Seriously Addictive Crispy Teriyaki Chicken Bites

Name: Seriously Addictive Crispy Teriyaki Chicken Bites
Total time: 2700 s
Yield: 3 people
Cuisine: British
Ingredients: 450 g (5) boneless chicken thighs, cut into small bite sized pieces,; 1 large egg, beaten,; Enough vegetable oil for shallow frying, (about 1/2 inch from base of pan),; 4 tbsp potato starch OR cornflour,; 4 tbsp self raising flour,; 1 tsp each white pepper & salt to season; 4 tbsp superior light soy sauce,; 4 tbsp soft light brown sugar,; 2 tbsp runny honey,; 1.5 tbsp Mirin,; 2 Garlic cloves, minced,; 1 inch fresh ginger, grated,; Pinch msg (optional),; 3 tsp sesame seeds,; 1/2 tsp toasted sesame oil,; 1 tbsp cornflour mixed with 1tbsp cold water; 4 spring onions, (greens only), sliced finely,; 2 tsp sesame seeds,; Red chilli flakes, (Optional); Steamed jasmine/long grain rice

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

I love these crispy tender succulent teriyaki bites. A little warning though, they are dangerously morish!

Note: If you can find some (I buy mine online from an oriental supermarket), use potato starch instead of cornflour for the coating mixture as it results in extra crispy chicken!

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I love these crispy tender succulent teriyaki bites. A little warning though, they are dangerously morish!

Note: If you can find some (I buy mine online from an oriental supermarket), use potato starch instead of cornflour for the coating mixture as it results in extra crispy chicken!

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

I love these crispy tender succulent teriyaki bites. A little warning though, they are dangerously morish!

Note: If you can find some (I buy mine online from an oriental supermarket), use potato starch instead of cornflour for the coating mixture as it results in extra crispy chicken!

I love these crispy tender succulent teriyaki bites. A little warning though, they are dangerously morish!

Note: If you can find some (I buy mine online from an oriental supermarket), use potato starch instead of cornflour for the coating mixture as it results in extra crispy chicken!

Saved

Ingredients

45 mins

3 people

450 g(5) boneless chicken thighs, cut into small bite sized pieces,
1large egg, beaten,
Enough vegetable oil for shallow frying, (about 1/2 inch from base of pan),
For the crispy coating:
4 tbsppotato starch OR cornflour,
4 tbspself raising flour,
1 tspeach white pepper & salt to season
For the teriyaki sauce:
4 tbspsuperior light soy sauce,
4 tbspsoft light brown sugar,
2 tbsprunny honey,
1.5 tbspMirin,
2Garlic cloves, minced,
1 inchfresh ginger, grated,
Pinchmsg (optional),
3 tspsesame seeds,
1/2 tsptoasted sesame oil,
1 tbspcornflour mixed with 1tbsp cold water
To garnish:
4spring onions, (greens only), sliced finely,
2 tspsesame seeds,
Red chilli flakes, (Optional)
Serving recommendation:
Steamed jasmine/long grain rice

Saved

Steps

45 mins

1

Make up the coating for the chicken by mixing together all the dry ingredients in the crispy coating section. Take the pieces of bite sized chicken thigh and first dip into the egg then into the flour mixture you just made. I use tongs to prevent the flour sticking to my hands. :)
2

Add enough vegetable oil to a wok or heavy based frying pan to shallow fry the chicken pieces. We need to heat it up to 180°C. As the oil heats make the teriyaki sauce by adding all the listed ingredients to a bowl, EXCEPT the cornflour mixture and sesame oil (we'll add those later), and mixing together well then heating in a small saucepan. Bring it to a gentle simmer and then add in the cornflour/ water slurry. Allow to thicken up until brown and glossy. Keep warm on the hob on a low heat.
3

Once the oil in the wok is at the correct temperature, begin to add the coated chicken in batches. Fry for a few minutes turning occasionally until crispy and golden in colour. This should take 6-7 minutes.
4

Lay the cooked chicken chunks upon kitchen towel to remove any excess oil. Once the oil has cooled in the wok carefully discard safely.
5

Discard the cooking oil safely and wipe clean the wok. Turn the hob to a low heat. Pour in the teriyaki sauce, add the sesame oil in and stir. Bring to a gentle simmer for a minute, stir well then add the crispy chicken pieces as toss quickly to completely coat in the sauce. Add half the sesame seeds and toss to coat the chicken. Serve up and garnish with the remaining sesame seeds and sliced spring onions. Add a sprinkle of red chilli flakes if desired. Enjoy! :)

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Natalie Marten (Windsor__Foodie) @NatalieMarten

on August 29, 2022 10:26

Windsor, UK

I love to show people how to make healthy high protein meals that taste amazing!Use code NAT10 at Musclefooduk for a discount!I'm a huge fan of Chinese cuisine, particularly from Sichuan as I adore chillies and spice!⭐Follow me on Instagram/TikTok: windsor__foodie