Cacio e Pepe Chicken Bites

• 份量: 6 servings
• 總時間: 40 minutes

食材

1 large egg

1½ teaspoons Dijon mustard

½ cup grated Pecorino Romano cheese plus 1½ teaspoons, divided

⅓ cup cornstarch

1½ teaspoons garlic powder

1¼ teaspoons ground pepper plus ⅛ teaspoon, divided

½ teaspoon salt-free Italian seasoning

½ teaspoon paprika

¼ teaspoon salt, divided

12 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons canola oil

1½ teaspoons finely chopped fresh chives

1 medium lemon, cut into 6 wedges for serving (optional)

步驟

Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.

Beat 1 egg and 1½ teaspoons mustard in a medium bowl until well combined. In a separate medium bowl, combine ½ cup cheese, ⅓ cup cornstarch, 1½ teaspoons garlic powder, 1¼ teaspoons pepper, ½ teaspoon Italian seasoning, ½ teaspoon paprika and ⅛ teaspoon salt.

Pat chicken pieces dry with paper towels. Add half of the chicken to the egg mixture and toss to coat. Transfer the chicken to the cheese mixture, letting excess egg mixture drip off. Toss to fully coat in cheese mixture, patting to adhere as needed. Arrange the coated chicken pieces on the prepared baking sheet. Repeat the process with the remaining chicken.

Discard any remaining egg mixture and cheese mixture. Drizzle the chicken pieces with 2 tablespoons oil and turn to coat.

Bake, flipping the pieces once, until golden brown, slightly crisp and an instant-read thermometer inserted in the thickest portions registers 165℉, about 12 minutes. Remove from oven and immediately sprinkle with the remaining ⅛ teaspoon salt. Transfer to a serving platter and sprinkle with 1½ teaspoons chives and the remaining 1½ teaspoons cheese and ⅛ teaspoon pepper. Serve with lemon wedges, if desired.