Nuggets de mel e alho com purê de batata

Serves 4
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Directions

  1. 1Cut the chicken breast into cubes.
  2. 2Cut the chicken breast into cubes.
  3. 3Cut the chicken breast into cubes.
  4. 4In a container, season the chicken with garlic powder, onion powder and salt.
  5. 5In a container, season the chicken with garlic powder, onion powder and salt.
  6. 6In a container, season the chicken with garlic powder, onion powder and salt.
  7. 7Add the egg white and mix.
  8. 8Add the egg white and mix.
  9. 9Add the egg white and mix.
  10. 10In another container, add the cornstarch and chicken. Close the pot and shake to bread the chicken.
  11. 11In another container, add the cornstarch and chicken. Close the pot and shake to bread the chicken.
  12. 12In another container, add the cornstarch and chicken. Close the pot and shake to bread the chicken.
  13. 13Spread in the air fryer and cook at 200°C for 10 minutes. If in the oven, bake at 220°C for 16 minutes, or until the chicken is fully cooked and golden.
  14. 14Spread in the air fryer and cook at 200°C for 10 minutes. If in the oven, bake at 220°C for 16 minutes, or until the chicken is fully cooked and golden.
  15. 15Spread in the air fryer and cook at 200°C for 10 minutes. If in the oven, bake at 220°C for 16 minutes, or until the chicken is fully cooked and golden.
  16. 16Cook the potatoes with the peel using the method you want, season with salt.
  17. 17Cook the potatoes with the peel using the method you want, season with salt.
  18. 18Cook the potatoes with the peel using the method you want, season with salt.
  19. 19Mash the potatoes as you wish, add the hot milk and light cream cheese while the potatoes are still hot.
  20. 20Mash the potatoes as you wish, add the hot milk and light cream cheese while the potatoes are still hot.
  21. 21Mash the potatoes as you wish, add the hot milk and light cream cheese while the potatoes are still hot.
  22. 22Mix well, adjust the salt and serve as desired.
  23. 23Mix well, adjust the salt and serve as desired.
  24. 24Mix well, adjust the salt and serve as desired.
  25. 25Meanwhile, mix the honey, pepper sauce, grated garlic and cornstarch mixed in water in a small saucepan. Heat over low heat, stirring until a homogeneous glaze is obtained.
  26. 26Meanwhile, mix the honey, pepper sauce, grated garlic and cornstarch mixed in water in a small saucepan. Heat over low heat, stirring until a homogeneous glaze is obtained.
  27. 27Meanwhile, mix the honey, pepper sauce, grated garlic and cornstarch mixed in water in a small saucepan. Heat over low heat, stirring until a homogeneous glaze is obtained.
  28. 28Mix the breaded chicken with the still hot glaze.
  29. 29Mix the breaded chicken with the still hot glaze.
  30. 30Mix the breaded chicken with the still hot glaze.
  31. 31Finish with the chopped parsley and serve with the puree.
  32. 32Finish with the chopped parsley and serve with the puree.
  33. 33Finish with the chopped parsley and serve with the puree.
  34. 34Divide into four portions.
  35. 35Divide into four portions.
  36. 36Divide into four portions.

Ingredients

  • 600 g peito de frango sem pele em cubos
  • 600 g peito de frango sem pele em cubos
  • 600 g peito de frango sem pele em cubos
  • 4 g sal marinho moído
  • 4 g sal marinho moído
  • 4 g sal marinho moído
  • 1 g alho em pó (opcional)
  • 1 g alho em pó (opcional)
  • 1 g alho em pó (opcional)
  • 1 g cebola em pó (opcional)
  • 1 g cebola em pó (opcional)
  • 1 g cebola em pó (opcional)
  • 20 g claras de ovo grande
  • 20 g claras de ovo grande
  • 20 g claras de ovo grande
  • 60 g amido de milho
  • 60 g amido de milho
  • 60 g amido de milho
  • 2 g óleo de abacate spray
  • 2 g óleo de abacate spray
  • 2 g óleo de abacate spray
  • 8 g dentes de alho ralado
  • 8 g dentes de alho ralado
  • 8 g dentes de alho ralado
  • 15 g mel
  • 15 g mel
  • 15 g mel
  • 15 g sriracha ou molho de pimenta
  • 15 g sriracha ou molho de pimenta
  • 15 g sriracha ou molho de pimenta
  • 30 g shoyu
  • 30 g shoyu
  • 30 g shoyu
  • 80 g água
  • 80 g água
  • 80 g água
  • 3 g amido de milho
  • 3 g amido de milho
  • 3 g amido de milho
  • 7 g vinagre branco
  • 7 g vinagre branco
  • 7 g vinagre branco
  • 12 g salsa picada
  • 12 g salsa picada
  • 12 g salsa picada
  • 800 g batata inglesa
  • 800 g batata inglesa
  • 800 g batata inglesa
  • 22 g requeijão light
  • 22 g requeijão light
  • 22 g requeijão light
  • 180 g leite desnatado quente
  • 180 g leite desnatado quente
  • 180 g leite desnatado quente

Equipment

poteair fryerfornopanela pequena

Tips

  • This recipe stays incredible even after being frozen.