Clean Eating Thai Chicken Bites
Try this Clean Eating Thai Chicken Bites recipe, or contribute your own.
Try this Clean Eating Thai Chicken Bites recipe, or contribute your own.
- 1 large egg
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 1 tbsp water
- 1 lb boneless & skinless chicken finely chopped (i used breasts)
- 1 cup any milk (i used unsweetened almond milk)
- 1/2 cup + 2 tbsp whole wheat flour
- 2 tsp maple syrup or raw honey
- 2 tsp rice vinegar
- 1/8 tsp chili flakes
- cooking spray (i use misto)
- 2 tbsp green onions chopped
- 1/4 cup maple syrup or honey
- 1 tbsp rice vinegar
- 1 1/2 tsp non-gmo cornstarch
- 1/4 tsp chili flakes (more to taste)
- Carbohydrate 39.5077102403765 g
- Cholesterol 211.5 mg
- Fat 5.10221166676135 g
- Fiber 0.241214575012525 g
- Protein 6.596138125 g
- Saturated Fat 1.57328704168371 g
- Serving Size 1 1 recipe (604g)
- Sodium 77.8076041724489 mg
- Sugar 39.266495665364 g
- Trans Fat 0.839114479166665 g
- Calories 229 calories
Step-by-step
- In a medium bowl, add Bites ingredients, except chicken and green onions, and whisk. Add chicken and stir to combine.
- Preheat large non-stick(!) skillet on medium heat and spray with cooking spray.
- Drop spoonfuls of batter, leaving one inch in between, and cook for 3 - 4 minutes or until cooked edges appear.
- Flip and cook for another 3 - 4 minutes or until golden brown.
- To make the sauce, add Sweet Chili Sauce ingredients to a small saucepan and bring to a boil.
- Cook until sauce has thickened a bit.
- Add a tiny bit more water if sauce is too thick to pour.
- Arrange chicken bites on a platter, drizzle with sauce and sprinkle with onions.
- Serve warm or hot.
Substituting water for milk in the batter formulation yields a significantly thinner mixture that alters the adherence of the flour coating. Finely chopping boneless chicken breasts creates a loose mixture rather than a cohesive paste. This means spooning the batter onto the cooking surface requires deliberate portion control. Without proper thermal management, the exterior browns before the interior sets.
Managing Pan Heat and Surface Adhesion
A reliable, heavy-bottomed non-stick skillet is mandatory for this preparation. Thin aluminum pans create hot spots that burn the flour coating within two minutes. Medium heat must remain strictly monitored. Drop spoonfuls leaving one inch of space to allow adequate steam release and a uniform crust development. Cook for three to four minutes until opaque edges appear, then flip carefully. The sauce requires continuous whisking after reaching a boil to prevent starch lumps from forming.
- Use a wide non-stick skillet measuring at least twelve inches to prevent overcrowding the batches.
- Test doneness by cutting the thickest piece in half; the interior must be entirely opaque white with zero pink translucency.
- Keep the cooking spray mist light to avoid pooling, which prevents proper browning of the whole wheat flour.
- Simmer the sweet chili sauce for approximately two minutes until the cornstarch gelatinizes and coats the back of a spoon.
