Sticky fillet bites in sweet and sour sauce
I have made these pieces of chicken breast dozens of times, especially when I'm looking for something quick, with a crispy texture and sticky sauce. Whether I served them as a main course with rice or as an appetizer, they disappear quite quickly. I don't even try to 'name' them in any special way - at home, they are 'sticky chicken with sweet and sour sauce'. I always rely on basic ingredients and don't complicate things with unnecessary techniques. Quick info Total time: about 50 minutes Preparation time: 20 minutes Total baking time: 25-30 minutes Number of servings: 3-4 Difficulty: easy-medium Recipe type: main dish or warm appetizer, suitable for dinner or for meals with multiple guests Ingredients For the chicken: - 600 g chicken breast, skinless and boneless, cut into suitable pieces (about 3-4 cm) - 1 1/2 cups panko (Japanese breadcrumbs) - 2 tablespoons flour - 175 ml milk - salt and pepper For the sauce: - 200 ml sweet and spicy Thai sauce (I find it on the Asian sauces shelf) - 1 tablespoon soy sauce - 3 garlic cloves, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon fish sauce - 50 ml apple juice - 1 tablespoon peanut butter (looks and tastes good in the sauce) - 1 tablespoon tomato paste - juice of 1 lime - pepper - 2 tablespoons brown sugar - 1 teaspoon piri piri or chili flakes (for those who prefer it slightly spicy) - 1/2 bunch fresh coriander, chopped Optional for serving: - crushed cashews - rice Preparation method 1. Cut the chicken breast into suitable pieces, not too small, so they stay juicy inside. Place them in a bowl and pour the milk over them. Let them sit at least while you prepare the rest of the ingredients. 2. In a separate bowl, mix panko with flour, salt, and pepper. 3. Remove the chicken pieces from the milk, shake them lightly, then roll them in the panko and flour mixture. Make sure they are well coated on all sides. 4. Arrange the pieces on a baking tray lined with parchment paper and brush the tray with a little olive oil. Drizzle the chicken with a little oil (with a brush or spray). Do not overcrowd them; leave space between them. 5. Place the tray in a preheated oven at 200°C. Bake for 10-12 minutes, then flip the pieces and bake for another 10-12 minutes on the other side until golden. 6. Meanwhile, prepare the sauce: put all the sauce ingredients in a saucepan, except for the coriander. Bring to a boil, then reduce the heat and let it simmer until it thickens (about 7-10 minutes). When ready, turn off the heat and add the chopped coriander. 7. When the chicken is baked, place it in a large bowl and pour the hot sauce over it. Mix well to coat each piece. 8. Put the sauce-covered chicken pieces back on the tray used earlier. Return to the oven at 180°C for another 5 minutes, so the sauce 'sticks' to the crust. 9. Serve immediately, with the remaining sauce and, if desired, boiled rice. You can sprinkle crushed cashews on top for extra crunch. Why I make this recipe often The dish is quick, doesn't require complicated marinating, and no deep frying. The chicken pieces come out crispy, and the sauce remains thick. It can easily be adapted based on what you have in the fridge. Tips and variations Tips - Do not cut the chicken too small, or it will dry out. - The milk helps tenderize, but it doesn't need to sit for long. - The panko and flour mixture gives a crispy crust even in the oven, without frying. - If you have time, you can mix the chicken in the sauce just before the last step in the oven, so it doesn't get too soggy too soon. Substitutes - Panko can be replaced with regular breadcrumbs, but it won't be as crispy. - If you don't have sweet and spicy Thai sauce, you can combine ketchup with a little vinegar, sugar, and a dash of chili. - Milk can be replaced with plant-based milk if you want a lactose-free version. Variations - For a more intense flavor, let the chicken marinate longer in the milk and spices. - Instead of coriander, you can use parsley, although the flavor won't be as 'fresh'. - If you don't have cashews, peanuts can also work. Serving ideas - With plain rice, jasmine rice, or vegetable rice. - As an appetizer, on a platter with toothpicks. - Next to a green salad. - For kids, without chili flakes or with less spicy sauce. Frequently asked questions 1. Can I use boneless thighs instead of chicken breast? Yes, just cut similar-sized pieces and slightly adjust the baking time, as thighs have more fat and remain juicy. 2. Can the recipe be made without fish sauce? Yes, you can skip the fish sauce. You can supplement the soy sauce for salt, but the final taste will be slightly different. 3. What do I do if I can't find panko? Use white breadcrumbs; it won't be as crispy, but the recipe works. 4. Can I make the sauce with other types of sweet and sour sauce? Yes, it can be adapted to any quality sweet and sour Asian sauce; just adjust to taste if it's too spicy or too sweet. 5. Does the recipe work with tofu or another plant protein? I haven't tried it with tofu, but the principle should work; just shorten the baking time and adjust the spices. Nutritional values The values are approximate, for 1 serving out of 4: Calories: 380-420 kcal Protein: 32 g Carbohydrates: 38 g Fats: 12 g The sauce and cashews add some fat and sugar, but it depends on whether you use all the sauce and how much rice you serve alongside. It's not a diet recipe, but it's not very heavy either, especially for dinner. Storage and reheating The chicken pieces with sauce can be stored in the refrigerator, in a covered container, for up to 2 days. When reheating, the crust won't be as crispy, but the taste remains good. They reheat best in the oven, not in the microwave. The sauce separately keeps better if you want to make it in advance. The recipe is not intended for freezing.
Preparation
The chicken pieces are placed in a dish and milk is poured over them. Separately, panko is mixed with flour, salt, and pepper. The chicken pieces are taken out of the milk and rolled in the panko and flour mixture until completely covered. They are placed in a baking tray lined with parchment paper and greased with olive oil. A little olive oil is brushed on top. They are baked at 200 degrees Celsius for 10-12 minutes on each side. In a saucepan, all the ingredients for the sauce are mixed, except for the coriander. It is brought to a boil, the heat is reduced to low, and it is left to simmer and thicken slightly. Finally, it is taken off the heat and coriander is added. The chicken pieces are coated in this sauce and placed back in the tray. Five minutes before serving, the tray is placed in the preheated oven at 180 degrees for 5 minutes. They are served with the remaining sauce and rice (optional). For extra crunch, crushed cashews are sprinkled on top.
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