Remove the skin from the chicken and mince it in a food processor (half of the chicken should be minced coarsely). Transfer the mince to a bowl and mix well with the ★ ingredients.
Shape the mince into nuggets. The meat will be quite soft so chill it in the refrigerator for 30 minutes to 1 hour.
Combine the ☆ ingredients well in a bowl. Coat the nuggets in this batter and deep-fry at 180℃.
Serve the nuggets with sauce made from the ● ingredients. Adjust the amount of salt you use in this recipe according to the salt content of the kombu tea you are using.
Story Behind this Recipe
I love chicken nuggets, so I tried making my own version. If you are using shio-koji, use 1 tablespoon. You can omit the kombu tea if you like. Prepare these nuggets on the salty side. You can use water for the batter instead of milk.
If you use a spoon when frying the chicken, it'll be easier to form them. If you coat the nuggets in plenty of batter, they'll have nice, thick skins. You can make these nuggets with just chicken breast meat if you like, but they may become a little hard when cooled. If you make these nuggets with less meat, then make sure to reduce the amount of salt as well. Feel free to use store-bought minced meat.