Longhorn Spicy Chicken Bites

The Longhorn Steakhouse is well renowned for its mouthwatering steaks and side dishes, but it also offers a great selection of appetizers that have won over many customers.

While their Wild West Shrimp and Seasoned Steakhouse Wings receive a lot of attention, their Spicy Chicken Bites are unquestionably the surprise hit of the appetizer menu.

These tender, fresh chicken bits are fried to perfection and then coated in a sweet chili-ginger sauce as a take on Buffalo chicken bites.

These bites are the ideal snack for any occasion and are surprisingly simple to make at home. They are sweet, spicy, and crunchy.

Equipment

• Kitchen thermometer
• Kitchen spider
• A cooling rack
• Dutch oven

Ingredients

For the Chicken

• 1.5 ounces of chicken breasts without the skin, cut into 1-inch cubes
• One pint of buttermilk
• 2 tablespoons kosher salt
• The equivalent of one and a half cups of all-purpose flour
• An equivalent of 1.5 cups of panko bread crumbs
• Black pepper, one teaspoon
• 1/2 teaspoon of cayenne pepper (more or less depending on spice preference)
• Crushed peanuts for garnish (optional)
• Fresh cilantro for garnish (optional)
• 2 quarts of peanut oil or any neutral oil for frying

For the Sauce

• 1/2 cup rice vinegar
• 1/2 cup of water
• 1/2 cup white sugar
• A generous 2 tablespoons of sambal oelek chili sauce (more or less depending on spice preference)
• The garlic from 2 cloves, minced
• One and a half inches of peeled and finely minced fresh ginger
• Light Soy Sauce, 1.5 Teaspoon
• A mixture of 1 tablespoon of corn flour and 2 tablespoons of water

Instructions

1. Blend buttermilk and salt in a large bowl. Buttermilk-coat the chicken tender strips. Refrigerate securely wrapped in plastic. Marinate chicken for 2–24 hours.
2. Remove chicken from buttermilk after marinating. Wipe excess liquid with a paper towel. Buttermilk should coat the chicken.
   • Refrigerate until use. A cooling rack on a large foil-lined baking sheet. Reserve.
3. Heal oil.
   • Oil a Dutch oven or heavy-bottomed pot with a thermometer. Bring to 350°F over medium-high heat. If it exceeds 350°F, reduce the heat to avoid burning.
   • If you don’t have a kitchen thermometer, check the oil temperature after 10 minutes by placing a coated chicken piece in the saucepan. Bubbles and sputters indicate readiness. If not, it takes longer to heat up.
4. Prepare the flour-panko mixture while the oil heats.
   • Whisk flour, panko, black pepper, and cayenne in a large bowl until evenly distributed.
   • Toss the chicken in the flour mixture to evenly coat.
5. Fry chicken bits.
   • Take 1/4 of the chicken bits and gently shake to remove the excess flour mixture.
   • To avoid oil splatter, carefully lower the chicken into the heated oil.
   • Fry the chicken till golden brown and cooked through, tossing periodically. 5-minutes.
   • After frying, brush off excess oil and place the chicken bits on the draining rack.
   • Repeat until all chicken bites are cooked.
6. Prepare the sauce while the chicken cools.
   • Vinegar, water, sugar, sambal, garlic, ginger, and soy sauce in a small pot. Stirring constantly while bringing to a low boil over medium heat.
   • Stop stirring and let the mixture boil for one minute until all the sugar dissolves and the sauce is aromatic.
   • Then add the corn flour slurry. Stir until the chili sauce thickens and lightens.
   • Cool for 5 minutes.
   • Warm pre-made sauce on the stove before using.
7. Cover chicken bites with sauce in a big bowl. Toss until all chicken is equally coated.
   • Remove extra sauce and serve. Garnish with cilantro and crushed peanuts.
8. Enjoy hot!

How long does to store Longhorn spicy chicken bites?

Storing leftovers appropriately ensures maximum use. You can freeze them, but eating them right away is best.

These chicken bits must be refrigerated immediately. If you want to produce a lot and freeze them, you can.

Refrigerate:

Cool the spicy chicken bites before storing them in the fridge. Transfer to a large airtight container to avoid overlap. Refrigerate for 3 days.

Freeze:

Fry chicken without chili sauce to freeze. After cooling, place the chicken on a parchment-lined baking tray. Keep chicken parts apart.

Uncover the tray and freeze the chicken until it’s totally frozen. After the pieces are frozen, put them in a large freezer-safe bag without air. Freeze for 6 months.

Fry without thawing! Fry frozen chicken for 3–4 minutes. Continue as instructed.

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