Description
Crispy, golden popcorn chicken bites tossed in a sweet chili glaze and served with a cool, creamy ranch dip. A crowd-pleasing appetizer or fun main dish.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Vegetable oil, for frying
- 1/2 cup sweet chili sauce
- 2 tbsp honey (optional, for added sweetness)
- 1/2 cup ranch dressing (for dipping)
- Chopped green onions or sesame seeds (for garnish, optional)
Instructions
- Place chicken pieces in a bowl with buttermilk. Let marinate for at least 15 minutes (or up to 1 hour in the fridge).
- In a separate bowl, mix flour, cornstarch, garlic powder, paprika, salt, and pepper.
- Heat vegetable oil in a deep skillet or pot over medium-high heat (350°F/175°C).
- Remove chicken from buttermilk and dredge in the flour mixture until fully coated.
- Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
- In a small saucepan, heat sweet chili sauce and honey (if using) over low heat until warmed through.
- Toss fried chicken bites in the sweet chili sauce until well coated.
- Serve hot with ranch dressing on the side and garnish with green onions or sesame seeds if desired.
Notes
- For a spicier version, add a dash of sriracha to the sweet chili sauce.
- You can bake or air fry the chicken for a lighter option.
- These are great for parties, game day, or a fun family meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg