Dicing chicken breast into cubes is a common way to prepare bite-sized chicken pieces. You can dice the chicken when it is still raw or you can dice it after you cook it fully. The chicken recipe you use will determine if you should cut the chicken before or after cooking. When you cut the raw chicken, it won't retain the cubed shape after you finish cooking it, so don't let it bother you when your cooked chicken isn't visually perfect.
Wash your hands before you handle the food. Lay the chicken breast on a clean cutting board so the smooth side faces upwards.
Choose a flat knife instead of a serrated-edge knife. A flat edge knife will cut through the raw meat without catching on any of the stringy sections of the chicken breast.
Trim the fat away on the side of the chicken. Cut out any cartilage in the centre of the chicken breast as well.
Cut the chicken breast lengthwise down the centre. Place another cut on the left and the right of the centre cut. Space them 2.5 cm (1 inch) from the centre cut if the breast is large enough.
Create widthways cuts along the width of the chicken spaced 2.5 cm (1 inch) apart. Start at the left side of the chicken breast and move towards the right until you dice the entire chicken breast.
Wash your hands with warm water and soap. Move the cooked chicken to a clean cutting board once it cools fully.
Cut the chicken breast down the centre lengthwise with a serrated knife. Serrated knives work better on solid foods as opposed to flat-edged knives.
Cut a line to the left and the right of the first, spaced out by 2.5 cm (1 inch) on either side of the first cut. Make additional cuts all along the width of the chicken spaced 2.5 cm (1 inch) apart from each other.
Pull the pieces of chicken apart to ensure you cut them fully. Sometimes the pieces remain attached to pieces of skin or sinew, which may require you to cut the pieces of chicken again to sever the link.
Wash your hands after handling the chicken to prevent the spread of bacteria.