Eddie uses Chinese five spice and cornmeal to include some extra flavor and texture in his pancake chicken poppers, and he serves them with a decadent bourbon maple sauce!
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Pancake Chicken Poppers with Maple Whiskey Dipping Sauce
RECIPE COURTESY OF EDDIE JACKSON
Level: Intermediate
Total: 50 min
Active: 50 min
Yield: 8 to 10 portions

Components

Maple Bourbon Sauce:

2 tablespoons unsalted butter
2 tablespoons finely grated yellow onion
1 teaspoon finely grated lemon enthusiasm
1/2 cup (120 milliliters) bourbon whiskey
3/4 cup (175 milliliters) grade A maple syrup
2 tablespoons tomato paste
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon cayenne pepper
1/4 teaspoon hot sauce, such as Texas Pete

Chicken Poppers:

About 4 cups (1 liter) canola oil, for deep-frying, plus 2 tablespoons
2 pounds (910 grams) chicken tenderloins, cut into 1-inch (2.5 centimeter) cubes
2 teaspoons kosher salt
2 teaspoons Chinese five-spice powder
1/8 teaspoon freshly ground black pepper
1 cup (120 grams) coarse yellow cornmeal
1 cup (125 grams) versatile flour
1/4 cup (50 grams) granulated sugar
4 teaspoons baking powder
1 1/4 cups (300 milliliters) whole milk
1 big egg

Instructions

Unique equipment: a deep-fry thermometer

Make the maple bourbon sauce: Add the butter, grated onion, and lemon enthusiasm to a medium pan over medium heat, and cook for 2 to 3 minutes, till the butter melts.

Include the bourbon scotch, maple syrup, tomato paste, salt, black pepper, five-spice powder, cayenne, and hot sauce to the pan. Whisk to integrate. Lower the heat to medium-low and simmer for 8 minutes up until the sauce has actually lowered by a quarter. Keep warm over low heat up until prepared to serve.

Make the chicken poppers: Put 4 inches (10 centimeters) oil into a deep heavy pot and bring the oil to 350 degrees F (177 degrees C) over medium heat.

Place the chicken in a large bowl and season with 1 teaspoon of the salt and the five-spice powder, and black pepper. Utilizing your hands or a large spoon, mix up until the chicken is equally coated with the flavorings.

In a big skillet, heat 1 tablespoon of the oil over medium heat until it starts to sparkle. Include the chicken to the pan, in batches, if essential, making sure not to crowd the pan. Cook, stirring, till the chicken is golden brown, about 3 minutes. Using a slotted spoon, transfer the chicken to a paper towel-lined plate to soak up any excess oil. Add more oil as required between batches and reserved to cool.

In a separate big bowl, whisk together the cornmeal, flour, sugar, and baking powder until combined. Add the milk and egg and mix till the active ingredients are completely incorporated.

Set a cake rack over a sheet pan. Working in batches, using tongs, dip the reserved chicken pieces into the batter, then thoroughly (as not to burn yourself) lower the pieces into the hot oil in the deep heavy pot. Prepare until the chicken increases to the surface and the crust is golden brown, 2 to 3 minutes. Transfer to the cake rack. Serve immediately, with the dipping sauce on the side.

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Eddie Jackson's Pancake Chicken Poppers|Food Network

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