Sweet & Spicy Glazed Chicken Bites with Creamy Sauce and Pickles
Sweet & Spicy Glazed Chicken Bites with Creamy Sauce and Pickles
Ingredients
For the Chicken Bites
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup buttermilk
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, for flour mixture
- 1/4 teaspoon black pepper, for flour mixture
- 4 cups vegetable oil, for deep frying
For the Sweet & Spicy Glaze
- 1/4 cup gochujang
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sesame oil
- 1/4 cup water
- 1 teaspoon cornstarch, for slurry
- 1 tablespoon water, for slurry
For the Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon milk, as needed to thin
For Serving
- 1/2 cup dill pickles, sliced
- 1 tablespoon toasted sesame seeds, for garnish
- 2 tablespoons sliced scallions, for garnish
Instructions
- 1
Marinate Chicken: In a large bowl, combine the cut chicken thighs with buttermilk, hot sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize.
⏱️ 5 min
- 2
Prepare Creamy Sauce: While the chicken marinates, whisk together mayonnaise, sour cream, garlic powder, onion powder, dried dill, dried parsley, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a medium bowl. Add milk, 1 tablespoon at a time, until the sauce reaches your desired drizzling consistency. Cover and chill in the refrigerator until ready to serve.
⏱️ 10 min
- 3
Prepare Glaze Ingredients: In a small bowl, whisk together gochujang, honey, rice vinegar, soy sauce, minced garlic, grated fresh ginger, sesame oil, and 1/4 cup water. In a separate tiny bowl, combine 1 teaspoon cornstarch with 1 tablespoon water to create a smooth slurry; set aside.
⏱️ 10 min
- 4
Set Up Dredging Station: In a shallow dish or pie plate, combine all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk thoroughly to ensure all ingredients are well mixed.
⏱️ 5 min
- 5
Heat Oil: Pour vegetable oil into a Dutch oven or a deep, heavy-bottomed pot to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
⏱️ 10 min•🌡️ 350
- 6
Dredge and Fry Chicken: Remove chicken pieces from the buttermilk marinade, allowing any excess to drip off. Working in batches to avoid overcrowding the pot, dredge each chicken piece in the seasoned flour mixture, pressing to coat completely. Shake off any excess flour. Carefully lower the coated chicken into the hot oil. Fry for 4 to 6 minutes per batch, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F).
⏱️ 15 min
- 7
Drain Chicken: Using a slotted spoon or spider, transfer the fried chicken bites to a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken.
⏱️ 2 min
- 8
Cook Glaze: Pour the glaze mixture (from Step 3) into a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly. Whisk in the cornstarch slurry and continue to cook, stirring frequently, for 1 to 2 minutes, until the glaze thickens to a syrupy consistency.
⏱️ 5 min
- 9
Glaze Chicken: Transfer the hot, fried chicken bites to a large bowl. Pour the thickened sweet and spicy glaze over the chicken and toss gently with tongs until all pieces are evenly coated.
⏱️ 3 min
- 10
Assemble and Serve: Divide the glazed chicken bites among individual serving containers or bowls. Drizzle generously with the chilled creamy sauce. Top with sliced dill pickles, a sprinkle of toasted sesame seeds, and sliced scallions. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Spicy Glazed Chicken Bites with Creamy Sauce and Pickles
Ingredients
For the Chicken Bites
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup buttermilk
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, for flour mixture
- 1/4 teaspoon black pepper, for flour mixture
- 4 cups vegetable oil, for deep frying
For the Sweet & Spicy Glaze
- 1/4 cup gochujang
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sesame oil
- 1/4 cup water
- 1 teaspoon cornstarch, for slurry
- 1 tablespoon water, for slurry
For the Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon milk, as needed to thin
For Serving
- 1/2 cup dill pickles, sliced
- 1 tablespoon toasted sesame seeds, for garnish
- 2 tablespoons sliced scallions, for garnish
Instructions
- 1
Marinate Chicken: In a large bowl, combine the cut chicken thighs with buttermilk, hot sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize.
⏱️ 5 min - 2
Prepare Creamy Sauce: While the chicken marinates, whisk together mayonnaise, sour cream, garlic powder, onion powder, dried dill, dried parsley, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a medium bowl. Add milk, 1 tablespoon at a time, until the sauce reaches your desired drizzling consistency. Cover and chill in the refrigerator until ready to serve.
⏱️ 10 min - 3
Prepare Glaze Ingredients: In a small bowl, whisk together gochujang, honey, rice vinegar, soy sauce, minced garlic, grated fresh ginger, sesame oil, and 1/4 cup water. In a separate tiny bowl, combine 1 teaspoon cornstarch with 1 tablespoon water to create a smooth slurry; set aside.
⏱️ 10 min - 4
Set Up Dredging Station: In a shallow dish or pie plate, combine all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk thoroughly to ensure all ingredients are well mixed.
⏱️ 5 min - 5
Heat Oil: Pour vegetable oil into a Dutch oven or a deep, heavy-bottomed pot to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
⏱️ 10 min•🌡️ 350 - 6
Dredge and Fry Chicken: Remove chicken pieces from the buttermilk marinade, allowing any excess to drip off. Working in batches to avoid overcrowding the pot, dredge each chicken piece in the seasoned flour mixture, pressing to coat completely. Shake off any excess flour. Carefully lower the coated chicken into the hot oil. Fry for 4 to 6 minutes per batch, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F).
⏱️ 15 min - 7
Drain Chicken: Using a slotted spoon or spider, transfer the fried chicken bites to a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken.
⏱️ 2 min - 8
Cook Glaze: Pour the glaze mixture (from Step 3) into a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly. Whisk in the cornstarch slurry and continue to cook, stirring frequently, for 1 to 2 minutes, until the glaze thickens to a syrupy consistency.
⏱️ 5 min - 9
Glaze Chicken: Transfer the hot, fried chicken bites to a large bowl. Pour the thickened sweet and spicy glaze over the chicken and toss gently with tongs until all pieces are evenly coated.
⏱️ 3 min - 10
Assemble and Serve: Divide the glazed chicken bites among individual serving containers or bowls. Drizzle generously with the chilled creamy sauce. Top with sliced dill pickles, a sprinkle of toasted sesame seeds, and sliced scallions. Serve immediately and enjoy!
⏱️ 5 min