Julioâ??s Chicken Nuggets
"Chunks of white-meat chicken, red onion and lots of fresh ginger make these a substantial snack or entree. These are a favorite of Julio Stoesz, son of Alexandria cook David Stoesz. Serve with the sauce for dipping, or serve the chicken with white rice and drizzle the sauce over both. Make Ahead: Youâ??ll have leftover sauce, which can be refrigerated for up to 1 week...."
INGREDIENTS
•
1/4 cup packed light brown sugar
•
3 tablespoons regular or low-sodium soy sauce
•
1 small hand of peeled ginger root, grated (1/4 cup)
•
1 1/2 tablespoons cornstarch
•
3/4 cup cold water
•
About 2 cups canola oil, or more as needed, for frying
•
2 (about 16 ounces) boneless, skinless chicken breast halves, trimmed of all visible fat and cut into 1-inch cubes (including tenderloins)
•
1/2 large red onion, coarsely chopped or cut into small dice (your choice)
•
2 large eggs, lightly beaten
•
2 tablespoons regular or low-sodium soy sauce
•
1/4 cup unseasoned rice vinegar
•
3- or 4-inch piece peeled ginger root, grated (3 tablespoons)
•
1/2 cup flour
•
1/4 cup cornstarch
•
1/4 cup macadamia nuts, chopped, for garnish
Comments & Reviews
Just A Pinch Sweepstakes