I am a huge fan of crispy chicken in any form. These little bites are one of my go to recipes when I want something satisfying, quick, and genuinely delicious. They are well seasoned, incredibly crispy on the outside, and juicy on the inside. The kind of thing you make once and immediately want to make again.
I love eating these on their own with a sweet chilli sauce on the side, but they are just as good served over rice or noodles with whatever sauce you are in the mood for. They work as a snack, a side, or a full meal depending on how hungry you are. Simple, versatile, and always a crowd pleaser.
Why You’ll Love This Recipe
- Incredibly crispy outside with juicy chicken inside
- Well seasoned with simple pantry ingredients
- Great as a snack, with rice, or with noodles
- Ready in under 30 minutes
- Can be deep fried, shallow fried, or air fried
- Perfect with sweet chilli sauce or any dipping sauce you love
Ingredients
- 750g chicken breast, cut into bite sized cubes
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp MSG, optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp baking powder
- 1 egg
- 1 cup cornstarch
- Oil for frying
Instructions
1. Marinate the Chicken Cut the chicken breast into bite sized cubes and place in a bowl. Add the soy sauce, salt, white pepper, MSG, garlic powder, onion powder, and egg. Mix well until every piece is fully coated.
Let the chicken marinate for at least 20 to 30 minutes. The longer it sits the more flavor it absorbs.
2. Coat in Cornstarch Add the cornstarch and baking powder to the bowl and toss until every piece of chicken is well coated. The coating should look dry and even on the outside. The baking powder is what gives you that extra crispiness and lift.
3. Deep Fry the Chicken Heat oil in a deep pot or wok to around 175°C. Carefully lower the chicken pieces in batches and fry for 4 to 5 minutes until golden, crispy, and cooked through. Do not overcrowd the pot as this will lower the oil temperature and result in soggy chicken.
Remove with a slotted spoon and drain on a wire rack or paper towel. For an extra crispy finish, let the chicken rest for a minute then fry again for 1 to 2 minutes at a slightly higher heat.
Serve immediately.
Alternative Cooking Methods
Shallow Fry Heat a generous amount of oil in a wide pan over medium high heat. Add the chicken pieces in a single layer and fry for 3 to 4 minutes per side until golden and crispy all over. Work in batches so the pan is not overcrowded. Drain on a wire rack or paper towel before serving.
Air Fryer Spray the chicken pieces generously with oil and place in the air fryer basket in a single layer. Air fry at 200°C for 12 to 15 minutes, flipping halfway through, until golden and crispy. Spray with a little more oil before flipping for an even crispier result. The texture will be slightly different from deep frying but still very good.
Why I Love This Recipe
Crispy chicken is one of those things that just makes everyone happy. These bites are everything I want in a fried chicken recipe. The cornstarch coating fries up incredibly light and crunchy, the baking powder gives it that extra lift, and the seasoning is simple but spot on.
I always serve these with sweet chilli sauce because that combination is hard to beat. But honestly they go with almost anything. A drizzle of soy sauce, a spicy mayo, a peanut sauce, whatever you have, these bites will work with it.
Tips for Getting It Right
Make sure the oil is hot enough before adding the chicken. Oil that is not hot enough will make the coating absorb oil and turn greasy instead of crispy. If you do not have a thermometer, drop a small piece of coating into the oil. If it sizzles immediately and floats, the oil is ready.
Fry in batches. Overcrowding the pot drops the oil temperature and you will end up with steamed rather than fried chicken.
The double fry method is optional but highly recommended if you want maximum crispiness. The first fry cooks the chicken through and the second fry crisps the coating up even further.
Drain on a wire rack rather than paper towel if you can. A wire rack lets air circulate around the chicken and keeps the bottom from going soggy.
What to Serve It With
These chicken bites are endlessly versatile. Eat them on their own as a snack with sweet chilli sauce or your favorite dipping sauce on the side. Serve them over steamed rice with a drizzle of sauce for a quick and satisfying meal. Toss them through noodles with a simple stir fry sauce for something a little more substantial.
Some of my favorite sauces to pair with these are sweet chilli sauce, spicy mayo, soy sauce with a squeeze of lime, or a simple garlic dipping sauce.
Storage and Reheating
Store leftover chicken bites in an airtight container in the fridge for up to 3 days.
To reheat and bring back the crispiness, use an air fryer at 180°C for 5 to 6 minutes or reheat in a pan over medium high heat. Avoid the microwave as it will make the coating soft and soggy.
Frequently Asked Questions (FAQ)
Q. Can I use chicken thigh instead of breast? Yes, chicken thigh works beautifully here and stays even juicier than breast. Cut it into similar sized cubes and follow the same steps.
Q. Is MSG necessary? No, MSG is completely optional. The chicken will still be well seasoned without it. MSG simply enhances the overall savory flavor of the marinade.
Q. Can I prepare these ahead of time? You can marinate the chicken ahead of time and keep it in the fridge for up to 24 hours. Coat in cornstarch just before frying for the best results.
Q. Why cornstarch instead of flour? Cornstarch fries up lighter and crispier than plain flour. It gives you that thin, shatteringly crispy coating rather than a thick, bready one. It is the key to getting that texture right.
Q. What oil is best for frying? Any neutral oil with a high smoke point works well. Vegetable oil, sunflower oil, and canola oil are all good choices.
Crispy Chicken Bites
Ingredients
- 750 g chicken breast cut into bite sized cubes
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp MSG optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp baking powder
- 1 egg
- 1 cup cornstarch
- Oil for frying
Instructions
- Cut the chicken into bite sized cubes. Add soy sauce, salt, white pepper, MSG, garlic powder, onion powder, and egg. Mix well until fully coated. Marinate for at least 20 to 30 minutes.
- Add the cornstarch and baking powder to the bowl and toss until every piece is evenly coated and looks dry on the outside.
- Heat oil in a deep pot or wok to around 175°C. Fry the chicken in batches for 4 to 5 minutes until golden, crispy, and cooked through. Do not overcrowd the pot. Drain on a wire rack or paper towel. For extra crispiness, rest for a minute then fry again for 1 to 2 minutes at a slightly higher heat.
- Serve immediately with sweet chilli sauce or your favorite dipping sauce on the side.
