Thai Chicken Bites

There is a new breading in town, and it is not the go to panko or the standard fine Italian breadcrumbs. It’s my take on what should be known as Thai breadcrumbs.

Thai Chicken Bites Recipe

While my wife was recently away on a business trip, I came home wandering what to make for dinner. I have to be up front with you and say that I much more enjoy cooking for my wife, then I do for myself. With that said, when my wife goes out of town, I immediately think of making something a bit more spicy, and that typically lends itself to Thai flavors. At first I thought of making a quick and simple dish known as laab or “larb”, but I already had set aside some chicken the night before as I still had to make something for the kids.

Polling the kids that night, I quickly realized they wanted nothing to do with chicken, and they wanted to make pizzas out of flour tortillas. I was fine with that. While they created their pizzas, I created something pretty amazing and what I will call Thai chicken bites. Tender chicken breasts, pounded ever so thin and stuffed with basil, kaffir lime leaves, and Thai chili peppers. The kicker is the breadcrumbs. Let’s get started.


  • 2 boneless, skinless chicken breasts
  • Fresh basil leaves
  • 2 Kaffir lime leaves, thinly sliced
  • Thai chili peppers, seeds removed, thinly sliced
  • 1 lime, zested
  • 1/2 cup of jasmine rice, toasted and crushed
  • 1/2 cup of flour
  • 2 eggs, beaten
  • 2 tbsp water
  • Toothpicks
  • olive oil

Begin by heating a large skillet on medium heat. Add the rice to the dry skillet, and begin to toast the rice. This should take about ten minutes. Make sure to shake the pan to make sure all sides of the rice get toasted. Once fully tested, remove the rice from the skillet, and place in your spice grinder, grinding into a medium crumb. I say medium as you do not want a dust, as you still want some of the texture of the rice.

Thai Chicken Bites

Next, get two large sheets of plastic wrap as you will lay the chicken breast on on piece, cover it with the other, and pound it out with your meat mallet. Pound the chicken breasts from the middle, outward, pounding about a quarter inch thick. Repeat with the second chicken breast.

Preheat your oven to 425 degrees.

Next we will get the dredging stating together. Get three dishes ready. To one add the flour, the next add the beaten eggs and water, and the next the rice crumbs.

Lay out the chicken, add the basil leaves, kaffir lime leaves, some of the lime zest, and the chilies.

Roll into a log shape, and secure with two toothpicks.

Roll the chicken into the flour, then then egg wash, then the rice crumbs. Repeat with the other piece of chicken.

Lightly drizzle the bottom of a baking sheet where you will place with chicken piece with a bit of olive oil. Place a chicken log onto the baking sheet, and drizzle more oil on top of the chicken. Repeat with the other chicken roll. Place in the preheated oven for about 25-30 minutes, or until your chicken is fully cooked, and the crust is a nice golden brown.

Remove the toothpicks, slice, and serve. Garnish with lime wedges.

The flavor of this chicken has Thai flavors written all over it. The great lime taste from the zest, and the aroma from the kaffir lime leaves is pretty amazing. Just the right amount of heat, and the texture from the rice breadcrumbs really make this dish a home run.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Thai Chicken Bites”

Leave a Reply

Your email address will not be published. Required fields are marked *