Crispy Chicken Bites (Print Version)
# Ingredients:
→ Sweet and Tangy Sauce
01 -
Half a cup of water
02 -
3 tbsp of ketchup
03 -
6 tbsp of brown or white sugar
04 -
2 tbsp of vinegar
05 -
1 tbsp lemon juice
06 -
1 and 1/2 tsp of cornstarch
07 -
Half a tsp salt
→ Chicken Nuggets
08 -
1 cup of cornstarch
09 -
1 cup of plain flour
10 -
1 tbsp sugar or honey
11 -
2 tsp baking powder
12 -
1 tsp of kosher salt
13 -
1 and 1/2 cups ice-cold water
14 -
3 to 4 chicken breasts, diced into one-inch pieces
15 -
Neutral oil for deep-frying
# Instructions:
01 -
Mix all the sauce ingredients in a small pot, then bring them to a boil. Turn off the heat and let it cool. You can store the sauce in your fridge for up to 14 days.
02 -
Grab a big mixing bowl and combine the cornstarch, flour, sugar, baking powder, and salt. Slowly pour in the cold water while stirring until the batter is mostly smooth. It should be thick enough to coat chicken but still drip slowly.
03 -
Take each piece of chicken, dunk it into the batter, and let the extra batter drip off. Carefully drop the pieces into hot oil. Fry about 8–10 pieces at a time, cooking each side for around 3 to 4 minutes until they're golden crisp.
04 -
Set the fried chicken pieces on a cooling rack to drain off extra grease. Serve them right away with the tangy sauce on the side.
# Notes:
01 -
Don't overcook chicken breast, or it'll turn dry.
02 -
Cold water makes the batter lighter and crunchier.
03 -
You can make the sauce ahead and keep it in the fridge.