Crispy Spiced Chicken Bites
Crispy Spiced Chicken Bites
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Marinade
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garam masala
For Frying and Garnish
- 3 cups vegetable oil, for deep frying
- 2 tablespoons fresh cilantro, chopped, for garnish
- lemon wedges, for serving
Instructions
- 1
Pat the chicken pieces dry with paper towels. Place them in a large bowl.
⏱️ 3 min
- 2
In a separate medium bowl, combine the plain yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, salt, and lemon juice. Mix well until a smooth paste forms.
⏱️ 4 min
- 3
Pour the marinade over the chicken pieces. Toss to ensure all chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for best flavor (this time is not included in the total time).
⏱️ 3 min
- 4
In a shallow dish or a large resealable plastic bag, combine the all-purpose flour, cornstarch, salt, black pepper, and the additional garam masala. Mix well.
⏱️ 3 min
- 5
Working in batches, remove the marinated chicken pieces from the refrigerator. Dredge each piece in the flour mixture, ensuring it's fully coated. Shake off any excess. Place coated chicken on a clean plate or wire rack.
⏱️ 7 min
- 6
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 7
Carefully add a single layer of coated chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 6 min•🌡️ 350
- 8
Using a slotted spoon, transfer the fried chicken bites to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining chicken in batches.
⏱️ 4 min
- 9
Garnish the crispy spiced chicken bites with fresh chopped cilantro and serve immediately with lemon wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Spiced Chicken Bites
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Marinade
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garam masala
For Frying and Garnish
- 3 cups vegetable oil, for deep frying
- 2 tablespoons fresh cilantro, chopped, for garnish
- lemon wedges, for serving
Instructions
- 1
Pat the chicken pieces dry with paper towels. Place them in a large bowl.
⏱️ 3 min - 2
In a separate medium bowl, combine the plain yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, salt, and lemon juice. Mix well until a smooth paste forms.
⏱️ 4 min - 3
Pour the marinade over the chicken pieces. Toss to ensure all chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for best flavor (this time is not included in the total time).
⏱️ 3 min - 4
In a shallow dish or a large resealable plastic bag, combine the all-purpose flour, cornstarch, salt, black pepper, and the additional garam masala. Mix well.
⏱️ 3 min - 5
Working in batches, remove the marinated chicken pieces from the refrigerator. Dredge each piece in the flour mixture, ensuring it's fully coated. Shake off any excess. Place coated chicken on a clean plate or wire rack.
⏱️ 7 min - 6
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 7
Carefully add a single layer of coated chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 6 min•🌡️ 350 - 8
Using a slotted spoon, transfer the fried chicken bites to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining chicken in batches.
⏱️ 4 min - 9
Garnish the crispy spiced chicken bites with fresh chopped cilantro and serve immediately with lemon wedges on the side.
⏱️ 2 min