DINNER TONIGHT
Honey Butter Chicken Bites
Crispy chicken bites tossed in a glossy sweet-savoury honey butter sauce.
MODERATE
35 MINS
SERVES 4- 6
ABOUT THE RECIPE
Honey butter chicken bites belong in the middle of the table, preferably with cold drinks and people pretending they are not counting pieces. The chicken stays crisp, the sauce goes glossy and sweet-savoury, and the salt keeps everything dangerously moreish. Shared plate energy, last-piece tension.
THE RECIPE
Ingredients
Chicken
450 g boneless, skinless chicken thighs, trimmed and cut into 3.5 cm bite-sized pieces
¼ tsp salt
¼ tsp freshly cracked black pepper
Crispy Coating
6 tbsp cornflour
2 tbsp all-purpose flour
½ tsp salt
¼ tsp white pepper
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp sweet paprika
Vegetable oil, for deep frying
Honey Butter Sauce
¼ cup honey
1½ tsp soy sauce or tamari
2 cloves garlic, minced
½ tsp Dijon mustard
1 tsp apple cider vinegar
1 tsp lemon juice
½ tsp salt
3 tbsp (45 g) unsalted butter, cold
To Finish
Sea salt flakes
2 spring onions, finely sliced
Chives, finely sliced
1 tbsp sesame seeds, toasted
Method
1.
Pat the chicken pieces dry with paper towel. Season lightly with the salt and freshly cracked black pepper.
2.
In a large bowl, whisk together all of the crispy coating ingredients. Add the chicken and toss until evenly coated. Shake off any excess coating and place the chicken on a wire rack to rest. This helps the coating adhere and crisp up beautifully when fried.
3.
Fill a wok about one third full with vegetable oil and heat to 180°C. Fry the chicken in batches for 5 to 6 minutes, or until golden and crisp. Do not overcrowd the wok, as this will lower the oil temperature and affect the crunch. Transfer the cooked chicken to a wire rack to drain while you continue with the remaining batches.
4.
Once all the chicken has been fried and rested for at least 5 minutes, return it to the hot oil and fry for a further 1 minute. This second fry is what gives you that extra crisp finish. Transfer back to the wire rack.
5.
Carefully drain the oil from the wok. I pour mine into a large saucepan to avoid any spills. Wipe the wok out thoroughly with paper towel, then return it to the stove.
6.
Place the wok over medium-high heat. Add all of the honey butter sauce ingredients except the butter. Whisk to combine and allow the sauce to bubble and reduce for 4 to 6 minutes, until thick and syrupy. The sauce will foam quite a lot, which is exactly what you want.
7.
Reduce the heat to medium-low and add the cold butter. Whisk until melted and glossy, cooking for a further 30 seconds. You should be left with a thick, silky honey butter sauce.
8.
Add the fried chicken to the wok and toss until every piece is evenly coated. If tossing feels uncomfortable, a wooden spoon works just as well. The key is full coverage.
9.
Transfer to a serving dish and finish with flaky sea salt, spring onions, chives and toasted sesame seeds. Serve immediately while hot and crisp.
SAMANTHA'S NOTES
Dry the chicken
Rest before frying
Double fry
Shake off excess coating, then let the chicken rest briefly before frying. This gives you an even, light crunch instead of a heavy batter.
Do not skip the second fry. Letting the chicken rest, then frying it again for 1 minute, is what makes the bites properly crisp.
Pat the chicken dry before seasoning. Removing surface moisture helps the coating stick properly and crisp up in the oil.
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