These little nuggets are super crispy and full of flavor from a wonderful palette of spices. Even if you’re accident prone like me, these are worth braving working with hot oil!


  • 4 chicken thighs (skin removed)
  • the juice of one lemon
  • 3 minced garlic cloves
  • 1/4 tsp powdered ginger
  • 1/2 tsp fresh black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • 1/8 tsp sugar
  • 1 cup flour
  • 1 egg
  • vegetable/canola oil
  • garlic salt

Start by cutting your chicken thighs into bitesized cubes. Combine chicken with the lemon juice, garlic, and spices and let marinate for 35-40 minutes. 

Meanwhile, in a walled pot, heat an inch of oil up to about 350 degrees. Place the flour and egg each in a bowl. Lightly whisk the egg. Then, coat each chicken cube in flour, egg, and then flour again. Place coated chunks in the oil and cook for about 5 minutes or until crisp. Let set on paper towel to absorb excess oil. Sprinkle with garlic salt and serve with ketchup mixed with a dash of Sriracha.