Re: Longhorn Steakhouse Spicy Chicken Bites Recipel

[Sandrine Willert]

Longhorn Steakhouse Spicy Chicken Bites Recipe

If you love spicy food and fried chicken, you will love this copycat recipe of Longhorn Steakhouse's spicy chicken bites. These crispy chicken pieces are coated in a sweet and spicy sauce that will make your taste buds sing. They are perfect for an appetizer, a snack, or a main course. You can make them at home with simple ingredients and enjoy them anytime you crave some heat.

Longhorn Steakhouse Spicy Chicken Bites Recipel

Download File https://psfmi.com/2ySM1Z

Ingredients

• 1.5 lbs boneless skinless chicken tender strips cut into 1-inch cubes

• 1 quart of buttermilk

• 2 tbsp of kosher salt

• 1.5 cups all-purpose flour

• 1.5 cups panko bread crumbs

• 1 tsp black pepper

• tsp cayenne pepper (use more or less depending on preferred spice levels)

• 2 quarts of peanut oil or other neutral oil for frying

• Crushed peanuts for garnish (optional)

• Fresh cilantro for garnish (optional)

For the sauce:

• cup rice vinegar

• cup water

• cup granulated sugar

• 2 tbsp sambal oelek hot sauce (more or less depending on spice preference)

• 2 cloves finely minced garlic

• 1.5 inches fresh ginger, peeled and finely minced

• 1.5 tsp light soy sauce

• 1 tbsp cornstarch dissolved in 2 tbsp water

Instructions

• In a large bowl, combine the buttermilk and salt. Toss the chicken cubes in the buttermilk mixture until well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

• In a small saucepan over medium-high heat, whisk together the rice vinegar, water, sugar, sambal oelek, garlic, ginger, and soy sauce. Bring the mixture to a boil, then lower the heat and simmer until slightly reduced, about 10 minutes.

• In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the sauce and cook until thickened, about 2 minutes. Remove from heat and set aside.

• In a large shallow dish, whisk together the flour, panko, black pepper, and cayenne pepper. Working in batches, take the chicken pieces out of the buttermilk and shake off any excess. Dredge them in the flour mixture, shaking off any excess.

• In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat until it reaches 350F. Carefully lower the chicken pieces into the hot oil and fry until golden and cooked through, about 4 minutes per batch. Do not overcrowd the pot. Transfer the fried chicken to a wire rack set over a baking sheet to drain.

• Toss the fried chicken in a large bowl with the sauce until well coated. Sprinkle with crushed peanuts and cilantro if desired. Serve hot or at room temperature.

This recipe is adapted from [Conscious Eating] and [Cooking Frog] . Enjoy!

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