Crunchy Chicken Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Vegetable oil for frying in batches
02 -
½ cup cornstarch (plus extra for dusting)
03 -
500g chicken breast, boneless and skinless, cut into chunks
→ Chicken Marinade
04 -
1 tsp cornstarch
05 -
½ tsp baking soda
06 -
1 tbsp minced garlic (or 1 tsp garlic powder)
07 -
2 tsp white sugar
08 -
1 tsp sesame oil
09 -
¼ tsp ground white pepper
10 -
1 tsp table salt
→ Batter
11 -
¼ tsp salt
12 -
1 ½ cups water (cold)
13 -
½ cup cornstarch
14 -
1 tsp baking soda
15 -
1 cup regular flour (all-purpose)
→ Sweet and Sour Sauce
16 -
1 tsp cornstarch
17 -
½ cup water
18 -
3 tbsp granulated sugar
19 -
4 tbsp ketchup
20 -
1 tbsp thick tomato paste
21 -
½ tsp salt
22 -
4 tbsp white vinegar
# Instructions:
01 -
Chop the chicken breast into bite-sized pieces. Toss into a big bowl and mix in the marinade ingredients: sugar, sesame oil, salt, white pepper, garlic paste, cornstarch, and baking soda. Let it rest for 15-30 minutes, or up to an hour if you're not in a rush.
02 -
Stir together the sauce ingredients—ketchup, vinegar, sugar, tomato paste, water, cornstarch, and salt—in a small pot. Warm it over medium-low heat, stirring until it thickens to your liking. Take it off the heat and set aside for later.
03 -
Combine flour, cornstarch, baking soda, and salt in a big bowl. Slowly pour in the cold water and whisk until it's smooth. Adjust the thickness with a splash of water if needed.
04 -
Coat the marinated chicken pieces lightly with some cornstarch. Dunk each piece into the batter and make sure it’s evenly covered.
05 -
Heat up the oil to 350°F (180°C). Fry a few chicken pieces at a time for about 2-3 minutes, until they've just turned a light golden color. Take them out and let them rest for 4-5 minutes while you cook the rest.
06 -
Bring the oil back up to 350°F (180°C) and fry the chicken again for another 2-3 minutes until they’re crispy and beautifully golden. Place them on paper towels or a cooling rack to get rid of extra oil.
07 -
Pile the crunchy chicken pieces onto a plate and serve alongside the sweet and sour sauce. Best enjoyed fresh!
# Notes:
01 -
Want the crispiest chicken? The double-fry method is your best friend. The first fry cooks it, and the second fry gives it that amazing crunch.
02 -
Don’t overcrowd the pan while frying, or the oil temperature will drop and leave your chicken soggy. Fry in rounds instead.
03 -
Use a skimmer or spoon to scoop out any fried bits floating in the oil between batches—they can burn easily.