Crispy Bites Recipe

If using chicken: pat the chicken cubes dry with paper towels so the coating adheres. If using prawns: pat dry and, if large, halve lengthwise so pieces are bite-sized.

Place the protein in a bowl and season with kosher salt, black pepper, garlic powder and paprika. Toss to coat evenly and set aside for 10 minutes while you prepare the breading.

In a shallow dish combine the all-purpose flour and cornflour. This is the dry-dredge to help the egg stick.

In a second shallow bowl whisk together the beaten eggs and milk (or buttermilk) until slightly frothy.

In a third shallow dish mix the panko breadcrumbs with the grated Parmesan and chopped parsley (if using). Break up any large panko clusters so the crumbs are even.

One piece at a time: dredge the seasoned protein in the flour mixture, shaking off excess. This creates a dry surface for the egg to cling to.

Transfer immediately to the egg wash, fully coating the piece. Allow excess egg to drip off for a second.

Press the piece into the panko mixture, turning to coat thoroughly and pressing gently so panko adheres. Place finished pieces on a wire rack set over a tray. Repeat until all pieces are breaded.

For an extra-crisp finish, you can double-coat: return the pankoed pieces briefly to the egg and then back into the panko again.

Pour oil into a wide, heavy skillet or deep pot to a depth of about 1 to 1.5 inches (2.5–4 cm). Heat over medium-high until it reaches 175–180°C (350–355°F). If you don’t have a thermometer, test by dropping one small breadcrumb into the oil — it should sizzle and turn golden within 30–45 seconds.

Working in batches (do not crowd), gently lower breaded pieces into the hot oil using tongs or a slotted spoon. Fry chicken pieces 3–4 minutes per side until golden brown and cooked through (internal temperature for chicken should reach 74°C / 165°F). Prawns will cook faster — 2–3 minutes total, until pink and opaque and panko is golden.

Use a slotted spoon to transfer cooked bites to a wire rack set over a tray or to paper towels to drain. Keeping them on a rack preserves crispness. If necessary, keep warm in a 90–100°C (200–210°F) oven while frying remaining batches.

In a small bowl combine the mayonnaise, sweet chili sauce, lemon juice, sriracha (if using) and a pinch of salt. Stir until smooth and adjust seasoning to taste.

Plating

Arrange the crispy bites on a platter with the dipping sauce in a small bowl. Garnish with extra chopped parsley and lemon wedges if desired. Serve immediately to retain maximum crispness.