4Add the cut chicken, 2 tsps of salt, 0.5 teaspoon of white pepper, and 2 tbsps of cornstarch to a food processor.
5Add the cut chicken, 2 tsps of salt, 0.5 teaspoon of white pepper, and 2 tbsps of cornstarch to a food processor.
6Add the cut chicken, 2 tsps of salt, 0.5 teaspoon of white pepper, and 2 tbsps of cornstarch to a food processor.
7Process until the mixture rolls around like a meatball.
8Process until the mixture rolls around like a meatball.
9Process until the mixture rolls around like a meatball.
10Portion the mixture into tiny nuggets using a falafel scoop and shape them.
11Portion the mixture into tiny nuggets using a falafel scoop and shape them.
12Portion the mixture into tiny nuggets using a falafel scoop and shape them.
13Flatten the nuggets.
14Flatten the nuggets.
15Flatten the nuggets.
16Roll the shaped nuggets in cornstarch.
17Roll the shaped nuggets in cornstarch.
18Roll the shaped nuggets in cornstarch.
19Place the nuggets in the freezer for about half an hour to set.
20Place the nuggets in the freezer for about half an hour to set.
21Place the nuggets in the freezer for about half an hour to set.
22Heat vegetable oil to 350°F.
23Heat vegetable oil to 350°F.
24Heat vegetable oil to 350°F.
25Prepare the wet batter by mixing 1 cup of all-purpose flour, 0.25 cup of cornstarch, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, 0.25 teaspoon of white pepper, 0.5 teaspoon of garlic powder, and 355 ml of club soda until it resembles a runny pancake batter.
26Prepare the wet batter by mixing 1 cup of all-purpose flour, 0.25 cup of cornstarch, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, 0.25 teaspoon of white pepper, 0.5 teaspoon of garlic powder, and 355 ml of club soda until it resembles a runny pancake batter.
27Prepare the wet batter by mixing 1 cup of all-purpose flour, 0.25 cup of cornstarch, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, 0.25 teaspoon of white pepper, 0.5 teaspoon of garlic powder, and 355 ml of club soda until it resembles a runny pancake batter.
28Fry the frozen nuggets in small batches (4-5 at a time) for 3 to 4 minutes or until cooked through (internal temperature over 160°F).
29Fry the frozen nuggets in small batches (4-5 at a time) for 3 to 4 minutes or until cooked through (internal temperature over 160°F).
30Fry the frozen nuggets in small batches (4-5 at a time) for 3 to 4 minutes or until cooked through (internal temperature over 160°F).
Ingredients
1 pound chicken breast
1 pound chicken breast
1 pound chicken breast
2 tsps salt
2 tsps salt
2 tsps salt
0.5 teaspoon white pepper
0.5 teaspoon white pepper
0.5 teaspoon white pepper
2 tbsps cornstarch
2 tbsps cornstarch
2 tbsps cornstarch
cornstarch
cornstarch
cornstarch
vegetable oil
vegetable oil
vegetable oil
1 cup all-purpose flour
1 cup all-purpose flour
1 cup all-purpose flour
0.25 cup cornstarch
0.25 cup cornstarch
0.25 cup cornstarch
0.5 teaspoon paprika
0.5 teaspoon paprika
0.5 teaspoon paprika
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.25 teaspoon white pepper
0.25 teaspoon white pepper
0.25 teaspoon white pepper
0.5 teaspoon garlic powder
0.5 teaspoon garlic powder
0.5 teaspoon garlic powder
355 ml club soda
355 ml club soda
355 ml club soda
Equipment
food processorfalafel scoop
Tips
For the chicken mixture, avoid garlic and onion powders as they can dominate the flavor.
Flatten the nuggets enough before freezing.
Freeze the shaped nuggets for about half an hour to help them set.