Thai Crispy Chicken Bites (Print-Friendly Version)
Crunchy chicken bites tossed in sweet chili sauce and garnished with carrot, cilantro, and sesame seeds.
# What You’ll Need to Make This:
→ Main Components
01 -
1 large boneless, skinless chicken breast
02 -
65 grams all-purpose flour
03 -
0.5 teaspoon garlic powder
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Egg Wash
06 -
1 large egg
07 -
30 millilitres milk
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ For Frying
10 -
Canola oil or peanut oil, sufficient for deep frying
→ Sauce & Garnish
11 -
80 millilitres sweet chili sauce
12 -
1 small carrot, julienned
13 -
Fresh cilantro, chopped, for garnish
14 -
Sesame seeds, for garnish
# How to Prepare:
01 -
Pour 2–5 centimetres of oil into a deep skillet and heat over medium heat to 175°C. Dice the chicken breast into bite-sized pieces and set aside.
02 -
In a shallow dish, combine flour, garlic powder, salt, and black pepper. In a separate dish, whisk together egg, milk, salt, and black pepper.
03 -
Dredge each chicken piece first in the flour mixture, then in the egg wash, and again in the flour mixture for optimal crunch.
04 -
Using tongs, carefully lower coated chicken into hot oil. Fry in batches for 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate and season lightly with salt.
05 -
Move the fried chicken to a large bowl, add sweet chili sauce, and toss to coat evenly. Arrange on a serving plate and garnish with sesame seeds, julienned carrot, and chopped cilantro. Serve immediately while hot.
# Extra Tips:
01 -
Double dipping the chicken in flour before and after the egg wash ensures an extra-crispy coating.
02 -
Maintain oil temperature at 175°C for perfect crispiness; use a thermometer for accuracy.