Longhorn Spicy Chicken Bites Recipe

Longhorn Spicy Chicken Bites Recipe - Longhorn Steakhouse is renowned for its delectable steaks and accompanying side dishes. However, their appetizer menu offers a range of outstanding choices that have become beloved among customers.

While the Wild West Shrimp and Seasoned Steakhouse Wings receive significant attention, the true hidden gem of the appetizer menu is undoubtedly their Spicy Chicken Bites.

Inspired by Buffalo chicken bites, these succulent and tender chicken bites are expertly fried until golden and then coated in a delectable sweet chili-ginger sauce.

Combining elements of sweetness, spiciness, and a satisfying crunch, these bites are ideal for any occasion and surprisingly straightforward to recreate in the comfort of your own home!

How to make Longhorn Spicy Chicken Bites 

Longhorn's Spicy Chicken Bites follow a traditional frying method where the chicken is marinated in a mixture of buttermilk and salt for several hours. This marinade tenderizes the meat and helps retain moisture during frying, while the salt enhances the flavor throughout the chicken bites. Since the chicken will be coated in buttermilk, there is no need for eggs as the residual buttermilk will bind the batter to the chicken.

The chicken is then coated in a combination of all-purpose flour and panko breadcrumbs seasoned with black pepper and cayenne pepper.

To fry the chicken, a Dutch oven or a deep, heavy-bottomed pot is required. The oil should be preheated to 350°F and maintained at that temperature throughout the frying process. Monitoring the oil temperature with a kitchen thermometer is essential to prevent the chicken from becoming oily and greasy.

Frying the chicken in batches is necessary to avoid overcrowding the pot, which can lead to a drop in oil temperature and improper frying. After frying, the chicken bites should be drained on a wire rack before being generously coated in the sweet chili-ginger sauce.

The sauce is prepared by simmering a mixture of rice vinegar, sambal oelek hot sauce, fresh ginger, fresh garlic, sugar, soy sauce, and chili flakes. A slurry of cornstarch and water is then added to thicken the sauce. The sauce can be made while the chicken is draining or in advance, but if made in advance, it should be gently reheated before tossing with the chicken.

Although the process may seem a bit technical, it is actually quite straightforward and easier than it may appear. Here is a breakdown of the required ingredients and instructions to create the perfect crispy chicken bite.

Ingredients

(4 servings)

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 
• ½ 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:

• ½ cup rice vinegar 
• ½ cup water 
• ½ 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

Before you start, it's important to note that the chicken should marinate for at least 2 hours, but no more than 24 hours. Longer marination enhances the flavor, but be cautious not to overdo it.

If you're making the sauce ahead of time, store it covered in the refrigerator until you're ready to use it.

While we provide a specific process, feel free to adjust it according to your own schedule!

Step 1

In a large bowl, whisk together buttermilk and salt until well combined.

Coat the chicken tender strips in the buttermilk mixture, ensuring they are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate. Allow the chicken to marinate for at least 2 hours, up to 24 hours.

Step 2

After marinating, remove the chicken from the buttermilk. Use a paper towel to remove any excess liquid, leaving a thin coating of buttermilk on the chicken pieces.

Place the chicken in the refrigerator until ready to use.

Prepare a large baking sheet by lining it with foil and placing a cooling rack on top. Set it aside.

Step 3

Heat the oil.

In a Dutch oven or a heavy-bottomed pot, add oil and attach a kitchen thermometer. Heat over medium-high heat and bring the temperature up to 350°F. If it exceeds 350°F, it's acceptable, but if it goes beyond 375°F, reduce the heat to prevent burning.

If you don't have a kitchen thermometer, check the oil temperature after 10 minutes by placing one piece of coated chicken in the pot. If it sizzles and bubbles, the oil is ready. If not, it needs more time to reach the correct temperature.

Step 4

While the oil is heating, prepare the flour and panko mixture.

In a large bowl, whisk together flour, panko, black pepper, and cayenne pepper until well combined.

Transfer the chicken pieces to the flour mixture and toss to ensure even coating.

Step 5

Fry the chicken bites.

Using a kitchen spider or fine-mesh sieve, pick up ¼ of the chicken bites and gently shake off any excess flour mixture.

Carefully lower the chicken into the hot oil, ensuring that the spider and chicken face away from you to avoid splattering.

Fry the chicken, stirring occasionally, until it turns golden brown and is cooked through, approximately 5 minutes.

Once the chicken bites are fried, shake off any excess oil and transfer them to the prepared draining rack.

Repeat the process until all the chicken bites are cooked.

Step 6

While the chicken cools, prepare the sauce.

In a small saucepan, combine vinegar, water, sugar, sambal, garlic, ginger, and soy sauce. Place the saucepan over medium heat and bring it to a low boil while stirring regularly.

Once it reaches a boil, stop stirring and let the mixture boil undisturbed for one minute until the sugar dissolves and the sauce becomes fragrant.

Remove the saucepan from heat and immediately add the cornstarch slurry. Stir vigorously until the chili sauce thickens and lightens in color slightly.

Allow the sauce to cool for 5 minutes.

*If the sauce was made in advance, gently warm it on the stove before using.

Step 7

Transfer the chicken bites to a large bowl and coat them with the sauce. Toss until all the chicken is fully and evenly coated.

Shake off any excess sauce and transfer the chicken bites to a serving plate. Optionally, garnish with crushed peanuts and cilantro.

Serve the chicken

Ingredients Substitutions

While this recipe is fairly simple, you might not have all the ingredients on hand. But don't worry! There are numerous substitutions you can make that will still result in tasty spicy chicken bites.

Like most recipes, this one can be customized to suit your preferences and still turn out delicious. Here are some suggestions for substitutions, although this is not an exhaustive list.

Calamari

It may seem unusual to replace chicken tenders with seafood, but it actually works well in this recipe! Fried calamari is an excellent choice for the chili dipping sauce because of its mild flavor and lower saltiness compared to other seafood options.

If you use calamari, soak it in regular milk instead of buttermilk to prevent it from becoming tough and chewy.

Sriracha

Sambal is a fantastic hot sauce, but it may not be a pantry staple for everyone. If you don't have sambal, sriracha is a great substitute!

Sriracha and sambal belong to the same flavor profile, but sriracha is more widely known and you probably already have it in your hot sauce collection. You can replace sambal with sriracha in equal amounts, and feel free to drizzle it over the finished dish for an extra kick of heat!

Brown Sugar

If you prefer a richer sauce, you can easily swap granulated sugar with brown sugar. Opt for light brown sugar instead of dark to avoid an overpowering molasses taste.

Garlic Powder

If you prefer a milder garlic flavor or don't have fresh garlic on hand, garlic powder can be used as a substitute.

Garlic powder is not as potent as fresh garlic, but it still adds a noticeable flavor. Start with half a teaspoon and increase the amount if desired, to avoid an overwhelming garlic taste.

Now that we have a good understanding of how the recipe is prepared and have explored substitution options, let's delve into the best ways to enjoy these delicious spicy chicken bites.

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