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Monday, August 22, 2011

Thai Chicken Bites

When I had semesters off during college, I used to be a server at a restaurant called Boston Pizza. Ever heard of them? They made awesome cobb salads, incredible breaded chicken wings, amazing pizza {….obviously} and delicious thai chicken bites.

When I was at the store the other day, I spotted some sweet chili sauce and it immediately made me think of this appetizer. So, I picked up a bottle and made a homemade version. SO glad I did. These are crispy, salty and sweet nuggets of heaven. And they’re pretty easy to make too. We ate ours for dinner, but these are great as snacks or appetizers.
Ok, so first you’re going to want to coat some chicken pieces in flour and egg and then pan fry until crispy. Pan frying is like deep frying but healthier. Or at least that’s what I tell myself. {Another reason I still haven’t lost that last 5 pounds perhaps?} So, after the chicken is crispy, you coat it in the sweet chili sauce and serve. Pretty quick and painless, no?

If you take a look at the ingredients list, the only thing you probably won’t have in your pantry is this sweet chili sauce. I found it on the shelves in my small town grocery store so you should be able to find it in yours! {I think I paid $3.49. Not bad, right?} This recipe easily doubles or triples too! You’ll just have to do more batches using that healthy pan frying method we just talked about!

So, give these a try guys! Hope you like them as much as we do!

Thai Chicken Bites
yield: 2 servings
Print This Recipe

Ingredients:
1 large chicken breast {boneless & skinless}
1/2 cup all purpose flour
1/2 teaspoon garlic powder
salt and pepper, to taste
1 egg
2 tablespoons milk
canola or peanut oil for frying
1/3 cup sweet chili sauce
carrots & cilantro, for garnish

Directions:

Pour 1-2 inches of oil into a deep skillet. Preheat over medium heat.

Cut chicken into bite sized pieces and set aside. In a shallow dish, stir together flour, garlic powder, salt and pepper. In another shallow dish, whisk egg, milk, salt and pepper together. Toss chicken pieces into dry mixture first, then into the egg mixture and back to the dry. Make sure you coat the chicken completely during each step! Place chicken pieces into hot oil and fry until golden brown on each side. (About 3-4 minutes per side.) Remove and drain on paper towels. Sprinkle with salt. Transfer to a large bowl and toss with sweet chili sauce. Divide into two equal portions and top with carrot and cilantro. Serve.

appetizer