Longhorn Steakhouse Spicy Chicken Bites Recipe

[Rocki Stenger]

Longhorn Steakhouse Spicy Chicken Bites Recipe

If you love spicy and crunchy chicken bites, you might have tried the Longhorn Steakhouse Spicy Chicken Bites. They are one of the most popular appetizers on their menu, and for a good reason. They are made with fresh chicken pieces that are marinated, battered, and fried to perfection, then tossed in a sweet and spicy chili-ginger sauce. They are served with crushed peanuts and cilantro for extra flavor and texture.

Longhorn Steakhouse Spicy Chicken Bites Recipe

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But you don't have to go to the restaurant to enjoy these delicious chicken bites. You can make them at home with this easy copycat recipe. All you need are some simple ingredients and a few steps. Here is how to make Longhorn Steakhouse Spicy Chicken Bites at home.

Ingredients

• For the chicken:

• 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, mix together salt and buttermilk. Add chicken and gently toss until all pieces are 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 rice vinegar, water, sugar, sambal oelek, garlic, ginger, and soy sauce. Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally.

• In a small bowl, whisk together cornstarch and water until smooth. Add the slurry to the saucepan and stir well to combine. Cook for another 5 minutes or until the sauce is thickened and glossy. Remove from heat and set aside.

• In a large shallow dish, whisk together flour, panko, black pepper, and cayenne pepper. Set aside.

• In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat until it reaches 350F. Use a kitchen thermometer to monitor the temperature.

• Working in batches, take the chicken pieces out of the buttermilk and shake off any excess liquid. Coat them in the flour mixture, shaking off any excess as well. Carefully drop them into the hot oil and fry for about 4 minutes or until golden and crisp, turning once halfway through.

• Transfer the fried chicken bites to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken pieces.

• In a large bowl, toss the chicken bites 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 [Them Bites].

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