Bite Of The Day Recipe

Prepare and marinate

In a medium bowl, combine lime juice, soy sauce, brown sugar, minced garlic, grated ginger, diced chile, chopped cilantro, 1 tablespoon vegetable oil, salt and black pepper. Whisk until sugar dissolves.

Add the bite-sized chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 2 hours. If short on time, 15 minutes will still impart flavor.

Prepare coating

While the chicken marinates, in a shallow wide bowl or pie plate whisk together the all-purpose flour, cornstarch, baking powder, paprika, sea salt, black pepper and optional cayenne. This dry mix gives a light, crisp crust.

Remove chicken from refrigerator and let it sit 5 minutes. Heat a large skillet over medium-high heat and add oil for shallow frying. It should reach about 350°F (175°C) or shimmer but not smoke.

Working in a single layer (do not overcrowd), dredge each piece of marinated chicken in the dry coating, pressing lightly so the coating adheres. Shake off excess flour.

Place coated pieces carefully in the hot oil. Fry for about 2.5–3.5 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Adjust heat so coating browns but does not burn; fry remaining pieces in batches if necessary.

Transfer fried bites to a paper towel-lined plate or wire rack to drain. Lightly season with a pinch of sea salt while still hot.

Make sauce

While the chicken fries, whisk together mayonnaise, sriracha, honey, lime juice and a pinch of salt in a small bowl until smooth. Taste and adjust heat or sweetness to preference.

Arrange the hot 'Bite of the Day' pieces on a platter. Sprinkle chopped cilantro over the bites, serve with lime wedges and the spicy dipping sauce on the side.

Serve immediately so the coating stays crisp. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a 400°F (200°C) oven for 8–10 minutes to crisp up.