My Favorite Saucy Fried Chicken Bites
And soon to be your favorite.
The great combination of sweet, salty and the perfect amount of spice. Everyone in your family will love these.
It’s seriously so good. The sauce is quick to make – using pantry staple items and a couple you should have too! The pieces of chicken breast meat are perfectly pan fried and tender.
The sauce comes together with nine ingredients – might seem a lot but when you have them all in your pantry and refrigerator, just pour in a bowl and stir. I highly recommend purchasing gochujang paste. It’s an amazing addition to your stir frying, soups and marinades. It’s a great balance between savory, sweet and mild spice.
Plus having sugar free ketchup, coconut aminos and tamari – are great choices too. I use them all weekly.
I used Tapioca Flour in this recipe.
Tapioca Flour
- It derives from cassava plant. So its a starch and is mostly used as a thickening agent. I have used to it help brown meats and in gluten free baking.
- It is a great source of vegetarian protein and helps healthy digestion.
- I replace flour in frying recipes with tapioca. I also have used it to thicken soups and make the best béchamel sauce.
Check out these chicken recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
My Favorite Saucy Fried Chicken Bites
- Total Time: 25 minutes
- Diet: Gluten Free
Description
Coated with a delicious chili paste sauce – it’s spicy and sweet.
Ingredients
- 3 chicken breasts, cut into 1 inch pieces
- 1/2 cup tapioca flour
- 2 heaping tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup coconut oil
- garnish with 1 tablespoon sesame seeds and 2 scallions, sliced thinly
Korean Sauce
- 1/2 cup ketchup
- 1 tablespoon gochujang paste
- 2 tablespoons coconut aminos
- 2 tablespoons tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 1–2 pinches red pepper flakes
Instructions
- Toss the chicken pieces in a bowl along with the tapioca flour, baking powder, salt, pepper and garlic powder. Ensure that the pieces are all coated with the mixture.
- Heat the coconut oil over high heat in a medium to large sauté pan. When the oil is sizzling, add in the chicken pieces – being sure not to crowd them. I had to do 3 different batches.
- Turn the heat to medium and let the chicken pieces cook for at least 2 minutes on the first side. Flip over when they are toasty brown. Cook on the next side for 2 minutes or until they are fully cooked. Remove from the pan into a shallow bowl. Repeat the process for the remaining chicken pieces.
- While the chicken cooks, combine all of the sauce ingredients together in a small bowl. Whisk to combine.
- Wipe the pan out with a paper towel. Return to the stove over low heat. Add the cooked chicken back in and pour 1/2 of the sauce over the chicken. Toss to coat and add the remaining sauce or leave a little for dipping or serving.
- When the chicken is heated and coated with the sauce. Turn the heat off and serve.
- Garnish with sesame seeds and scallions.
- Prep Time: 10
- Cook Time: 15
- Category: chicken
- Method: stove-top
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