Garlic Butter Chicken Bites

Method

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1. Pat the chicken dry and toss in a bowl with the cornflour, salt, pepper, paprika and garlic powder until lightly coated.

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2. Heat the oil in a large skillet over medium-high heat and cook the chicken in two batches for 4 to 5 minutes each, turning, until golden and cooked through. Set aside.

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3. Lower the heat to medium-low and melt the butter in the same pan. Add the garlic and chilli flakes and cook 45 seconds, until fragrant.

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4. Return the chicken to the pan and toss for 1 minute to coat.

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5. Take off the heat, stir in the lemon juice and parsley and serve at once.

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Chef’s Tips

• Cut the cubes the same size so they finish together.
• Cook in two batches. Crowding steams the chicken.
• Keep the heat low for the garlic. It burns in seconds and turns bitter.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Roasted broccoli
• Mashed potatoes

Storage & Reheating

Refrigerate up to 3 days and reheat gently in a pan. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.