Thai Chicken Bites
These Thai Chicken Bites are crispy, juicy, and packed with bold Thai flavors like lemongrass, chili, garlic, and lime. Perfect as a snack, appetizer, or quick meal, they’re easy to make and even easier to love!
Equipment
- Mixing bowl
- Chopping board and knife
- Grater or mortar and pestle (for herbs)
- Frying pan or air fryer
- Tongs or spatula
- Paper towels (for draining)
Ingredients
- For the Chicken Marinade:
- 500 g boneless skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or palm sugar
- 2 cloves garlic minced
- 1 tablespoon lemongrass finely chopped
- 1 teaspoon ginger grated
- 2 kaffir lime leaves finely sliced
- Juice of 1/2 lime
- 1 teaspoon chili paste or crushed red pepper adjust to taste
- For Frying Optional:
- 2 tablespoons cornstarch for coating
- Oil for frying vegetable or peanut oil
- For Garnish:
- Chopped cilantro
- Lime wedges
- Sweet chili sauce or peanut sauce optional for dipping
Instructions
- Marinate the Chicken:
- In a large bowl, combine fish sauce, soy sauce, sugar, garlic, lemongrass, ginger, kaffir lime leaves, lime juice, and chili. Add the chicken and toss well. Cover and refrigerate for at least 1 hour (preferably overnight).
- Optional Coating:
- If you want them extra crispy, toss the marinated chicken in cornstarch before cooking.
- Cook the Chicken:
- Pan-Fry Method: Heat oil in a pan over medium-high heat. Fry the chicken pieces for 3–4 minutes per side until golden and fully cooked.
- Air-Fry Method: Preheat air fryer to 190°C (375°F). Spray chicken with oil and air-fry for 10–12 minutes, shaking halfway.
- Drain & Serve:
- Transfer the cooked chicken to paper towels to drain excess oil. Serve hot with dipping sauce and garnishes.
Notes
Chicken breast can be used for a leaner option but may be less juicy.
For gluten-free: use tamari instead of soy sauce and ensure the fish sauce is gluten-free.
Adjust chili to your heat preference.