Shanghai Chicken Nuggets
|Skinless boneless chicken thighs/Null||4 , cut in 1-inch cubes (Null)|
|Hoisin sauce/Null||1 Tablespoon (Null)|
|Dry white wine/Null||1 Tablespoon (Null)|
|Medium soy sauce/Null||1 Tablespoon (Chinese / Japanese)|
|Grated ginger root/Null||1 Teaspoon (Null)|
|Peanut oil/Vegetable oil||6 Cup (96 tbs) (For deep frying)|
|Panko bread crumbs/Null||2 Cup (32 tbs) (Japanese Style)|
|Sesame seed batter|
|Cake flour/Null||1⁄3 Cup (5.33 tbs)|
|Potato starch/Corn starch||1⁄3 Cup (5.33 tbs)|
|Baking powder/Null||1⁄2 Teaspoon|
|Sparkling water/Tap water||10 Tablespoon (1/2 Cup Plus 2 Teaspoons)|
|Vegetable oil/Null||1 Teaspoon|
|White sesame seeds/Null||2 Teaspoon (Hulled)|
In a medium-size bowl, combine chicken, hoisin sauce, wine, soy sauce and gingerroot.
Marinate at least 30 minutes or overnight.
Prepare Sesame Seed Batter.
In a wok or shallow heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
While oil is heating, drain chicken.
Dip chicken pieces into Sesame Seed Batter; coat with bread crumbs.
Fry several pieces at a time 2 to 3 minutes or until crispy and golden-brown.
Drain on a wire rack.
Sesame Seed Batter: In a small bowl, combine flour, potato starch, baking powder and salt.
Stir in water, oil and sesame seeds.
Combine just until smooth.