Appies · Copycat · spicy · Uncategorized

Thai Chicken Bites


Anyone who has ever been to Boston Pizza with me knows I order the Thai Chicken Bites EVERY. SINGLE. TIME. There was even a point where I would order delivery from them just to get them. Yes, I am crazy about them. But in an effort to eat healthier, and cut back on spending, I try not to go out if possible. So I figured out how to make these glorious little bites of deliciousness at home. They are still fried, but I am working on a baked version. I just know there were people waiting for this so fried version it is. If you’ve never had these they are strips of breaded and fried chicken covered in a spicy chili sauce. They’re salty and spicy, and all full of yum! If you don’t like spicy, or quite this spicy, cut back on the red pepper flakes and Sriracha. As you can see I served mine with salad, but to be a true copycat you would serve over crunchy noodles and top with matchstick carrots and cilantro. You can also make the chili sauce and keep it in the fridge to save some time. The sauce is fabulous on lots of other things too!



*You will also need oil of your choice to fry in*


Sauce: (Adapted from: Home Thai Sweet Chili Sauce)

  1. In a medium sauce pan heat 1/4 cup water, rice vinegar, and sugar over med-high heat until it starts to boil
  2. Add garlic powder and red pepper flakes.
  3. Lower heat to simmer, simmer for 3-4 minutes.
  4. Add Sriracha Chili Paste.
  5. In a small bowl, mix cornstartch and 1 tbsp cold water. ( you may need to add a little extra to get the right thickness, but start with this)
  6. Bring sauce to a low boil and add cornstartch mixture.
  7. Mix constantly until desired thickness is obtained. If you mix for a few minutes and sauce is still thin add a little more conrstartch and water.


  1. Cut chicken into bite-sized strips.
  2. In a small bowl, mix flour, garlic powder, salt and pepper.
  3. In a separate bowl, mix egg, milk, salt and pepper.
  4. In a large frying pan, heat enough oil to to cover the bottom of a pan in about a 1/2″ layer.
  5. Coat chicken in dry mix, then wet mix, then dry mix again.
  6. Place chicken pieces in pan, do not overcrowd. (You may need to do a few batches, depending on the size of you pan), cook about 3 minutes each side.
  7. As chicken comes out of pan, place into large bowl.
  8. Once all chicken is in bowl, add chili sauce and stir until all chicken is coated.
  9. Divide and serve.

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