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Homemade Chicken Nuggets For Christmas

Homemade Chicken Nuggets For Christmas

These chicken nuggets are so popular with my family. They taste great when cold so they make fantastic additions to bento lunches.

Ingredients: 2-3 servings

Chicken thigh meat
1 (250-300 g)
Chicken breast
1 (250-300 g)
★Milk
3 tablespoons
★Panko
5 tablespoons
★ Kombu tea
1/2 teaspoon
★Salt or shio-koji
1 1/2 teaspoon
★Garlic powder
1/2-1/3 teaspoon
★Black pepper
to taste
☆Cake flour
90-100 g
☆Egg
1 medium
☆Milk
50 ml
☆Water
50 ml
☆Baking powder
1/3 teaspoon
Vegetable oil
as needed
●Ketchup
3 tablespoons
●Grainy mustard
1-2 teaspoons

Steps

1. 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.
2. Shape the mince into nuggets. The meat will be quite soft so chill it in the refrigerator for 30 minutes to 1 hour.
3. Combine the ☆ ingredients well in a bowl. Coat the nuggets in this batter and deep-fry at 180℃.
4. 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.