Crispy Bites & Sweet Chili Sauce
Deliciously crispy chicken bites fried to golden perfection, served with a vibrant, homemade sweet and sour chili sauce. A perfect appetizer or snack that's simple to make.
Ingredients
- 1.5 pound boneless skinless chicken breast
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg beaten
- 0.25 cup water
- 4 cups vegetable oil for frying
- 0.5 cup granulated sugar
- 0.33 cup white vinegar
- 0.25 cup water for sauce
- 2 cloves garlic minced
- 1 tablespoon red chili flakes or 1 fresh red chili
- 2 tablespoons ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
For the Crispy Bites:
- 1. In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. In a separate small bowl, whisk the egg and 1/4 cup water.
- 2. Add the chicken pieces to the dry mixture, tossing to coat. Then, dip each piece into the egg mixture, allowing excess to drip off, and return to the dry mixture for a second coating, ensuring it's fully covered.
- 3. Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 375°F (190°C). Use a cooking thermometer to monitor the temperature.
- 4. Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes per batch, turning occasionally, until golden brown and cooked through.
- 5. Remove the crispy bites with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
For the Sweet & Sour Chili Sauce:
- 1. In a small saucepan, combine sugar, white vinegar, 1/4 cup water, minced garlic, red chili flakes (or fresh chili), and ketchup. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 2. Let it simmer for 2-3 minutes to allow flavors to meld.
- 3. Stir the cornstarch slurry (cornstarch mixed with cold water) and gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Remove from heat.
To Serve:
- 1. Serve the hot, crispy chicken bites immediately with the homemade sweet and sour chili sauce on the side for dipping.
Notes
For extra crispiness, ensure your oil is at the correct temperature (375°F/190°C) before frying. Don't overcrowd the pan, as this can lower the oil temperature and result in soggy bites. You can substitute chicken with firm tofu or even thick-cut vegetables for a vegetarian option. Adjust chili flakes in the sauce to your preferred spice level. Store leftover sauce in the refrigerator for up to a week.