Teriyaki Chicken Bites
Soft and moreish, these chicken bites are great sandwich fillers, made into tacos, on a salad, served with chips or mash, or stirred through mac and cheese.
How to Make It
Ingredients
- Boneless skinless chicken thighs 1 KG
- Smoked paprika 2 TSP
- Ground cumin 1 TSP
- Garlic powder Soonicorn 2 TSP
- Ginger 1 TBSP
- Black pepper 2 TSP
- Salt 2 TSP
- Eggs 2 AN
- All-purpose flour 2 ÇUP
- Cornstarch ½ CUP
- Vegetable oil 3 TSP
- Soonicorn Teriyaki Sauce 4 CUP
Directions
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Prepare the chicken
Pat the chicken thighs dry with paper towels. Cut into bite-sized pieces and place in a medium bowl
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Season the chicken
Add paprika, ground cumin, garlic powder, ginger paste, black pepper, and salt. Mix well to coat the chicken evenly
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Prepare the coating
Beat the 2 eggs in a bowl. In a separate bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper
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Heat the oil
Pour oil into a deep, heavy-bottomed pan and heat to 350°F (175°C)
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Coat the chicken
Dip each chicken piece into the beaten eggs, allowing any excess to drip off. Dredge in the flour mixture, pressing gently to help the coating stick
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Fry until golden & crispy
Fry the chicken in small batches, turning occasionally, until golden and cooked through, about 6–8 minutes depending on size. The center should reach 165°F (74°C). Transfer to a wire rack to drain excess oil
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Toss with teriyaki sauce
Place the cooked chicken in a large bowl. Add Soonicorn Teriyaki Sauce and toss gently until evenly coated.
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Garnish & serve
Sprinkle with fresh cilantro and serve immediately while the chicken is hot and crispy
