Pancake Chicken Poppers With Maple Whiskey Dipping Sauce Recipes

Steps:

• Make the maple whiskey sauce: Add the butter, grated onion, and lemon zest to a medium saucepan over medium heat, and cook for 2 to 3 minutes, until the butter melts.
• Add the bourbon whiskey, maple syrup, tomato paste, salt, black pepper, five-spice powder, cayenne, and hot sauce to the pan. Whisk to combine. Lower the heat to medium-low and simmer for 8 minutes until the sauce has reduced by a quarter. Keep warm over low heat until ready to serve.
• Make the chicken poppers: Pour 4 inches (10 centimeters) oil into a deep heavy pot and bring the oil to 350 degrees F (177 degrees C) over medium heat.
• Place the chicken in a large bowl and season with 1 teaspoon of the salt and the five-spice powder, and black pepper. Using your hands or a large spoon, mix until the chicken is evenly coated with the seasonings.
• In a large skillet, heat 1 tablespoon of the oil over medium heat until it begins to shimmer. Add the chicken to the pan, in batches, if necessary, making sure not to crowd the pan. Cook, stirring, until the chicken is golden brown, about 3 minutes. Using a slotted spoon, transfer the chicken to a paper towel-lined plate to absorb any excess oil. Add more oil as needed between batches and set aside to cool.
• In a separate large bowl, whisk together the cornmeal, flour, sugar, and baking powder until combined. Add the milk and egg and mix until the ingredients are fully incorporated.
• Set a wire rack over a sheet pan. Working in batches, using tongs, dip the reserved chicken pieces into the batter, then carefully (as not to burn yourself) lower the pieces into the hot oil in the deep heavy pot. Cook until the chicken rises to the surface and the crust is golden brown, 2 to 3 minutes. Transfer to the wire rack. Serve immediately, with the dipping sauce on the side.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange bacon slices on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
• Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
• Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
• Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
• Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.