Categories: Chicken
Ingredients
- 1 lb. chicken tenderloins, boneless and thawed
- Brine:
- 4 cups cold water
- 2 tsp fine sea salt
- Breading:
- 1/3 to 1/2 cup all-purpose flour, sifted
- 1/2 cup corn starch
- 1 1/2 tbsp seasoned salt
- 1 tbsp fine cornflour
- 1 1/2 tsp dry milk powder
- 1 tsp granulated sugar
- 1/2 tsp ground ginger
- 1/4 tsp ground mustad
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
- 1/8 tsp ground paprika
- 1/8 tsp turmeric
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper
- Batter:
- 2 eggs, beated
- 1/2 cup cold water
- 2 tbsp corn starch
- 2 tbsp all-purpose flour
- 1/4 tsp fine sea salt
- 1/4 tsp sesame oil
- 1/4 tsp soy sauce
- 1/4 tsp granulated sugar
- For Deep Frying:
- Vegetable oil, 3 parts
- Vegetable shortening, 1 part
Directions
-
Pound the chicken until it is only 1/2 inch thick.
-
Mix the brine ingredients.
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Cut the chicken into small, chicken nugget-sized pieces and place them in the brine. Leave it in the fridge for 2 hours.
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When the chicken is almost done soaking, whisk together all the batter ingredients and mix all the breading ingredients in a shallow dish.
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Remove the chicken from the fridge and evenly coat each piece with the batter.
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Evenly coat each battered piece with the breading.
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owly heat the deep-frying ingredients to 350.
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Deep fry each nugget and then transfer to a plate with a paper towel to drain the oil.
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Transfer to a different plate and serve.