Dinner

Sweet Chili Chicken Bites in 20 Minutes Recipe

Name: Sweet Chili Chicken Bites in 20 Minutes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian Fusion
Ingredients: 2 large chicken breasts (cut into bite-sized pieces); 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; ¼ cup cornstarch; ¼ cup avocado oil or neutral oil (for frying); ½ cup sweet chili sauce; ¼ cup rice vinegar; 3 tablespoons soy sauce; 1 tablespoon vegetarian oyster sauce; 1 tablespoon sesame oil; Sesame seeds (for garnish); Green onion (for garnish)

ByLana Polati March 24, 2026March 24, 2026

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Introduction

These Sweet Chili Chicken Bites are a quick and flavorful appetizer or snack that can be ready in just 20 minutes. Crispy, tender chicken pieces are coated in a tangy and sweet chili glaze, making them perfect for any occasion.

In a white bowl, there are two main layers side by side; on the left side, glossy pieces of golden-brown chicken are covered in a shiny, sticky sauce with small black and white sesame seeds and chopped green herbs sprinkled on top, showing a slightly caramelized texture. On the right side, there is a soft, fluffy bed of white rice with a few black sesame seeds scattered over it, contrasting with the rich color of the chicken. The bowl sits on a wooden surface with a warm light highlighting the moist texture of the chicken and the tender grains of rice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ cup cornstarch
¼ cup avocado oil or neutral oil (for frying)
½ cup sweet chili sauce
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce
1 tablespoon sesame oil
Sesame seeds, for garnish
Green onion, for garnish

Instructions

Step 1: Cut the chicken into bite-sized pieces. Season with garlic powder, salt, and black pepper. Toss the chicken pieces in cornstarch until each piece is evenly coated.
Step 2: In a bowl, combine the sweet chili sauce, rice vinegar, soy sauce, and vegetarian oyster sauce. Set the mixture aside.
Step 3: Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan. Remove the chicken and set aside.
Step 4: Pour the sauce mixture into the same skillet and simmer for about 2 minutes, until it slightly thickens.
Step 5: Return the chicken to the skillet and toss to coat thoroughly with the glossy sauce. Cook for another minute to heat through.
Step 6: Serve immediately, garnished with sesame seeds and sliced green onion.

Tips & Variations

For extra crunch, double coat the chicken pieces in cornstarch before frying.
Use chicken thighs instead of breasts for a juicier texture.
Add a pinch of red pepper flakes to the sauce for a spicier kick.
Swap vegetarian oyster sauce with regular oyster sauce if not vegetarian.
Serve with steamed rice or as a filling for wraps to turn it into a meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the chicken crispy, or microwave briefly if in a hurry. The sauce may thicken upon cooling; add a splash of water while reheating if needed.

How to Serve

A close-up view of a white bowl filled with two main layers: on the left side, there are golden-brown glazed chicken pieces with a shiny texture coated in a sticky, dark amber sauce, sprinkled with black and white sesame seeds and small green herb bits; on the right side, there is a fluffy layer of white rice topped with a few scattered black sesame seeds and tiny green herb pieces. The bowl sits on a light wood surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the coated chicken pieces at 425°F (220°C) for about 15-20 minutes, flipping halfway through, until golden and crispy. Then toss with the sauce as directed.