11 Delicious Thai Chicken Appetizers

Are you ready to elevate your appetizer game?

These 11 delicious Thai chicken appetizers are perfect for any gathering or cozy night in.

From the smoky goodness of Thai Chicken Satay Skewers to the refreshing crunch of Thai Chicken Lettuce Wraps, each recipe is bursting with flavor.

I can’t get enough of the Sweet and Sour Thai Chicken Wings and savory Thai Chicken Meatballs—they’re simply irresistible!

Join me as we explore these mouth-watering recipes that will impress your friends and family alike.

Thai Chicken Satay Skewers

Thai Chicken Satay Skewers are a classic appetizer that represents the vibrant flavors of Thai cuisine. Known for their tender chicken pieces marinated in a rich combination of spices and herbs, these skewers are typically served with a tangy peanut sauce that complements the meat perfectly. This delightful dish isn’t only a crowd favorite due to its delicious taste, but also because of its visually pleasing presentation.

Whether you’re hosting a dinner party, a barbecue, or simply want to treat yourself to a scrumptious appetizer, this Thai Chicken Satay Skewers recipe will prove to be a hit.

The key to achieving the perfect Thai Chicken Satay Skewers lies in the marinade. It should be a blend of sweetness, saltiness, and a hint of spice, which brings out the best in the chicken. The chicken is then grilled to perfection, giving it a smoky, caramelized exterior that contrasts beautifully with the juicy interior.

Now, let’s commence on this culinary journey and create this mouth-watering Thai appetizer.

Ingredients:

• 500g boneless chicken breasts
• 20 bamboo skewers
• 1/2 cup coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• Zest of one lime
• 1/2 cup peanut butter
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1/2 teaspoon red pepper flakes

Instructions:

1. Begin by soaking the bamboo skewers in water for at least 30 minutes. This prevents them from burning when grilled.
2. Cut the chicken into thin, even strips and set aside.
3. In a large bowl, combine the coconut milk, fish sauce, soy sauce, brown sugar, minced garlic, ginger, turmeric, cumin, coriander, and lime zest to create the marinade.
4. Add the chicken strips to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight if possible.
5. Preheat your grill or barbecue to medium-high heat.
6. While the grill is heating up, thread the marinated chicken onto the soaked skewers.
7. Grill the skewers for 3-4 minutes on each side, or until the chicken is fully cooked and slightly charred.
8. While the chicken is grilling, prepare the peanut sauce by combining the peanut butter, lime juice, honey, soy sauce, and red pepper flakes in a small bowl. Mix until smooth.
9. Serve the grilled chicken skewers with the peanut sauce on the side for dipping.

Extra Tips:

Remember to marinate the chicken for at least 2 hours to allow the flavors to fully penetrate the meat. If you have the time, letting it marinate overnight will produce even better results.

Also, during grilling, keep an eye on the skewers to prevent them from getting too charred. Finally, the peanut sauce is what sets this dish apart, so don’t skip it! It adds a creamy, tangy element that perfectly balances the flavors of the marinated, grilled chicken.

Delightful Chicken Larb

Thai Chicken Larb, also known as Larb Gai, is a classic appetizer hailing from the vibrant culinary tradition of Thailand. It’s a perfect balance of zesty, savory, and spicy flavors, making it an irresistible treat for your taste buds. This dish is generally served on lettuce leaves, making it a light and healthy option. The unique combination of ground chicken, fresh herbs, and a tangy dressing presents a symphony of flavors that will transport you to the heart of Thailand.

What makes this dish truly stand out is its simplicity. The ingredients are straightforward, and the cooking process is quick and hassle-free. It’s a perfect choice for a family dinner or a party with friends. You can easily adjust the spiciness to suit your guests’ preferences, making it a crowd-pleaser.

So, let’s plunge into the recipe for this delightful chicken larb that serves 4-6 people.

Ingredients:

• 1.5 lbs ground chicken
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/2 cup lime juice
• 2 tablespoons fish sauce
• 1-2 red chili peppers, finely chopped (adjust according to taste)
• 1 large red onion, finely sliced
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup fresh cilantro leaves, roughly chopped
• Salt to taste
• 6-8 lettuce leaves for serving

Cooking Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, this should take around 1-2 minutes.
2. Add the ground chicken to the pan. Cook while breaking up the meat into small pieces until it’s thoroughly cooked. This step should take around 7-10 minutes.
3. Once the chicken is cooked, add the lime juice, fish sauce, and chopped chili peppers. Stir well to combine all the flavors. Continue cooking for another 2-3 minutes.
4. Add the finely sliced red onion to the pan and stir. Cook for another 2 minutes until the onion has softened.
5. Turn off the heat. Stir in the chopped mint and cilantro leaves. Adjust the salt according to your taste.
6. Serve the chicken larb on lettuce leaves. You can also garnish with additional mint and cilantro leaves if desired.

Extra Tips:

When cooking Thai Chicken Larb, make sure to not overcook the ground chicken as it may become dry. The ideal texture is moist and juicy.

Also, adjust the amount of chili according to your heat preference. If you’re serving this dish to kids or people with a low tolerance for spicy food, consider using less chili or eliminating it.

Finally, the freshness of the herbs plays a vital role in this dish. So, be certain to use fresh mint and cilantro leaves for the best flavor.

Enjoy this delicious Thai Chicken Larb as an appetizer or a light main course!

Spicy Thai Chicken Spring Rolls

Spicy Thai Chicken Spring Rolls are the perfect appetizer to start off any meal. They’re a delightful blend of spicy Thai chicken, fresh vegetables, and herbs, all wrapped in a light and crispy spring roll wrapper. This recipe is quite easy to make at home, and the result is a flavorful and crunchy appetizer that everyone will love. The combination of flavors and textures in these spring rolls is simply irresistible.

The secret to making the perfect Spicy Thai Chicken Spring Rolls lies in the balance of flavors. The spiciness of the chicken is perfectly balanced with the freshness of the vegetables and herbs, while the crispiness of the spring roll wrappers adds a delightful crunch to every bite. This recipe serves 4-6 people, making it perfect for a small gathering or a family dinner.

Ingredients:

• 500g boneless chicken breasts
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon Thai red curry paste
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 4-6 spring roll wrappers
• 1 beaten egg for sealing the spring rolls
• Vegetable oil for deep frying
• Sweet chili sauce for dipping

Cooking Instructions:

1. Cut the chicken into thin strips and marinate them in soy sauce, fish sauce, sugar, and Thai red curry paste for at least an hour.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and stir-fry until it’s cooked through and slightly charred. Remove the chicken from the wok and set it aside.
3. In the same wok, add the shredded cabbage, carrots, and bean sprouts. Stir-fry for a few minutes until the vegetables are slightly softened but still crisp.
4. Lay out a spring roll wrapper on a flat surface. Place a portion of the stir-fried vegetables in the middle, top it with some cooked chicken, and roll it up, sealing the ends with the beaten egg.
5. Repeat this process with the remaining wrappers, vegetables, and chicken.
6. Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C). Carefully drop the spring rolls into the hot oil and deep fry them until they’re golden brown and crispy.
7. Remove the spring rolls from the oil using a slotted spoon and drain them on paper towels.
8. Serve the spring rolls hot with sweet chili sauce for dipping.

Extra Tips:

Ensure the spring rolls are well sealed before frying to prevent them from opening up in the hot oil.

Also, don’t overload the fryer or pot with too many spring rolls at once as this can lower the oil temperature and result in soggy spring rolls.

Finally, use fresh vegetables for a delightful crunch and vibrant colors that make the spring rolls even more appetizing.

Chicken Pad Thai Nachos

Thai cuisine is known for its complex flavors, colorful dishes, and the balance it strikes between sweet, sour, salty, and spicy notes. One of the most popular dishes, Pad Thai, is a perfect representation of this balance.

With a twist to this classic, we present the Chicken Pad Thai Nachos – an appetizer that combines the goodness of Pad Thai and the crisp crunch of nachos, creating a fusion dish that’s perfect for parties, family gatherings, or even a weekend dinner.

Chicken Pad Thai Nachos is an easy recipe to whip up. It’s a versatile dish that you can tweak according to your taste buds. The tangy Pad Thai sauce, tender chicken, and the crunchy nachos make it a crowd-pleaser.

Let’s explore the recipe that serves 4-6 people.

Ingredients:

• 1 lb boneless chicken breast
• 1 package of Pad Thai sauce (8 oz)
• 2 cups shredded mozzarella cheese
• 1 bag of plain nacho chips
• 1 red bell pepper, finely chopped
• 2 green onions, finely chopped
• 1/2 cup finely chopped cilantro
• 1/2 cup crushed peanuts
• 1 lime

Cooking Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cook the chicken breast in a pan over medium heat until it’s fully cooked. Shred the chicken into small pieces using two forks.
3. In a separate bowl, combine the shredded chicken and Pad Thai sauce. Stir until the chicken is evenly coated.
4. Spread the nacho chips evenly on a baking sheet. Distribute the chicken evenly over the chips.
5. Sprinkle the shredded mozzarella cheese over the chicken and chips.
6. Place the baking sheet in the preheated oven for 10-15 minutes, or until the cheese is fully melted and bubbly.
7. Once cooked, remove from the oven and top with the chopped red bell pepper, green onions, and cilantro. Sprinkle the crushed peanuts on top.
8. Cut the lime into wedges and serve alongside the Chicken Pad Thai Nachos.

When cooking the Chicken Pad Thai Nachos, be sure to keep a close eye on them in the oven. The cheese needs to be melted and bubbly, but not burnt.

You can also add more vegetables like julienned carrots or bean sprouts for extra crunch and nutrition. For those who like a bit of heat, add some sliced jalapenos or drizzle with Sriracha sauce before serving.

Enjoy this beautiful fusion of Thai and Mexican cuisines!

Crunchy Thai Chicken Lettuce Wraps

Crunchy Thai Chicken Lettuce Wraps are an exciting and vibrant dish that will delight your family and friends with its bold flavors and unique texture. Perfect as a starter for a Thai-themed meal or as a light meal on its own, these lettuce wraps are packed with the flavors of Thailand – a blend of savory, sweet, spicy, and sour.

The crunchy texture of fresh lettuce and chicken, coupled with the tangy sauce, makes it a fun dish to eat and a great choice for those seeking a healthier alternative to traditional appetizers.

What’s more, these wraps are incredibly easy to make. The chicken filling can be prepared ahead of time, making it an ideal choice for parties or gatherings where you’d like to spend less time in the kitchen and more time with your guests.

So, if you’re ready to bring a touch of Thai cuisine to your table, let’s get started on making these Crunchy Thai Chicken Lettuce Wraps for 4-6 people.

Ingredients:

• 1.5 pounds boneless skinless chicken breasts, finely chopped
• 1 head of iceberg lettuce or butter lettuce
• 2 tablespoons vegetable oil
• 1 red bell pepper, finely chopped
• 1 small red onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh basil leaves, chopped
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1/2 teaspoon crushed red pepper flakes

Instructions:

1. Start by heating the vegetable oil in a large skillet over medium heat. Add the chicken and cook until it’s no longer pink in the center.
2. Next, add the red bell pepper, red onion, garlic, and ginger to the skillet. Sauté these ingredients until they become soft and fragrant.
3. While your chicken and vegetables are cooking, mix together the fish sauce, lime juice, brown sugar, and crushed red pepper flakes in a small bowl. This will be your sauce.
4. Once your chicken and vegetables are cooked, pour the sauce over them in the skillet. Stir everything together to guarantee that the chicken and vegetables are well coated with the sauce.
5. Allow the chicken mixture to cook for a few more minutes so that it can absorb the flavors of the sauce.
6. Remove the skillet from the heat and stir in the fresh cilantro, mint, and basil. These herbs will add a burst of freshness to your wraps.
7. To serve, spoon some of the chicken mixture onto a lettuce leaf. Wrap the lettuce around the chicken like you’d a burrito, and enjoy.

When preparing the Crunchy Thai Chicken Lettuce Wraps, remember to chop your chicken and vegetables into small pieces to guarantee they fit nicely in the lettuce cups.

Also, adjusting the amount of crushed red pepper flakes can help control the level of spice in the dish. If you prefer a sweeter flavor profile, you can add more brown sugar to the sauce.

Don’t forget to serve immediately to maintain the fresh and crunchy texture of the lettuce. Enjoy the rich flavors of Thailand in the comfort of your own home!

Sweet and Sour Thai Chicken Wings

Sweet and Sour Thai Chicken Wings are a popular appetizer in Thai cuisine, known for their tangy and spicy flavor. This dish is a delightful mix of sweet, sour, and spicy flavors that will leave your guests asking for seconds. The chicken wings are marinated in a flavorful sauce, then baked until crispy and golden brown, and finally tossed in a sweet and sour sauce that’s bursting with flavors.

It’s an easy and delicious dish that’s perfect for parties and gatherings. The key to making perfect Sweet and Sour Thai Chicken Wings is in the marinade and the sauce. The marinade guarantees the chicken wings are flavorful to the bone, while the sauce gives the wings their distinctive sweet and sour taste. This recipe is for serving four to six people, making it perfect for a small gathering or a family dinner.

Ingredients:

• 2 lbs chicken wings
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 4 cloves of garlic, minced
• 2 tablespoons ginger, minced
• 1 teaspoon red chili flakes
• Salt to taste
• 1/2 cup sweet and sour sauce
• 2 tablespoons chopped coriander for garnish

Cooking instructions:

1. Start by rinsing the chicken wings and patting them dry. Place them in a large bowl.
2. In a separate bowl, combine the soy sauce, honey, rice vinegar, lime juice, minced garlic, minced ginger, red chili flakes, and salt. Stir until well combined.
3. Pour the marinade over the chicken wings, guaranteeing they’re well coated. Cover the bowl and let the wings marinate for at least 2 hours, or overnight for best results.
4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminium foil.
5. Arrange the marinated chicken wings on the baking sheet, making sure they aren’t overcrowded.
6. Bake the wings for about 35-40 minutes, or until they’re crispy and golden brown.
7. While the wings are baking, heat the sweet and sour sauce in a large pan over medium heat.
8. Once the wings are done, remove them from the oven and toss them in the sweet and sour sauce until they’re well coated.
9. Sprinkle the wings with chopped coriander before serving.

Extra tips: For the crispiest wings, make sure to pat them dry before marinating. The marinade can be made in advance and stored in the fridge for up to 3 days. If you prefer a spicier kick, you can add more red chili flakes to the marinade.

Don’t forget to preheat your oven before baking the wings to guarantee even cooking.

Savory Thai Chicken Meatballs

Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal – hot (spicy), sour, sweet, salty, and bitter. It’s this careful combination that gives Thai food its distinct taste. Our savory Thai chicken meatballs don’t fall short of this tradition. Perfect as an appetizer or party snack, these chicken meatballs are packed full of flavor and are sure to be a crowd-pleaser.

These meatballs are made with ground chicken mixed with Thai spices and herbs, then cooked until golden brown. The meatballs are then served with a side of tangy and sweet dipping sauce, making them a delicious and satisfying appetizer. In this recipe, we’ll guide you through each step of preparing this delightful dish for a serving size of 4-6 people.

Ingredients:

• 1 pound of ground chicken
• 2 tablespoons of fish sauce
• 2 tablespoons of soy sauce
• 1 tablespoon of brown sugar
• 2 cloves of garlic, minced
• 1 teaspoon of ground ginger
• 1 teaspoon of lemongrass paste
• 1 small chilli, finely chopped (optional)
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• 2 tablespoons of vegetable oil
• Fresh cilantro for garnish

For the dipping sauce:

• 1/4 cup of rice vinegar
• 2 tablespoons of brown sugar
• 1 tablespoon of fish sauce
• 1 tablespoon of soy sauce
• 1 small chilli, finely chopped (optional)

Instructions:

1. In a large bowl, combine the ground chicken, fish sauce, soy sauce, brown sugar, minced garlic, ground ginger, lemongrass paste, chopped chilli, breadcrumbs, and beaten egg. Mix thoroughly until all ingredients are well incorporated.
2. Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a tray lined with parchment paper.
3. Heat the vegetable oil in a large frying pan over medium heat. Add the meatballs to the pan and cook for about 10 minutes, turning occasionally, until they’re golden brown and cooked through.
4. While the meatballs are cooking, prepare the dipping sauce. In a small saucepan, combine the rice vinegar, brown sugar, fish sauce, soy sauce, and chopped chilli. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool.
5. Once the meatballs are cooked, remove them from the pan and transfer to a serving plate. Garnish with fresh cilantro and serve with the dipping sauce on the side.

When cooking these Thai chicken meatballs, it’s important to remember that the size of the meatballs will affect the cooking time. Smaller meatballs will cook faster than larger ones.

Also, you can adjust the level of spiciness by adding more or less chilli, both in the meatballs and the dipping sauce, according to your taste. Enjoy the burst of flavors with every bite!

Flavorsome Thai Coconut Chicken Soup

Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a traditional Thai dish that’s flavorful, aromatic, and absolutely delectable. This soup is a perfect blend of creamy coconut milk, tangy lime juice, spicy chilies, and tender chicken. It’s not just a soup, but a harmony of flavors that’s sure to warm your soul and delight your taste buds.

The key to mastering this recipe lies in the balance of flavors. Thai cuisine is all about combining sweet, sour, spicy, and salty elements to create a symphony of taste sensations in each bite. This soup is no exception, with the sweetness of the coconut milk perfectly counteracting the tanginess of the lime and the heat of the chilies.

Now, let’s explore the ingredients and steps to make this delicious soup.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 cans (13.5 oz each) full-fat coconut milk
• 2 cups chicken broth
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 3 slices galangal or ginger
• 5 kaffir lime leaves, torn into pieces
• 2-3 Thai bird chilies, smashed (adjust to taste)
• 1 cup straw mushrooms, halved
• 3 tablespoons fish sauce
• 1 teaspoon sugar
• Juice of 2 limes
• Fresh cilantro leaves, for garnish
• Fresh Thai basil leaves, for garnish

Cooking Instructions:

1. Start by preparing the chicken. Slice the chicken breast into thin, bite-sized pieces. Set aside.
2. In a large pot, combine the coconut milk and chicken broth. Bring this to a gentle simmer over medium heat.
3. Add the lemongrass, galangal or ginger, kaffir lime leaves, and Thai bird chilies to the pot. Let these ingredients simmer for about 10 minutes to infuse their flavors into the broth.
4. After 10 minutes, add the sliced chicken and straw mushrooms to the pot. Continue to simmer the soup until the chicken is cooked through, about 5-7 minutes.
5. Stir in the fish sauce, sugar, and lime juice. Adjust these ingredients to taste, adding more if necessary to achieve the perfect balance of flavors.
6. Once the soup is ready, garnish with fresh cilantro and Thai basil leaves before serving.

There are a few extra tips to keep in mind when preparing this Thai Coconut Chicken Soup. To begin with, be sure to slice the chicken thinly, as this allows it to cook quickly and absorb the flavor of the broth.

Next, keep the heat at a gentle simmer throughout the cooking process. This prevents the coconut milk from separating and guarantees a creamy, unified soup. Finally, remember that Thai cuisine is all about balance. Don’t be afraid to adjust the quantities of fish sauce, lime juice, and sugar to suit your taste.

Happy cooking!

Traditional Thai Chicken Dumplings

Thai Chicken Dumplings, known as Gai Jiao, is a mouth-watering appetizer that brings the exotic flavors of Thailand right to your dining table. These traditional dumplings are filled with a savory mixture of minced chicken, vegetables, and a medley of spices wrapped in a soft dumpling wrapper. Once steamed to perfection, they’re often served with a sweet and tangy dipping sauce, making them an irresistible starter to any meal.

Making Thai Chicken Dumplings at home might seem intimidating, but it’s easier than you think. You just need to prepare the filling, wrap it in dumpling wrappers, and then steam the dumplings. This recipe is designed for 4-6 servings, making it perfect for a family meal or a small get-together.

Ingredients:

• 500 grams of ground chicken
• 1 cup of chopped vegetables (carrots, cabbage, and bell peppers)
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 teaspoon of fish sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of ginger, grated
• 1/4 cup of chopped coriander leaves
• Salt to taste
• 25-30 dumpling wrappers
• 1 tablespoon of vegetable oil for brushing
• For Dipping Sauce: 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil, and 1/2 teaspoon of red chili flakes

Instructions:

1. Start by preparing the filling. In a large bowl, combine the ground chicken, chopped vegetables, minced garlic, soy sauce, fish sauce, sesame oil, grated ginger, chopped coriander leaves, and salt. Mix the ingredients well until everything is evenly combined.
2. Lay out a dumpling wrapper on a clean, flat surface. Spoon about a tablespoon of the chicken mixture onto the center of the wrapper.
3. Fold the wrapper over the filling, pressing the edges together to seal. Make certain there are no air pockets inside. Repeat with the remaining wrappers and filling.
4. Brush a steamer basket lightly with vegetable oil to prevent the dumplings from sticking. Arrange the dumplings in the basket, ensuring they aren’t touching each other.
5. Fill a pot with a few inches of water and bring it to a boil. Place the steamer basket over the pot, cover it, and let the dumplings steam for about 15-20 minutes, or until the chicken is cooked through.
6. While the dumplings are steaming, prepare the dipping sauce. In a small bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, and red chili flakes. Stir until the sugar is dissolved.
7. Once the dumplings are done, carefully remove them from the steamer. Serve them hot with the dipping sauce on the side.

When making these dumplings, remember not to overfill them as it may cause the wrapper to tear. Also, make sure to seal the edges properly to prevent the filling from leaking out during steaming. If you’d like, you can also add a bit of chopped cilantro or green onions to the dipping sauce for extra flavor. Enjoy your homemade Thai Chicken Dumplings!

Delicious Thai Chicken Curry Puffs

Thai Chicken Curry Puffs, a well-loved street food in Thailand, are the perfect party appetizer. They’re made of flavorful curry chicken and potatoes wrapped in a light and flaky pastry, then deep-fried until golden brown. This appetizer is a crowd-pleaser with its savory and spicy flavors, and the crisp outer layer gives way to a warm, comforting filling that’s certain to delight your taste buds.

This recipe serves 4 to 6 people and is relatively easy to make at home. It involves making the curry chicken filling, preparing the pastry dough, and finally assembling and frying the puffs. Here’s how to make these delicious Thai Chicken Curry Puffs that can be served as a starter or a snack for your next gathering.

Ingredients:

• 2 boneless chicken breasts, cut into small cubes
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of curry powder
• 1 teaspoon of chili powder (optional)
• Salt to taste
• 2 cups of all-purpose flour
• 1/2 cup of cold butter, cut into small pieces
• 1/2 cup of ice water
• Vegetable oil for deep frying

Cooking Instructions:

1. Begin by making the filling. In a frying pan over medium heat, sauté the onion and garlic until they’re fragrant and the onion is translucent.
2. Add the chicken cubes to the pan and cook until they’re fully cooked and lightly browned.
3. Stir in the diced potatoes, curry powder, chili powder (if using), and salt. Cover the pan and let the mixture cook until the potatoes are tender, stirring occasionally.
4. While the filling is cooking, prepare the pastry dough. In a large bowl, combine the flour and butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
5. Gradually add the ice water to the flour mixture, stirring until a dough forms. Knead the dough lightly until it’s smooth, then wrap it in plastic wrap and refrigerate for 30 minutes.
6. Once the filling and dough are ready, divide the dough into small balls. Roll each ball out into a thin circle.
7. Place a spoonful of the filling in the center of each circle, then fold the dough over the filling to form a half-circle. Crimp the edges to seal the puffs.
8. Heat the vegetable oil in a deep fryer or large pot. Fry the puffs in batches until they’re golden brown and crispy. Drain on paper towels to remove excess oil.

When making these Thai Chicken Curry Puffs, ascertain that the oil is hot enough before adding the puffs. This will allow them to cook evenly and prevent them from being soggy.

Also, try not to overfill the puffs as this can cause them to burst during frying. These puffs are best served hot, accompanied by a sweet chili sauce for an added kick. Enjoy this delightful Thai appetizer that will surely transport you to the vibrant street food scene of Thailand.

Tangy Thai Chicken Salad Bites

Tangy Thai Chicken Salad Bites, a perfect appetizer to kick off any gathering, combines the rich flavours of Thai cuisine with fresh, vibrant ingredients. The tender chicken, marinated and cooked to perfection, is paired with a colourful and crispy salad, all served on bite-sized crispy toasts. This dish is an explosion of flavours – sweet, sour, spicy, and tangy – promising to leave your guests asking for more. The added bonus? It’s incredibly easy to put together!

The key to this recipe is the marinade for the chicken. The blend of soy sauce, honey, ginger, and garlic infuses the chicken with a tangy and sweet flavour that pairs perfectly with the freshness of the salad. The crispy toasts not only provide a delightful crunch, but also serve as the perfect vehicle for the salad and chicken. Now, let’s get cooking!

Ingredients:

• 500 grams of boneless chicken breasts
• 1/4 cup of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of minced ginger
• 2 cloves of garlic, minced
• 1 cup of mixed salad greens
• 1 red bell pepper, thinly sliced
• 1/2 cup of shredded carrots
• 1/4 cup of chopped cilantro
• 1/4 cup of lime juice
• 2 tablespoons of sesame oil
• 1 baguette, sliced and toasted

Instructions:

1. Start by marinating the chicken. In a bowl, mix the soy sauce, honey, ginger, and garlic. Add the chicken, making sure it’s fully coated, and let it marinate for at least 30 minutes.
2. After the chicken has marinated, cook it in a pan over medium heat until it’s cooked through and no longer pink in the middle. This should take about 7-10 minutes per side. Once cooked, let the chicken rest for a few minutes before cutting it into small pieces.
3. While the chicken is cooking, prepare the salad. Mix the salad greens, red bell pepper, carrots, and cilantro in a large bowl.
4. In a smaller bowl, whisk together the lime juice and sesame oil to make the dressing. Pour this over the salad and toss until everything is well-coated.
5. To assemble the bites, place a spoonful of salad on each toast, followed by a few pieces of chicken. Serve immediately.

When making these Tangy Thai Chicken Salad Bites, remember that the chicken can be marinated ahead of time to save on prep time. Additionally, feel free to play with the salad ingredients based on what you have on hand.

Want a little more crunch? Add some finely chopped peanuts. Looking for more heat? A few slices of fresh jalapeno will do the trick. Enjoy the process of making this dish your own, and most importantly, have fun!