Air Fryer Sweet Chili Chicken Bites
Crispy air-fried chicken breast bites glazed in a sweet chili sauce with garlic and lime, make once and enjoy over the week from fridge or freezer.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 384g chicken breast cubes dry. Toss with 0.5 tbsp neutral oil, 0.25 tsp salt, 0.25 tsp white pepper, and 1 tbsp cornstarch until evenly coated. Whisk together 29g Thai sweet chili sauce, 1 tbsp soy sauce, 7g honey, 1 tbsp lime juice, 2 grated garlic cloves, 1 tbsp grated ginger, and 0.25 tsp chili flakes.
Crisp 1
Preheat air fryer to 200°C for 3 minutes. Arrange all 12 chicken cubes in a single layer, spray lightly with olive oil, air-fry 10–12 minutes, shaking halfway, until golden and crispy with 74°C internal temperature.
Glaze
While the chicken cooks, warm the sweet chili glaze in a small pan over low heat for 1–2 minutes, stirring occasionally, until slightly thickened and fragrant.
Finish
Transfer all 12 hot bites to a bowl and toss thoroughly in the warm glaze until every piece is coated. Cool fully on a rack.
Plate
Toss cooled bites with 2 tbsp coriander and 1 sliced scallion. Portion into 2 airtight containers of 6 bites each. Refrigerate up to 4 days or freeze up to 60 days. Reheat at 180°C—3 minutes from fridge, 5–7 minutes frozen—until heated and crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.