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Move over, roasts! This is truly a show-stopping chicken dish, with the most fabulous crunch from the sweet and salty nuts. While the chicken is absolutely delicious without the nuts, you won’t believe how much they take it to the next level!
1 cup chopped walnuts
1/3 cup Gefen Honey
1 heaping teaspoon kosher salt
1 tablespoon oil
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
2 tablespoons tomato paste
2 tablespoons Gefen Honey
2 tablespoons Tuscanini Lemon Juice
1 cube Gefen Frozen Ginger
3 pounds (1.36 kilogram) pargiyot (dark chicken cutlets), cut into bite-size pieces
1/4 cup potato starch
1 teaspoon salt
1/2 teaspoon ground black pepper
oil, for frying
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Combine nuts, honey, salt, and oil on prepared baking sheet. Bake for 12–15 minutes, until golden brown. Set aside to cool. The nuts will stick together — you’ll need to break them up for serving.
Place all ingredients in a small bowl and stir to combine.
Place chicken, potato starch, salt, and pepper in a bowl. Mix to coat all chicken pieces evenly.
Heat oil in a large, deep frying pan over high heat. Working in batches, fry the chicken for about one minute per side, until crispy. (It will not be cooked through at this point.)
Once all the chicken is fried, add it back to the pan and reduce heat to low. Pour sauce over the chicken and stir to coat. Cover and cook for 20–30 minutes, until chicken is cooked through and soft.
Just before serving, toss chicken with glazed walnuts.
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