Ingredients

450g

boneless and skinless chicken thighs, cut into bite size pieces

3 tbsp

rapeseed oil

3 tbsp

coconut oil

for the marinade

egg, beaten

1/2 tsp

garlic powder

1 tbsp

sesame seed oil

2 tbsp

tamari

1 tbsp

coconut sugar

4 tbsp

potato starch

1 pinch

ground cinnamon

a sprinkling

Niki's Korean blend

Classic Japanese fried chicken bites. So delicious, so easy.

Recipe from Niki Bakes

Method

Simply combine all the marinade ingredients in a large bowl and add your chicken. Mix very well to coat each piece allow to sit for at least an hour or overnight on the fridge for best results in terms of concentrated flavour.
Once you’re ready to fry, allow the marinated chicken pieces to sit on the countertop for at least 10 minutes and mix well as the potato starch can settle to the bottom of the bowl.
Heat to a medium heat (not higher because it will burn) and fry your chicken in small batches, this allows the chicken to cook well and remain tender as well. Once cooked, drain on kitchen paper and serve immediately with a wedge of lemon.