Spicy Chili Oil Chicken Bites

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Munch on these tasty and flavorful crunchy chicken bites. Perfect for snacking, or serve it over rice for dinner. Garlic, ginger, and electric Sichuan flavor come together to sauce up your latest fried chicken dreams. Recipe by Cheska Mae Perez (@nomswithmae).

Cook time: 30 min Prep time: 5 min Serving size: ~4 one cup servings

Ingredients For sauce

½ teaspoon salt
½ teaspoon ground black pepper
3 cloves minced garlic
1 small knob of ginger
1 tablespoon of Fly By Jing Xtra Spicy Chili Crisp
¼ cup soy sauce
½ cup rice vinegar
2 tablespoon honey
1 tablespoon brown sugar

For frying

2 lbs boneless and skinless chicken thighs, cut in small cubes
1 cup potato starch
1 teaspoon ground black pepper
1 teaspoon salt
Vegetable oil for frying

Instructions

In a saucepan on medium heat, combine salt, black pepper, garlic, ginger, soy sauce, Xtra Spicy Chili Crisp, vinegar, honey, and brown sugar.

Xtra Spicy Chili Crisp

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Cook sauce for 5 minutes, stirring occasionally, until it reaches a sticky consistency. Set aside and let cool.

In a large bowl, combine potato starch, black pepper, and salt.

Add the cubed chicken thighs into the bowl and mix until well coated.

In a pot on medium heat, add vegetable oil to ¼ - ½ of the height of the pot (until it can cover the chicken thigh cubes) for frying. Wait until the temperature of the oil is hot.

In batches, fry the coated chicken thighs for 8 minutes until golden.

Remove chicken thighs from the oil with a strainer and place onto a drain rack or a plate with paper towels underneath, to capture the oil as it cools.

Once all the batches are fried, add the chicken to the sauce and mix until covered well.

Enjoy!