Salt & Pepper Chicken Bites

Tender, crispy chicken thigh bites coated in a creamy, peppery garlic-lemon sauce—perfect over fluffy jasmine rice.

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp white pepper
• 2 tbsp soy sauce
• 3 tbsp mayonnaise (Kewpie preferred)
• 3 tbsp cornstarch
• 2 tbsp oil (for frying)
• 1 1/2 tbsp minced garlic (jarred is fine)
• Juice of 1/2 lemon
• Cooked jasmine rice, for serving
• Sliced green onions, for topping

Method

• 1

  Step 1: Season the chicken

  Add the chicken pieces to a bowl and toss with salt, black pepper, and white pepper.

• 2

  Step 2: Coat with cornstarch

  Add the cornstarch and toss until the chicken is evenly coated and no dry pockets remain.

• 3

  Step 3: Fry the chicken bites

  Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and fry until deeply golden and cooked through, about 6–8 minutes total, turning occasionally.

• 4

  Step 4: Make the sauce

  In a small bowl, whisk together the mayonnaise, soy sauce, minced garlic, and lemon juice until smooth.

• 5

  Step 5: Toss to finish

  Reduce heat to low. Add the sauce to the skillet and toss the chicken until evenly coated and warmed through, about 30–60 seconds (don’t let it boil hard).

• 6

  Step 6: Serve

  Spoon over jasmine rice and top with sliced green onions.

Tips

• **Batch-fry for crispier results:** Avoid overcrowding the pan so the chicken browns instead of steaming.
• **Adjust the pepper heat:** Increase white pepper for more punch, or reduce it for a milder bite.
• **No Kewpie?** Use regular mayonnaise; add a tiny pinch of sugar if you want a hint of Kewpie-style sweetness.
• **Storage:** Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or air fryer to re-crisp.

Nutrition (per serving, estimate)