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Crispy Chicken Bites with Sweet Chili Sauce

A plate of golden brown Crispy Chicken Bites served with a small ramekin of bright red sweet chili sauce.
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Follow these steps to make crunchy chicken bites coated in a simple, flavorful batter, served with a sweet chili dipping sauce.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs, lightly beaten
  • 1 cup cold club soda or sparkling water
  • Vegetable oil, for shallow frying (about 1 inch deep)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This helps the coating stick and crisp up.
  2. Mix the dry coating: In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and cayenne pepper.
  3. Mix the wet coating: In a separate bowl, whisk the eggs and cold club soda together until just combined. Do not overmix.
  4. Coat the chicken: Dip the dry chicken pieces first into the wet mixture, letting excess drip off. Then, dredge them thoroughly in the dry coating, pressing lightly to adhere the flour mixture. Place coated pieces on a wire rack.
  5. Make the sweet chili sauce: In a small saucepan, combine the sugar, water, rice vinegar, ketchup, soy sauce, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  6. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Cook for 1 minute, stirring constantly, until the sauce thickens slightly. Remove from heat and set aside.
  7. Fry the chicken: Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add the chicken bites in batches, ensuring not to overcrowd the pan.
  8. Cook until golden brown and crispy, about 4 to 6 minutes per batch. The internal temperature should reach 165°F (74°C).
  9. Remove the cooked chicken with a slotted spoon and drain on a paper towel-lined plate.
  10. Serve the crispy chicken bites immediately with the homemade sweet chili sauce for dipping.

Notes

  • For extra crispiness when baking or air frying, lightly spray the coated chicken pieces with cooking spray before cooking.
  • If you prefer a thinner sauce, use less cornstarch slurry or add a tablespoon of water after cooking.
  • You can substitute store-bought sweet chili sauce if you want to save time.

Nutrition

Find it online: https://spoonswirl.com/crispy-chicken-bites-with-sweet-chili-sauce/