These Thai Chicken Bites are everything you crave in a Thai recipe—crispy, salty, and sweet! The juicy chicken is coated in a flavorful batter and fried to golden perfection, then tossed in a delicious sweet chili sauce. Garnished with fresh cilantro, sesame seeds, and julienned carrots, these bites are a perfect appetizer that will have everyone reaching for more. Best of all, they come together in under 20 minutes, making them the perfect snack for any occasion.
Why You’ll Love This Recipe
These Thai Chicken Bites are perfectly crispy on the outside and tender on the inside, offering the ideal texture contrast. The sweet chili sauce adds the perfect balance of sweetness and spice, while the garnish of fresh cilantro and sesame seeds brings a delightful crunch and freshness. The quick prep and cook time makes it an easy recipe to whip up for busy weeknights or casual gatherings. Once you try them, they’re sure to become a favorite!
Ingredients
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1 large boneless skinless chicken breast
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1/2 cup all-purpose flour
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1/2 tsp garlic powder
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Salt and black pepper to taste
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1 large egg
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2 tbsp milk
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Canola oil or peanut oil for frying
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1/3 cup sweet chili sauce
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1 carrot, julienned (for garnish)
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Fresh cilantro, chopped (for garnish)
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Sesame seeds (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat and Cut:
Pour 1-2 inches of oil into a deep skillet and heat over medium heat until it reaches 350°F. While the oil is heating, cut the chicken breast into bite-sized pieces. Set aside. -
Coat the Chicken:
In a shallow dish, combine the flour, garlic powder, salt, and black pepper. In another shallow dish, whisk together the egg, milk, salt, and black pepper. Coat each piece of chicken first in the dry flour mixture, then dip in the egg mixture, and finally coat again in the flour mixture. -
Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, ensuring they don’t touch each other. Fry until golden brown, about 3-4 minutes per side. Remove the chicken and drain on paper towels. Sprinkle with a pinch of salt. -
Toss and Serve:
Transfer the fried chicken to a large bowl and toss with the sweet chili sauce until fully coated. Garnish with sesame seeds, julienned carrot, and chopped cilantro. Serve immediately and enjoy!
Servings and Timing
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Servings: 2
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Variations
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Spicy Kick: Add some sriracha or a dash of cayenne pepper to the sweet chili sauce for an extra spicy kick.
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Double Coat for Extra Crispiness: For even crispier chicken, double coat the pieces by dipping in the flour mixture, then egg mixture, then flour mixture again before frying.
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Lime Zest: For added freshness, sprinkle some lime zest on top of the finished chicken for a citrusy twist.
Storage/Reheating
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Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat the chicken in a hot skillet or air fryer to regain its crispiness.
FAQs
1. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs will work well for this recipe and provide a slightly juicier result. Just make sure to cut them into bite-sized pieces.
2. Can I make these chicken bites ahead of time?
For the best texture, it’s recommended to fry them fresh. However, you can prep the chicken by coating and refrigerating it until ready to fry.
3. Can I make these Thai Chicken Bites without frying?
Yes, you can bake the coated chicken at 400°F (200°C) for about 15-20 minutes or until golden and crispy. Just be sure to spray with cooking oil before baking to help them crisp up.
4. Can I use another sauce besides sweet chili sauce?
Yes, you can substitute the sweet chili sauce with teriyaki sauce or a homemade garlic soy sauce for a different flavor profile.
5. Can I freeze these chicken bites?
Yes, you can freeze the coated but uncooked chicken pieces. Once frozen, transfer them to a zip-top bag and fry them straight from the freezer when ready to serve.
6. What can I serve these with?
These Thai Chicken Bites are perfect on their own or paired with steamed rice, a side salad, or even some dipping sauces like soy sauce or peanut sauce.
7. How can I make these less greasy?
To reduce the oil absorption, make sure the oil is at the right temperature (350°F). Also, draining the chicken on paper towels right after frying will help remove excess oil.
8. Can I make these chicken bites spicier?
Yes, add more sriracha or use a spicy sweet chili sauce if you prefer a more intense heat.
9. What’s the best oil for frying these?
Canola oil and peanut oil both work great for frying, as they have high smoke points and neutral flavors that won’t overpower the dish.
10. Can I add vegetables to the batter?
Yes, you can add finely chopped vegetables like bell peppers or onions to the batter for a crunchy twist on the chicken bites.
Conclusion
These Thai Chicken Bites are an irresistible combination of crispy, tender, sweet, and savory—perfect for any occasion. Whether you’re hosting a party, having a quick meal, or just craving something delicious, these flavorful bites are sure to hit the spot. Fast, easy, and packed with flavor, they’ll quickly become a favorite!
Print
Thai Chicken Bites Recipe
- Total Time: 20 minutes
- Yield: 2 servings
Description
These Thai Chicken Bites are a perfect blend of crispy, savory, and sweet flavors. With crunchy golden-brown chicken coated in a delectable sweet chili sauce and garnished with sesame seeds, cilantro, and carrot, this dish is quick and easy to make in under 20 minutes. Perfect for appetizers or a fun dinner, these chicken bites are sure to be a hit at your next gathering.
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
Preheat and Cut:
Pour 1-2 inches of oil into a deep skillet and heat over medium heat until it reaches 350°F (175°C).
Cut the chicken breast into bite-sized pieces and set aside.
Coat the Chicken:
In a shallow dish, combine flour, garlic powder, salt, and black pepper.
In another shallow dish, whisk together egg, milk, and a pinch of salt and black pepper.
Coat each piece of chicken first in the flour mixture, then dip in the egg mixture, and coat again in the flour mixture.
Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil. Fry for about 3-4 minutes per side, or until golden brown and crispy.
Remove from the oil and drain on paper towels. Sprinkle with a little extra salt.
Toss and Serve:
Transfer the fried chicken to a large bowl and toss with sweet chili sauce.
Garnish with sesame seeds, julienned carrot, and chopped cilantro.
Serve warm and enjoy!
Notes
Double Coat for Extra Crispiness: For an even crunchier texture, double coat the chicken by dipping it in the flour mixture, followed by the egg mixture, and then back in the flour mixture before frying.
Oil Temperature: Use a thermometer to ensure the oil is at 350°F for the crispiest results. If the oil is too hot, the coating may burn before the chicken cooks. If it’s too cool, the chicken will absorb excess oil and become greasy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
