Description
This Thai Chicken Bites Recipe is crispy, golden, and tossed in a sweet chili glaze that’s irresistibly bold and flavorful. Perfect as an appetizer, party bite, or quick dinner, it’s a crowd-pleaser with every saucy bite!
Ingredients
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
1/3 cup sweet chili sauce
1 carrot, julienned (for garnish)
Fresh cilantro, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
Heat Oil: Add 1–2 inches of oil to a deep skillet and heat to 350°F over medium heat.
Cut Chicken: Cut the chicken breast into bite-sized pieces.
Prepare Coatings: In one bowl, mix flour, garlic powder, salt, and pepper. In another bowl, whisk egg and milk with a pinch of salt and pepper.
Dredge Chicken: Coat each piece of chicken in the flour mixture, then dip into the egg mixture, then back into the flour mixture for double coating.
Fry: Carefully fry the chicken in hot oil for 3–4 minutes per side or until golden brown. Remove and drain on paper towels.
Sauce and Garnish: Toss fried chicken in sweet chili sauce. Garnish with sesame seeds, julienned carrots, and chopped cilantro. Serve warm.
Notes
For extra crispiness, double-dip the chicken pieces in the flour and egg coating.
Want it spicier? Add sriracha to your sweet chili sauce.
Chicken thighs can be substituted for breast if preferred.
These bites are best served fresh, but can be reheated in the oven for 10 minutes at 375°F.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizers / Main Course
- Method: Fried
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 365 kcal
- Sugar: 10 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 115 mg