Asian Fried Chicken Bites

       Here is a chicken recipe that you will fall in love with. These simple chicken bites have a punch of flavor, a lightly breaded exterior, and juicy center. We started making this dish this past winter right before my oldest returned from living in Japan for two years. Before he ever went there, we enjoyed Asian flavored dishes, but because he had been living there, we would get spammed with different recipes or ideas to try.

This was one of our favorites that has now become a staple dish on our meal rotation. It goes great served over rice as is or topped with a little Kupie mayo and Japanese BBQ sauce. The recipe calls for thighs or tenders. I usually do a mixture of both to satisfy Jim and myself who like one or the other better. Notes on making this: Be sure to let the mixture sit the entire thirty minutes. This will help the starch fully absorb the liquids and lets the flavors absorb a little into the meat.

I have pan fried and deep fried. Both work just as well. We keep a fryer outside for quick use, so it is usually easier to just heat it up. But there is that occasion where the oil needs to be cleaned and it’s just quicker to pan fry in the house. Be sure you have a nice layer of oil in the pan. You don’t wat this to just lightly sear on a spritzed oiled surface. You are frying not searing. The oil should cover half way up the side of the chicken. Once it is golden on the bottom flip and allow the other side to brown. I have found that they are completely cooked by the time the outside gets golden on both sides. Oh, and get a splash guard! It does pop and splash out at times, which can be blocked by a mesh guard. When we use our deep fryer we do a double fry. To do this we first cook the chicken on 325’F until they start to get color, then remove and turn up the oil to 350’F. Add them back to the hotter oil and finish cooking. They will get a darker brown color on the outside. We do the same with French fries. It allows the item to cook fully without burning but then get a golden crisp crunch on the outside. This chicken is great on top of salad, in wrap, or just as it is. We usually serve over rice with a side of steamed broccoli. Enjoy!