Chile Crunch Chicken Nuggets
- Level: Intermediate
- Total: 13 hr 30 min (includes steeping time)
- Active: 1 hr
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 13 hr 30 min (includes steeping time)
- Active: 1 hr
- Yield: 4 to 6 servings
Ingredients
Dredge:
Batter:
Chile Crunch:
Thai Basil Dunk:
Chile Crunch Chicken Nuggets:
Directions
Special equipment:
cheesecloth; a deep-fry thermometer- For the dredge: Combine the cornstarch, baking powder and salt in a bowl.
- For the batter: Mix the cornstarch, gluten-free flour, salt, chili powder and baking powder together in a bowl. Add vodka and 1 cup water and whisk until smooth.
- For the chile crunch: Make a sachet with the cardamom, Sichuan peppercorns and star anise. Combine the chile de arbol powder, chile japones powder, puya chile powder, salt, cumin, mushroom powder, sesame seeds, sugar, black pepper and MSG in a large bowl.
- Put the oil in a large pot. Heat to 300 degrees F.
- Fry the garlic in the oil until golden brown, then reserve on paper towels to drain. Fry the shallots in the oil until golden brown, then reserve on paper towels to drain. Carefully pour the hot oil over the spices. Let cool to room temperature, then add the crispy shallots and garlic to the mixture. Let sit at room temperature for 2 hours or refrigerated for up to 12 hours for optimal flavor. Remove the sachet.
- For the Thai basil dunk: Place the mayonnaise in a bowl. Add the mustard, honey, vinegar and fish sauce to a blender. Slowly add the Thai basil, cilantro, parsley and green onions to the blender, blending until a smooth paste is formed. Add the herb paste from the blender to the mayonnaise and stir until well combined. Season with salt.
- For the chile crunch chicken nuggets: Heat the canola oil in large pot to 350 degrees F.
- Cut each chicken breast into 5 pieces. Place the chicken pieces in a bowl and cover completely with the dredge. Shake off the excess dredge, then dip each piece in the batter and place in the hot oil. Fry the chicken until it is golden brown and has an internal temperature of 165 degrees F, 5 to 7 minutes.
- Place the fried chicken directly into a bowl, then add the chile crunch and toss to distribute. Present the chicken and all the crispy bits mixed with the chiles on top of the rice. Serve with the Thai basil dunk for dipping.
