If you’re craving something crispy, saucy, and just a bit spicy, these Sweet Chili Chicken Bites are where it’s at. I love how the chicken stays juicy on the inside, with a perfectly crisp coating on the outside. The sweet chili sauce? It’s a simple blend but hits all the right notes—sweet, tangy, and with a touch of heat. This recipe’s super easy to whip up and is perfect for a snack, appetizer, or even a quick dinner.
Let’s jump right in!
What You’ll Need:
Chicken Marinate:
- 1.5 lb chicken thighs (cut into bite-sized pieces)
- 2 tbsp oil
- ¼ tsp salt
- ½ tbsp garlic powder
- ⅛ tsp white pepper
- ½ tbsp paprika powder
- Black pepper to taste
- ½ tsp oregano
- ½ tsp ginger powder
Frying Batter:
- ½ cup rice or wheat flour
- ¼ cup cornstarch
- ½ cup soda water/beer
- 2 cups frying oil
Chili Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- ½ cup sweet chili sauce
- ¼ cup soy sauce
- ⅛ cup rice vinegar or lime juice
Garnish
- Green onion, chopped
- Sesame seeds
How to Make Sweet Chili Chicken Bites:
Marinate the Chicken:
Start by cutting the chicken thighs into bite-sized pieces. In a bowl, mix the chicken with oil, salt, garlic powder, white pepper, paprika powder, black pepper, oregano, and ginger powder. Let it marinate for at least 1 hour or overnight to allow the flavors to really develop.
Prepare the Batter:
In a separate bowl, combine the rice or wheat flour with cornstarch. Split the mixture in half. Add soda water to one half and whisk until smooth. Set aside the other half for coating the chicken later.
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Coat the Chicken:
Add the marinated chicken pieces to the wet batter (the one with soda water). Ensure the chicken is fully coated. Right before frying, sprinkle the reserved dry batter mix into the wet batter with the chicken to create an extra crispy layer.
Fry the Chicken:
Heat the oil in a deep pan over medium heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Fry each batch for 3-6 minutes until golden brown. For an extra crispy finish, increase the heat slightly and fry the chicken a second time for an additional 2-3 minutes.
Make the Chili Sauce:
In a pan over medium heat, melt the butter and add the sauce (minced garlic, grated ginger, sweet chili sauce, soy sauce, and rice vinegar), and let it simmer for a few minutes until it slightly thickens.
Toss the Chicken:
Once the sauce is ready, toss the fried chicken bites in the chili sauce until they’re fully coated.
Garnish and Serve:
Plate the Sweet Chili Chicken Bites and garnish with chopped green onions and sesame seeds for an extra pop of flavor and color.
Tips & Tricks:
- Keep the Chicken Crispy: For extra crispy bites, double-fry the chicken. Fry once until lightly golden, drain, and then fry again for that super crunchy texture.
- Sauce it Right: If you like your bites extra saucy, don’t be shy—double the sauce recipe and keep some on the side for dipping!
- Soda Water Magic: The soda water in the batter helps create a lighter, crispier coating. You can use beer to substitute soda water, beer works even better.
- Adjust the Spice: Want more heat? Add a splash of Sriracha or a sprinkle of red chili flakes to the sauce for an extra kick.
What to Serve with Sweet Chili Chicken Bites:
- Steamed Rice: A simple side of white or jasmine rice complements the bold flavors of the chili sauce and helps balance the sweetness.
- Garlic Noodles: Toss up some buttery garlic noodles for a delicious pairing that’s a little indulgent.
- Asian Slaw: A crisp, tangy slaw with cabbage, carrots, and a rice vinegar dressing can cut through the richness of the chicken.
- Pickled Cucumbers: Add some crunchy, tangy pickled cucumbers on the side to refresh your palate between bites.
These Sweet Chili Chicken Bites are perfect for satisfying that takeout craving right at home. Enjoy them as part of a bigger spread or devour them all on their own—you won’t be disappointed!
Sweet Chili Chicken Bites
Ingredients
Chicken Marinate:
- 1.5 lb chicken thighs cut into bite-sized pieces
- 2 tbsp oil
- ¼ tsp salt
- ½ tbsp garlic powder
- ⅛ tsp white pepper
- ½ tbsp paprika powder
- Black pepper to taste
- ½ tsp oregano
- ½ tsp ginger powder
Frying Batter:
- ½ cup rice or wheat flour
- ¼ cup cornstarch
- ½ cup soda water/beer
- 2 cups frying oil
Chili Sauce:
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tbsp ginger grated
- ½ cup sweet chili sauce
- ¼ cup soy sauce
- ⅛ cup rice vinegar or lime juice
Garnish
- Green onion chopped
- Sesame seeds
Instructions
Marinate the Chicken:
- Start by cutting the chicken thighs into bite-sized pieces. In a bowl, mix the chicken with oil, salt, garlic powder, white pepper, paprika powder, black pepper, oregano, and ginger powder. Let it marinate for at least 1 hour or overnight to allow the flavors to really develop.
Prepare the Batter:
- In a separate bowl, combine the rice or wheat flour with cornstarch. Split the mixture in half. Add soda water to one half and whisk until smooth. Set aside the other half for coating the chicken later.
Coat the Chicken:
- Add the marinated chicken pieces to the wet batter (the one with soda water). Ensure the chicken is fully coated. Right before frying, sprinkle the reserved dry batter mix into the wet batter with the chicken to create an extra crispy layer.
Fry the Chicken:
- Heat the oil in a deep pan over medium heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Fry each batch for 3-6 minutes until golden brown. For an extra crispy finish, increase the heat slightly and fry the chicken a second time for an additional 2-3 minutes.
Make the Chili Sauce:
- In a pan over medium heat, melt the butter and add the sauce (minced garlic, grated ginger, sweet chili sauce, soy sauce, and rice vinegar), and let it simmer for a few minutes until it slightly thickens.
Toss the Chicken:
- Once the sauce is ready, toss the fried chicken bites in the chili sauce until they’re fully coated.
Garnish and Serve:
- Plate the Sweet Chili Chicken Bites and garnish with chopped green onions and sesame seeds for an extra pop of flavor and color.
