Bang Bang Chicken Spicy Bites
Deliciously crunchy chicken bites coated in a spicy, sweet sauce, perfect for appetizers or main dishes.
Ingrédients
For the Chicken
- 4 pieces chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce Use gluten-free tamari for gluten-free option
- 1 tbsp sake Can be omitted or replaced with rice vinegar
- 1 tbsp mirin Can be substituted or omitted
- 1 tsp sesame oil
- 4 cloves garlic, minced
- 2 tsp ginger, minced
- ½ tsp salt
- ½ tsp white pepper
- 1 piece egg white, beaten
- Potato starch, for coating
- Neutral oil, for deep frying
For the Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 3 tbsp sriracha or chili sauce Adjust for heat
- 1 tbsp lemon juice
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces and gather all the ingredients.
- In a large bowl, combine the chicken with soy sauce, sake, mirin, sesame oil, garlic, ginger, white pepper, salt, and beaten egg white. Mix well and refrigerate for at least 1 hour.
Sauce Preparation
- In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and lemon juice until smooth and set aside.
Cooking
- After marinating, coat the chicken pieces in potato starch.
- Heat enough neutral oil in a deep pot or large skillet to cover the chicken to about 350°F (175°C).
- Carefully drop in the coated chicken pieces in batches and fry for about 5-6 minutes until golden brown and crispy.
- Remove the fried chicken and let it drain on a paper towel-lined plate.
- Toss the hot chicken pieces in the prepared sauce before serving.
- Serve immediately over a bed of steamed rice or with your favorite sides.
Notes
These bites can be stored in an airtight container in the fridge for 3-4 days or frozen for longer storage. Reheat in the oven at 375°F (190°C) for about 10-12 minutes.