Thai Chicken Bites in Your Pressure Cooker
These Thai Chicken Bites are crispy, juicy and tossed in finger-licking sweet chili sauce—all made fast in your pressure cooker or skillet! Perfect appetizer or snack packed with flavor.
Equipment
- 1 Mixing bowl for flour and egg mixtures
- 1 Deep skillet for frying
- 1 Paper towels for draining
Ingredients
Main Ingredients
- 1 pound Chicken breasts boneless and skinless
- ½ cup All-purpose flour
- ½ teaspoon Garlic powder
- 1 Egg
- ¼ cup Milk
- ¼ teaspoon Salt or to taste
- ½ teaspoon Pepper or to taste
- 1 teaspoon Red chili powder
- ½ cup Sweet chili sauce
- Vegetable oil for frying
Instructions
Instructions
- Cut your chicken breasts into bite-size pieces. Not too big so every bite’s perfect-sized.
- Mix flour, garlic powder, salt, pepper, and red chili powder in a shallow bowl. This is your seasoned flour mix for coating.
- Whisk egg and milk together in another bowl until smooth. This helps the flour stick real good.
- Dip each piece of chicken into the egg mix, then dredge and coat fully with the seasoned flour mix.
- Heat vegetable oil in a deep skillet over medium-high heat. Wait till it’s hot but not smoking.
- Fry chicken bites in batches so they get golden brown and cook evenly. About 4-5 minutes per batch.
- Drain the fried chicken on paper towels to soak up extra oil, keeps those bites nice and crisp.
- Put the fried bites in a big bowl, pour the sweet chili sauce over, and toss till all pieces are coated.
- Serve hot and enjoy!
- Optional: Garnish with fresh chopped chives before serving.
Notes
Store leftovers in an airtight container for 3–4 days. Reheat in skillet for best crispiness.