These fried chicken bites are extra CRIPSY because we make sure to give them the double fried treatment. The dipping sauce at the side is a careful blend of savoury, spicy and sweet flavors brought all together with that aromatic touch from Angostura Aromatic Bitters. This is definitely a recipe you want to try especially in a small lime with family and friends. It makes for the perfect cutters.
Seasoning The Chicken
You can choose either boneless chicken breasts or boneless thighs for this recipe, depending on your preference. To achieve maximum flavor in every bite we are going to create the perfect marinade for this chicken.
Ingredients
- 3lbs boneless chicken (cut into bite sized chunks)
- 4 tbsp green seasoning
- 4 tbsp plain yogurt (optional)
- 1 tbsp lemon pepper
- A couple dashes of Angostura Aromatic Bitters
Lemon pepper on chicken wins every time
Green seasoning for that local touch.
The not so secret ingredient! A couple dashes go a long way!
Yogurt tenderizes the meat. This is optional but a great tip to keep the chicken succulent.
Mix it all together
Allow to marinate for at least one hour. Best results if left overnight.
Aromatic Dipping Sauce
This is a great base sauce to have with this chicken. Although it is filled with flavor, there is still enough room in there to experiment and add your own choice of herbs and spices to the mix.
Ingredients
- 3/4 cup tomato paste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1 tsp chili powder
- 1 tbsp dried thyme
- 3 tbsp brown sugar
- 2 tbsp roucou
- 1 bay leaf
- a couple dashes of Angostura Aromatic Bitters
- 1 cup water
Add dried powders and herbs to tomato paste
Roucou adds great depth of flavor to this dipping sauce.
Brown sugar balances the savory notes present in this sauce.
Angostura Aromatic Bitters adds layers of complexity.
Add a cup of water then simmer the sauce for 10 minutes.
Don’t forget the bay leaf!
How To Get Ensure Your Fry Chicken Is CRIPSY!
There are two key factors in getting your chicken really crispy. The first step is using cornstarch or potato starch to dredge your chicken instead of flour. The second part is double frying the chicken.
Use cornstarch instead of flour to dredge your chicken.
Fry the chicken in batches to ensure the oil stays hot.
Fry the first batch for 3 to 5 minutes or until the chicken is very light brown.
Place chicken in a bowl then continue to fry the rest in batches,
Once all the pieces are fried, return chicken to the oil then fry again in batches,
Fry each batch for 3 to 5 minutes or until the chicken is perfectly brown and CRIPSY!
You wont believe just how crispy this chicken is.
Chicken Fried to perfection. Sauce is ready.
Time to dig in!!!
