Delicious, soft and very versatile.
Soft and moreish, these chicken bites are great sandwich fillers, made into tacos, on a salad, served with chips or mash, or stirred through mac and cheese.
Serves: 1 adult and 1 little
Prep Time: 5 min
Cook Time: 12-15 min
INGREDIENTS
- 350g (12oz) diced chicken breasts or thighs
- 35g (2½ tbsp) unsalted butter
- 1 garlic clove, crushed (optional)
- 1 heaped tbsp cornflour (cornstarch)
- 2 tsp garlic granules
- ¼ tsp mixed dried herbs
- freshly ground black pepper
METHOD
-
Melt the butter in the microwave, then add the crushed garlic clove, if using, and set aside.
-
In a bowl, add the cornflour, garlic granules, herbs and a good grinding of black pepper. Mix well, then add the chicken and toss well to coat. Add the coated chicken to the garlic butter and stir well before adding to the air-fryer basket.
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Air-fry at 200°C (400° F) for 12-15 minutes until golden on the edges and cooked through. If serving with any form of flatbread, add these to the air-fryer basket to heat up once the chicken has been removed, but there's no need to clean the basket, all those chicken juices will add lots of flavour to the bread.
- To cook in the oven, bake at 200°C fan (220°C/425°F/Gas 7) for 8-13 minutes.
Store bites in an airtight container in the fridge for 3 days or freeze for 4 months. Defrost thoroughly in the fridge and consume either cold or reheated within 24 hours. To reheat, place back in the air fryer at 180°C (350°F) for 5-8 minutes until piping hot throughout.
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