Pancake Chicken Poppers with Maple Whiskey Dipping Sauce

foodnetwork.com

Jillbit

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subheading: Maple Whiskey Sauce:

2 tablespoons unsalted butter

2 tablespoons finely grated yellow onion

1 teaspoon finely grated lemon zest

½ cup (120 milliliters) bourbon whiskey

¾ cup (175 milliliters) grade A maple syrup

2 tablespoons tomato paste

1 ½ teaspoons kosher salt

½ teaspoon black pepper

¼ teaspoon Chinese five-spice powder

¼ teaspoon cayenne pepper

¼ teaspoon hot sauce, such as Texas Pete

subheading: Chicken Poppers:

About 4 cups (1 liter) canola oil, for deep-frying, plus 2 tablespoons

2 pounds (910 grams) chicken tenderloins, cut into 1-inch (2.5 centimeter) cubes

2 teaspoons kosher salt

2 teaspoons Chinese five-spice powder

⅛ teaspoon freshly ground black pepper

1 cup (120 grams) coarse yellow cornmeal

1 cup (125 grams) all-purpose flour

¼ cup (50 grams) granulated sugar

4 teaspoons baking powder

1 ¼ cups (300 milliliters) whole milk

1 large egg

Directions at foodnetwork.com

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