Step‑by‑Step Instructions

• Begin by cutting the 1 pound of boneless skinless chicken thighs into bite-sized pieces, ensuring all are uniform for even cooking. Place the cut chicken into a large mixing bowl.
• In a separate bowl, whisk together 1 egg white, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Once mixed, add the chicken pieces and gently toss them to coat thoroughly. Let the chicken marinate for at least 30 minutes.
• While the chicken is marinating, in another bowl, combine 2 tablespoons of cornstarch, 1 teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika. Stir well.
• After marination, take each chicken piece out of the marinade and dredge it in the cornstarch mixture.
• Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
• Carefully add the coated chicken pieces to the hot oil in a single layer, fry them for about 4 to 5 minutes, turning occasionally.
• Once cooked, remove the chicken from the skillet using a slotted spoon and place them on paper towels to drain.
• While still warm, finely chop 1 green onion and 1 red chili pepper, then sprinkle these vibrant garnishes over your Salt & Pepper Chicken Bites before serving.