Sweet Chili Chicken Bites Pressure Cooker Recipe
Crispy, juicy sweet chili chicken bites made in the pressure cooker then finished in the oven for the perfect golden crunch. A quick and spicy crowd-pleaser ready in under an hour.
Equipment
- 1 Mixing bowl for tossing chicken with sauce
Ingredients
Main Ingredients
- 1 lb. chicken breasts boneless and skinless, cut in bite-sized pieces
- 1 tablespoon salt for seasoning depth
- 1 teaspoon ground black pepper adds nice kick
- 1 teaspoon paprika smoky touch
- ¼ cup all-purpose flour for that coating stickiness
- 2 eggs beaten
- 2 cups breadcrumbs crispy outer layer
- cooking oil spray just enough to get that golden crisp
- ½ cup sweet chili sauce homemade or store-bought
- 1 tablespoon green onions for garnish
- 1 teaspoon white sesame seeds for garnish
- ¼ cup rice vinegar for sauce mix
- 1 tablespoon fish sauce or soy sauce for sauce mix
- 2 tablespoons brown sugar for sauce mix
- 2 tablespoons sambal oelek or chili garlic sauce for sauce mix
- 1 teaspoon cornstarch or flour for thickening sauce
- 2 tablespoons water for mixing sauce
Instructions
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut chicken breasts into bite-sized pieces. Season with salt, pepper, and paprika.
- Set up dredging station with flour, beaten eggs, and breadcrumbs in separate bowls.
- Dip each piece into flour, then eggs, then breadcrumbs. Press crumbs to stick.
- Place coated pieces on baking sheet and spritz with cooking oil spray.
- Bake for 20–25 minutes, flipping halfway, until crispy and cooked through.
- In a bowl, mix rice vinegar, soy/fish sauce, brown sugar, sambal oelek, cornstarch, and water to make sauce.
- Remove chicken from oven and toss with sweet chili sauce in a large bowl.
- Garnish with chopped green onions and white sesame seeds before serving.
Notes
Use natural release for juicy tender chicken bites. Sauce can be doubled and stored for later.