Introduction
These baked sweet and spicy chili garlic chicken bites are perfect when you want something flavorful, quick, and satisfying. They’re juicy on the inside, lightly crisp on the outside, and coated in a sticky, balanced sauce that delivers heat, sweetness, and bold garlic flavor. Ideal for weeknight dinners, meal prep, or party appetizers.
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Description
This dish features bite-sized pieces of chicken baked until golden, then tossed in a homemade chili-garlic glaze made with honey, soy sauce, and a hint of spice. The result is a fast, fuss-free recipe that tastes like takeout—without deep-frying or complicated steps.
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Ingredients
For the Chicken Bites
1 pound boneless, skinless chicken breast or thighs, cut into bite-size chunks
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Sweet and Spicy Chili Garlic Sauce
3 tablespoons chili garlic sauce (or sambal oelek + 1 minced garlic clove)
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon brown sugar (optional, for extra stickiness)
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
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Instructions
1. Prepare and Bake the Chicken
1. Preheat oven to 400°F (205°C).
2. Line a baking sheet with parchment paper or lightly oil it.
3. Toss chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
4. Spread the chicken in a single layer.
5. Bake for 15–18 minutes, flipping halfway through, until fully cooked and slightly golden.
2. Make the Sauce
1. In a small saucepan, combine chili garlic sauce, honey, soy sauce, vinegar, and brown sugar.
2. Bring to a gentle simmer over medium heat.
3. Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy, about 1–2 minutes.
3. Coat the Chicken
1. Add the baked chicken bites to a mixing bowl.
2. Pour the sauce over the top and toss until evenly coated.
3. Serve immediately while warm and sticky.
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Tips
For crispier chicken, broil the pieces for 1–2 minutes after baking.
Use chicken thighs for a juicier result.
Adjust heat by increasing or decreasing the chili garlic sauce.
If the sauce becomes too thick, thin it with a teaspoon of water.
Marinating the chicken for 15 minutes in soy sauce and garlic adds extra flavor.
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Variations
Air Fryer: Cook at 380°F (193°C) for 8–10 minutes, shaking halfway.
Extra Crunchy: Coat chicken lightly with cornstarch before baking.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Sweet No-Heat Version: Replace chili garlic sauce with sweet chili sauce.
Spicy Upgrade: Add crushed red pepper or a dash of sriracha.
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Corrections
If your sauce:
Is too spicy: Add more honey or a splash of water.
Is too sweet: Add extra soy sauce or a little more vinegar.
Is too thin: Simmer longer or add a small amount of cornstarch slurry.
Is too salty: Add a bit of honey or water to balance the flavor.
If your chicken:
Turns dry: Reduce cook time or switch to chicken thighs.
Is bland: Increase spices or add a quick marinade.
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Enjoy
Serve these chicken bites over rice, with steamed vegetables, in lettuce wraps, or as a snack on their own. They’re simple, bold, and delicious—perfect for any day you need a fast meal that tastes like a treat.