Air Fryer Five-Spice Chicken Bites
These succulent chicken bites are a culinary delight, marrying the aromatic warmth of Chinese five-spice with an irresistibly crispy exterior. Coated in sweet potato starch and perfectly air-fried, they're then tossed with fragrant, crispy basil leaves, offering a symphony of textures and flavors in every bite.
Ingredients
- 1 lb boneless skinless chicken thighs cut into 1-inch pieces
- 2 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tsp five-spice powder
- 0.5 tsp garlic powder
- 0.5 tsp ginger powder
- 0.25 tsp white pepper
- 0.5 cup sweet potato starch or tapioca starch
- 1 cup fresh basil leaves
- 2 tbsp vegetable oil for frying basil
- pinch salt for seasoning
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, five-spice powder, garlic powder, ginger powder, and white pepper. Mix well to coat all chicken pieces. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 4 hours.
- Preheat your air fryer to 375°F (190°C).
- Place the sweet potato starch in a shallow dish. Dredge each marinated chicken piece thoroughly in the starch, ensuring it's completely coated. Shake off any excess.
- Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
- Air fry for 12-15 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
- While the chicken fries, heat the vegetable oil in a small skillet over medium-high heat. Once hot, carefully add the fresh basil leaves. Fry for 10-15 seconds until crisp, then remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with a pinch of salt.
- Once all chicken is cooked, transfer the crispy chicken bites to a serving bowl. Toss with the freshly fried basil leaves.
- Serve immediately as a snack or appetizer, perhaps with a sweet chili dipping sauce.
Notes
For best results, marinate chicken for at least 30 minutes, or up to 4 hours for deeper flavor. Ensure chicken is coated evenly with sweet potato starch for maximum crispiness. Fry basil quickly until crisp, but avoid burning. Serve immediately with a dipping sauce like sweet chili or sriracha mayo.