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The ingredients needed to make How To Make Perfect Chicken Nuggets (IMHO):
- Provide Batter:
- Prepare 45 g Bleached All Purpose Flour,
- Use 1.5 TSP Sea Salt,
- Prepare 1 TSP Baking Soda,
- Use 60 g Corn Meal,
- You need 45 g Corn Starch,
- Use 2 TSP White Pepper,
- Take 1 TSP Onion Powder,
- You need 1/2 TSP Garlic Powder,
- Use 1/2 TSP Cumin Powder,
- Prepare 1/2 TSP Coriander Powder,
- Provide 1/2 TSP Cayenne,
- Provide Pinch Dried Mushroom Powder,
- Prepare 1/4 TSP Dried Basil,
- Use 1/4 TSP Dried Parsley,
- Prepare 1/4 TSP Dried Rosemary,
- Get 1/4 TSP Dried Thyme,
- Get 225 ml Water,
- Prepare Chicken Nuggets:
- Provide 500 g Skinless Boneless Chicken Breast Into Nuggets,
- Take 1 TSP Baking Soda,
- Take 1 TBSP Bleached All Purpose Flour,
- Use Canola / Peanut / Vegetable Oil, For Frying
- You need Homemade Curry Sauce, For Dipping
Steps to make How To Make Perfect Chicken Nuggets (IMHO):
- Pls visit: https://www.fatdough.sg/single-post/2019/08/20/Curry-Sauce for the curry sauce recipe.
- Prepare the batter. - - In a large bowl, whisk together flour, salt, baking soda, corn meal, corn starch, white pepper, onion, garlic, cumin, coriander, cayenne, dried mushroom powder, basil, parsley, rosemary and thyme. - - Continue whisking until well combined. - - Gradually pour in 225ml of water while still whisking.
- Whisk until no large lumps. Whisk, whisk, whisk. - - Cover with cling film and set aside for 30 mins to rest.
- Prepare the chicken nuggets. - - Place chicken breast on a working surface and cover with cling film. - - Using a meat mallet, pound the chicken breast until tender and almost the same thickness throughout. You can do this with a rolling pin as well.
- Cut into bite size nugget pieces, as evenly as you possibly can. - - Transfer into a large bowl. - - Add in baking soda. - - Toss to coat well. - - Make sure the chicken is well coated.
- Cover with cling film and set aside for 15 mins. - - After 15 mins, rinse thoroughly under running water. - - Pat dry and lightly dust the chicken with flour.
- Dd canola oil into a dutch oven, about 2 inches in depth, over medium heat. - - To check if the temperature of the oil is ready, place a wooden chopstick into the oil. - - If bubbles start to form, the temperature is ready for frying.
- Using a skewer dredge the chicken nuggets into the batter. - - Gently spoon into the oil with some of the batter. - - Deep fry until golden brown on all sides.
- Remove from heat and drain off excess oil on a cooling rack or a plate lined with kitchen paper. - - Repeat the process for the remaining chicken nuggets.
- You can garnish the nuggets with your favorite herbs or greens. I used nori flakes. - - Serve immediately with homemade curry sauce for dipping. - - You can also serve with your favorite dipping sauce.
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