Crispy Chicken Bites with Smoky BBQ Chilli Sauce
Every once in a while you just feel like experimenting and that's exactly what I did with today's Crispy Chicken Bites with Smoky BBQ & Chilli Dipping Sauce. Sure I hedged my bets with juicy chicken thighs coated in crispy Japanese panko bread crumbs and then of course the creamy, smoky and tangy sour cream dipping sauce which compliments it perfectly!
While I have presented these as an appetizer, you could easily serve as a meal with chips and salad or you could go more exotic and serve it with steamed rice, pickled vegetables, my fresh Asian Sesame Coleslaw and an Asian inspired Katsu Curry - who else is saying oh yes please!
YOU WILL NEED
6 skinless and boneless chicken thighs roughly chopped into roughly 4cm | 1.25 inch cubes
1/2 teaspoon pepper
1/2 teaspoon salt
1/2-1 teaspoon chilli powder
1/2 teaspoon chilli flakes
1/2 teaspoon minced garlic
1/2 teaspoon Italian herbs
1/2 teaspoon smoked paprika
2 heaped tablespoons fresh Parmesan Cheese (the fine, powdered kind in the refrigerated section)
2 tablespoons American mustard (or any mild mustard)
1 cup milk
1 tablespoon vinegar
1+1/2 cups panko bread crumbs (or do a mix of panko bread crumbs and sesame seeds of the same total quantity)
2 tablespoon sesame seeds (optional)
Extra salt and pepper
Oil for frying
1/2 cup sour cream
2-3 tablespoons of your favorite Smoky BBQ sauce (start with two and see if you like more)
2-3 teaspoons of Sriracha Chilli Sauce (depending on how spicy you like it)
4-5 finely chopped pickled jalapenos + a tablespoon of the vinegar the jalapenos sit in
Some freshly chopped spring onion and chilli flakes for garnish (optional)
In a large bowl add the chopped chicken, pepper, salt, chilli powder, chilli flakes, minced garlic, Italian herbs, smoked paprika, Parmesan cheese and mustard and mix until all the chicken is well covered with your marinade. Set aside, covered in the fridge for approximately 30-40 minutes.
In a measuring jug or bowl add the milk and vinegar, give a quick stir and allow to sit for 5-10 minutes before using.
In a small-medium bowl add the panko bread crumbs, sesame seeds and season with a generous pinch of salt and a little pepper.
When ready to cook, add enough oil to coat the entire bottom of a large non-stick frying pan and allow the pan to come up to medium-high heat.
As you are waiting for the oil to heat up, begin a construction line with your marinated chicken, milk and your bowl of panko bread crumbs. You will also need a clean plate lined with some paper towel ready to place your cooked chicken on.
Using two forks, submerge the chicken into the milk and then toss in the panko crumbs, ensuring each piece is well coated. Place onto your plate and repeat with all the chicken until finished.
Carefully add the chicken into the pre-heated oil and continue frying until golden brown, turning as needed to get an even color over your chicken. Turn the heat down if you need to.
Once cooked (no pink inside), place the cooked chicken on your reserved, paper towel-lined plate. Continue until all the chicken is cooked and adding more oil as needed.
To make your dipping sauce, take a small mixing bowl and add the sour cream, BBQ sauce, Sriracha and chopped jalapenos + the jalapeno vinegar and pour into a serving bowl.
Sprinkle both the chicken and dipping sauce with a few chopped spring onions and chilli flakes if desired and enjoy immediately.
SERVES 6-8 AS AN APPETIZER OR 4 AS PART OF A MAIN MEAL
Please tag @eatinstylebyferitta on Instagram if you try this recipe, I would love to see your creations and show your page some love too!