Chicken McNuggets
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Dampen your hands slightly when shaping the chicken mixture into nugget portions, then dust them lightly in cornflour before dipping into the batter.
Freeze the battered chicken nuggets for about an hour before deep frying so they firm up and hold their shape perfectly in the hot oil.
The homemade sweet and sour dipping sauce combines apricot jam, golden corn syrup, rice vinegar, cornstarch, garlic powder, salt, yellow mustard, soy sauce, water, and a splash of pickle juice.
Deep fry the chilled nuggets in batches at a moderate temperature for 4 to 6 minutes until they turn a gorgeous golden brown, and sprinkle with salt immediately after removing from the oil.
Blend Chicken
Process the boneless, skinless chicken breasts with an egg and a couple of pinches of salt in a food processor until completely smooth and blended.
Shape and Dust
With damp hands, shape the chicken mixture into small nugget portions, dust them in cornflour, and tap off any excess.
Make Batter
Whisk together water, garlic powder, onion powder, mustard, flour, and black pepper in a bowl until a smooth, pourable batter forms.
Coat and Freeze
Dip each cornflour-dusted nugget into the batter using a fork, place on a parchment-lined baking sheet, and freeze for 1 hour until firm.
Make Sweet and Sour Sauce
Blend apricot jam, corn syrup, rice vinegar, cornstarch, garlic powder, salt, mustard, and soy sauce, then transfer to a saucepan with water, bring to a boil until thickened, and stir in pickle juice before cooling.
Fry and Serve
Deep fry the chilled battered nuggets in hot oil in small batches for 4 to 6 minutes until golden brown, sprinkle with salt immediately, and serve hot with the homemade sweet and sour sauce.
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Ingredients
| Chicken Breasts | 2 |
| Egg | 1 |
| Salt | To taste |
| Cornflour | 150 g |
| Water | 240 ml |
| Garlic Powder | 1 tbsp |
| Onion Powder | 1 tbsp |
| Mustard | 2 tbsp |
| Flour | 125 g |
| Black Pepper | 1 tsp |
| Apricot Jam | 120 g |
| Corn Syrup | 2 tbsp |
| Rice Vinegar | 5 tsp |
| Cornstarch | 1 tsp |
| Garlic Powder | ½ tsp |
| Salt | ½ tsp |
| Yellow Mustard | ½ tsp |
| Soy Sauce | ½ tsp |
| Water | 30 ml |
| Pickle Juice | 1 tbsp |
| Oil | For frying |
| Salt | For sprinkling |
