Japanese · Dinner
Fried Chicken Bites (Gluten-Free)
Bite-sized chicken thigh pieces marinated in gluten-free tamari, ginger and garlic, coated in a light rice-flour and cornstarch crust, then double-fried until crackling-crisp. Served hot with lemon and a scallion-flecked dipping sauce, this Japanese dim sum snack delivers juicy meat under a crunchy shell.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
486Calories
42.3gProtein
24.8gFat
24.1gCarbs
1.3gSugar
1.1gFiber
1198mgSodium
204mgChol
4.9gSat Fat
480mgPotassium
45mgCalcium
2.4mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces and pat dry with paper towel. Mince garlic, grate ginger, and thinly slice scallion.
2
Marinate
Toss chicken with tamari, ginger, garlic and sesame oil in a bowl; cover and chill for 20 minutes.
3
Dredge
Whisk rice flour, cornstarch and baking powder together, then coat marinated chicken pieces evenly.
4
Fry
Heat vegetable oil to 325°F in a pot over medium-high heat and fry chicken in two batches for 3 minutes each until pale gold.
5
Fry
Raise oil to 350°F and fry pieces 2 minutes more until deep golden and crackling when tapped with a spoon.
6
Finish
Whisk tamari, rice vinegar and scallion together in a small bowl.
7
Plate
Arrange fried chicken bites on a plate with dipping sauce and lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp2 tbsp gluten-free tamari soy sauce
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp baking powder
- 1/2 cup120ml vegetable oil, for frying
- 22 scallion
- 2 tsp2 tsp gluten-free tamari soy sauce, for dipping sauce
- 1 tsp1 tsp rice vinegar
- 22 lemon wedge
