Fireball Chicken Bites with Spicy Mango Salsa

Allergens

Gluten (from flour), Eggs (not included)

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite
• sized pieces
• 1 cup all
• purpose flour
• 1 cup cornstarch
• 2 tsp paprika
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chili powder
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• 1.5 cups cold sparkling water
• Vegetable oil, for frying
• 2 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the flour, cornstarch, paprika, cumin, garlic powder, onion powder, chili powder, cayenne pepper, salt, and pepper. Gradually add the sparkling water while stirring until a smooth batter forms.
2. Heat 2 inches of vegetable oil in a deep frying pan or deep fryer to 350°F (175°C).
3. Working in batches, dip the chicken pieces into the batter and carefully lower them into the hot oil. Fry until golden brown and cooked through, about 4 minutes per batch. Transfer the cooked chicken to a paper towel lined plate to drain.
4. In a medium bowl, combine the diced mangoes, red onion, cilantro, lime juice, salt, and pepper. Toss gently to mix.
5. Arrange the chicken bites on a serving platter and top with spoonfuls of the spicy mango salsa. Serve immediately.

Chef’s Insight

The secret to perfectly fried chicken is to ensure the oil is at the correct temperature and not overcrowd the pan to allow for even cooking.

Notes

Be sure to use fresh mangoes for the best flavor and texture in the salsa.