Alright folks, gather ’round. Today I’m gonna share something I whipped up the other day – a sort of fried chicken dim sum thing. It’s not your traditional shumai or har gow, obviously, but hear me out, it was pretty good and definitely hit that small-plate, shareable vibe.
My Kitchen Adventure Begins
So, I had this craving, you know? For something crispy, savory, and also something I could just pick at. Dim sum came to mind, but then so did good old fried chicken. And then a lightbulb moment – why not combine the spirit of both? Small, bite-sized pieces of fried chicken that you can share, kinda like how you order a bunch of different things at a dim sum place.
First things first, I went to the store. I didn’t have a super specific list, more like a general idea. I grabbed:
- Chicken: I opted for boneless, skinless chicken thighs. They just stay juicier, you know? Breasts can dry out too easily with this kind of thing.
- Flour: Just regular all-purpose. Nothing fancy.
- Cornstarch: My secret weapon for extra crispiness. Don’t skip this if you can help it.
- Spices: This is where you can get creative. I used what I had: garlic powder, onion powder, a bit of paprika for color, salt, and a good amount of black pepper. Maybe a tiny pinch of cayenne for a little kick, but not too much.
- Eggs: For the dredging station.
- Oil: For frying, of course. I used vegetable oil.
I also thought about a dipping sauce, ’cause what’s dim sum without a good dip? I decided to whip up a simple sweet chili mayo later.
Getting Down to Business: The Prep
Back in my kitchen, the first thing I did was prep the chicken. This is key for that “dim sum” feel – small pieces. I cut the chicken thighs into bite-sized chunks, maybe about 1-inch cubes. You don’t want them too big, or it loses that delicate, pop-in-your-mouth quality.
Then, the marinade, or rather, just a good seasoning. In a bowl, I tossed the chicken pieces with a bit of salt, pepper, garlic powder, and onion powder. Let that sit for a bit, maybe 15-20 minutes, just to let the flavors get friendly.
Next up, the dredging station. I set up three shallow dishes.
- Dish one: Plain flour.
- Dish two: A couple of eggs, beaten well.
- Dish three: A mix of flour, cornstarch, and all my chosen spices (paprika, more garlic/onion powder, salt, pepper, cayenne). I tasted this dry mix to make sure the seasoning was right. Don’t be shy with the salt and pepper here.
The Frying Game
I got my trusty deep pan out and poured in enough oil so the chicken pieces would be mostly submerged, maybe about 2 inches deep. Started heating that up over medium-high heat. You want it hot enough, around 350°F (or 175°C), but not smoking like crazy. If you don’t have a thermometer, a good test is to drop a tiny bit of batter in; if it sizzles and floats up nicely, you’re good to go.
While the oil was heating, I started coating the chicken. Took a piece, dredged it in the plain flour, shook off the excess. Then into the egg wash, let the extra drip off. Finally, into the seasoned flour and cornstarch mix, making sure each piece was really well coated. I pressed the coating on a bit to help it stick. I laid the coated pieces on a wire rack, not piling them up, so the coating wouldn’t get soggy before hitting the oil.
Once the oil was ready, I carefully started adding the chicken pieces, a few at a time. Important: Don’t overcrowd the pan! That drops the oil temperature way down and you’ll get greasy, sad chicken instead of crispy, golden goodness. I fried them in batches.
They needed about 4-6 minutes per batch, flipping them halfway through, until they were beautifully golden brown and cooked through. I used a slotted spoon to fish them out and placed them on another clean wire rack to drain. Sprinkled them with a tiny bit more salt while they were still hot. Oh man, the smell was amazing.
The “Dim Sum” Presentation and Sauce
So, the “dim sum” part isn’t just the small pieces. It’s also how you serve it. I piled these crispy little nuggets onto a nice platter. For the dipping sauce, I just mixed some mayonnaise with a good squirt of sweet chili sauce and a tiny bit of lime juice. Super simple, but it really worked.
And there it was. My fried chicken dim sum. We just sat around, picking at these crispy, juicy morsels, dipping them in the sauce. It was casual, fun, and honestly, pretty addictive. Each bite was a little burst of flavor and crunch.
It’s not revolutionary, I know. But sometimes, these simple experiments turn out to be the most satisfying. It definitely satisfied that craving for something crispy, shareable, and just a bit different. Give it a shot if you’re feeling adventurous in the kitchen. It’s pretty hard to mess up, and who doesn’t love good fried chicken, right?