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–+ servings

Sticky Asian Chicken Bites

Marla Hingley
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 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

Glaze

  • 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

Instructions
 

  • 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).

Notes

*for a dairy free version, replace buttermilk with almond milk that has 1 Tbsp of vinegar added (and left to sit for 5 minutes before using).
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