Description

Hey friends, Beau here from Feastical! Let’s talk about that magical moment when a platter hits the table and disappears in sixty seconds flat. You know the vibe: people hovering around the kitchen island, eyes widening, hands reaching, the room briefly going quiet except for happy chewing. For me, the dish that creates that moment every single time is these Crispy Thai Chicken Bites.

Ingredients

Scale

For the Chicken Bites

1 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
½ cup all-purpose flour (or 1:1 gluten-free flour)
½ tsp garlic powder
¼ tsp salt (or to taste)
½ tsp black pepper
1 tsp red chili powder (reduce for less heat)
1 egg
¼ cup milk (any kind, dairy or non-dairy)
Vegetable oil, for frying (or canola/peanut/avocado)

For the Glaze & Garnish

½ cup sweet chili sauce
Optional: chopped cilantro, sliced green onion, sesame seeds

Instructions

1. Prep the Chicken

Pat chicken pieces completely dry—this is non-negotiable for a crispy crust. Damp chicken = soggy coating.

2. Make Your Dredging Station

Bowl 1: flour, garlic powder, salt, black pepper, chili powder
Bowl 2: whisk together egg + milk
Your flow: chicken → flour → egg → flour (again)

3. Heat the Oil

Add ½ inch oil to a heavy skillet (cast iron works best). Heat to ~350°F.
No thermometer? Use the wooden spoon test—steady bubbles = ready.

4. Coat the Chicken

Double-dip each piece (flour → egg → flour). This creates the thick, craggy crust of your dreams.

5. Fry Until Golden

Fry in batches to avoid overcrowding.
Cook 3–4 minutes per side until golden brown and 165°F inside.

6. Drain

Place fried bites on paper towels to remove excess oil.

7. Toss in Sauce

Move chicken to a clean bowl. Drizzle with sweet chili sauce and toss gently until every piece is coated and glossy.

8. Garnish & Serve

Top with cilantro, green onion, and sesame seeds.
Serve immediately—this dish peaks while hot and crispy.

Nutrition

Calories: 275 Cal Per Serving
Fat: 4g
Carbohydrates: 28g
Protein: 27g