Cubed Chicken
Learn the essential techniques for cooking cubed chicken to perfection, ensuring juicy, tender results while minimizing waste.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs Thighs offer more flavor and moisture, while breasts provide a leaner option.
- 2 tablespoons high-heat cooking oil (avocado, grapeseed, or refined coconut oil)
- 1 teaspoon kosher salt Or ½ teaspoon table salt.
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder Fresh minced garlic can be substituted for more aromatic results.
- 1 teaspoon onion powder
- 1 tablespoon cornstarch (optional) For extra crispy exterior.
- ½ teaspoon paprika (optional) Adds color and mild flavor.
- ¼ teaspoon cayenne pepper (optional) For heat lovers.
Instructions
Preparation
- Start with a clean cutting board designated for raw poultry to prevent cross-contamination.
- Trim and cube the chicken, aiming for uniform cubes measuring approximately ¾ to 1 inch per side.
- Season the chicken in a mixing bowl with salt, pepper, and your chosen seasonings, ensuring each piece is evenly coated.
- Allow the seasoned chicken to rest for 5-10 minutes at room temperature to absorb flavors.
- Heat your pan or skillet over medium-high heat and add the high-heat oil.
Cooking
- Add the seasoned chicken cubes to the hot pan in a single layer, making sure not to overcrowd.
- Allow the chicken to cook undisturbed for 2-3 minutes until a golden crust forms on the bottom.
- Stir or flip the chicken cubes to cook all sides, continuing for another 4-6 minutes until cooked through.
- Transfer the cooked chicken to a plate and allow it to rest for 2-3 minutes before serving.
Notes
Cubed chicken can be used in a variety of dishes, and learning how to cook it properly enhances meals while reducing waste. Explore different seasoning options for varied flavor profiles.