Crunchy Marinated Chicken Bites

Crunchy Marinated Chicken Bites

Appetizers

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Cook Time

1 h 30 min

Servings

6

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Crunchy Marinated Chicken Bites is ready in 1 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This crunchy marinated chicken is a delight that I often prepare for parties and gatherings. The key is in the marinade, which gives it an incredible flavor and a juicy texture. The combination of spices such as paprika, garlic powder, and cumin creates an explosion of flavor in every bite. The double frying ensures that the chicken is super crispy on the outside and tender on the inside. It is perfect for sharing with friends and family, and is always a hit! It is prepared in approximately 90 minutes, including the marinating time. Go ahead and try it, you will love it!

Ingredients (19 ingredients)

  • 2 piece Chicken breasts
  • 4 piece Small chicken thighs
  • 200 gramos Wheat flour
  • 50 gramos Cornstarch
  • 2 cucharaditas Paprika
  • 1 cucharadita Garlic powder
  • 1 cucharadita Cumin powder
  • 1 cucharadita Curry powder
  • 1 cucharadita Onion powder
  • 1 cucharadita Ginger powder
  • 1 cucharadita Black pepper
  • 1 cucharadita Red pepper or cayenne
  • Water
  • 200 gramos Wheat flour
  • 1 cucharadita Curry
  • 1 cucharadita Garlic powder
  • 1 cucharadita Cumin powder
  • 1 cucharadita Red pepper or cayenne
  • 1 pinch Salt

Preparation (7 steps)

1

Prepare the marinade

Thermomix® Setting
10 Seg./Velocidad 4

In the Thermomix bowl, add 200 g of wheat flour, 50 g of cornstarch, 2 tsp of paprika, 1 tsp of garlic powder, 1 tsp of cumin powder, 1 tsp of curry powder, 1 tsp of onion powder, 1 tsp of ginger powder, 1 tsp of black pepper and 1 tsp of red pepper or cayenne. Mix for 10 sec./Speed 4.

10
2

Add water to the marinade

Thermomix® Setting
1-2 min/Velocidad 3

With the Thermomix running at Speed 3, add cold water little by little through the pouring spout until a compact paste is obtained. Monitor the consistency so that it is neither too thick nor too clear. Approximately 1-2 minutes.

60
3

Marinate the chicken

Add 2 chicken breasts cut into squares and 4 small chicken thighs to the bowl with the marinade. Mix with the spatula until the chicken is well covered. Transfer to a container and refrigerate for 30 minutes to 1 hour.

4

Prepare the breading

Thermomix® Setting
5 Seg./Velocidad 4

While the chicken is marinating, in the Thermomix bowl, add 200 g of wheat flour, 1 tsp of curry, 1 tsp of garlic powder, 1 tsp of cumin powder, 1 tsp of red pepper or cayenne and 1 pinch of salt. Mix for 5 sec./Speed 4.

5
5

Bread the chicken

Once the chicken is marinated, pass each piece through the breading prepared in the previous step, making sure it is well covered.

6

Fry the chicken

In a pan with enough hot oil, fry the breaded chicken pieces on both sides until they are golden brown and cooked through. Remove to a plate with absorbent paper to remove excess fat.

7

Serve

Serve the crispy chicken accompanied by the sauce of your choice.

Finished cooking? Great! 🎉

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About this recipe

This crunchy marinated chicken is a recipe that I have perfected over the years, inspired by the flavors of Asian street food and adapted to my personal taste. I remember the first time I tried something similar at a small food stall on a trip, and since then I have been obsessed with recreating that explosion of flavor and texture at home. The key to this dish lies in the marinade. The combination of paprika, garlic powder, cumin, curry, onion powder, ginger and the two peppers (black and red) creates a symphony of flavors that penetrates deeply into the chicken, making it juicy and full of nuances. The wheat flour and cornstarch in the marinade not only help it adhere better to the chicken, but also contribute to a crispier texture when frying. The amount of water is crucial; it should be enough to create a paste that covers the chicken, but not so liquid that it drains. The Thermomix® is my perfect ally for this recipe. The precision and power of the machine ensure that the spices are mixed evenly and that the marinade paste has the ideal consistency. When adding the water, it is important to do it little by little and observe the texture to prevent it from becoming too liquid. If this happens, you can add a little more flour. For the breading, the combination of wheat flour with curry, garlic powder, cumin, red pepper and salt adds an extra layer of flavor and crispiness. You can adjust the amount of red pepper according to the desired level of spiciness. If you want a vegetarian or vegan version, you can substitute the chicken with firm tofu cut into cubes or cauliflower florets. The tofu must be pressed beforehand to remove excess water. You can also experiment with different spices in the marinade and breading, such as cilantro, oregano, thyme or even a touch of cinnamon. This crispy chicken is perfect for serving as an appetizer at parties, as a main dish accompanied by basmati rice and sauteed vegetables, or even in sandwiches and wraps. A yogurt sauce with fresh herbs or a homemade sweet and sour sauce are excellent accompaniments. If you have leftover chicken, you can store it in an airtight container in the refrigerator for a maximum of 2 days. To reheat it, it is ideal to use the oven or air fryer to restore its crispiness. You can also prepare the marinade in advance and store it in the refrigerator for up to 24 hours. Thus, the day you want to prepare the chicken, you will only have to marinate it and fry it.

Created by

Maria Gil

Maria Gil

Community member

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Activity: Active
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Tags

#Meat #Party #Spicy #Substantial

Allergens

  • Cereals with gluten

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