Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko bread crumbs
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Vegetable oil, for frying
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, cornstarch, ginger, and red pepper flakes (if using). Set aside.
- Step 2: Place flour in a shallow dish, beaten egg in a second shallow dish, and panko bread crumbs in a third shallow dish.
- Step 3: Dredge each chicken cube in the flour, shaking off any excess. Dip in the beaten egg, allowing excess to drip off, then coat thoroughly in the panko bread crumbs.
- Step 4: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot (a bread crumb dropped in will sizzle immediately), carefully add the chicken bites in a single layer, being careful not to overcrowd the pan.
- Step 5: Fry the chicken bites for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
- Step 6: While still hot, toss the cooked chicken bites in the soy sauce mixture to coat evenly. Serve immediately.
Notes
- Store leftover Thai Chicken Bites in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or air fryer to avoid over-drying; a few seconds in the microwave or 5 minutes in an air fryer at 350°F should suffice.
- Serve these flavorful bites as an appetizer with a vibrant mango salsa or alongside a bed of fluffy rice and a side of steamed broccoli.
- For extra crispy chicken, try lightly dusting the panko breadcrumbs with a little extra cornstarch before breading the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American