These Sticky Sweet & Spicy Chicken Bites are irresistibly crispy, glossy, and packed with bold flavor. Bite-size pieces of chicken are coated, fried (or baked), then tossed in a thick sweet-chili glaze with garlic, sesame, and a hint of heat. Perfect as an appetizer, weeknight dinner over rice, or party favorite—this dish delivers that takeout-style satisfaction at home.
Ingredients
For the Chicken
- 700 g boneless, skinless chicken thighs or breasts, cut into cubes
- 1 cup cornstarch (or half cornstarch, half flour)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (or baking spray)
For the Sticky Sauce
- ½ cup sweet chili sauce
- ¼ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1–2 teaspoons chili flakes or chili paste (to taste)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For Garnish
- Sesame seeds
- Chopped green onions
- Finely diced red chili (optional)
Preparing the Chicken
Pat the chicken dry thoroughly—this helps achieve crispiness. In a bowl, toss the chicken with cornstarch, salt, and black pepper until lightly coated. Shake off excess.
Cooking the Chicken
Frying (crispiest):
Heat oil to 175°C (350°F). Fry chicken in batches for 4–5 minutes until golden and cooked through. Drain on paper towels.
Baking (lighter):
Preheat oven to 220°C (425°F). Arrange coated chicken on a lined tray, spray lightly with oil, and bake 20–25 minutes, flipping halfway.
Air Fryer:
Cook at 200°C (400°F) for 10–12 minutes, shaking halfway.
Making the Sticky Sauce
In a skillet over medium heat, add a touch of oil. Sauté garlic and ginger for 20–30 seconds until fragrant. Stir in sweet chili sauce, soy sauce, honey, vinegar, sesame oil, and chili. Bring to a gentle simmer.
Add the cornstarch slurry and cook 1–2 minutes, stirring, until thick, glossy, and syrupy.
Glazing the Chicken
Add the cooked chicken to the sauce and toss to coat evenly. Let it bubble for 1–2 minutes so the glaze clings to every piece.
Serving
Serve hot over steamed rice or noodles. Finish with sesame seeds, green onions, and red chili.
Variations
- Korean twist: Add 1 tablespoon gochujang.
- Orange chili: Add orange zest and a splash of juice.
- Garlic-forward: Double the garlic; finish with garlic chips.
- Less sweet: Reduce honey by 1–2 tablespoons.
Tips for Success
- Dry chicken = crisp chicken.
- Cook in batches to avoid steaming.
- Keep heat moderate once sugars are added.
- Adjust chili to your spice tolerance.
Storage & Reheating
Store leftovers up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce.
Final Thoughts
These Sticky Sweet & Spicy Chicken Bites hit every note—crispy, saucy, sweet, and spicy—with minimal effort and maximum payoff. A guaranteed crowd-pleaser for any occasion. 🍗🔥🍚