Asian Zing Chicken Bites
This Buffalo Wild Wings copycat recipe for Asian Zing Chicken Bites is a tasty appetizer! Chicken is coated in a sweet, spicy & tangy sauce that is full of Asian fusion flavor.
Show of hands, who here has been to Buffalo Wild Wings?
My husband ate there SO often when he was working in Kentucky and could not stop talking about one specific flavor. These Asian zing chicken bites are SO close to the original flavor but are a boneless chicken wing version.
We are not big fans of actual chicken wings, so I opted for chicken breasts.
After slicing them into nugget sized pieces it was time to get cookin! I love a crunchy deep fried piece of chicken goodness, but for the sake of not wanting to clean up the big mess that goes along, I perfected a slow cooked version just for YOU!
Alternately I am sure you could use actual chicken wings in this recipe. Just make sure you adjust the cooking time accordingly.
This Asian Zing Wing recipe is the perfect game day appetizer! The flavor is sweet with a little kick. Which makes these different from your typical wing and pairs perfectly with homemade ranch.
What is in Asian Zing Sauce?
This sauce is both sweet and spicy. It all starts with a simple syrup of sugar and water. Combine that with garlic chili sauce, soy sauce, lemon, ginger, and vinegar.
The beauty of this simple chicken recipe is that you make it all in the slow cooker! That means it cooks without much work and stays warm until you are ready to serve!
How to make Asian Zing Chicken Bites:
Asian Zing Chicken Bites (Copycat)
- 4 chicken breasts
- 1 cup sugar
- 1/4 cup water
- 2/3 cup sugar
- 3/4 cup garlic chili sauce
- 2 tablespoon soy sauce
- 2 teaspoon lemon juice
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 4 teaspoons cornstarch
- 8 teaspoons rice wine vinegar
Rinse and chop your chicken into bite sized pieces. Place in the bottom of your slow cooker.
Stir together 1 cup of sugar with 1/4 cup of water in a medium sauce pan. Cook until the sugar is dissolved.
Stir in 2/3 cup sugar, garlic chili sauce, soy sauce, lemon juice, ginger, salt, and garlic powder. Pour over your chicken and gently mix to coat.
Cover and cook on low for 2-3 hours.
Stir together the cornstarch and rice wine vinegar. Mix into your chicken mixture and cook on high 20 minutes or until slightly thickened.
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