Crispy Teriyaki Chicken

5 from 4 votes

Crispy Teriyaki Chicken Bites are a marinated for flavor and then lightly breaded and fried and coated in a homemade teriyaki sauce that is a hint spicy.

Prep Time20

Cook Time20

Marinating Time30

Total Time1 10

Course: chicken, dinner

Cuisine: Chinese

Servings: servings

Calories: 441kcal

Author: Sarah Baumeister

Ingredients

1 ½ lbs. boneless skinless chicken thighs
1 tbsp. ketchup
2 tbsp. rice wine vinegar
2 tbsp. fresh grated ginger
1 tbsp. sesame oil
½ cup soy sauce or liquid aminos
¼ cup brown sugar
4 garlic cloves minced
2 tbsp. sambal oelek
1 egg
½ cup flour
1 ½ tsp. baking powder
¼ cup cornstarch
1 tsp. paprika
1 tsp. garlic powder
½ tsp. salt
½ tsp. pepper
oil for frying

Instructions

Begin by preparing your sauce. In a small mixing bowl, combine soy sauce, brown sugar, rice wine vinegar, sambal oelek, garlic, and sesame oil. Stir well to combine and set to the side.
Cut chicken thighs into bite sized pieces. Place in a medium sized bowl and cover with ⅓ cup of the prepared sauce mixture. Allow chicken to marinate for at least 30 minutes and up to 24 hours.
Once the chicken is marinated, beat one egg and pour over top of chicken. Mix well to coat.
In a separate bowl, combine ingredients for crispy coating, including flour, cornstarch, baking powder, paprika, garlic powder, salt, and pepper.
Coat chicken pieces in flour mixture, it will be very sticky.
In a deep skillet, add ½ inch of cooking oil over medium high heat. Once oil is hot, begin adding chicken, working in batches. Flip pieces occasionally to ensure even cooking. The chicken is done when it is golden brown all around.
Once cooked, transfer chicken pieces to a paper towel lined plate to drain off excess oil.
Pour remaining teriyaki sauce in a small saucepan over low heat and allow to thicken slightly. Pour sauce over cooked chicken and enjoy.

Notes

- You'll want to marinate the chicken bites for at least 30 minutes, but they get even better from a longer marinade. I suggest 12-24 hours.
- Make sure the oil is very hot before adding in the chicken pieces. This will help the chicken brown quickly and help ensure the coating is extra crispy.
- Because the chicken pieces are cut relatively small, the chicken cooks through by the time the coating is a rich golden brown. If you are concerned, temp a few of the larger pieces to see if they are cooked through. The internal temperature of chicken should be 165 degrees fahrenheit.

Nutrition