Enjoy as an appetizer or as a main coarse over a bed of sticky rice, these crispy bites are a tangy-sweet delight (and they taste as great as what you’d get from a Chinese restaurant)!
Using buttermilk adds flavor as well as helps to tenderize the meat. Dip each bite-sized piece of chicken first in the flour, then in the buttermilk, in the flour once more, pressing to adhere.This triple-dipping ensures the chicken develops a thick crunchy crust once fried.
For the sauce, add everything together and boil until it’s reduced and thickened. Set aside and keep warm.
For the chicken, add enough oil in the bottom of your skillet so its about 1/2-1″ deep, if you don’t add enough the coating won’t puff up and create a nice crunchy crust. Fry the chicken in batches, so as not to over crowd the pan (thus lowering the oil temperature, and causing the chicken to soak up more oil due to a longer fry time).
Sticky Asian Chicken Bites
- 2 lbs boneless skinless chicken breasts bite-sized pieces
- 1 cup GFC Flour Blend for Baking
- 1 cup buttermilk*
- Salt and pepper
- Oil for frying
- ½ cup honey
- 1/3 cup GF soy sauce
- ¼ cup pineapple juice
- ¼ cup brown sugar
- 3 Tbsp lemon juice
- 2 Tbsp cider vinegar
- 2 Tbsp olive oil
- ¼ tsp pepper
- 1 garlic clove minced
- Combine glaze ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and reduce until thickened, about 10 minutes. Set aside.
- In a heavy bottom saucepan add enough oil to make up to 1/2-1” deep and heat over med-high to 375°F.
- Place flour in shallow dish, and buttermilk in another dish. Season chicken with salt and pepper then dredge in flour, dip in buttermilk, then dredge in flour once more, pressing to adhere.
- Working in batches, place coated chicken in hot oil for about 8 minutes, flipping halfway, until fully cooked. Place on wire rack or paper towels to drain.
- Once all chicken is cooked, place in a large bowl and toss with just enough sauce until well coated (you may not use all the sauce).