#1716 - Chinese Chicken Nuggets

(by Shirley McNevich)

8 boneless/skinless chicken breasts (cut into nugget sized pieces)
canola oil (for frying)
Dutch oven (or large cast iron skillet)

Dipping Sauce: 1/2 cup Heinz ketchup; 1 tsp. soy sauce; 1/3 cup white vinegar; 1/2 cup Domino's dark brown sugar (packed); 1 cup white sugar; 3/4 cup water; 3 TBSP cornstarch

Chicken Nuggets Batter: 1 cup flour; 2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. white sugar; 1 1/3 cups water

Sauce: in a saucepan over medium heat add ketchup, soy sauce, white vinegar, brown sugar, and white sugar--stir until mixed. Add 3/4 cup water and cornstarch--stir until mixed, then bring to a boil while stirring. Once boiling, reduce heat to low and continue stirring until the mixture thickens. Remove from stove and let the mixture cool to room temperature (if you're not going to use it right away, refrigerate after it's cooled to room temperature).

Chicken Nuggets: in a large bowl add flour, baking powder, baking soda and white sugar--stir. Add 1 1/3 cups water--stir until batter forms. Cut the chicken breasts into nugget sized pieces, then add the chicken pieces to the batter--toss to coat. In a Dutch oven or cast iron skillet over medium heat add oil (about 1" deep)--heat oil to 375 degrees. Carefully add chicken pieces and fry them on both sides until golden brown, then place them on paper towels to soak up some of the oil. Serve with the sauce you made earlier (stir sauce before using).