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Crispy chicken bites with sweet chilli dip


Makes: 18 bites
timePrep time: 15 mins
timeTotal time:
Crispy chicken bites with sweet chilli dip
Recipe photograph by Toby Scott

Crispy chicken bites with sweet chilli dip


Makes: 18 bites
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
330Kcal
Fat
13gr
Saturates
2gr
Carbs
31gr
Sugars
3gr
Fibre
3gr
Protein
22gr
Salt
0.6gr

Lisa Tse

Lisa Tse

CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes
Lisa Tse

Lisa Tse

CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes

Ingredients

  • 2 skinless chicken breast fillets (about 250g), roughly chopped
  • 1 tbsp cornflour
  • 1 medium egg, beaten
  • 1 tsp grated root ginger
  • 2 garlic cloves, crushed
  • a pinch of caster sugar
  • 1 tsp sesame oil
  • 100g sweetcorn, drained (or defrosted if frozen)
For the coating
  • 150g plain salted tortilla chips, finely crushed
  • 1 medium egg, beaten
  • vegetable oil, for deep frying
To serve
  • sweet chilli sauce (we used Sweet Mandarin)
  • tamari or soy sauce

Step by step

Get ahead
Prepare to the end of step 3 up to 6 hours ahead. Cover and chill.
  1. Place the chicken breasts, cornflour, egg, ginger, garlic, a pinch of salt, a pinch of caster sugar and the sesame oil into a food processer, pulse a few times to turn it into a minced paste consistency. Stir in the sweetcorn.
  2. Put the crushed tortilla chips in a bowl and the beaten egg in a separate bowl.
  3. Scoop out the chicken mixture with your hands into even-sized balls, about 3cm. Transfer to a plate.
    Tip
    Vegetarians could use button mushrooms or chunks of courgette. Season really well before coating in egg and crushed tortilla chips.
  4. Next dip the chicken balls first in the beaten egg then into the crushed tortilla chips to coat. Set aside.
  5. Pour vegetable oil into a wok until it reaches a third of the way up the sides. Put over a high heat. To check if the oil is ready for deep frying, place a wooden chopstick in the centre – if bubbles form, the oil is ready for deep frying.
  6. Fry the chicken balls in 3 batches: carefully lower 6 coated chicken balls at a time into the hot oil. Continuously turn the chicken balls in the oil and cook for 4-5 minutes till brown. Drain on kitchen paper.
  7. Serve the cooked chicken bites on a serving plate with sweet chilli sauce and tamari or soy sauce in separate dipping bowls.

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