Thai Chicken Crispy Bites (Print-Friendly Version)
Crispy chicken bites paired with sweet chili, crunchy vegetables, and aromatic herbs, ready in just 20 minutes.
# What You’ll Need to Make This:
→ Chicken
01 -
1 large boneless, skinless chicken breast
→ Coating
02 -
65 g all-purpose flour
03 -
0.5 teaspoon garlic powder
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Egg Wash
06 -
1 large egg
07 -
30 ml milk
08 -
Salt, to taste
09 -
Black pepper, to taste
→ For Frying
10 -
Canola oil or peanut oil, for deep frying
→ Sauce & Garnish
11 -
80 ml Thai sweet chili sauce
12 -
1 small carrot, julienned
13 -
Fresh cilantro, chopped
14 -
Sesame seeds
# How to Prepare:
01 -
Pour 2.5–5 cm of canola or peanut oil into a deep skillet or heavy pan. Heat oil over medium heat until it reaches 175°C. Slice the chicken breast into uniform bite-sized pieces and set aside.
02 -
In a shallow bowl, combine flour, garlic powder, salt, and black pepper. In a separate bowl, whisk together egg, milk, salt, and black pepper.
03 -
Working in batches, coat each chicken piece in the seasoned flour mixture, then dip into the egg wash, and finally dredge again in the flour mixture, ensuring all sides are well coated.
04 -
Gently add the coated chicken pieces to the hot oil. Fry for 3–4 minutes per side or until golden brown and cooked through. Drain the chicken on paper towels and sprinkle lightly with salt.
05 -
Transfer the fried chicken to a large mixing bowl. Add Thai sweet chili sauce and toss to coat evenly. Serve warm, garnished with julienned carrot, chopped cilantro, and sesame seeds.
# Extra Tips:
01 -
Double coating in flour and egg ensures an extra crispy texture.
02 -
Maintain oil temperature at 175°C for a consistent and crunchy exterior.