Chicken finger food

Ingredients for 4 servings:

• 600 g chicken breast
• 200 ml dry white wine
• 2 rosemary sprigs
• 1 pinch of five-spice powder
• 1 garlic clove(s)
• 250 g panko
• 1 tbsp paprika powder, sweet
• ½ tsp salt
• 1 egg(s)
• 300 ml flour
• 300 ml milk
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

no “nuggets”, but real poultry

Cut the chicken breasts into 2-3 cm pieces, ensuring that each piece is roughly the same size so that the cooking time is fairly consistent. Peel and finely chop the garlic and mix it with the wine and five-spice powder. Place the mixture in a freezer bag with the chicken pieces and rosemary, press out the air (e.g., in a pot of water), and seal the bag. Ideally, use a sous vide bag and vacuum seal the meat with the marinade. Place the bag in the refrigerator for about 4 hours. In the meantime, prepare a simple pancake batter in a stand mixer using the milk, flour, egg, and salt. It’s best to first add the egg, milk, and salt to the mixer and then add the flour. Don’t overmix, or you’ll end up with a paste. You can also use a cup to measure the flour and milk. Each cup holds about 300 ml. 1 cup flour, 1 cup milk, 1 egg. This ratio is easy to remember. Place the batter in the refrigerator to swell. Grind/mix the panko, paprika, and salt in a food processor. Preheat a deep fryer to 160°C (320°F). I usually use palm oil, as it holds up well at higher temperatures and remains flavorless. Once the marinade is complete, remove the chicken breast cubes from the marinade and let them come to room temperature. Meanwhile, thin the batter with a sip if necessary and mix again briefly. Pour the panko mixture and the batter into a shallow bowl (soup bowls work well). Dip the chicken breast cubes in the batter, then coat them in the panko mixture and fry for 4 minutes in the deep fryer. A sweet chili sauce is fantastic for dipping. Note: The meat should not be marinated for much longer than 4 hours, otherwise the delicate flavor of the chicken breast will be overpowered by the spices. The recipe relies on the five-spice powder to add a subtle nuance in the background. Using regular breadcrumbs instead of panko won’t make it quite as crispy.