Chinese Chicken Nuggets

King Jay II's Note:

This gluten free recipe is great to use for Chinese stir fries calling for breaded chicken pieces like sweet and sour or sticky chicken. I also serve them to my young nephews who like them way better than the ones mommy buys at the store. They like to dip them in honey or ketsup. I like to dip them in a spicy coriander sauce.

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 4 -5 lbs chicken breasts, cut into bite size pieces
• 1 cup cornstarch
• 1 cup fine cornflour
• 2 cups brown rice flour
• 2 cups potato flour
• 1/4 cup ground mustard
• 6 -10 eggs
• 1 cup buttermilk
• 2 tablespoons sesame seed oil
• 1 tablespoon salt
• 1/8 cup black pepper

Directions:

1. Place the chicken pieces in a plastic baggie and add the Buttermilk. Marinade in the buttermilk for 4 to 24 hours.
2. Next add the Cornstarch, Corn Flour, Rice Flour, Potato Flour, Ground Mustard, Salt and Pepper in a large bowl and mix thoroughly. In a separate bowl stir the Eggs and Sesame Oil, together to form an egg wash.
3. First coat some of the chicken in the Flour mix; Second dip them in the Egg wash (add more eggs if needed); Third coat in the Flour mix for a second time. Place in a 350 degree fryer for 2 to 3 minutes until golden brown. Do not crowd.
4. This recipe can be cut in half to prepare a smaller amount of chicken. We prepare a large amount and freeze the pieces once cooked. To use frozen pieces deep fry for about a minute or place on a Pizzazz. These can be used as straight up chicken nuggets or used in stir fry for Chinese.