Super Crispy Chicken with Balsamic Maple Sauce

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)