Garlic Chile Chicken Bites
This is whole food that will appeal to every member of the family. These Asian-inspired chicken nuggets are fried in coconut oil, which is much more healthy than vegetable oils. If your family loves spicy food, you can serve them with extra Sweet and Spicy Garlic Chile Sauce or Sriracha. Steamed or stir fried veggies make the perfect side dish if you are serving them for a main meal. But these would also make some a wonderful hot appetizer at a holiday party. Think festive toothpicks, dipping sauces in pretty bowls, and you’re all set.
Garlic Chile Chicken Bites
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- 0.25 cups coconut oil
- 0.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 0.5 cups whole wheat flour
- 0.5 teaspoons garlic powder
- salt and pepper to taste
- 1 medium egg
- 2 Tablespoons whole milk
- 0.33 cups Sweet and Spicy Garlic Chile Sauce (plus more for serving if desired)
Directions:
Cut chicken into bite sized pieces (about one inch). Heat oil in a skillet over medium high heat. Meanwhile, in a shallow bowl whisk together flour, garlic powder, salt, and pepper. In another bowl whisk together egg and milk. Dredge chicken pieces in flour mixture and coat thoroughly. Next, dredge in egg wash and coat thoroughly. Then return to flour mixture for a final coating. Fry chicken pieces in oil about 3-4 minutes each side until golden and crispy. Place in a bowl with garlic chile sauce and toss to coat.
Freezing Directions:
Place on a baking sheet lined with parchment paper and flash freeze. Divide among freezer bags, label, and freeze. To serve: Do NOT thaw. Microwave chicken bites for 90 seconds, or place on baking sheet and bake at 425 for 10-15 minutes until heated through.
Servings: 2 (more if you are serving as an appetizer)
**conversion chart image provided by Erik Spiekermann
I made this for dinner and we loved it. I have never used coconut oil before, and I thought that the flavor it imparted was the highlight of the dish. Thanks for sharing!