Move over, roasts! This is truly a show-stopping chicken dish, with the most fabulous crunch from the sweet and salty nuts. While the chicken is absolutely delicious without the nuts, you won’t believe how much they take it to the next level!
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Combine nuts, honey, salt, and oil on prepared baking sheet. Bake for 12–15
minutes, until golden brown. Set aside to cool. The nuts will stick together — you’ll need to break them up for serving.
Place all ingredients in a small bowl and stir to combine.
Place chicken, potato starch, salt, and pepper in a bowl. Mix to coat all chicken pieces evenly.
Heat oil in a large, deep frying pan over high heat. Working in batches, fry the
chicken for about one minute per side, until crispy. (It will not be cooked through at this point.)
Once all the chicken is fried, add it back to the pan and reduce heat to low. Pour
sauce over the chicken and stir to coat. Cover and cook for 20–30 minutes, until
chicken is cooked through and soft.
Just before serving, toss chicken with glazed walnuts.
Notes:
Plan Ahead: Chicken can be prepared up to two days ahead of time and rewarmed, covered. Add walnuts just before serving.
You can use white chicken cutlets instead of pargiyot if you prefer. Reduce cooking time as needed, since white chicken dries out much more quickly.
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