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Crispy Chicken Bites Recipe

Name: Vietnamese Street Kitchens Crispy Chicken Bites Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 1 lb chicken breast; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 unit egg; 0.5 cup buttermilk (or whole milk); 1 cup all-purpose flour; 0.25 cup cornstarch; 1 tsp paprika (sweet or smoked); 0.5 tsp baking powder; 1 cup vegetable oil (for frying); 1 tbsp fresh parsley (optional, chopped for garnish); 2 unit lemon wedges (optional, for serving); 0.5 cup sweet chilli sauce; 1 tbsp rice vinegar; 0.5 tsp soy sauce; 1 tsp honey (or brown sugar); 1 tsp lime juice (or lemon); 0.25 tsp fresh chili flakes (optional); 0.5 tsp sesame seeds (optional garnish)

Inspired by Vietnamese Street Kitchen

Time35m

Serves3

Crispy battered bites, sweet chilli dip.

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Ingredients

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Crispy Chicken Bites

1 lb Chicken breast

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 unit Egg

1/2 cup buttermilk (or whole milk)

1 cup 00 bread flour

1/4 cup Cornstarch

1 tsp paprika (sweet or smoked)

1/2 tsp Baking powder

1 cup vegetable oil (for frying)

1 tbsp fresh parsley (optional, chopped for garnish)

2 unit lemon wedges (optional, for serving)

Sweet Chilli Dip

1/2 cup sweet chilli sauce

1 tbsp Rice vinegar

1/2 tsp Aged soy sauce

1 tsp honey (or brown sugar)

1 tsp lime juice (or lemon)

1/4 tsp fresh chili flakes (optional)

1/2 tsp sesame seeds (optional garnish)

Method

Crispy Chicken Bites

Prepare chicken

Trim fat from the chicken breast and cut into 1-inch bite-sized pieces. Pat pieces dry with paper towels.

Season chicken

Place chicken pieces in a bowl and season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Mix to coat evenly.

Make wet batter

In a medium bowl whisk 1 egg with 1/2 cup buttermilk (or whole milk) until combined.

Make dry mix

In a shallow bowl or pie dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp baking powder and a pinch (about 1/4 tsp) salt. Stir until uniform.

Coat chicken

Working in batches, dip each seasoned chicken piece into the wet mixture, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing lightly so a good coating sticks. Place coated pieces on a wire rack while you finish the rest.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or saucepan to a depth of roughly 1/2 inch (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds.

Fry chicken

Fry chicken bites in batches without overcrowding, 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F and avoid burning — lower heat if browning too fast. Use a slotted spoon or tongs to transfer cooked pieces to a paper towel-lined plate or wire rack to drain.

Finish and garnish

When all batches are cooked, optionally sprinkle chopped parsley over the bites and serve with lemon wedges on the side.

Sweet Chilli Dip

Combine 1/2 cup sweet chilli sauce, 1 tbsp rice vinegar, 1/2 tsp soy sauce, 1 tsp honey (or brown sugar) and 1 tsp lime juice in a small bowl. Whisk until smooth and taste — adjust sweetness or acidity to preference.

If you want extra heat, stir in 1/4 tsp fresh chili flakes. Transfer dip to a serving bowl and sprinkle 1/2 tsp sesame seeds on top if using.

Serve the warm crispy chicken bites immediately with the sweet chilli dip on the side for dipping.