Sticky Sweet and Sour Thai-Style Baked Chicken Bites
Transport your taste buds to Thailand with these irresistibly crunchy and flavor-packed baked chicken bites. Coated in a crunchy panko crust and tossed in a mouthwatering sweet and sour sauce made from Thai chili, soy sauce, and fresh herbs, these wings are a perfect blend of flavors. Whether you choose to serve them as a party appetizer or as a main dish, they are easy to prepare ahead of time, making them ideal for busy nights. Plus, they are versatile enough to swap the chicken for tofu or tempeh for a delicious vegetarian option. Enjoy these sticky bites with some rice and garnish them with fresh cilantro and chopped cashews for an extra crunch!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
boneless chicken tenderloins
1 lb (cut into nugget-sized pieces)
buttermilk
3/4 cup (for marinating chicken)
panko breadcrumbs
1 1/2 cups (for coating)
whole wheat flour
2 tablespoons (for coating)
sweet Thai chili sauce
1 cup (for sauce)
soy sauce
1/3 cup (for sauce)
dark brown sugar
1/4 cup (for sauce)
peanut butter
1 tablespoon (for sauce)
tomato paste
1 tablespoon (for sauce)
apple juice
1/2 cup (for sauce)
rice vinegar
1/4 cup (for sauce)
lime
1 (juiced for sauce)
fish sauce
1 teaspoon (optional, for sauce)
garlic
2 cloves (minced or grated for sauce)
fresh ginger
1 tablespoon (grated for sauce)
crushed red pepper flakes
1/4 teaspoon (for sauce)
black pepper
1/4 teaspoon (for sauce)
fresh cilantro
1/4 cup (chopped, plus more for garnish)
cashews
to taste (chopped, for garnish)
Instructions
1
Preheat your oven to 475°F (245°C). Line a baking sheet with foil, and lightly spray or brush it with olive oil to prevent sticking.
2
In a large mixing bowl, add the boneless chicken tenderloins and pour the buttermilk over them. Mix until all the pieces are well-coated, then set aside to marinate for 15 minutes for extra tenderness.
3
In a shallow dish, combine the panko breadcrumbs, whole wheat flour, and a pinch of salt and pepper. Mix well to create your breading station.
4
Remove each piece of chicken from the buttermilk and dredge in the panko mixture, gently pressing to ensure it adheres. Place the coated chicken bites on the prepared baking sheet, ensuring they are not crowded. If necessary, use two baking sheets. Lightly spray the tops with non-stick spray or a mist of olive oil.
5
Bake the chicken bites for 10-12 minutes, then carefully flip them using tongs and spritz the other side. Bake for an additional 10-12 minutes until golden brown and crispy. Reduce oven temperature to 400°F (200°C).
6
While the chicken bakes, prepare the sauce by combining the sweet Thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce (if using), minced garlic, grated ginger, crushed red pepper flakes, and black pepper in a medium saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, stirring frequently until slightly thickened. Remove from heat and stir in fresh cilantro.
7
Once the chicken is baked, carefully toss each piece in the sweet and sour sauce, letting the excess drip back into the pot. Place the coated chicken back on the baking sheet and return it to the oven for an additional 5 minutes to help the sauce adhere.
8
Serve the sticky chicken bites hot, garnished with additional fresh cilantro and chopped cashews, alongside any extra sauce for dipping. These bites are perfect with a side of fluffy rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these chicken bites?
These chicken bites feature a sticky, sweet, and sour Thai-style flavor profile with a crunchy panko crust.
Can I make this recipe vegetarian?
Yes, you can easily swap the chicken for tofu or tempeh for a delicious vegetarian version of this dish.
What temperature should the oven be set to initially?
The oven should be preheated to 475°F (245°C) for the initial baking phase.
How do I prepare the baking sheet for this recipe?
Line a baking sheet with foil and lightly spray or brush it with olive oil to prevent the chicken from sticking.
How long should the chicken marinate in buttermilk?
The chicken should marinate in the buttermilk for 15 minutes to achieve extra tenderness.
What ingredients are used in the breading mixture?
The breading consists of panko breadcrumbs, whole wheat flour, and a pinch of salt and pepper.
What is the best way to coat the chicken in the panko mixture?
Dredge each piece of chicken in the mixture and gently press the breading to ensure it adheres to the surface.
Should I spray the chicken with oil before baking?
Yes, lightly spray the tops of the coated chicken bites with non-stick spray or a mist of olive oil to help them brown.
How long do the chicken bites bake before flipping them?
Bake the chicken bites for 10-12 minutes before carefully flipping them over.
What do I do after flipping the chicken bites?
Spritz the other side with oil and bake for an additional 10-12 minutes until they are golden brown and crispy.
What temperature is used for the second baking phase?
After the initial bake, reduce the oven temperature to 400°F (200°C).
What are the main liquid components of the sweet and sour sauce?
The sauce includes sweet Thai chili sauce, soy sauce, apple juice, rice vinegar, and lime juice.
What sweeteners and thickeners are used in the sauce?
The sauce uses dark brown sugar, peanut butter, and tomato paste for sweetness and consistency.
Which fresh aromatics are included in the sauce?
The recipe calls for minced garlic and freshly grated ginger.
How long should the sauce simmer?
Once brought to a boil, reduce the heat and let the sauce simmer for 5 minutes, stirring frequently.
When is the fresh cilantro added to the sauce?
The cilantro is stirred in after the sauce has been removed from the heat.
How is the sauce applied to the baked chicken?
Toss each piece of baked chicken in the sauce, allowing excess sauce to drip back into the pot.
Do you bake the chicken again after saucing it?
Yes, return the sauced chicken to the oven for 5 minutes to help the sauce adhere to the bites.
What garnishes are recommended for serving?
Garnish the dish with additional fresh cilantro and chopped cashews for extra flavor and crunch.
What should I serve with these chicken bites?
These sticky bites are ideally served alongside fluffy rice.
How much chicken is required for this recipe?
The recipe requires 1 lb of boneless chicken tenderloins, cut into nugget-sized pieces.
Is fish sauce required for the recipe?
Fish sauce is optional and can be used to add more depth to the sauce if desired.
What adds spice to the sauce?
Crushed red pepper flakes and black pepper provide a subtle heat to the sauce.
Can I make this recipe for a party?
Yes, these bites are a perfect party appetizer and are easy to prepare ahead of time.
How much buttermilk is used?
The recipe calls for 3/4 cup of buttermilk to coat and marinate the chicken.
Why is panko preferred over regular breadcrumbs?
Panko breadcrumbs provide a much crunchier texture which is essential for these baked bites.
How many cloves of garlic are used?
The recipe uses 2 cloves of minced or grated garlic.
What type of flour is used in the breading?
Whole wheat flour is used in the breading station along with the panko.
How much ginger is added to the sauce?
One tablespoon of freshly grated ginger is used to flavor the sauce.
Is it okay to use two baking sheets?
Yes, if the chicken bites are crowded, it is better to use two baking sheets to ensure they crisp up properly.