breadcrumbs. This trio locks in moisture while delivering that irresistible crunch. For added convenience and flavor control, you can opt for either store-bought sweet chili sauce or make your own with pantry staples like rice vinegar, sambal oelek, and brown sugar. Finishing garnishes like finely chopped green onions and sesame seeds bring freshness and visual appeal that rounds out each bite with subtle texture and contrast.
Step-by-Step Preparation Guide
Begin by drying the chicken thoroughly and cutting it into small, even cubes. This ensures they cook uniformly and allows the seasoning to adhere better. After seasoning with a generous pinch of salt, paprika, and black pepper, let the chicken rest briefly to absorb the flavor.
To create the coating, start by shaking the seasoned chicken in a zip-top bag with flour—this step sets the foundation for a well-adhered breadcrumb crust. Next, dip each piece into the beaten egg, ensuring it’s fully coated, then roll it through the breadcrumbs, pressing gently so the coating sticks securely. This method ensures each bite crisps evenly in the oven.
Lay the breaded chicken cubes on a parchment-lined baking sheet, spaced apart to promote even browning. A light misting of cooking oil helps the coating crisp to golden perfection. Bake the chicken at 375°F for 25 to 30 minutes until it reaches an internal temperature of 165°F and the exterior turns crisp and golden.
Once baked, toss the chicken in sweet chili sauce while it’s still hot, ensuring each piece is fully coated in the sticky glaze. Alternatively, if making homemade sauce, toss the chicken directly in the saucepan once the glaze has thickened. The final flourish of green onions and sesame seeds adds just the right touch of color, aroma, and texture.
For a homemade sweet chili sauce, whisk together rice vinegar, fish sauce or soy sauce, brown sugar, sambal oelek, cornstarch, and water. Bring the mixture to a gentle simmer over medium heat, stirring constantly until it thickens into a glossy, spoon-coating consistency. Adjust the heat level to your liking by varying the amount of chili paste.
Recipe Tips
Ensuring a crispy coating without deep frying:
Use a light oil spray on the breaded chicken before baking to help it crisp evenly in the oven. Avoid overcrowding the pan so hot air circulates freely.
How to prevent soggy breadcrumbs during baking:
Ensure the chicken is dry before flouring and press the breadcrumbs firmly into each piece to help them stay intact.
Timing tips to avoid overcooked or dry chicken:
Keep an eye on internal temperature—165°F is ideal. Remove from the oven as soon as the chicken is cooked through to preserve moisture.
Making ahead: prepping components for quick assembly later:
Bread the chicken in advance and refrigerate it on a tray for up to 12 hours. Bake just before serving for the best texture.
What to Serve With This Recipe
Pair these sticky chicken bites with jasmine rice or fried rice for a complete meal that balances texture and flavor. Noodles tossed with sesame oil and scallions also make a delicious side. For a lighter contrast, serve alongside an Asian-style slaw, crisp stir-fried greens, or steamed edamame. You can also tuck the chicken into lettuce wraps for a fresh, handheld option or build colorful rice bowls layered with vegetables, pickled radish, and a drizzle of extra chili glaze.
Complement the flavors with dipping sauces like spicy mayo, extra chili garlic sauce, or creamy peanut dressing to add variety to the platter.
Creative Variations
Swap the chicken for shrimp, tofu cubes, or cauliflower florets to suit different dietary needs or preferences. To add more heat, stir sriracha or crushed chili flakes into the sweet chili sauce. For a tropical spin, replace part of the glaze with pineapple-chili sauce or toss in fresh mango salsa for a sweet burst. You can also finish the dish with a handful of roasted peanuts or crispy garlic bits for extra crunch and complexity.
Frequently Asked Questions
Can I air fry the chicken bites instead of baking them?
Yes, air fry at 375°F for about 12–15 minutes, turning halfway through, for a crispy finish without the oven.
What type of breadcrumbs work best—panko or regular?
Panko breadcrumbs provide a lighter, crunchier texture, while regular breadcrumbs offer a denser crust. Choose based on your preference.
How can I make the coating stick better during baking?
Ensure each layer is applied thoroughly—press the breadcrumbs into the chicken after dipping in egg, and allow the coating to rest for a few minutes before baking.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and add richer flavor—just trim excess fat and cook to the same internal temperature.
How long will leftovers stay crispy, and how should I reheat them?
Leftovers can be stored in the fridge for up to 3 days. Reheat in an oven or air fryer to restore crispness—avoid the microwave, which may soften the coating.
Sweet Chili Chicken Bites bring together crisp texture, bold flavor, and a delightful glaze that keeps you reaching for more. Easy enough for a quick weeknight meal yet impressive enough for guests, this recipe offers the best of both convenience and taste. Whether served solo or with sides, these bites are guaranteed to satisfy every craving for something savory, sticky, and packed with punch.
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
For homemade sweet chili sauce:
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
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.
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.
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.
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.
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.
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.
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.
To make homemade sweet chili sauce:
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.
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
For homemade sweet chili sauce:
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
To make homemade sweet chili sauce:
- 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.
