Beer-Battered Chicken Bites With BBQ Sauce
Beer-Battered Chicken Bites With BBQ Sauce
Beer, barbeque, fried snacks, and finger foods are all standards for gameday get-togethers. This recipe is what happens when everything is thrown together into one dish. Crispy, beer-battered chicken with a tangy barbeque dipping sauce (also made with beer)!
Servings
4
servings
Ingredients
- 2/3 cup ketchup
- 1 tablespoon mustard
- 1 tablespoon hot chili sauce (*recommended: sriracha)
- 1 teaspoon worcestershire sauce
- 2 teaspoon liquid smoke
- 1/2 cup guinness draught
- 3 tablespoon dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground, coarse black pepper
- 4-5 thin-sliced chicken breasts, cubed
- 1 1/2 + 1/2 cup all purpose flour, divided
- 1 teaspoon baking powder
- 2 teaspoon cornstarch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon finely ground black pepper
- 1 1/2 cup guinness draught
- canola oil, for frying
Directions
- To prepare the BBQ sauce, combine all of the sauce ingredients in a small saucepan. Stir to combine well. Then, simmer over low heat for 20-25 minutes. Pour into a jar or small bowl, and set aside to cool.
- Preheat the oil to 400 degrees. Evenly spread the 1/2 cup of flour in a baking dish or pan. Then, combine the remaining 1 1/2 cups of flour, baking powder, cornstarch, salt, and pepper in a mixing bowl. Whisk to combine. Pour the Guinness into the mixing bowl, and whisk until the batter is smooth and all of the dry ingredients are incorporated. Once the oil is ready, work in batches to coat the chicken in flour, dip in the beer batter, and fry in the oil. Fry the chicken pieces for 4-5 minutes, until browned and crisp. Transfer each finished batch to a paper towel-lined platter to drain. While the chicken is still hot, sprinkle lightly with more sea salt. In between frying batches, be sure to allow the temperature of the oil to come back up to 400 degrees. Serve the chicken immediately, alongside the BBQ sauce for dipping! Enjoy!