Make crispy, sweet chili glazed chicken bites using your air fryer. This recipe delivers a sticky, flavorful coating on perfectly cooked chicken pieces.
Author:Ahazzam
Prep Time:15 min
Cook Time:17 min
Total Time:32 min
Yield:4 servings
Category:Appetizer
Method:Air Frying
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray (or 1 teaspoon oil)
1/2 cup sweet chili sauce
1 tablespoon soy sauce
1 teaspoon rice vinegar
Instructions
Place the cubed chicken in a bowl. Pour the beaten egg over the chicken and toss to coat evenly.
In a separate shallow dish, whisk together the flour, cornstarch, salt, and pepper.
Dredge the egg-coated chicken pieces in the flour mixture, pressing lightly so the coating adheres well. Shake off any excess.
Preheat your air fryer to 380°F (195°C) for 5 minutes. Lightly spray the air fryer basket with cooking spray.
Arrange the coated chicken pieces in a single layer in the air fryer basket. Do not overcrowd; work in batches if necessary.
Air fry for 10 minutes. Flip the chicken pieces, then spray lightly with cooking spray. Continue to air fry for another 5 to 7 minutes, or until the chicken is cooked through and golden brown and crispy.
While the chicken cooks, prepare the glaze: In a small saucepan, combine the sweet chili sauce, soy sauce, and rice vinegar. Heat over medium-low heat until just simmering. Remove from heat.
Place the hot, crispy chicken bites into a large bowl. Pour the warm glaze over the chicken and toss quickly until all pieces are evenly coated.
Serve immediately.
Notes
For extra crispiness, you can lightly spray the coated chicken pieces with oil before the first air fry cycle.
If you prefer a thicker glaze, simmer the sauce mixture for 2-3 minutes until it reduces slightly.
You can substitute gluten-free flour and cornstarch for a gluten-free version.