Thai Chicken Bite Recipe Learn like a Chef :- Thai Chicken Bites are small portions of fried chicken drenched in sweet red chilli sauce. They disappear quickly, so be sure to savour them!
Thai Chicken Bite Recipe Learn like a Chef
I first came across Frank’s hot sauce a few months ago. Yes, I am aware that these have been around for a while, but since I don’t enjoy spicy cuisine, I didn’t use much Tabasco sauce. However, I thought the TV commercials were adorable and decided to purchase it after seeing them. I was pleasantly surprised to find that I actually enjoyed it; it tastes far better than Tabasco. We purchased a variety of bottles after I observed that they have a wide variety of hot sauces. This sweet red chilli sauce was in one of the bottles I purchased.
Ingredients
- vegetable oil (for frying)
- 1 pound chicken breasts (boneless and skinless)
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 egg
- 1/4 cup milk
- 1/4 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1/2 cup sweet chili sauce
Instructions
Heat the oil in a frying pan over medium heat.
The chicken should be cut into 1-inch chunks.
In a medium bowl, whisk together the flour, milk, egg, garlic powder, salt, and pepper until thoroughly combined. The batter will be somewhat thick.
One at a time, dip the chicken pieces in the batter, then set them in the frying pan being careful not to pack it in. Fry till the colour turns golden brown.
Drain and remove from oil.
Place the chicken pieces on a different dish and pour some sweet red chilli sauce over them.
If desired, add chives as a garnish.
Notes
Keep leftovers in the refrigerator for three to four days in an airtight container.
Please remember that depending on the products used, nutritional information is only an estimate and can change significantly.
Nutrition Information
- Calories: 275kcal (14%)
- Carbohydrates: 28g (9%)
- Protein: 27g (54%)
- Fat: 4g (6%)
- Saturated Fat: 1g (6%)
- Cholesterol: 115mg (38%)
- Sodium: 606mg (26%)
- Potassium: 484mg (14%)
- Sugar: 15g (17%)
- Vitamin A: 320IU (6%)
- Vitamin C: 1.3mg (2%)
- Calcium: 29mg (3%)
- Iron: 1.5mg (8%)
Cook some veggies in the same pan
Usually, before I prepare the chicken, I cut up some vegetables and steam them. I frequently use my quick-steaming technique, which involves heating up 1/4 cup of water in a frying pan to a boil, spreading the vegetables, seasoning them with salt and pepper, and cooking them for one to one and a half minutes. This expedites the cooking and cleanup process. Broccoli, cauliflower, green beans, and/or carrots can be used. I top the vegetables with stir-fry sauce and offer them on the side. It complements the food and tastes amazing!
