Crispy curried chicken bites

Crispy curried chicken bites are made with tender pieces of boneless chicken thigh, coated in a lightly spiced gram flour batter with crispy fried onions for extra crunch, then fried until golden and crisp.

These crispy curried chicken bites started life as an idea for batter-coated chicken wings, but I rapidly decided that boneless chicken thighs would be the better choice. Coating chicken wings in batter may seem like a good idea in theory, but in practice, it's not very practical. The skin doesn't crisp, and there are too many bones, which makes eating them difficult.

So onto round number 2! The juicy thigh meat has neither bones nor skin and stays tender inside a crisp, lightly spiced coating. A much better result!

I love the mild curry flavour of the batter, with the unique nutty taste provided by the gram flour. I've also got a little trick up my sleeve to add even more crunch to the batter. I'll tell you about it when we talk about the ingredients,

These little chicken nuggets make the perfect starter, but they're actually much more than that. They're also:

• A light summer main with a salad
• Party food (with various dips - mango chutney is my favourite)
• Picnic food (served cold or at room temperature)
• A pub-style sharing platter with other nibbles
• A more hearty main with boiled potatoes and vegetable sides
• A filling for the next day's lunch bread roll

Why you'll love these curried chicken bites

• Made with everyday ingredients. Apart from gram flour (which is cheap as chips and widely available in supermarkets), you'll probably have everything in your kitchen cupboards already.
• Crispy on the outside, juicy on the inside. Chicken thighs stay wonderfully succulent, while the batter, enhanced with the crispy fried onions, forms a golden, crunchy coating.
• Perfect for any occasion. Crispy chicken nuggets are always welcome at a gathering. These can be served as a starter, a party snack, a light meal or even turned into a sandwich for lunch the next day.
• Packed with flavour. The distinctive nutty taste of the gram flour, curry powder and crispy fried onions combine to create a deliciously savoury coating with just the right amount of spice.
• Naturally dairy-free. There is no milk, cream or yoghurt in the batter, making these crispy chicken bites suitable for anyone avoiding dairy.
• A great alternative to chicken wings. Every part of the chicken bites is edible; there are no bones to contend with.

Ingredients for curried chicken nuggets

**This is just an overview to explain why I used a particular ingredient. The exact ingredient measurements are on the printable recipe card at the end of this post.**

• Chicken thighs. I prefer using skinless, boneless chicken thighs because the meat stays soft and juicy inside the crispy coating. All large UK supermarkets sell boneless thighs, or you can get your butcher to debone them for you. Cut the thighs into strips or bite-sized pieces. If you prefer, you can use chicken breast fillets instead.
• Gram four. Also known as chickpea flour or besan, gram flour is widely used in Indian cookery for making pakoras or bhajis. It gives the coating a distinctive flavour and fries up crisp and golden.
• Cornflour (cornstarch). This is combined with the gram flour to make the batter. It helps create a lighter, crispier coating.
• Baking powder. A small amount of baking powder helps lighten the batter and contributes to a crisp texture once fried.
• Crispy fried onions. This is my secret ingredient! The onions soften slightly as they absorb moisture from the batter, then crisp up again during frying, adding both flavour and texture to the finished dish. These crispy onions are found in supermarkets (near where spices are sold or in the World Food aisle), and are normally sprinkled over salads for extra crunch (I've even seen them sold in little plastic tubs in the fresh veg section). I've also got a quick and easy crispy fried onion recipe if you would like to make your own.
• Curry powder. These homemade chicken goujons are flavoured with everyday curry powder rather than a long list of individual spices. Shop-bought curry powder comes in mild, medium or hot varieties. Use your favourite brand or try my homemade curry powder, which has a mild to medium heat level.
• Cayenne pepper and paprika. The paprika adds colour and a gentle warmth, while the cayenne provides extra heat. If your curry powder is already quite spicy, you can reduce or omit the cayenne. For a hotter coating, add a little extra, but take care not to overdo it.
• Garlic granules and salt. For this recipe, I prefer garlic granules to fresh garlic, as they blend evenly into the batter. Add salt to your own taste, or leave it out altogether if preferred.
• Cold water. This is to mix the batter. The actual amount will depend on how much liquid the gram flour absorbs. I normally add about three-quarters of the water to start with, then add the remaining water a tablespoon at a time until the batter is thick enough to coat the chicken. Aim for a consistency similar to double or heavy cream
• You will also need vegetable oil (I like to use Rapeseed) for frying the chicken. The chicken pieces will be shallow-fried so you will need approximately one-eighth inch depth of oil in the pan.

How to make crispy curried chicken bites

Prepare the batter

Step 1: Place all the ingredients for the batter into a mixing bowl. Stir them with a balloon whisk to combine.

Step 2: Add most of the water and continue to mix until well combined. As you can see in this image, the batter is too thick and sticky.

Step 3: Add as much of the remaining water, 1 tablespoon at a time, until the batter develops a coating consistency.

Step 4: Stir in the chicken strips. Cover the dish and leave it in the refrigerator to marinate for half an hour.

Fry the chicken

Step 5: Heat the oil in a frying pan over moderate heat. It should sizzle gently when you drop a little batter into the pan. Then fry the chicken for 2 to 3 minutes per side until golden brown and crispy.

Drain on a paper towel and keep warm while you fry the remaining chicken pieces.

• I love to serve this pakora-style chicken as a starter with a dish of mango chutney for dipping. The recipe as written serves 4 people as an easy appetiser before an Indian-inspired meal.
• For an easy main course, serve the chicken with boiled baby potatoes and a crisp green salad loaded with your favourite vegetables. Drizzle the salad with a balsamic glaze and add a little lime pickle or mango chutney on the side for extra flavour. This will make a satisfying meal for 2 people.
• They're equally good served with rice or chips if you're looking for a more substantial meal, although given the chicken is fried in batter, it might be quite carb-heavy.
• These chicken bites are also perfect for sharing at parties or buffets. Cut the chicken into cubes rather than strips (to make them a little smaller) and arrange them on a platter with a selection of dipping sauces such as mint yoghurt, sweet chilli or garlic mayo. Add a bowl of cocktail sticks and let everyone help themselves.
• If you're lucky enough to have any leftovers, tuck them into a crusty breadroll or wrap them with crisp lettuce, sliced tomato and a spoonful of mango chutney for a delicious lunch the next day.

Variations

The flavour variations for these chicken bites are endless. You're limited only by your imagination. Here are a few ideas to get you started.

• Not keen on curry powder? Replace it with your favourite seasoning blend. Paprika and garlic granules make a child-friendly version, while smoked paprika, lemon pepper or peri-peri seasoning all work well.
• Chinese 5-spice chicken bites. Swap the curry powder, paprika and cayenne for a teaspoon of 5-spice powder.
• Garlic and herb chicken bites. Season with garlic granules and one or two teaspoons of dried mixed herbs.

Helpful equipment tips

You'll find a complete list of the equipment in the recipe card. Here are a few extra tips that will help make this recipe even easier.

• Use a generously sized mixing bowl. Once you've made the batter, you'll need plenty of room to coat the chicken evenly without it spilling over the sides.
• A wok makes an excellent deep-fryer. If you don't own a deep-fat fryer (I don't), use a wok with a narrow base. It gives a good depth of oil while using less than a large saucepan. I still prefer shallow frying for this recipe, but either method works well.

Storage and freezing

• Refrigerator. Allow the cooked chicken pieces to cool completely, then transfer them to an airtight container, lined with a piece of paper towel to absorb any oil residue, and refrigerate for up to 3 days.
• Freezer. If you've made a large batch of curried chicken bites to eat at a later date, you can freeze them on a baking tray until solid and then transfer the frozen pieces to a freezer bag. They'll keep well for up to 3 months.
• Defrosting. Defrost for a few hours or up to overnight in the refrigerator. Do not defrost on the counter.
• Reheating. For crispiest results, reheat in an airfryer at 180C/350F for 4 to 5 minutes, or in a 200C/400F oven (180C/350F (fan)) for 8 to 10 minutes until piping hot. You can reheat in the microwave, but the coating will be soft rather than crispy.
• Leftovers. Cold leftover chicken pieces in a bread roll, with mayonnaise, sweet chilli sauce or mango chutney are perfect for packing into a lunchbox.

FAQ

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