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Meat
Easy
12 Servings
Allergens 
40 Minutes
Diets
No Diets specified
We love a dark chicken nuggets, 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.
3 pounds (1.36 kilogram) dark chicken cutlets, cubed
2 cups all-purpose flour, such as Glicks
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 cup Gefen Almond Milk (see note)
1/2 cup cold water
oil, for frying
1 cup chicken stock
1/4 cup Bartenura Balsamic Vinegar
1/4 cup Gefen Maple Syrup
1/4 cup sugar
4 cloves garlic, cubed
2 tablespoons Haddar Soy Sauce
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch, dissolved in 1/4 cupcold 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 two to three inches (five to seven and a half centimeters) of oil to approximately 350 degrees Fahrenheit (175 degrees Celsius), and fry chicken in batches. Remove and drain when browned on both sides, approximately seven minutes per batch.
Simmer all ingredients besides the cornstarch and water. Add in the dissolved cornstarch and simmer another five minutes.
Toss chicken in sauce immediately before serving.
Photography by Felicia Perretti. Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish.
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