Crispy Chicken Bites in Black Pepper Soy Glaze are deliciously crunchy chicken pieces coated in a flavorful black pepper soy sauce, perfect for a snack or appetizer.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 ½ lbs boneless, skinless chicken breast, cut into bite-sized pieces
½ cup cornstarch
¼ cup all-purpose flour
1 large egg
½ tsp salt
½ tsp garlic powder
¼ tsp ground black pepper
½ cup vegetable oil, for frying
¼ cup soy sauce
3 tbsp honey
2 tbsp brown sugar
¼ cup chicken broth
1 tbsp oyster sauce
1 tbsp rice vinegar
3 cloves garlic, minced
1 tsp freshly grated ginger
1 tbsp freshly cracked black pepper
1 tbsp cornstarch
2 tbsp water
2 green onions, sliced (for garnish)
1 tsp sesame seeds (for garnish)
Instructions
Prepare the Chicken: Cut the chicken into bite-sized pieces and pat dry with paper towels.
Season: Place the chicken in a large bowl. Add the egg, salt, garlic powder, and ground black pepper. Mix until evenly coated.
Coat: Add the cornstarch and flour. Toss until each chicken piece is thoroughly coated.
Fry the Chicken: Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches for 4–6 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F. Transfer to a paper towel-lined plate.
Prepare the Sauce: In a small bowl, whisk together soy sauce, honey, brown sugar, chicken broth, oyster sauce, rice vinegar, and freshly cracked black pepper.
Sauté the Aromatics: Heat a little oil in a clean skillet over medium heat. Add minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
Make the Glaze: Pour the prepared sauce into the skillet and bring to a gentle simmer. In a separate bowl, mix cornstarch with water. Slowly stir the mixture into the sauce and cook until thick, glossy, and sticky.
Add the Chicken: Add the crispy chicken bites to the skillet. Toss gently until every piece is coated with the black pepper soy glaze.
Garnish and Serve: Sprinkle with sliced green onions and sesame seeds. Serve immediately while hot and crispy.
Notes
Pat the chicken completely dry before coating to achieve maximum crispiness.
Fry in batches to avoid overcrowding the pan.
Use freshly cracked black pepper for a stronger, more aromatic flavor.
Adjust the honey and brown sugar for your preferred sweetness.
Add the glaze just before serving to keep the chicken from becoming soggy.