Crunchy Thai Chicken Nibbles (Printable Version)
Crunchy Thai Chicken Nibbles with tangy chili sauce. Done in 20 minutes.
# What You'll Need:
01 -
1 big boneless skinless chicken breast
02 -
1/2 cup plain flour
03 -
1/2 teaspoon powdered garlic
04 -
Salt as needed
05 -
Black pepper as needed
06 -
1 big egg
07 -
2 tablespoons milk
08 -
Canola oil or peanut oil for deep frying
09 -
1/3 cup sweet chili sauce
10 -
1 carrot, cut into thin strips (for topping)
11 -
Fresh cilantro, diced (for topping)
12 -
Sesame seeds (for topping)
# Step-by-Step Guide:
01 -
Fill a deep pan with 1-2 inches of oil. Warm it up on medium heat until it's 350°F. Chop the chicken breast into small chunks. Put them aside.
02 -
Mix flour, powdered garlic, salt, and black pepper in a flat dish. In another dish, beat together egg, milk, salt, and black pepper. Dip each chicken piece in the flour mix first, then the egg mix, then back in the flour.
03 -
Gently drop the coated chicken into the hot oil. Cook until they turn golden, roughly 3-4 minutes each side. Take out and let them drain on paper towels. Add a little salt while hot.
04 -
Put the fried chicken in a big bowl and mix with sweet chili sauce. Top with sesame seeds, carrot strips, and diced cilantro. Enjoy it hot.
# Additional Notes:
01 -
Want crunchier chicken? Try coating it twice - dunk in flour, then egg, then flour again before you fry it.
02 -
Make sure your oil stays at 350°F for super crunchy chicken. A cooking thermometer really helps get this right.