Thai Chicken Bites have literally taken over my weekends! Made them 3x last month for different friends and everyone keeps asking for the recipe. They’ve got this insane combo of sweet + spicy + tangy that’s just addictive. Honestly wasn’t expecting them to turn out so good the first time I tried making them at home.
The secret? Fish sauce + lots of fresh herbs. Don’t skip em! I know fish sauce smells kinda strong but trust me, it disappears into this amazing umami flavor once cooked. And they’re ready in like 30 mins which makes them perfect for last-minute guests. Keep reading for my tips on getting them super crispy without drying out!
Why These Thai Chicken Bites Are Gonna Blow Your Mind
You know when you order appetizers at Thai restaurants and wonder why your homemade stuff never tastes the same? Yeah, that was me for years! These Thai Chicken Bites finally cracked the code.
My cousin who’s super picky about Asian food came over last month when I was testing this recipe. She took one bite and was like “no way you made these!” Best compliment ever lol.
What’s cool is how versatile they are. We’ve had them as appetizers with drinks, thrown them in lunch wraps, even tossed them with some noodles and extra sauce for quick dinner. And you can totally adjust how spicy you make them depending on who’s eating.
Btw these freeze really well too! I made double batch last time and froze half before cooking. Perfect for those nights when you’re too tired to cook but still want something yummy.
What You’ll Need for Amazing Thai Chicken Bites
For the chicken mixture:
- 1 lb ground chicken – I use thighs cause they’re juicier but breast works fine too
- 3 garlic cloves, minced – don’t be shy with garlic here!
- 1 tbsp ginger, grated – the microplane makes this super easy
- 1 stalk lemongrass, inner part only, minced tiny – kinda pain to prep but SO worth it
- 2 green onions, chopped up small
- 1-2 red chilis, seeds removed if you don’t want too spicy
- 2 tbsp fish sauce – I use Red Boat brand, it’s less fishy than others
- 1 tbsp soy sauce – just regular kind works
- 1 lime, zest + juice – HUGE flavor difference using fresh vs bottled
- 1 tbsp brown sugar – balances the salty/sour flavors
- handful cilantro, chopped – about 2-3 tbsp
- 1 egg – helps bind everything
- 4 tbsp panko breadcrumbs – makes them lighter than regular breadcrumbs
- 2 tsp sesame oil – adds amazing nutty flavor
- oil for frying – I use regular vegetable oil
For the banging dipping sauce:
- 1/4 cup sweet chili sauce – store bought is fine
- 2 tbsp rice vinegar – adds nice tang
- 1 tbsp soy sauce
- squeeze of lime juice
- dash of sesame oil
- 1 tsp grated ginger
- chopped cilantro
How To Make These Epic Thai Chicken Bites
Step 1: Mix up your chicken stuff
- Throw ground chicken into big bowl. Add garlic, ginger, lemongrass, green onions, chilis, fish sauce, soy sauce, lime zest+juice, brown sugar, cilantro.
- Crack in the egg, add breadcrumbs and sesame oil.
- Get your hands dirty and mix it all up! Don’t overmix or they’ll get tough.
- Stick it in fridge for like 20 mins if you have time. Makes it easier to form + flavors get friendlier.
Step 2: Form and cook those babies
- Get your oil heating in large pan – you want about 1/4 inch depth.
- Wet your hands (stops sticking) and roll mixture into balls bit smaller than golf balls. I usually get around 22-25 from this recipe.
- When oil’s hot (test with tiny bit of mixture – should sizzle right away), add chicken balls in batches.
- Cook about 3 mins, turn and flatten slightly with spatula, cook another 3 mins till golden brown and cooked through. You want internal temp around 165F.
- Don’t crowd the pan! Gives sad soggy bites instead of crispy ones.
- Put cooked ones on paper towels to soak up extra oil.
Step 3: Make your dipping sauce
- While chicken’s cooking, mix all sauce ingredients in bowl.
- Taste it – want more heat? Add chili flakes. Too spicy? More sweet chili sauce.
- You can also thin it with bit of water if it’s too thick.
Step 4: Serve and watch em disappear
- Put chicken bites on plate, sprinkle with extra cilantro and green onions if feeling fancy.
- Add bowl of dipping sauce on side.
- Stand back so you don’t lose a finger when people dive in!
Other Ways To Make These Thai Chicken Bites
Spicy Peanut Version
Add 2 tbsp peanut butter to chicken mix and sprinkle crushed peanuts on top after cooking. Sauce is amazing with bit of peanut butter whisked in too!
Coconut Lime Thai Bites
Add 2 tbsp coconut cream to mixture and extra lime zest. So good with coconut rice on side. Reminds me of my trip to Phuket!
Baked Not Fried Option
If you’re trying to be healthier, you can bake these at 400F for about 15-18 mins. Brush with bit of oil first. Not quite as crispy but still delish.
Thai Basil Chicken Bites
Sub the cilantro for Thai basil and add extra chili. Gives more authentic street food vibe. Goes crazy good with cold beer! Like my One Pan Tuscan Chicken but with Thai twist.
Lemongrass Chicken Lettuce Wraps
Make mixture into slightly flatter patties, cook, then serve in lettuce leaves with extra herbs and sauce. Perfect low-carb option!
Thai Chicken Bites
Equipment
- Large mixing bowl
- Frying pan
- Microplane (for ginger)
- Knife and cutting board
Ingredients
- For the chicken mixture:
- 1 lb ground chicken preferably thighs
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 1 stalk lemongrass minced (inner part only)
- 2 green onions chopped
- 1-2 red chilis seeds removed if desired
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 lime zest + juice
- 1 tbsp brown sugar
- Handful cilantro chopped (about 2-3 tbsp)
- 1 egg
- 4 tbsp panko breadcrumbs
- 2 tsp sesame oil
- Oil for frying
- For the dipping sauce:
- 1/4 cup sweet chili sauce
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- Squeeze of lime juice
- Dash of sesame oil
- 1 tsp grated ginger
- Chopped cilantro
Instructions
- Step 1: Prepare the Chicken Mixture
- In a large bowl, mix ground chicken, garlic, ginger, lemongrass, green onions, chilis, fish sauce, soy sauce, lime zest and juice, brown sugar, and cilantro.
- Add the egg, panko breadcrumbs, and sesame oil. Mix until well combined but do not overmix.
- Refrigerate for 20 minutes if time allows.
- Step 2: Form and Cook the Chicken Bites
- Heat about 1/4 inch of oil in a frying pan over medium heat.
- Wet your hands and roll the mixture into small balls, slightly smaller than golf balls (about 22-25 pieces).
- Once the oil is hot, add the chicken bites in batches. Fry for 3 minutes per side, flattening slightly with a spatula.
- Ensure they reach an internal temperature of 165°F.
- Place cooked bites on paper towels to absorb excess oil.
- Step 3: Prepare the Dipping Sauce
- In a bowl, mix sweet chili sauce, rice vinegar, soy sauce, lime juice, sesame oil, and grated ginger.
- Stir in chopped cilantro. Adjust flavors as needed.
- Step 4: Serve and Enjoy!
- Arrange the chicken bites on a plate. Garnish with extra cilantro and green onions.
- Serve with the dipping sauce.
Notes
Nutrition
Things People Ask About Thai Chicken Bites
Why is Thai fried chicken so good?
Thai fried chicken hits different cuz it uses aromatics we don’t usually put in Western fried chicken. The combo of lemongrass, fish sauce, lime and chilies gets right into the meat instead of just being in coating. Thai cooking is all about balancing salty, sweet, sour and spicy in one bite – that’s why it’s so addictive! Plus they usually use chicken thighs which stay juicier than breast meat. If you love bold flavors check out my Peruvian Chicken with Creamy Green Sauce too!
How to make Thai chicken cakes?
Thai chicken cakes are super similar to these bites but usually flatter:
- Mix ground chicken with Thai flavorings (fish sauce, lime, herbs)
- Add egg for binding
- Use bit of cornstarch or breadcrumbs to help hold shape
- Form into patties instead of balls
- Fry till golden and cooked through
They’re traditionally served with cucumber relish but sweet chili sauce works great too. I sometimes make mini versions as party food and they disappear FAST.
What spices to use for Thai chicken?
For legit Thai chicken flavor you need:
- Lemongrass (not really spice but essential)
- Galangal or ginger
- White pepper (Thais use this more than black pepper)
- Thai bird’s eye chilis
- Coriander seeds (ground)
- Turmeric (for some dishes)
- Kaffir lime leaves
It’s the fresh aromatics that really make Thai food pop tho! If you like working with different spice profiles, my Chicken Gloria Recipe uses totally different flavor combo that’s also amazing.
How to marinate Thai chicken?
Perfect Thai chicken marinade needs:
- Fish sauce (gives that umami punch)
- Something acidic like lime juice
- Palm sugar or brown sugar for hint of sweetness
- Lemongrass + garlic + chilies
- Bit of oil to help flavors penetrate
Let chicken sit at least 30 mins, but overnight in fridge is way better. For chicken pieces, scoring the meat helps marinade get deeper. If you’re looking for other chicken marinades, check my Thin Chicken Breast recipes for quick options.
What are the best ingredients for marinating chicken?
Best chicken marinades always have:
- Salt component (fish sauce, soy sauce, regular salt)
- Acid (citrus, vinegar, yogurt) to tenderize
- Oil to help flavors penetrate
- Aromatics (garlic, herbs, spices)
- Touch of sweetness helps with browning
For Thai specifically, fish sauce + lime juice + lemongrass is the holy trinity. For something totally different but equally delish, try my Parmesan Chicken with Italian flavors.
Why I’m Obsessed With These Thai Chicken Bites
Gonna get real for sec. I created this recipe after coming back from Thailand couple years ago. Was trying to recreate this amazing street food we had in Chiang Mai. Took me like 5 attempts to get it right!
First time I made these for friends, my buddy Mike (who lived in Bangkok for 2 years) was super skeptical. He took one bite and got this surprised look on his face. Then proceeded to eat like half the plate lol. Now he requests them every time he comes over.
What I love most is they’re fancy enough for company but easy enough for random Tuesday night dinner. My 12yr old nephew even helps make them when he visits – he’s on garlic mincing duty.
Make these once and I guarantee they’ll become regular part of your cooking rotation. They’re that good. And don’t be afraid to adjust flavors to suit your taste – cooking’s all about making food YOU love!