Fried Chicken Bites Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into bite-sized pieces about 1 to 1 1/2 inches. Pat dry with paper towels.

Marinate

In a bowl, combine soy sauce, mirin, sesame oil, minced garlic, grated ginger, 2 teaspoons kosher salt (reserve 1 tsp for later), and black pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for 20–30 minutes (up to 2 hours).

Make dry mix

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, smoked paprika, onion powder, garlic powder, white pepper, baking powder, and 1 teaspoon kosher salt.

In a separate shallow bowl, whisk the egg with cold water and rice vinegar until smooth. This thin batter helps the dry mix adhere and keeps the coating crisp.

Heat oil

Pour oil into a deep skillet or medium saucepan to a depth of about 1 1/2 inches (or use a deep-fryer). Heat over medium-high until the oil registers 350°F (175°C) or a small cube of bread browns in ~45 seconds.

Dredge & Fry (batching)

Working in batches to avoid overcrowding, drain excess marinade from the chicken pieces, dip each piece into the egg wash, then press into the flour-cornstarch mixture to fully coat. Shake off excess. Fry 6–8 pieces at a time for 3–4 minutes until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Use a spider or slotted spoon to transfer fried bites to a wire rack set over a sheet pan; keep warm in a 200°F (95°C) oven if desired while you finish remaining batches.

Double-fry option (crispier)

If you want extra-crispy bites, after all pieces are fried once, bring oil back to 375°F (190°C) and fry the pieces a second time for 45–60 seconds until extra-crisp. Drain on the rack and immediately sprinkle with any remaining kosher salt to taste.

Make sauce

In a small bowl, whisk together white miso and mayonnaise until smooth. Add honey, smoked paprika, rice vinegar, sriracha, toasted sesame oil, and 1 teaspoon water. Whisk until combined and adjust thickness with additional water, 1/2 teaspoon at a time, to reach a dipping-sauce consistency. Taste and adjust seasoning: more honey for sweetness, more vinegar for tang, or a pinch of salt if needed.

Finish & serve

Transfer sauce to a serving bowl and garnish with chopped scallions if using. Arrange the fried chicken bites on a platter with the miso-paprika sauce alongside for dipping. Serve immediately.