Why You’ll Love This Recipe
This recipe is quick, easy, and delivers a burst of Thai flavors in every bite. The chicken pieces are coated twice for extra crispiness, fried to golden perfection, and tossed in sweet chili sauce for a flavorful finish. With fresh cilantro, sesame seeds, and julienned carrots as garnishes, it’s not only delicious but visually appealing.
Ingredients
For the Chicken:
- 1 large boneless, skinless chicken breast
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 large egg
- 2 tbsp milk
- Canola oil or peanut oil for frying
For the Sauce and Garnish:
- 1/3 cup sweet chili sauce
- 1 carrot, julienned (for garnish)
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oil: Pour 1-2 inches of oil into a deep skillet. Heat over medium heat until it reaches 350°F.
- Prepare the Chicken: Cut the chicken breast into bite-sized pieces. Set aside.
- Coat the Chicken: In a shallow dish, mix flour, garlic powder, salt, and pepper. In another dish, whisk together egg, milk, salt, and pepper. Coat each piece of chicken in the dry flour mixture, then dip into the egg mixture, and coat again in the flour mixture.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil and fry for 3-4 minutes per side, until golden brown. Remove from the oil and drain on paper towels.
- Toss with Sauce: Transfer the fried chicken to a bowl and toss with sweet chili sauce. Garnish with sesame seeds, julienned carrots, and chopped cilantro. Serve warm.
Servings and Timing
- Servings: 2 servings
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Total Time: 20 minutes
Variations
- Double Coating: For extra crispiness, double coat the chicken by dipping it in the flour mixture, egg mixture, and flour mixture again.
- Different Sauces: Swap out the sweet chili sauce for other Thai sauces like peanut or hoisin sauce for a unique twist.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 5-10 minutes to retain crispiness.
FAQs
1. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs will work well for this recipe. They will be juicier, though the cooking time may vary slightly.
2. How can I make these chicken bites spicier?
Add some red pepper flakes to the sweet chili sauce for a spicy kick or serve with a spicy dipping sauce.
3. Can I make these ahead of time?
These chicken bites are best served fresh, but you can prepare and coat the chicken ahead of time. Store it in the fridge before frying.
4. Can I bake these instead of frying them?
Yes, you can bake them in a preheated 400°F oven for about 15-20 minutes or until golden brown, turning them halfway through.
5. What can I serve with these chicken bites?
Serve them with steamed rice, stir-fried vegetables, or a fresh salad for a complete meal.
6. Can I use a different type of oil?
Yes, you can use vegetable oil, canola oil, or even coconut oil for frying.
7. How do I ensure the chicken is cooked through?
Make sure the oil temperature stays consistent at 350°F to cook the chicken evenly. The chicken should reach an internal temperature of 165°F.
8. Can I freeze these chicken bites?
Yes, you can freeze the cooked chicken bites for up to 2 months. Reheat in the oven at 375°F until crispy.
9. Can I make these chicken bites gluten-free?
Yes, substitute the all-purpose flour with gluten-free flour and make sure your sweet chili sauce is gluten-free.
10. Can I add vegetables to the chicken coating?
You can experiment by adding finely grated vegetables like carrots or zucchini to the flour mixture for added flavor and texture.
Conclusion
These Thai Chicken Bites are a must-try appetizer that combines crispy texture with a flavorful Thai-inspired sauce. Quick to make and perfect for any occasion, they’re sure to become a favorite!
