Super Crispy Chicken with Balsamic Maple Sauce

Michal Frischman Michal Frischman
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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.

40m 12
Easy Meat

Contains: Gluten, Wheat, Tree nuts, Soy

Directions

Prepare the Super Crispy Chicken

  1. 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.

  2. 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.

Prepare the Sauce

  1. Simmer all ingredients besides the cornstarch and water. Add in the dissolved cornstarch and simmer another five minutes.

  2. Toss chicken in sauce immediately before serving.

Credits

Tips:

I find there is a real difference in taste between refrigerated almond milk and shelf-stable almond milk. Use the refrigerated version if you can.

Description:
Photography by Felicia Perretti.

 

Food and Prop Styling by Shiri Feldman.

 

Food Prep by Chef Suzie Gornish.

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