Thai chicken bites

Thai chicken bites

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(7 ratings)

Prep: 15 mins Cook: 10 mins


Makes 20
These delicately spiced canapés will disappear in seconds, perfect for a posh party

Nutrition and extra info


  • kcal36
  • fat2g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein5g
  • salt0.35g
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  • 4 skinless, boneless chicken thighs
  • 2 tbsp vegetable oil
  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • pinch dried chilli flakes
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice 1 lime
  • handful each coriander, mint and parsley leaves, chopped, plus extra to serve
  • 4 heads red or green chicory



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 1 red chilli, sliced, to serve



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…


  1. Chop the chicken thighs into small pieces with a knife until they resemble coarse mince. Heat a wok over a high heat. When smoking hot, add the oil, chicken and shallot. Stir constantly and cook for about 5 mins until the chicken is cooked but not browned. Then stir in 1 tsp water, the dried chilli and fish sauce. Cook for 2 mins more. Remove from the heat, squeeze over the lime juice and leave to cool. Can be made up to 1 day ahead.

  2. To serve, mix the herbs into the chicken mixture. Separate the chicory into individual leaves (you’ll need about 20) and arrange on serving plates. Place 1-2 tbsp of the chicken mixture into each leaf and scatter over some extra chopped herbs and sliced fresh chillies.

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Comments, questions and tips

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10th Jan, 2013
Oops forgot to rate. Plus I used chicken breast not thighs and it turned out deliciously.
10th Jan, 2013
Absolutely gorgeous. I couldn't get chicory so used little gem lettuce leaves instead and worked brilliantly. Going to a party this weekend and will definitely be making them for that.
8th Sep, 2012
You have to try these so delicious I have made them at least on 5 different occasion :)
8th May, 2012
These were delicious, easy to make too, although I will try chicken breast next time as I'm so fussy about fat and stringy bits, therefore the thighs took ages to chop. Everyone at the party loved them and I had some great comments.
1st May, 2012
Fantastic. Made these for a bring and share and had lots of requests for the recipe. Good for those watching their weight too
31st Dec, 2011
Gorgeous, easy and waistline friendly
12th May, 2010
These were absolutely awsome! They went down a storm and I will definately do them again. The red raddichio or chicory is lovely with it as well.
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