Crispy Red Curry Chicken Bites
Gluten-Free, Dairy-Free, High-Protein, Low-Carb, Air Fryer Friendly, Meal Prep Friendly
These Crispy Red Curry Chicken Bites are, without question, one of my favourite recipes I've ever created. The first time I made them I honestly couldn't stop eating them, they're that good! They're packed with bold Thai-inspired flavours from red curry paste, fresh ginger, garlic, and fresh lime, while the rice paper becomes unbelievably crispy in the air fryer. Every bite is crispy on the outside, juicy on the inside, and SOO addictive.
I love that they're naturally high in protein, lower in carbohydrates, and incredibly versatile. I usually make them with lean ground chicken, but they work just as well with ground turkey, bison, pork, or lean beef. They're perfect as an appetizer, an easy weeknight dinner, or even a high-protein snack when you're craving something crispy & delish. They also reheat beautifully in the air fryer for meal prep and somehow get even crispier the next day. If there's one recipe from my website that I hope you make, it's this one. I cannot recommend it enough. It's become one of my all-time favourites, and I have a feeling it's going to become one of yours too!
What You Need (Makes 4 Servings)
Chicken Bites
Juice of ½ lime
1 tbsp fresh ginger, grated or finely minced
1 garlic clove, grated
2 tbsp fresh green onions, finely chopped
Avocado oil spray or olive oil spray
Garlic powder
Sesame seeds
Red Curry Dipping Sauce
⅓ cup Chosen Foods Avocado Mayo (optional if you want a creamy sauce)
1 tbsp fresh lime juice
1 tsp rice vinegar
1 tsp sriracha (optional for a kick!)
To Serve
Fresh cilantro, chopped
Method
In a large bowl, combine the ground chicken, red curry paste, coconut aminos, honey, lime juice, grated ginger, garlic, and green onions. Mix until everything is evenly combined.
Fill a shallow bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water until just softened. Lay it on a clean work surface.
Place a small log of the chicken mixture along the bottom third of the wrapper. Fold in the sides and roll tightly into a log. Using kitchen scissors or a sharp knife, cut the roll into bite-sized pieces. Repeat with the remaining rice paper wrappers and chicken mixture.
Arrange the chicken bites in a single layer on your air fryer tray or basket, leaving a little space between each piece. Generously spray with avocado oil or olive oil spray, then lightly season with garlic powder and sprinkle with sesame seeds.
Air fry at 425°F for 15 minutes. As the chicken cooks, it will naturally release quite a bit of liquid onto the tray. This is completely normal and will happen with ground chicken, turkey, bison, pork, or lean beef.
After the initial 15 minutes, carefully remove the tray from the air fryer and drain away all of the cooking juices. This is the secret to getting beautifully crispy chicken bites. If you leave the liquid on the tray, the rice paper will steam instead of crisp.
Once the juices have been drained, flip each chicken bite over. Return the tray to the air fryer, switch the setting to Broil (500°F), and broil for 5 minutes, or until the bites are beautifully golden brown, extra crispy, and caramelized around the edges.
While the chicken bites are crisping, prepare the dipping sauce. In a small bowl, whisk together the avocado mayo, red curry paste, lime juice, honey, coconut aminos, and rice vinegar until smooth and creamy.
Transfer the crispy chicken bites to a serving platter and garnish with fresh cilantro and chili crisp, if desired. Serve immediately with the creamy red curry dipping sauce.
Serving Suggestions
Serve these crispy red curry chicken bites as an appetizer, an easy weeknight dinner, or alongside jasmine rice and a fresh Asian-inspired salad for a complete meal. They also make an incredible high-protein snack and are perfect for meal prep since they reheat beautifully in the air fryer and become even crispier the next day.
Notes
Ground turkey, bison, pork, or lean beef all work beautifully in place of the ground chicken.
Don't skip draining the cooking juices after the first 15 minutes. This is the secret to getting the crispiest texture.
The final 5-minute broil creates beautifully golden, crispy edges without deep frying.
Spray the bites generously with avocado oil before cooking to help the rice paper become evenly crisp and golden.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the air fryer at 375°F for 3–5 minutes to restore their crispy texture, they're honestly just as delicious the next day.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay