Serves 1
Directions
- 1Roughly cut the chicken breast.
- 2Add the cut chicken, 2 tsps of salt, 0.5 teaspoon of white pepper, and 2 tbsps of cornstarch to a food processor.
- 3Process until the mixture rolls around like a meatball.
- 4Portion the mixture into tiny nuggets using a falafel scoop and shape them.
- 5Flatten the nuggets.
- 6Roll the shaped nuggets in cornstarch.
- 7Place the nuggets in the freezer for about half an hour to set.
- 8Heat vegetable oil to 350°F.
- 9Prepare 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.
- 10Fry 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
- 2 tsps salt
- 0.5 teaspoon white pepper
- 2 tbsps cornstarch
- cornstarch
- vegetable oil
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 0.5 teaspoon garlic powder
- 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.
- Maintain the oil temperature at 350°F (175°C).
- Cook in small batches of four or five at a time.
- Cook for about 3 to 4 minutes per batch.
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