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  • Jul 5th 2019
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Ingredients

  • 500g cold boneless skinless chicken breasts, cut into 2.5 cm pieces
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 1/2 teaspoon salt
  • 75g all-purpose flour
  • 1 egg
  • 60mL icy cold water
  • 100g panko crumbs
  • Vegetable oil for deep frying

Method

  1. Attach multipurpose blade to KitchenAid 7-Cup Food Processor.  Add chicken to work bowl and pulse until coarsely chopped.  Add pepper, garlic powder, onion salt and salt. Process on low until chicken forms a sticky smooth paste. Using wet hands, roll heaped tablespoons of chicken mixture into nugget shapes. Place on a plate and refrigerate for 15 to 20 minutes.
  2. Assemble clean work bowl and multipurpose blade to food processor.  Add flour, egg
  3. and water to work bowl and process on low until it forms a thick batter (consistency of pancake batter).  Transfer to a bowl and place panko crumbs in a flat tray; set aside.
  4. Dip cold nuggets into batter, and immediately roll in panko crumbs. Shake off any excess crumbs.  Place on a plate.
  5. Heat a large saucepan or wok with enough vegetable oil to come halfway up the sides over medium high heat until oil reaches 180C.  Cook chicken nuggets in batches of six for 3 to 4 minutes, turning over halfway through cooking time. Nuggets should be golden, crisp and cooked through.  Drain on paper towels and serve immediately.

Tips

makes about 4 servings (4 nuggets per serving)