Asian cuisine is wonderfully diverse—Chinese, Japanese, Indonesian, Thai, Malaysian, and Korean—each offering its own distinctive flavors while sharing certain ingredients and cooking techniques. Over the years, we have enjoyed exploring many of these cuisines, although our choices were often limited to seafood. As Muslims, staying within the boundaries of halal food can sometimes be challenging, especially when so many tempting dishes traditionally feature non-halal meats.
While I do have friends who are comfortable eating non-halal chicken or meat, for us that has never been an option. I firmly believe that when there are choices available that allow us to remain true to our beliefs, it is important to honor them. Fortunately, that has never prevented us from enjoying the flavors we love. The beauty of having curious taste buds—and a genuine passion for cooking—is that almost any dish can be adapted and made your own.
Begin by marinating the chicken in a mixture of buttermilk, chili flakes, onion powder, garlic powder, black pepper, white pepper, oregano, and salt. Allow it to rest for at least an hour—longer if possible—so the flavors have time to fully penetrate the meat.
Once marinated, coat the chicken pieces in a mixture of flour, cornstarch, and a little salt, then fry until golden and crisp. This creates a light, crunchy exterior that pairs beautifully with the sauce.
The sauce is what truly brings the dish together. It is prepared with crushed garlic and ginger, soy sauce, sesame oil, gochujang—a sweet and mildly spicy Korean chili paste readily available in most Asian grocery stores—along with honey, brown sugar, vegetable oil, and red chili flakes. Allow the sauce to simmer until it thickens slightly, then toss in the fried chicken pieces, coating them thoroughly so every bite is infused with flavor.
For garnish, scallions and sesame seeds work beautifully. While scallions can certainly be added directly to the sauce, I prefer sprinkling them over the finished dish just before serving. This keeps them crisp and fresh, providing a pleasant contrast in texture.
Substitute for Buttermilk?
If you don’t have buttermilk on hand, it’s easy to make your own. Simply add 1 tablespoon of lemon juice to the same quantity of milk required in the recipe. Stir well and let it rest for a few minutes before using it in the marinade.
The flavor of this chicken strikes a wonderful balance between sweet and spicy, making it appealing to both children and adults alike—unless, of course, someone prefers completely mild food. It has become one of my favorite dishes for playdates, family gatherings, and casual get-togethers because it is always a crowd-pleaser.
Cooking in advance
If you’re entertaining, the chicken bites can be fried ahead of time and kept warm in a preheated oven set to its lowest warming setting, ideally around 200°F (95°C). Anything significantly higher may overcook the chicken, causing it to become chewy or dry. When you’re ready to serve, simply toss the chicken in the freshly prepared sauce and garnish before bringing it to the table.
