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Pecan Crusted Sweet Chile Chicken Bites

The perfect appetizer for any kind of party; zesty, crunchy, satisfying, sweet and spicy, these poppable chicken snacks offer two bites of utter indulgence."


3 whole Eggs
1 1/2 c Flour
1 tsp Salt
1 tsp Black Pepper
2 c Pecans,
chopped small
4 Chicken Breasts, boneless, skinless, cut into 2" cubes
2 Tbsp Olive Oil

1/2 c Mae Ploy Sweet Chile Sauce
1 Tbsp Siracha Hot Sauce
1 Tbsp Reduced Sodium Soy Sauce


Pecan Crusted Chicken
Crack eggs into shallow medium bowl and scramble with fork. Place flour into second shallow medium sized bowl and season with salt and pepper. Chop pecans and put into third shallow medium sized bowl. Cut chicken into 2 inch cubes and roll in seasoned flour mixture. Remove and shake to take off excess flour. Dip floured chicken into eggs then into pecans to fully coat.
Preheat oven to 400 degrees F. Lightly oil a baking sheet then scatter with the pecan crusted chicken pites. Bake in oven for 12-15 minutes or until completely cooked through. Remove from oven and allow to cool.

Sweet Chile Sauce
In a small bowl mix Sweet Chile Sauce, Siracha Hot Sauce, and Soy Sauce; set aside.
Serve bites as an easy fingerfood or skewer with toothpicks for easy dipping.

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Nutritional Information
Per Serving

no nutrition information available