Spicy, sweet, and wonderfully sticky, these Asian Zing Chicken Bites are a game day go-to! They can even be prepared in just 30 minutes!
So I don’t know if you guys heard, but it snowed on the East Coast.
Now to be honest when the forecasters were first calling for snow I didn’t entirely believe them. Half of the time when they call for it they are wrong. Sometimes it just rains. Sometimes they tell us we will either get 1 inch or 3 feet of snow. (Because that’s helpful…)
Well regardless I was skeptical. Grocery store shelves were empty. And you wouldn’t believe the random things that people buy. For example. Worcestershire sauce. None to be found in the whole store. Apparently worcestershire is good to have in an emergency.
But the rumors ended up being true and by my house we got 21″ of snow. At the local airport they measured 29.2″, a new record. So at least all the hype was worthwhile.
But since we got 29″ of snow and Maryland doesn’t know what to do with it, the state is essentially closed. It stopped snowing a few days ago and so many subdivisions and neighborhoods still aren’t plowed!
So since I’ve had more than enough time on my hands I was able to create a really tasty treat that is still super simple! All you need is about 30 minutes to make these spicy little Asian Zing Chicken Bites.
I took my inspiration for this post from the Asian Zing wings at Buffalo Wild Wings. While a bit different, they are every bit as amazing. I also initially attempted to make these boneless wings. However the chicken I made really had more of the nugget consistency. So what’s even better than boneless chicken wings? Chicken bites!
The result is a recipe that is absolutely amazing. It is slightly sweet, super spicy, and have an amazing stickiness.
These wings are perfect for your Superbowl party or any other festive event!
So for now I suppose I’ll indulge in a zillion more of these while I wait for the snow to melt.
- 3 boneless, skinless chicken breasts, cut into cubes
- 1/3 cup milk
- 1/2 cup panko breadcrumbs
- 1/4 cup cornmeal
- Cooking spray
- 2/3 cup corn syrup (light or dark)
- 2 tbs plus 2 tsp rice wine vinegar
- 4 tbs sriracha
- 3 tsp reduced sodium soy sauce
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- Preheat the oven to 450F. Line a baking sheet with aluminum foil and grease with cooking spray.
- Pour milk into a bowl. Combine panko and cornmeal in a separate dish. Place 1/3 to 1/2 of the chicken into the milk and turn so all sides are coated. Then, take each piece of chicken out of the milk and place it in the panko-cornmeal mix and press crumbs into all sides. Gently shake off any excess crumbs and place chicken nugget onto the prepared baking sheet. Repeat with all chicken nuggets, then put remaining 2/3 or 1/2 of chicken into the milk and repeat the above steps with each piece of chicken.
- Place in the oven and cook for 10 minutes. Remove from the oven and turn each nugget over and allow to cook for 6 more minutes.
- While the chicken cooks, prepare the sauce. Combine all sauce ingredients into a bowl and whisk ingredients well. Microwave 2 minutes or until the sauce has thickened.
- Once the chicken is done, dip each chicken nugget in the sauce. Place on a serving dish and enjoy.