A new and improved Peri bites recipe is available on this link!
Nando’s has taken grilled chicken to a whole new level and the secret’s in their sauce. But eating at Nando’s can put a nifty dent in your pocket. Thankfully, the sauces are readily available at any good grocery store and/or hyper market.
Like my fellow bird lovers, I go to Nando’s for the best grilled chicken on the planet, but to truly whip up an appetite and to get the taste of what’s to come, you have to order the Peri Bites. These mouth-watering chilies are deep-fried with a crisp coat, and have a cheesy center with a little chunk of their famous peri-basted chicken. For those unlucky few who live in a country where Nando’s doesn’t serve these treats, here’s a pocket-friendly way to try these out within the confines of your own homes.
Ingredients
- ½ chicken breast
- 2 tsp peri-peri sauce (hot or wild flavor)
- ½ tsp cooking oil
- 1 tbsp mayonnaise
- 2 tbsp milk
- 2 tbsp grated cheese (cheddar or mozzarella or one tbsp each)
- 8-10 green chilies (approx. 3 inches in length)
- 1 egg white
- 2 tsp flour
- 1 pinch of salt
- 1 pinch of pepper
- 1 cup bread crumbs (for coating)
- 1 cup milk (for coating)
- A piping bag with the long nozzle (thin opening) or a sterile syringe (with the needle removed)
- Take the chicken breast and cut it into small ½ inch pieces
- Put cooking oil in a frying pan, add the chicken and the peri-peri sauce, and cook until the chicken is tender (approx. 80% cooked)
- In another sauce pan, heat the milk and add the cheese to it; when the texture is nice and smooth, let it sit till it reaches room temperature
- Mix in the mayonnaise to the cheese sauce and fill it up in the piping bag or syringe
- Using a knife, carefully make a cut perpendicular to the base of the chilies, 1 to 1.5 cm in length; remove the seeds with caution without tearing the chili surface
- Insert one chicken chunk into each chili followed by a small quantity of the cheese sauce using a piping bag or syringe
- Keep these chilies in the freezer for 1 hour
- Now mix the egg white in a separate bowl and pour it on top of the chilies; also mix in the flour, salt and pepper into the mix and coat all the chilies evenly
- Roll each chili in bread crumbs, followed by a dip in the milk and back into the bread crumbs for a nice, thick coat
- Once all chilies are done, put them in the freezer for another 15 minutes so that the coating can settle properly
- Deep fry in very hot oil until they have a nice golden coat
- Serve immediately with peri-peri sauce, tomato ketchup or mayonnaise
The image above shows the results I got from my first attempt and I know I did a sloppy job on the coating, but you can do better; believe me. I hope you enjoy these insane appetizers as much as I did deconstructing them.
Cheers!
Insanity at its best! 
I love Nandos! I had the pleasure of experiencing their chicken when I was working over seas – miss the peri-peri sauce. Will give this recipe a try. Thanks.
You’re welcome, Nate. This recipe may work without the peri-peri sauce; just try a substitute chili-based sauce and see how it works.
did u try? Did it turn out same?
wow. I have to try this. thanks.
Do let me know how they turned out! 🙂
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i m going to try dis right now…will surly tell u how its make…recepie si good n easy…i luv peri bites of nandos i wish i’ll make it same as nandos
Please try the recipe and let me know how it turned out.
Cheers,
Yousuf
which type of flour to use?
All purpose flour?
Yep. Regular all-purpose flour.
How many people does it serve exactly
A person can eat as many as 3 to 4 chilies. This recipe can serve about 3 people.
I am going to try this tonight . I have peri peri mild hot sause is it ok ?
Mild works fine. Just make sure you make enough for everyone or you’ll end up breaking fist fights over who gets the last chili. 😉
flour is maida or besin. or wht else?
It’s maida, or all-purpose flour.
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Hey there. Is it necessary to put these in the freezer? I’m wondering won’t it make these peppers watery when fried? Thanks
Hello. It’s just for 15 mins so that the coating doesn’t come off. The chilies won’t be frozen through and through.
Hey tried your recipe and follow instructions to the t. The coating came off when I dipped the chillies in milk. What did I do wrong? Thanks
No clue. However, I have come up with a new and improved recipe. You’ll have to wait for a few days for it though. I promise that the coating will be consistent and crispy. 🙂
This looks like a delicious and tasty recipe!
many thanks for visiting my blog and liking it enough to follow 🙂
If you like spicy food, this recipe will blow you away. But I’d recommend you want for a better version of this; I’ll be putting it on my blog soon. Thank you!
I tried this recipe. So far the best recipe for peri bites. Very easy and doesn’t require cream cheese. Everyone in my family loved it, specially my hubby and requested me to make it again. Hats off to u for coming up with a superb recipe. JazakAllah
Assalamoalaikum sister
You cannot imagine what this comment means to me. Thank you for making my day. Keep enjoying!
Allah Hafiz
Yousuf
Having said that, I have come up with a slightly easier version of this recipe where the cooking time is reduced and the coating really sticks to the chilies. Will In shaa Allah update it soon. Once again, Jazaak Allah for your generous compliment.
I tried this recipe, but the cheese sauce that is mentioned I tried making it but when I put the cheese in milk the cheese didn’t melt and instead of turning in smooth creamy sauce the cheese and milk remained seperate and there was no sauce 😦
That’s weird; the same has worked for me before. Anyway, I do have a better and easier recipe for this. Will share it soon.
can u give a tip to have better coating .i followed the same but it wasnt very good, also tell if i can use frozen filled chilies again ?
Yes. This is an old recipe and I have actually improved it. For the coating, dip the filled chilies in plain flour, followed by egg wash (1 egg + 1/2 cup milk), then bread crumbs. Repeat the egg wash and bread crumb coat twice more to get really crispy chilies.
If you put these in the freezer, they don’t hold up well. It’s better to prepare these and keep them in the refrigerator for 1 hour before frying.
The filling still is MUCH better than what you get at Nandos. Hope this helps.
I’d appreciate if you could let me know how the new ones turn out. Thank you. 🙂
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Hello everyone! Sorry it took me so long to post the revised recipe. You can find it on http://wp.me/pQ6MO-1ns
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