Drain the water from the firm tofu as much as possible. Measure out 100 ml of panko in a measuring cup.
Add the ground chicken, firm tofu, chicken soup stock granules, panko, and cake flour to a bowl and mix together.
Divide the mixture in half. Add 1 tablespoon of grated cheese to one half to make cheese chicken nuggets.
Coat a cutting board with a bit of the cake flour, and spoon the meat mixture out onto it.
Shape them on top of the cutting board. They are easy to shape if you coat them in the flour while molding.
When molding, coat them in the cake flour, but if the balls are still soft and stick to your hand, adjust with panko.
Form then into any size you like and deep fry in oil.
Fry in oil. The nuggets have firm tofu mixed in, so they fry up rather quickly. Brown on both sides, and stick with a toothpick and check if it has cooked through.
Prepare each of the ■ sauce combinations individually. Mix up whatever you like, and try it with various sauces♪. It is reeeeally delicious. Try it out~.
I topped the cheese nuggets with grated cheese and it was delicious .
Story Behind this Recipe
There are lots of chicken nugget recipes, but they say you need to use a food processor. That's too much work for me. I also need to make hearty dishes for my growing boys's hearty appetites. So I add tofu to ground chicken to make them bigger and lighter!
Strain the firm tofu for at least 3-4 hours - ideally for half a day. You don't want the moisture from the tofu to make the nugget mixture too loose so cook them as soon as you form them. The nuggets cook through quickly because it has firm tofu mixed in. They will become hard if you fry them for too long, so be careful!