Preparation
In a saucepan, heat the canola oil for the sauce and sesame oil over medium heat. Cook shallots, garlic and ginger for 1 minute while stirring.
Stir in chicken stock, soy sauce, ketchup, rice vinegar, brown sugar, hoisin sauce and sriracha and bring to a boil.
Dissolve cornmeal in a small amount of cold water and whisk into sauce. Let simmer for 2 to 3 minutes until thickened. Set aside and keep warm.
Prepare two shallow bowls. Whisk the eggs into the first bowl, pour the HAIKU panko into the second bowl.
Dip the chicken cubes into the egg and shake to remove excess. Dredge the chicken in breadcrumbs.
In a deep fryer or large pot, heat canola oil to 180 °C (350 °F) on a cooking thermometer. If using a pot, watch closely to ensure oil does not boil over and ignite. Fry chicken cubes for 2 to 3 minutes, until inside is opaque and no longer pink. Drain on paper towel.
Increase oil heat to 190 °C (375 °F).
Fry potato sticks for 4 to 5 minutes, until crispy and golden. Drain on paper towel.
Fill each dish with french fries, top with cheese curds, chicken and sauce. Garnish with green onions and sesame seeds.
