INGREDIENTS:
- 2 pound boneless chicken tenderloins, cut into nugget-sized pieces
- 1 cup buttermilk
- 2 cups Panko
- 4 tablespoon cornmeal (adds crispness)
- 3 cups corn oil
Sauce:
- 1/3 cup hoisin sauce
- 1/2 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon ginger (use fresh if you have time)
- 1 teaspoon sambal oelek (chili paste)
- 1 teaspoon hot sesame oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 Tablespoons sesame seeds, divided
- 2 green onions, chopped
INSTRUCTIONS:
- Heat the oil in a skillet to 375 degrees.
- Add the chicken to a large bowl and soak the buttermilk. Mix well and set aside.
- In a large bowl add the Panko and corn meal. Mix well.
- Remove each piece of chicken from the buttermilk, and roll in the crumbs. Press gently to help it stick more.
- Place on the prepared baking sheet. Continue until all the chicken has been breaded.
- Put in the fridge for 20 – 30 minutes.
- Remove from the fridge. Drop pieces in to the hot oil. Do not overcrowd.
- Fry for 3 minutes. Remove to the baking tray. Repeat until all the chicken has been cooked.
- The chicken will fill 2 trays. Place in a 250 degree oven while the sauce is prepared.
Sauce:
- Combine the hoisin sauce, soy sauce, honey, ginger. sambal oelek, hot sesame oil, cinnamon, cloves, garlic powder and pepper in a bowl. Whisk until smooth.
- Stir in 1 tablespoon of the sesame seeds.
Final Step:
- Drop each piece of the chicken in the sauce.
- Let the pieces drain over the bowl so the excess falls back into the bowl.
- Place the chicken back on the tray and repeat until all the chicken has been coated.
- Return the chicken to the oven for 5 more minutes.
- The sauce will adhere to the chicken even more.
- Top with the remaining sesame seeds before serving.
- Serve and enjoy!
Source: Feed Your Soul Too
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