Super Crispy Chicken with Balsamic Maple Sauce
| February 21, 2023
Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
Food Prep and Styling by Chef Suzie Gornish
We love a dark chicken nugget, and I find that battering is easier than a three-step dredge. These are super simple, and can be made even a day or two in advance. Reheat closer to serving by flash-frying or heating in a single layer uncovered in a warm oven.
SERVES 12
- 3 lbs (1.36 kg) dark chicken cutlets, cubed
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ cup almond milk (see note)
- ½ cup cold water
- oil, for frying
Balsamic Maple Sauce
- 1 cup chicken stock
- ¼ cup balsamic vinegar
- ¼ cup maple syrup
- ¼ cup sugar
- 4 cloves garlic, cubed
- 2 Tbsp soy sauce
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp cornstarch, dissolved in ¼ cup cold water
Combine flour, cornstarch, and spices, then slowly mix in almond milk and water to form a thick batter. Toss chicken into the batter and coat well.
In a large pot, heat 2–3 inches (5–71⁄2 cm) of oil to approximately 350°F (175°C), and fry chicken in batches. Remove and drain when browned on both sides, approximately 7 minutes per batch.
To make the sauce, simmer all ingredients besides the cornstarch and water. Add in the dissolved cornstarch and simmer another 5 minutes. Toss chicken in sauce immediately before serving.
(Originally featured in Family Table, Issue 832)
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