Garlic Butter Chicken Bites
These garlic butter chicken bites are quick and easy to make, made with juicy, pan-seared chicken tossed in a rich, flavorful garlic butter sauce, ready in 20 minutes. Here's how to make it with step by step photos and a video.
Servings: 4 people
Calories: 201kcal
Equipment
- 1 Heavy bottom pan/skillet
Ingredients
- 300 g boneless skinless chicken breast/thighs, cut into 1-inch cubes
- ½ teaspoon salt
- ½ teaspoon ground balck pepper
- 1 teaspoon refined olive oil
- 1 teaspoon corn flour/cornstarch
- 2 teaspoon refined olive oil
- 1 teaspoon butter
To make garlic butter sauce
- 1 teaspoon oil
- 1 tablespoon butter
- 1 tablespoon chopped garlic
- 1 teaspoon red pepper flakes/red chili flakes
- 1 teaspoon Italian seasoning
- Corn flour/cornstarch slurry - 1 teaspoon corn flour/cornstarch mixed in 2 tablespoon water
- 1 teaspoon lemon juice
- 1 tablespoon coriander leaves
Instructions
- Pat the chicken dry on all sides with paper towels for a better sear. In a bowl, season chicken pieces with salt, pepper, and a little oil. Oil helps to keep the chicken moist while cooking. Next, add corn flour/cornstarch and toss to coat each piece evenly.300 g boneless skinless chicken breast/thighs,, ½ teaspoon salt, ½ teaspoon ground balck pepper, 1 teaspoon refined olive oil, 1 teaspoon corn flour/cornstarch
- Heat oil and butter in a pan over medium heat. Add the chicken in a single layer and sear until lightly golden, then flip. Don't overcook, transfer to a plate once done.2 teaspoon refined olive oil, 1 teaspoon butter
- In the same pan, heat oil and butter again on low heat. Sauté garlic until lightly golden, then add red pepper flakes and Italian seasoning, cook it for 1 minute.1 teaspoon oil, 1 tablespoon butter, 1 tablespoon chopped garlic, 1 teaspoon red pepper flakes/red chili flakes, 1 teaspoon Italian seasoning
- Add a little water to deglaze, scraping up the browned bits. Keep the heat on medium. Stir in the cornstarch slurry and simmer until slightly thickened. Add a splash of water if the sauce looks too thick.Corn flour/cornstarch slurry - 1 teaspoon corn flour/cornstarch mixed in 2 tablespoon water
- Lower the heat and return the chicken to the pan. Toss to coat in the garlic butter sauce and cook 1 more minute. Taste and adjust seasoning.
- Finish with lemon juice and a sprinkle of chopped coriander leaves/parsley. Serve with fried rice, noodles, or even a side of steamed veggies.1 teaspoon lemon juice, 1 tablespoon coriander leaves
Video
Notes
- Make sure your pan is hot enough before adding the chicken. This creates an immediate seal on the outer surface, locking in those delicious juices.
- Lay out the chicken pieces in a single layer. If the pan is too full, the chicken will release water and steam instead of crisping up.
- Keep an eye on your chicken. Don’t overcook, it can dry out the pieces. Don’t worry about getting a deep golden crust. Sear just until lightly golden.
- Corn flour/cornstarch coating helps to retain moisture and adds a little crispiness outside when pan-seared.
- Tossing them with the garlic butter sauce gives these chicken bites a crispy exterior while remaining juicy inside. Don’t skip this step.
- Add lemon juice at the end to brighten and balance the rich garlic butter flavors.
- Sprinkle some freshly grated Parmesan or Feta cheese on top before serving if you love cheese.
Nutrition
Calories: 201kcal | Carbohydrates: 3g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 535mg | Potassium: 347mg | Fiber: 1g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg