Mix the Weipa and consommé with the sake, and microwave for 20 seconds. Cut the chicken into 1 cm cubes, and lightly tenderize with a knife.
Place the microwave seasonings, ＊ ingredients, and chicken from step 1 into a plastic bag, and rub together. Let it sit for about 10-20 minute to let the flavor soak in if you can.
Add the katakuriko, and rub some more to blend together. Tilt the meat to one side of the bag, and cut where there red line is shown in the picture with a pair of scissors.
Scoop up the meat with a tablespoon, press down from the top with cooking chopsticks to shape, slide the chicken into 180℃ oil, fry until crispy, and it is done.
Fry slowly in a small amount of oil. It burns easily and the oil will fly about, so be careful.
A user, named Fuu, made curry-flavored nuggets. They look delicious, so I hurried up and made them, and they were so rich and tasty. Try them out if you like curry.
You can make do without the whisked egg, but it makes the nuggets soft and fluffy.
Story Behind this Recipe
I made these simply because my son loves them.
The point is to not cut the chicken too small so that it retains a nice texture. Make sure to properly press down on the meat and shape it in step 4. It is difficult to get the meat out of the bag, so that's why I cut it, but you don't have to if you aren't clumsy. Make these as spicy as you like. The chili pepper gives them a red color like store-bought.