Crispy Spicy Chicken Bites

• ½ kg boneless, skinless chicken thighs

For the Marinade

• 2 cups strained yogurt (plus extra for serving)
• 1 tablespoon mild mustard
• 1 tablespoon onion powder
• 1 tablespoon white pepper
• 1 tablespoon paprika
• 1 tablespoon salt

For the Breading

• 1 ½ cups all-purpose flour
• 1 ½ cups cornstarch
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper (or hot pepper)
• 1 tablespoon sweet paprika
• 1 tablespoon salt

For Frying

• Plenty of sunflower oil

1. In a bowl, combine all the ingredients for the marinade and mix well. Cut the chicken into 3-4 pieces and add it to the marinade mixture. Cover with plastic wrap and let it marinate in the refrigerator for at least 4 hours or overnight.
2. In a bowl, combine the all-purpose flour and cornstarch. Mix with a whisk to break up any lumps and make it fluffy. Add all the remaining breading ingredients and mix. Dip the chicken in the mixture, coating it. Then, put the chicken back into the breading mixture and press with your fingers to ensure the chicken is well covered. That is, bread it twice to make it extra crispy.
3. Pour plenty of sunflower oil into a deep frying pan or pot (it should cover the chicken well). When the oil is hot, reduce the heat to medium and fry the chicken for 8-10 minutes. Serve the chicken with strained yogurt. Note: If children will be trying these bites, then you should remove half the amount of pepper from the breading mixture.