There’s something incredibly satisfying about bite-sized, crispy chicken coated in a flavorful sauce. These Thai Chicken Bites are a perfect blend of crunch and spice, offering an irresistible combination of textures and flavors. Whether you’re serving them as an appetizer, a party snack, or even as a main dish alongside rice or noodles, these bites will quickly become a favorite.
Thai cuisine is known for its bold flavors—balancing sweet, salty, spicy, and sour elements. This dish brings all those delicious components together in one crispy, saucy bite. The best part? It’s easy to make at home! No need for takeout when you can create something just as good (if not better) in your own kitchen.
If you love crispy chicken with a Thai-inspired twist, this recipe is for you!
Why You’ll Love This Recipe
- Crispy Perfection – Each piece of chicken is coated and fried to golden-brown deliciousness.
- Bold Thai Flavors – The sauce is a perfect mix of sweet, spicy, and tangy, making every bite burst with flavor.
- Easy to Make – No complicated techniques—just a simple fry and toss in sauce.
- Perfect for Any Occasion – Serve it as an appetizer, snack, or even a main course with a side of rice.
- Customizable – Adjust the spice level to your liking or swap out ingredients based on what you have on hand.
Ingredients You’ll Need
For the Chicken Bites:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 1 egg
- Oil for frying
For the Thai Sauce:
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish:
- Chopped green onions
- Sesame seeds
- Crushed peanuts (optional)
How to Make Thai Chicken Bites
Step 1: Prepare the Chicken
Start by cutting the chicken into bite-sized cubes. This ensures even cooking and makes them the perfect size for dipping or eating with chopsticks.
In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. This dry mixture will help create that crispy coating.
In a separate bowl, beat the egg and buttermilk together. This wet mixture helps the flour stick to the chicken, creating layers of crispiness.
Step 2: Coat the Chicken
Dip each piece of chicken into the buttermilk mixture, making sure it’s fully coated. Then, dredge it in the seasoned flour mixture. For extra crunch, you can repeat this process—double coating the chicken makes for a crispier bite!
Place the coated chicken pieces on a plate and let them sit for about 5 minutes. This helps the coating adhere better when frying.
Step 3: Fry the Chicken
Heat oil in a deep skillet or frying pan over medium-high heat. You’ll need enough oil to submerge the chicken pieces partially.
Once the oil is hot (about 350°F), carefully add the coated chicken in batches. Don’t overcrowd the pan, as this can lower the oil temperature and make the chicken soggy.
Fry for about 4-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Step 4: Make the Thai Sauce
In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger. Heat over medium heat, stirring frequently.
Once the mixture starts to simmer, add the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens. This should take about 2-3 minutes. Remove from heat.
Step 5: Toss and Serve
Place the crispy chicken bites in a large bowl. Pour the warm Thai sauce over the chicken and toss gently to coat each piece.
Garnish with chopped green onions, sesame seeds, and crushed peanuts for extra texture and flavor. Serve immediately and enjoy!
Helpful Tips
- For Extra Crispy Chicken: Double-coat the chicken by dipping it in the buttermilk mixture and flour mixture twice.
- Don’t Skip the Resting Time: Letting the coated chicken sit for a few minutes before frying helps the breading stick better.
- Adjust the Spice Level: If you love heat, add more sriracha or even a pinch of red pepper flakes. If you prefer a milder flavor, reduce the sriracha.
- Test the Oil Temperature: If you don’t have a thermometer, drop a small piece of batter into the oil—if it sizzles immediately, the oil is ready.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer / Main Dish
- Method: Frying
- Cuisine: Thai-inspired
- Diet: Halal
Notes
- For a Healthier Option: You can bake or air-fry the chicken instead of deep frying. The texture will be slightly different but still delicious.
- Make It Ahead: You can prep the chicken by coating it in the flour mixture and storing it in the fridge for a few hours before frying. This helps the breading stick even better.
- Customize the Sauce: If you prefer a sweeter sauce, add an extra tablespoon of honey. For more tang, increase the rice vinegar slightly.
- Crispier Reheating: To keep leftovers crispy, always reheat in the oven or air fryer rather than the microwave.
- Serving Ideas: These bites pair perfectly with a side of steamed rice, a fresh Thai salad, or even wrapped in lettuce for a low-carb option.
Frequently Asked Questions
Can I Bake These Instead of Frying?
Yes! Preheat your oven to 400°F and place the coated chicken on a greased baking sheet. Spray lightly with oil and bake for 20-25 minutes, flipping halfway through.
Can I Use an Air Fryer?
Absolutely! Air fry at 375°F for about 15 minutes, shaking the basket halfway through for even crispiness.
How Can I Make This Gluten-Free?
Swap the all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce.
What Can I Serve These With?
These chicken bites pair perfectly with jasmine rice, noodles, or a fresh Thai-style salad.
Storage Instructions
If you have leftovers (which is rare because they’re so good!), store them in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in the oven at 350°F for 10 minutes or air fry at 375°F for about 5 minutes to keep them crispy. Avoid microwaving, as it can make them soggy.
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Conclusion
These Thai Chicken Bites are crispy, flavorful, and incredibly easy to make. Whether you’re making them for a party, a family dinner, or just a weekend treat, they’re guaranteed to be a hit. The balance of sweet, spicy, and savory flavors makes them irresistible, and they taste just like something you’d order from a Thai restaurant—but even better because they’re homemade!
Give this recipe a try and let me know how you like it! Enjoy!
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Thai Chicken Bites: A Flavorful and Crispy Delight
Description
There’s something incredibly satisfying about bite-sized, crispy chicken coated in a flavorful sauce. These Thai Chicken Bites are a perfect blend of crunch and spice, offering an irresistible combination of textures and flavors. Whether you’re serving them as an appetizer, a party snack, or even as a main dish alongside rice or noodles, these bites will quickly become a favorite.
Thai cuisine is known for its bold flavors—balancing sweet, salty, spicy, and sour elements. This dish brings all those delicious components together in one crispy, saucy bite. The best part? It’s easy to make at home! No need for takeout when you can create something just as good (if not better) in your own kitchen.
If you love crispy chicken with a Thai-inspired twist, this recipe is for you!
Ingredients
For the Chicken Bites:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 1 egg
- Oil for frying
For the Thai Sauce:
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish:
- Chopped green onions
- Sesame seeds
- Crushed peanuts (optional)
Instructions
Step 1: Prepare the Chicken
Start by cutting the chicken into bite-sized cubes. This ensures even cooking and makes them the perfect size for dipping or eating with chopsticks.
In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. This dry mixture will help create that crispy coating.
In a separate bowl, beat the egg and buttermilk together. This wet mixture helps the flour stick to the chicken, creating layers of crispiness.
Step 2: Coat the Chicken
Dip each piece of chicken into the buttermilk mixture, making sure it’s fully coated. Then, dredge it in the seasoned flour mixture. For extra crunch, you can repeat this process—double coating the chicken makes for a crispier bite!
Place the coated chicken pieces on a plate and let them sit for about 5 minutes. This helps the coating adhere better when frying.
Step 3: Fry the Chicken
Heat oil in a deep skillet or frying pan over medium-high heat. You’ll need enough oil to submerge the chicken pieces partially.
Once the oil is hot (about 350°F), carefully add the coated chicken in batches. Don’t overcrowd the pan, as this can lower the oil temperature and make the chicken soggy.
Fry for about 4-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Step 4: Make the Thai Sauce
In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger. Heat over medium heat, stirring frequently.
Once the mixture starts to simmer, add the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens. This should take about 2-3 minutes. Remove from heat.
Step 5: Toss and Serve
Place the crispy chicken bites in a large bowl. Pour the warm Thai sauce over the chicken and toss gently to coat each piece.
Garnish with chopped green onions, sesame seeds, and crushed peanuts for extra texture and flavor. Serve immediately and enjoy!
Notes
- For a Healthier Option: You can bake or air-fry the chicken instead of deep frying. The texture will be slightly different but still delicious.
- Make It Ahead: You can prep the chicken by coating it in the flour mixture and storing it in the fridge for a few hours before frying. This helps the breading stick even better.
- Customize the Sauce: If you prefer a sweeter sauce, add an extra tablespoon of honey. For more tang, increase the rice vinegar slightly.
- Crispier Reheating: To keep leftovers crispy, always reheat in the oven or air fryer rather than the microwave.
- Serving Ideas: These bites pair perfectly with a side of steamed rice, a fresh Thai salad, or even wrapped in lettuce for a low-carb option.