Crispy Sweet Thai Bites (Print-Friendly Version)
Crunchy chicken pieces in Thai sweet chili sauce, topped with fresh herbs and sesame seeds.
# Ingredients You'll Need:
→ Chicken
01 -
1 large chicken breast, boneless and skinless
→ Breading
02 -
65 grams of all-purpose flour
03 -
0.5 teaspoon garlic powder
04 -
Salt, to your liking
05 -
Ground black pepper, to your liking
→ Egg Wash
06 -
1 large egg
07 -
30 millilitres of milk
08 -
Salt, to your liking
09 -
Ground black pepper, to your liking
→ For Frying and Serving
10 -
Canola or peanut oil, for frying
11 -
80 millilitres of sweet chili sauce
12 -
1 carrot, cut into thin strips (for garnish)
13 -
Fresh cilantro, chopped (for garnish)
14 -
Sesame seeds, for garnish
# How to Make It:
01 -
In a deep skillet, pour in 2–5 centimetres of canola or peanut oil. Bring it to medium heat, aiming for 175°C. Cut the chicken into bite-sized chunks and set aside.
02 -
In one shallow dish, blend flour, garlic powder, salt, and black pepper. In another shallow dish, whisk the egg with milk, salt, and black pepper until combined.
03 -
Take each piece of chicken, coat it in the seasoned flour, then dip it in the egg mix before returning it to the flour for an even layer.
04 -
Fry the coated chicken pieces carefully in the hot oil for about 3–4 minutes per side, until they're golden and crispy. Use a slotted spoon to take them out and let them drain on paper towels. Sprinkle lightly with salt.
05 -
Place the fried chicken in a bowl. Toss it well with sweet chili sauce. Top it off with sesame seeds, julienned carrots, and chopped cilantro. Serve right away.
# Extra Information:
01 -
Double breading the chicken makes it crunchier; going through the coating steps again boosts the crispiness.
02 -
Keep an eye on the oil temperature with a thermometer; maintain it at 175°C for the best frying.