Thai Chicken Bites Recipe
Crispy fried chicken pieces tossed in sweet chili sauce for a quick, flavorful appetizer or snack.
Servings: 2 servings
Ingredients
- 1 large chicken breast, boneless skinless cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- salt and black pepper to taste, used in flour mixture, egg mixture, and for sprinkling
- 1 large egg beaten with milk
- 2 tbsp milk
- canola oil or peanut oil for frying, enough to fill skillet 1–2 inches
- 1/3 cup sweet chili sauce
- 1 medium carrot julienned, for garnish
- cilantro fresh, chopped, for garnish
- sesame seeds for garnish
Instructions
- Pour 1–2 inches of oil into a deep skillet and heat over medium until it reaches about 350°F (ready for frying).
- Trim and cut the chicken breast into bite-sized pieces; set aside.
- In a shallow dish, combine the all-purpose flour, garlic powder, and a pinch of salt and black pepper.
- In a second shallow dish, whisk together the egg and milk; season lightly with salt and black pepper.
- Coat each piece of chicken first in the flour mixture, then dip in the egg mixture, then return to the flour mixture so each piece is well coated.
- Carefully place coated chicken pieces into the hot oil in a single layer and fry until golden brown, about 3–4 minutes per side.
- Remove the chicken to paper towels to drain and sprinkle lightly with salt.
- Transfer the drained chicken to a large bowl, add the sweet chili sauce, and toss to coat evenly.
- Sprinkle with sesame seeds and garnish with julienned carrot and chopped cilantro; serve warm.
Equipment
- Deep skillet or Dutch oven
- shallow dishes (2)
- Tongs or Slotted Spoon
- Paper Towels
- Large Bowl
- Knife and cutting board
Notes
- Use oil with a high smoke point such as canola or peanut oil.
- Keep oil temperature steady at about 350°F for even frying.
- Do not overcrowd the skillet when frying to maintain crispiness.
- Toss chicken with sauce while still warm for best coating.