I am writing this post for Asian Boneless Wings after a wonderful holiday weekend. Besides the significance of holidays, the greatest benefit is that family gets together. For my wife and I, that means our kids come home. All three kids made it home. Having all our kids home is truly a blessing. We also had my in-laws and my parents. Pretty amazing that we have three full generations still hear – truly blessed.
This recipe, however, was prepared a good couple of weeks ago why my son was home on break. He made a request for chicken wings. I decided to make two different types of wings. One was the more traditional Buffalo style which I will present in another post. This second Asian Boneless Wings had my wife in mind as well. This recipe is a keeper. The flavor is great. The only thing I want to master is to get a greater crisp on the wings. I might even try baking it next time to make a healthier version.
- 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
- 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
- Heat the oil in a skillet to 375 degrees.
- Add the chicken to a large bowl and soak the buttermilk. Mix well and set aside.
- In a large bowl add the Panko and corn meal. Mix well.
- Remove each piece of chicken from the buttermilk, and roll in the crumbs. Press gently to help it stick more.
- Place on the prepared baking sheet. Continue until all the chicken has been breaded.
- Put in the fridge for 20 - 30 minutes.
- Remove from the fridge. Drop pieces in to the hot oil. Do not overcrowd.
- Fry for 3 minutes. Remove to the baking tray. Repeat until all the chicken has been cooked.
- The chicken will fill 2 trays. Place in a 250 degree oven while the sauce is prepared.
- 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.
- Stir in 1 tablespoon of the sesame seeds.
- Drop each piece of the chicken in the sauce.
- Let the pieces drain over the bowl so the excess falls back into the bowl.
- Place the chicken back on the tray and repeat until all the chicken has been coated.
- Return the chicken to the oven for 5 more minutes.
- The sauce will adhere to the chicken even more.
- Top with the remaining sesame seeds before serving.
- Serve and enjoy!
The chicken uses a traditional wash of buttermilk.
The chicken is breaded with panko and put in the fridge for a little while to adhere better to the chicken.
The boneless wings are dropped into 375° oil. Given there small size, they do not need long to cook.
The final step is to toss the chicken in the sauce and sprinkle on sesame seeds.