Sw Chicken Bites Recipe

Prep chicken

Trim excess fat from chicken thighs and cut into 1 to 1.25-inch bite-sized pieces. Pat dry with paper towels.

In a medium bowl whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, smoked paprika, chili powder, ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper to form the marinade.

Add chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.

Combine 3 tbs flour, 1 tbs cornstarch, 1/2 tsp baking powder and 1/2 tsp salt in a shallow bowl. Stir to aerate and remove lumps.

Remove marinated chicken from refrigerator. Lightly toss the chicken pieces in the flour-cornstarch mixture so each bite has a thin, even coating. Shake off excess.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbs vegetable oil and heat until shimmering but not smoking (about 350°F if using a thermometer).

Working in a single layer (cook in two batches if needed), add chicken bites to the skillet leaving space between pieces. Cook without moving for 2 to 3 minutes to develop a golden crust, then flip and cook another 2 minutes until crusted and internal temperature reaches 165°F (74°C). Total cook time per batch ~4–5 minutes depending on size.

Transfer cooked chicken to a wire rack or paper towel–lined plate while you finish the remaining batches.

Wipe out the skillet leaving any browned bits. Return to medium heat and add minced chipotle, 2 tbs honey, 1 tsp tomato paste, 1 tsp apple cider vinegar and 2 tbs water. Stir and bring to a gentle simmer, scraping up browned bits. Simmer 1 to 2 minutes until slightly thickened to a glossy glaze.

Add all cooked chicken bites back to the skillet and toss quickly to coat in the glaze, 30–60 seconds. Taste and adjust: add a squeeze of lime or a pinch of salt if needed.

Remove from heat, sprinkle chopped cilantro and sliced scallions over the chicken. Serve immediately with lime wedges on the side for squeezing.

While chicken rests or during final batch, whisk together 1/2 cup Greek yogurt, 1/2 tsp finely chopped chipotle, 1 tsp lime juice, and 1/4 tsp salt until smooth. Chill until ready to serve.

Serve the sauce alongside the glazed chicken bites for cooling contrast.