INGREDIENTS:

• 2 pound boneless chicken tenderloins, cut into nugget-sized pieces
• 1 cup buttermilk
• 2 cups Panko
• 4 tablespoon cornmeal (adds crispness)
• 3 cups corn oil

Sauce:

• 1/3 cup hoisin sauce
• 1/2 cup low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon ginger (use fresh if you have time)
• 1 teaspoon sambal oelek (chili paste)
• 1 teaspoon hot sesame oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 Tablespoons sesame seeds, divided
• 2 green onions, chopped

INSTRUCTIONS:

1. Heat the oil in a skillet to 375 degrees.
2. Add the chicken to a large bowl and soak the buttermilk. Mix well and set aside.
3. In a large bowl add the Panko and corn meal. Mix well.
4. Remove each piece of chicken from the buttermilk, and roll in the crumbs. Press gently to help it stick more.
5. Place on the prepared baking sheet. Continue until all the chicken has been breaded.
6. Put in the fridge for 20 – 30 minutes.
7. Remove from the fridge. Drop pieces in to the hot oil. Do not overcrowd.
8. Fry for 3 minutes. Remove to the baking tray. Repeat until all the chicken has been cooked.
9. The chicken will fill 2 trays. Place in a 250 degree oven while the sauce is prepared.

Sauce:

1. Combine the hoisin sauce, soy sauce, honey, ginger. sambal oelek, hot sesame oil, cinnamon, cloves, garlic powder and pepper in a bowl. Whisk until smooth.
2. Stir in 1 tablespoon of the sesame seeds.

Final Step:

1. Drop each piece of the chicken in the sauce.
2. Let the pieces drain over the bowl so the excess falls back into the bowl.
3. Place the chicken back on the tray and repeat until all the chicken has been coated.
4. Return the chicken to the oven for 5 more minutes.
5. The sauce will adhere to the chicken even more.
6. Top with the remaining sesame seeds before serving.
7. Serve and enjoy!