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Longhorn Spicy Chicken Bites
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Longhorn Spicy Chicken Bites

A delightful combination of tender chicken bites, coated in a zesty, fiery seasoning that provides true taste. Each bite delivers a burst of heat and flavor, making it an irresistible choice for those seeking a spicy culinary adventure.
Course Side Dish, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Servings 4
Calories 740kcal

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

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.

    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.

    Heat 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.

    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.

    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.

    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.

    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.

    Enjoy hot!

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