Sweet Chili Chicken Bites Recipe

Prep the chicken

Trim any excess fat from the chicken breasts, then cut into 1-inch bite-sized pieces. Pat the pieces dry with paper towels to help the coating stick.

Make egg wash

In a medium bowl, whisk together 1 egg and 1 tablespoon of buttermilk until combined.

Mix dry coating

In a separate shallow bowl, whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper until evenly combined.

Coat the chicken

Working in batches, dip each chicken piece into the egg wash, allowing excess to drip off, then toss to coat evenly in the flour-cornstarch mixture. Place coated pieces on a wire rack or tray while heating oil.

Fry the bites

In a large skillet or shallow frying pan, pour 1 cup vegetable oil (enough for shallow frying) and heat over medium-high until it reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when added. Fry the chicken pieces in batches (do not overcrowd) for about 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Use a slotted spoon to transfer fried bites to a paper towel-lined tray to drain.

Prepare aromatics

Peel and finely mince 2 cloves of garlic.

Combine sauce ingredients

In a small saucepan, combine 1 cup sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, the minced garlic, and 1 teaspoon red pepper flakes (if using). Stir to combine and bring to a gentle simmer over medium-low heat.

Thicken the sauce

In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until the sauce thickens slightly and turns glossy. Taste and add 1 teaspoon fresh lime juice to brighten; adjust seasoning (more soy for salt, more honey for sweetness) to taste. Remove from heat.

Toss chicken in sauce

Place the drained fried chicken bites into a large mixing bowl. Pour 3/4 to 1 cup of the warm sweet chili sauce over the chicken (reserve some sauce for serving). Toss gently but quickly so the coating remains crisp but is evenly glazed.

Transfer the sauced chicken bites to a serving plate or bowl. Sprinkle with 2 tablespoons thinly sliced green onions, 1 teaspoon toasted sesame seeds, and 2 tablespoons chopped cilantro if using. Serve immediately with lime wedges on the side and extra sweet chili sauce for dipping.