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Shanghai Chicken Nuggets

Flavors.of.Asia's picture
  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
  Salt/Null 3⁄4 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.

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Shanghai Chicken Nuggets Recipe