Crispy Chinese-Style Chicken Bites
Enjoy these delectable Crispy Chinese-Style Chicken Bites, perfect for tossing in your favorite citrus sauces like zesty orange or tangy lemon. This recipe yields tender and juicy chicken pieces, beautifully coated for a satisfying crunch. These bites are not only delicious when served warm but also maintain their wonderful flavors when enjoyed cold, making them a versatile option for meal prep or entertaining. With minimal greasiness, they provide a guilt-free indulgence. This is a family favorite, inspired by my father's cooking. Try them with my signature Orange Chicken Sauce (Recipe #381956) for a delightful experience!
8
Servings
N/A
Calories
6
Ingredients
Ingredients
chicken breasts
6 (cut into 1-inch pieces)
egg whites
6 (whisked)
soy sauce
1 1/2 cups (for marinating)
flour
2 cups (for coating)
cornstarch
2 cups (for coating)
vegetable oil or canola oil
2 cups (for frying)
Instructions
1
1. Begin by cutting the chicken breasts into 1-inch pieces and set aside.
2
2. In a medium bowl, whisk together the egg whites and soy sauce until well combined.
3
3. Pour the soy mixture over the chicken pieces, making sure they are all covered. Cover the bowl and refrigerate for 20 minutes to allow the flavors to meld.
4
4. In a deep fryer or wok, heat the vegetable or canola oil to 350°F. This is essential for proper frying.
5
5. While the oil is heating, mix the flour and cornstarch together in a resealable plastic freezer bag.
6
6. Add the marinated chicken pieces to the bag in small batches, shaking the bag to coat each piece evenly with the flour-cornstarch mixture. Continue until all chicken pieces are coated.
7
7. Once the oil is hot, carefully add the coated chicken pieces to the wok or fryer, frying them for only 15 seconds. This quick fry ensures the coating sets without browning.
8
8. Remove the chicken and place it on a cookie sheet or a bowl lined with paper towels to drain excess oil.
9
9. Allow the chicken to cool for a few minutes, then return it to the hot oil for an additional 15-20 seconds or until they turn golden brown and crispy.
10
10. Always ensure the chicken is fully cooked; if any pieces are pink, continue frying until they are fully cooked through.
11
11. Once cooked, drain on paper towels and toss them in your favorite lemon or orange sauce before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Chinese-Style Chicken Bites?
They are tender and juicy chicken pieces coated for a satisfying crunch, inspired by traditional Chinese-style cooking and perfect for citrus sauces.
How many chicken breasts are needed for this recipe?
The recipe requires 6 chicken breasts.
What size should the chicken be cut into?
The chicken breasts should be cut into 1-inch pieces.
How many egg whites are used in the marinade?
This recipe calls for 6 egg whites, whisked.
How much soy sauce is used for marinating?
The recipe uses 1 1/2 cups of soy sauce for the marinade.
How long should the chicken marinate?
The chicken should marinate in the soy sauce and egg white mixture for 20 minutes in the refrigerator.
What temperature should the oil be for frying?
The vegetable or canola oil should be heated to 350 degrees Fahrenheit.
What is the coating mixture made of?
The coating is a mixture of 2 cups of flour and 2 cups of cornstarch.
How do I coat the chicken pieces evenly?
Mix the flour and cornstarch in a resealable plastic freezer bag, add chicken in small batches, and shake to coat.
How long is the first fry for the chicken?
The initial fry lasts for only 15 seconds to set the coating without browning.
What is the purpose of the quick 15-second fry?
This quick fry ensures the coating sets properly on the chicken pieces.
How long is the second fry?
The second fry lasts for 15-20 seconds or until the chicken pieces are golden brown and crispy.
What should I do if the chicken is still pink inside?
If any pieces remain pink, continue frying until they are fully cooked through.
Can these chicken bites be served cold?
Yes, they maintain their wonderful flavors when enjoyed cold, making them versatile for meal prep.
What sauces pair well with this recipe?
They are perfect for tossing in citrus sauces like zesty orange or tangy lemon sauce.
Is there a specific orange chicken sauce recommended?
Yes, the recipe suggests trying the signature Orange Chicken Sauce (Recipe #381956).
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
Is this recipe considered greasy?
No, the recipe is designed to have minimal greasiness for a guilt-free indulgence.
What type of oil is recommended for frying?
Vegetable oil or canola oil is recommended.
What equipment can be used to fry the chicken?
You can use a deep fryer or a wok for frying.
How should the chicken be drained after frying?
Drain the chicken pieces on a cookie sheet or a bowl lined with paper towels to remove excess oil.
Who inspired this recipe?
This recipe is a family favorite inspired by the creator's father's cooking.
Is this a good recipe for entertaining?
Yes, it is tagged for party food and works well as either an appetizer or a main course.
How much flour is needed?
The recipe requires 2 cups of flour for the coating.
How much cornstarch is needed?
The recipe requires 2 cups of cornstarch for the coating.
Can I serve these chicken bites as an appetizer?
Yes, they are highly suitable as an appetizer or a main course.
Is this recipe easy to follow?
Yes, it is categorized as an easy recipe with clear step-by-step instructions.
Should the marinade be chilled?
Yes, the chicken should be refrigerated during its 20-minute marinating period.
When should I toss the chicken in sauce?
Toss them in your favorite sauce after the second fry and final draining, just before serving.
What should I do after the first 15-second fry?
Remove the chicken, drain on paper towels, and let it cool for a few minutes before the second fry.