Sweet & Spicy Chicken Bites 🌶🍯🍗 — Crispy, Saucy & Crowd-Pleasing Appetizer

These chicken bites have some heat, some sweetness, and boy oh boy, just wait until you try this easy sauce!

You’ll only use 5 simple ingredients to create the sauce. It’s surprisingly simple for something that is so addictively delicious. If you lick the remaining sauce off your plate, I won’t blame you. I’ll probably be doing it too.

And hey, guess what? This entree is completely dairy-free, gluten-free, and Paleo. It’s quick and filled with truly nourishing ingredients. That’s a win to me!

Then sauté them in a little oil so they’re browned but not quite cooked through.

Stir together your sauce ingredients. Pour the sauce (it will be thin at this point) into the skillet with your browned chicken. Let that sauce simmer for five minutes. It will bubble as it thickens and reduces.

That’s it! The finished sauce will be sticky and cling beautifully to each chicken bite. Ahhh, it is SO GOOD!

You’re welcome to adjust the heat in this recipe by increasing or decreasing the amount of sriracha you use in the sauce. I personally wouldn’t increase the crushed red pepper flakes, though. A little of that goes a very long way!

CHILLI CHICKEN BITES | SWEET AND SPICY CHICKEN BITES | CHICKEN BITES

Chili Chicken Bites | Sweet and Spicy Chicken Bites | Chicken Bites | Spicy Chicken Bites | Honey Chili Chicken Bites

Sweet & Spicy Chicken Bites 🌶🍯🍗

Fast skillet chicken tossed in an addictively sticky, sweet-heat glaze. Naturally dairy-free and easy to make gluten-free/Paleo.

Prep: 10 mins

Cook: 12–15 mins

Total: ~25 mins

Yield: 4 servings (appetizer 6–8)

Ingredients

Chicken

• 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch
• 1 tbsp neutral oil (avocado/canola)
• 1/2 tsp kosher salt & 1/4 tsp black pepper
• 1–2 tbsp cornstarch or arrowroot (optional for extra crisp)

Sweet & Spicy Sauce (5 ingredients)

• 1/4 cup honey
• 2–3 tbsp sriracha (to taste)
• 3 tbsp soy sauce or coconut aminos (GF/Paleo)
• 1 tbsp rice vinegar or apple cider vinegar
• 3 cloves garlic, minced
• Optional: 1 tsp fresh ginger, grated; pinch red pepper flakes

To Finish

• Sliced green onions & toasted sesame seeds
• Lime wedges (optional)

Instructions

1. Stir the sauce: Whisk honey, sriracha, soy/aminos, vinegar, garlic (and ginger if using); set aside.
2. Season & sear: Pat chicken dry; season with salt/pepper and toss with cornstarch/arrowroot (if using). Heat oil in a large skillet over medium-high heat. Sear chicken 5–7 mins, stirring, until browned and 165°F (74°C).
3. Glaze: Reduce heat to medium. Pour in the sauce; simmer 3–5 mins, stirring, until thick, sticky, and clinging to the bites.
4. Serve: Top with green onions, sesame, and a squeeze of lime. Great as an app or over rice/cauli-rice.

Tips & Swaps

• Heat control: Add more sriracha for spicy; reduce to 1–2 tbsp for mild.
• Extra crispy: Sear in two batches so the pan stays hot and chicken doesn’t steam.
• Air Fryer: Toss seasoned, lightly oiled chicken at 400°F (205°C) for 8–10 mins, shaking once; bubble sauce in a pan and toss to coat.
• Make-ahead: Sauce keeps 1 week refrigerated. Cook chicken fresh for the best texture.

Nutrition (est., per serving)

~320 kcal • Protein 30g • Fat 8g • Carbs 32g (without rice).

Sweet & Spicy Chicken Bites FAQ

How do I keep the sauce from burning?

Lower the heat to medium once the chicken is browned and stir frequently; honey burns at high heat. Pull the pan off heat if it bubbles too vigorously.

Can I make this gluten-free or Paleo?

Yes—use coconut aminos instead of soy sauce and arrowroot in place of cornstarch.

What protein swaps work?

Shrimp or tofu cubes work well. Adjust cook times (shrimp ~3–4 mins; tofu sauté until crisp before glazing).

How spicy is it?

Medium by default. For mild, use 1–2 tbsp sriracha. For extra heat, add red pepper flakes or a dash of chili oil.

Storage & reheat?

Refrigerate up to 3 days. Reheat gently over medium heat with a splash of water to loosen the glaze.