Sticky Sweet & Spicy Chicken Bites

Description

These crispy chicken bites are deep-fried until golden, then tossed in a thick, glossy sweet-and-spicy sauce made with garlic, chili paste, soy sauce, and honey. Finished with sesame seeds, this dish is bold, sticky, and incredibly addictive.

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Ingredients (Serves 3–4)

For the Chicken

• 600 g (1.3 lb) boneless chicken thighs or breast, cut into bite-size pieces

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon paprika

For the Coating

• ½ cup cornstarch

• ½ cup all-purpose flour

• 1 egg

• ¼ cup cold water

For Frying

• Vegetable oil (enough for deep frying)

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For the Sticky Sauce

• 2 tablespoons vegetable oil

• 4 cloves garlic, finely minced

• 2 tablespoons gochujang (Korean chili paste)

• 2 tablespoons soy sauce

• 3 tablespoons honey or brown sugar

• 1 tablespoon ketchup

• 1 tablespoon rice vinegar

• 1 teaspoon chili flakes (optional, for extra heat)

• 1 teaspoon sesame oil

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For Garnish

• Toasted sesame seeds

• Optional: sliced green onions

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Instructions

Step 1: Prepare the Chicken

1. Place chicken pieces in a bowl.

2. Season with salt, pepper, garlic powder, and paprika.

3. Mix well and set aside for 10 minutes.

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Step 2: Make the Batter

1. In a bowl, whisk together cornstarch and flour.

2. Add egg and cold water.

3. Mix until a smooth, slightly thick batter forms.

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Step 3: Fry the Chicken

1. Heat oil in a deep pan to 175°C / 350°F.

2. Dip chicken pieces into the batter, letting excess drip off.

3. Fry in batches for 4–5 minutes, until golden and crispy.

4. Remove and drain on paper towels.

Extra crispy tip: Fry the chicken a second time for 1–2 minutes.

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Step 4: Make the Sauce

1. Heat vegetable oil in a pan over medium heat.

2. Add minced garlic and sauté for 20–30 seconds until fragrant.

3. Add gochujang, soy sauce, honey, ketchup, and rice vinegar.

4. Stir and simmer for 2–3 minutes until thick and glossy.

5. Stir in sesame oil and chili flakes.

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Step 5: Toss the Chicken

1. Add fried chicken to the sauce.

2. Toss quickly until every piece is fully coated and sticky.

3. Remove from heat immediately.

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Serving

• Transfer to a serving plate.

• Sprinkle with sesame seeds and green onions.

• Serve hot as an appetizer or main dish with rice.

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Flavor Profile

Sweet, spicy, garlicky, and deeply savory with a crispy outside and sticky glaze.

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Chef Tips

• Chicken thighs stay juicier than breast meat.

• Adjust heat by increasing or reducing gochujang.

• Sauce thickens fast — keep stirring to avoid burning.