Super Sticky Asian Chicken Bites

These Super Sticky Asian Chicken Bites are a great alternative to take-out! They are sticky, sweet and dripping with sauce which can be served as an appetizer or with rice to make it a meal. Made with a delicious homemade sauce, this 30 minute recipe is a great healthy option for busy weeknights.

Are a fan of yummy Asian style chicken recipes? Then you have to try my Black Pepper Chicken, Chicken Chow Mein, this super simple Teriyaki Chicken, and my Honey Garlic Chicken!

Super Sticky Asian chicken bites on a baking sheet topped with green onions and sesame seeds.

I love making take out dishes at home. They taste so much better and are a lot healthier. In fact these chicken bites are baked not fried saving tons of calories right off the bat. The chicken is first breaded in panko breadcrumbs, then baked in the oven until crispy. When they come out of the oven they are tossed in our sweet and sticky Asian inspired sauce.

These chicken bites take less than 30 minutes to make. 15 minutes of prep and 15 minutes of cooking. Pretty easy huh?

Instead of purchasing homemade hoisin sauce I made my own. Adding peanut butter, soy sauce and honey to the base of this sauce. The honey makes this sauce sticky and finger-licking good.

I like to cook my sauce in one large pot and toss the chicken directly into the sauce after they come out of the oven.

The Asian Style Sauce is sweet with a hint of spice and coats the chicken perfectly. Crispy and sticky on the outside and tender on the inside.

Close up of the sticky Asian chicken bites covered in sauce and garnished with sesame seeds and green onions.

Asian Chicken Bite Ingredients

  • Chicken: I used boneless skinless chicken breast however chicken thighs work great too!
  • All Purpose Flour: The cubed chicken gets coated first in flour. This gives the breading something to adhere to.
  • Egg: Is used as a glue for the breadcrumbs.
  • Panko Breadcrumbs: Are lighter and flakier than traditional breadcrumbs making them the perfect crunchy coating for our chicken bites.
  • Vegetable Oil: A good neutral oil is perfect for sautéing. Canola or peanut oil could also be used.
  • Garlic: We use 2 cloves of fresh minced garlic. You can also substitute the minced garlic for powdered or granulated garlic.
  • Honey: The perfect ingredient to bring in a little sweetness to this sticky sauce.
  • Creamy Peanut Butter: Adds a hint of peanut play and creaminess.
  • Soy Sauce: Gives the dish saltiness and umami flavor. Make sure to use low sodium soy sauce to control the salt level.
  • Sriracha: Gives this dish a hint of spice.
  • Sesame Oil: For some added nutty flavor. A little goes a long way.

How to Make Sticky Asian Chicken Bites

  • Preheat oven: To 400 degrees.
  • Bread the chicken bites: Start by breading the chicken with flour, egg and then panko breadcrumbs.
  • Line chicken on baking sheet: Lined with a silicon baking mat then place in the oven.
  • Bake: Cook chicken bites in oven for 15 minutes until fully cooked and lightly brown on the outside.
  • Make the sauce: Heat oil in a large pot then add garlic and sauté for one minute. Add in honey and peanut butter and whisk until creamy and bubbly, 1-2 minutes. Whisk in soy sauce, sriracha, sesame oil and sesame seeds.
  • Simmer: On low heat, simmer the sauce for 2-3 minutes until thickened.
  • Toss chicken in sauce: Once the chicken comes out of the oven coat in sauce. Serve immediately and garnish with extra sesame seeds and green onions if desired.

Sticky Asian chicken covered in sauce on a baking sheet fresh out of the oven.

Tips and Variations

  • Serve this delicious Asian style chicken recipe with white or brown rice. For a low carb option try it out with cauliflower rice instead.
  • Make sure to use both hands when breading the chicken. One hand for wet ingredients and one hand for dry. This helps from getting the dreaded breading hands.
  • Top the chicken bites with green onions and extra sesame seeds.
  • Want more heat? Add in fresh or dried chiles or crushed red pepper flakes. Chili garlic sauce would also be so good on this!
  • Want less spice? Skip the sriracha!

Super sticky asian chicken bites recipe smothered in delicious Asian style sauce and topped with sesame seeds and green onions.

What to serve with these Sticky Asian Chicken Bites

Check out some of these amazing sides that will pair perfectly with recipe!

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Super Sticky Asian Chicken Bites

3 from 3 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 -4
Super Sticky Asian Chicken Bites. Sticky, sweet and dripping with sauce! Serve as an appetizer or with rice to make it a meal.

Ingredients

Super Sticky Asian Chicken Bites

  • 8 ounces chicken breast cubed
  • 1/4 cup all purpose flour
  • 1 egg whisked
  • 1 cup panko breadcrumbs

Sticky Asian Sauce

  • 1 1/2 tablespoons vegetable oil
  • 2 garlic cloves minced
  • 3 tablespoons honey
  • 1 1/2 tablespoons creamy peanut butter
  • 1/2 cup low sodium soy sauce
  • 1/4 teaspoon sriracha
  • 1 teaspoon sesame oil
  • 1/8 teaspoon sesame seeds
  • extra sesame seeds for garnish if desired
  • extra green onions for garnish if desired

Instructions

Super Sticky Asian Chicken Bites

  • Preheat oven to 400 degrees.
  • Start by breading your chicken. Begin with flour, egg and then panko breadcrumbs.
  • Line chicken onto a baking sheet lined with a silicon baking mat.
  • Place in the oven and bake for 15 minutes until fully cooked and lightly brown on the outside.
  • Take chicken out of the oven and toss with the Sticky Asian Sauce.
  • Serve immediately and garnish with extra sesame seeds and green onions if desired.

Sticky Asian Sauce

  • Heat oil in a large pot.
  • Add garlic and saute for one minute.
  • Add in honey and peanut butter and whisk until creamy and bubbly, 1-2 minutes.
  • Whisk in soy sauce, sriracha, sesame oil and sesame seeds. Simmer for 2-3 minutes until thickened.
  • Set aside until ready to toss with chicken.

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Nutrition Facts
Super Sticky Asian Chicken Bites
Amount Per Serving
Calories 650 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 154mg51%
Sodium 2578mg112%
Potassium 701mg20%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 30g33%
Protein 39g78%
Vitamin A 153IU3%
Vitamin C 2mg2%
Calcium 94mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Chicken Breast, Easy Weeknight Dinner, Sticky Asian Chicken Bites

 

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Comments

  • Cheryl

    Hi! I made the sriracha chicken a while back and it was a huge hit! I tripled the sauce.
    I tried the super sticky Asian bites tonight and It was waaaaay too salty! No one could finish it! The sriracha only called for 3 Tbs soy sauce but this one called for a half cup! I tripled it as well and it used the entire bottle! Was the soy sauce in the recipe a mistake?

    Thanks!

    • Hi Cheryl!

      I’m so glad you liked the sriracha chicken. I am so sorry you did not have success with this recipe. I use low sodium soy sauce in this recipe. To me it makes a huge difference. Did you use low sodium soy sauce or regular?

      Thanks!

      Kelley

  • Jacqui

    I only had regular Soy Sauce, so I increased the honey and Sriracha in the recipe. I can tell you my house smells amazing, and my husband just walked in the door to eat. It’s going to be amazing!! Thanks for sharing the recipe!

  • Becky

    I wish I would have read the comments first. I love salt. I salt food before I taste it. I never use low sodium soy sauce. I wish I would have. It was too salty for anyone to finish but me and I had trouble. I loved the crunch and the stickiness but wow was it way too salty. I’ll try low sodium next time!

  • Lynn

    Chicken itself came out great. I used regular soy sauce and it was way too salty. Tossed out sauce and wound up dipping chicken in bbq sauce.
    Follow recipe with low sodium and it will probably be fine.

  • Gary

    It is pretty messed up when people like Becky make a recipe based on not following the recipe. Then say if I had followed the recipe it probably would have turned out better. Modified it for gluten free and loved it thanks!

  • Brian

    I used low sodium soy sauce (LaChoy Lite) and it was still way too salty. Maybe another brand?

    • Nathan

      Hi Brian,

      I’m sorry it was so salty. I typically use Kikkomam for soy sauce, and I’m not sure the sodium level of the LaChoy. However, you can replace a Tablespoon or 2 with water to cut down on the saltiness. Thank you so much for trying out the recipe and for the comment!

      Nathan
      @chefsavvy