20 minutes
Crispy chicken bites coated in a spicy ketchup glaze, perfect for a quick and flavorful meal.
Boneless Chicken, cut into 1/2- to 1-inch chunks
0 lb
Flour
cups
tablespoons
to taste
to taste
tablespoons
teaspoons
cups
1. Coat Chicken with Flour
Toss the chicken chunks with flour until they are well coated.
2. Cook Chicken
Heat 2 tablespoons of oil in a large skillet over high heat until the oil begins to smoke. Add the floured chicken pieces to the hot oil, making sure they are spread out in a single layer. Sprinkle with salt and pepper. Cook the chicken for about 5-10 minutes, depending on the size of the chunks, until browned on one side, then turn the pieces to ensure even cooking.
3. Set Chicken Aside
Once the chicken is cooked and crispy, remove it from the skillet and set it aside on a plate. Turn off the heat and allow the pan to cool down slightly.
4. Cook Garlic and Cayenne
After the pan has cooled a bit, add the remaining 2 tablespoons of oil to the skillet and turn the heat to medium-high. Add the slivered garlic and cayenne pepper, cooking them for about 2 minutes until the garlic is fragrant and slightly golden.
5. Prepare Spicy Ketchup Glaze
Pour the ketchup into the skillet, stirring until it starts to bubble and darken slightly.
6. Coat Chicken in Glaze
Return the crispy chicken to the pan, stirring well to coat each piece in the spicy ketchup sauce. Taste and adjust the seasoning if necessary. Serve immediately.
A vegetarian variant with a sweet and tangy glaze.
An Asian-inspired dish to be served over rice or as a party snack.
A Southern-inspired version, suitable as a main course or appetizer.
Add smoked paprika for a smoky flavor, or a blend of Mediterranean herbs like oregano, basil, and thyme, or a Moroccan blend of cumin, coriander, and cinnamon.
Ideal for a light meal or served in fish tacos.
Start by brining your chicken in a saltwater solution for at least an hour to keep the chicken moist and add flavor. Incorporate aromatics like bay leaves, garlic, and peppercorns for enhanced flavor.
Use a thermometer to maintain oil temperature and fry in batches to prevent overcrowding and ensure crispiness.
For an extra crispy coating, consider double breading. Let the breaded chicken sit for a few minutes before frying to allow the coating to set.
Ensure uniformity when cutting your chicken into bite-sized pieces for even cooking and thoroughly pat dry before seasoning for a crisper coating.
Use a bowl to toss the chicken pieces with the sauce for even coating.
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