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My Favorite Saucy Fried Chicken Bites

My Favorite Saucy Fried Chicken Bites


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  • Author: White Sparrow
  • Total Time: 25 minutes
  • Diet: Gluten Free

Description

Coated with a delicious chili paste sauce – it’s spicy and sweet.


Ingredients

Scale
  • 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
  • 12 pinches red pepper flakes

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. While the chicken cooks, combine all of the sauce ingredients together in a small bowl. Whisk to combine.
  5. 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.
  6. When the chicken is heated and coated with the sauce. Turn the heat off and serve.
  7. Garnish with sesame seeds and scallions.
  • Prep Time: 10
  • Cook Time: 15
  • Category: chicken
  • Method: stove-top