1 teaspoon Red Wine Vinegar, 3-½ ounces, fluid Jack Daniel's Whiskey
¼ teaspoons Cayenne Pepper
FOR THE CHICKEN-
1-¼ cup Cornmeal
¾ cups Flour, Plus Additional For Dredging
½ cups Breadcrumbs
3 Tablespoons Sesame Seeds, Plus Additional For Garnish
½ teaspoons Salt
2 pounds Chicken Breast Meat, Cut In Bite Size Pieces
1 cup Buttermilk
Vegetable Oil, For Frying
Instructions
For the sauce, cut ½ inch off tops of garlic. Peel off as much papery skin as possible. Place in small baking dish and drizzle with 2 tablespoons olive oil. Roast at 325ºF for 1 ½ hours. Remove from the oven and cool until you are able to handle them. Then squeeze out the garlic into a small dish and discard the skins.
Heat remaining olive oil in a large skillet. Cook onions over medium/low heat until caramelized, about 1 hour. Add garlic, stir to combine well and cook 1 minute. Add crushed pineapple and cook 1 minute more. Add brown sugar and cook until melted, stirring frequently.
In a bowl, combine pineapple juice, teriyaki sauce, soy sauce, lemon juice, both vinegars and whiskey. Add cayenne pepper. Pour on top of the onion mixture. Bring to a boil, stirring occasionally, then reduce heat until simmering. Simmer until mixture is thickened and reduced by at least half, about 1 hour.
When sauce is almost done, prepare chicken. In a mixing bowl, combine cornmeal, flour, breadcrumbs, sesame seeds, and salt. Dredge chicken in additional flour, then buttermilk, then the cornmeal mixture. Place on a plate until all chicken is coated.
In a large pot, heat oil until 350ºF. Fry chicken a few pieces at a time until cooked through. Place on paper towels to drain.
Toss cooked chicken in sauce, being sure to coat all chicken well. Sprinkle with additional sesame seeds
Originally Submitted
6/2/2013
0 Out of 5 from
0 reviews
You can add this Sesame Jack Chicken Strips recipe to your own private DesktopCookbook.
