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These zingy Thai chicken morsels turn plain poultry into an irresistible snack that perfectly balances sweetness with savory notes. A crunchy outer layer reveals moist, succulent chicken inside, while the sweet chili coating adds that distinctive Thai punch that'll have everyone grabbing for another piece.
I whipped these chicken bits up for a spur-of-the-moment get-together and they vanished in seconds. They've become my trusty standby whenever I want to wow friends without being stuck cooking all day.
Ingredients
- Boneless skinless chicken breast: serves as the ideal protein foundation that's quick to cook and stays tender
- All-purpose flour: forms that must-have crunchy layer during frying
- Garlic powder: gives rich flavor without chopping fresh cloves
- Large egg: acts as the glue that makes the coating stick properly
- Milk: thins out the egg mix for a more delicate outer layer
- Canola or peanut oil: each handles high heat well for proper frying
- Sweet chili sauce: brings that genuine Thai taste in one simple pour
- Julienned carrot: offers brightness, snap and freshness against the fried chicken
- Fresh cilantro: adds a lively, herbal touch that balances the richness
- Sesame seeds: look pretty and add a subtle nutty hint
Easy Preparation Steps
- Warm Oil and Slice:
- Get 1-2 inches of oil hot in a deep pan to right at 350°F using a thermometer to check. While waiting, cut chicken breast into same-sized chunks about 1-inch big so they'll cook evenly. Getting them all the same size means they'll be done at the same time.
- Set Up Dipping Stations:
- In your first flat dish, mix the flour, garlic powder, about ½ teaspoon salt, and ¼ teaspoon black pepper till smooth. In another dish, beat the egg and milk together well, then add a tiny bit of salt and pepper.
- Cover the Chicken:
- Take a few chicken pieces, roll them in the flour mix till covered, then dunk in egg mixture letting extra drip away. Put them back in flour for one more coat, pressing lightly so flour sticks well. Set aside on a plate while you finish the rest.
- Cook Till Golden:
- Gently drop 5-6 pieces into the hot oil with a slotted spoon, making sure not to pack too many in at once. Cook for 3-4 minutes, turning now and then, until deep gold and done inside (165°F). Move to paper towels and sprinkle with a bit of salt right away.
- Add Sauce and Toppings:
- While still hot, put chicken in a big bowl and gently coat with sweet chili sauce. Place on your serving dish, scatter sesame seeds over top, arrange carrot strips around edges, and finish with fresh cilantro leaves.
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The sweet chili sauce really makes this dish shine. I once tried making these with plain hot sauce and while they weren't bad, they missed that special Thai flavor that makes them so hard to resist. The sticky, sweet-hot coating hugs each crunchy bit perfectly, creating one amazing mouthful after another.
Storage Tips
These Thai chicken nuggets taste best when eaten right away while they're still crispy. If you have some left over, put them in a sealed container in the fridge for up to 3 days. When you want to eat them again, lay them on a baking sheet and warm in a 375°F oven for 7-10 minutes until hot and crunchy. Don't use the microwave as they'll end up soggy.
Make Ahead Options
If you're having friends over, you can get a head start on these. Cut and bread the chicken up to 4 hours early, putting them on a baking sheet lined with parchment in the fridge. When company shows up, just fry and toss with sauce. The breading actually works better after sitting a bit and won't fall off during cooking.
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Serving Suggestions
Though tasty by themselves, these Thai chicken bites make a full meal when served over fluffy jasmine rice or next to a crunchy cucumber salad with rice vinegar dressing. For a fancy spread, include them in a Thai-themed appetizer platter alongside fresh spring rolls, satay sticks, and several dipping sauces.
FAQs About the Recipe
- → What type of chicken is best for these bites?
You'll want to use boneless, skinless chicken breast since it gives you that nice tender bite and doesn't have extra fat to worry about when frying.
- → How can I ensure crispy chicken bites?
For extra crunch, roll your chicken pieces in flour first, then dunk in egg mixture, and coat in flour again before dropping them in oil. Make sure your oil stays around 350°F too.
- → What is the best oil for frying the chicken bites?
Go with canola oil or peanut oil because they can handle high heat without smoking and won't add weird flavors to your chicken bites.
- → Can I prepare these chicken bites in advance?
They taste way better fresh, but you can fry the chicken ahead of time and warm them up in your oven for a few minutes before adding the sweet chili sauce.
- → What garnishes pair well with the chicken bites?
Sprinkle some chopped cilantro, throw on some sesame seeds, and add thin strips of carrot to make these bites look pretty and taste even better.