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A large bowl on a white marble cooktop containing fried chicken tossed in sweet chili sauce, garnished with sesame seeds, julienned carrots, and chopped cilantro. A serving spoon is placed next to the bowl, showcasing the vibrant colors and textures of the dish, ready to be served.

Thai Chicken Bites Recipe

These Thai Chicken Bites are everything you crave in a Thai recipe—crispy, salty, and sweet nuggets of pure joy! They're quick and easy to make, coming together in under 20 minutes. Perfectly crunchy on the outside and tender on the inside, these bites are sure to become a favorite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Thai
Servings 2
Calories 395 kcal

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. Heat over medium heat until it reaches 350°F. Cut the chicken breast into bite-sized pieces. Set aside.
  • Coat the Chicken: In a shallow dish, mix flour, garlic powder, salt, and black pepper. In another shallow dish, whisk together egg, milk, salt, and black pepper. Coat each piece of chicken first in the dry flour mixture, then in the egg mixture, and back in the flour mixture.
    A cutting board on a white marble cooktop where a large boneless, skinless chicken breast is being cut into bite-sized pieces. A sharp knife is nearby, highlighting the preparation of the chicken for frying.
  • Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels. Sprinkle with a bit of salt.
    A deep skillet on a white marble cooktop filled with golden-brown fried chicken pieces. A slotted spoon is ready to remove the chicken, with a plate lined with paper towels nearby for draining excess oil. The scene highlights the crispy texture of the fried chicken
  • 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.
    A large bowl on a white marble cooktop containing fried chicken tossed in sweet chili sauce, garnished with sesame seeds, julienned carrots, and chopped cilantro. A serving spoon is placed next to the bowl, showcasing the vibrant colors and textures of the dish, ready to be served.

Notes

  • Double Coat: For extra crispiness, double coat the chicken by dipping it in the flour mixture, then egg mixture, and flour mixture again before frying.
  • Oil Temperature: Ensure the oil is at 350°F for crispy chicken. Use a thermometer to check the temperature for best results.