How to Make Chicken Nuggets

The main ingredient is chicken breast, and we mix it with white bread. It’s also a good idea to run out of expired bread. After that grind together with other additional ingredients until smooth. Then steam until cooked and then cut and coat with bread flour to get a texture like bought nuggets.

The result is nuggets that are soft on the inside, delicious to taste and crunchy on the outside. Let’s try it.

Ingredients:

• Nugget filling ingredients:
  • 500g chicken filling
  • 4 slices of bread
  • 1/2 cwn /125ml susu full cream
  • 3 garlic cloves
  • 1 small red onion
  • 1 tsp white pepper powder
  • 1 tsp black pepper powder
  • 1/2 cup cayenne or paprika powder
  • 1/2 tsp Italian herbs (optional)
  • 4 tablespoons sweet potato flour
  • 1 tsp baking powder
  • 1/2 tsp salt
• Coating materials:
  • 2 eggs
  • Wheat flour
  • Breadcrumbs

How to Prepare:

1. Ways to fill nuggets:
   1. Roughly chop the bread. Put bread and milk in a bowl. Press the bread to absorb it.
   2. Finely grate garlic and small shallots.
   3. Fillet chicken trim, remove bones and fat then cut into small pieces.
   4. Put the chicken in the food processor, soaked bread, white pepper powder, grated onion, cayenne powder or paprika, black pepper powder, Italian herbs (optional) and salt. Blend until smooth.
   5. Add sweet potato flour and baking powder. Finely grind all ingredients together.
   6. Grease a baking pan (7×7 inch pan) with cooking oil.
   7. Transfer the minced chicken into the pan. Flatten by hand (for ease, grease your hands with oil before flattening).
   8. Steam approximately 20 minutes.
   9. Remove and let cool.
   10. Cut or apply the nuggets according to your taste (Che Nom cut it into 24 parts and then split it into 2 more, resulting in 48 pieces).
2. Methods for coating:
   1. Break the egg. Add salt and mix well.
   2. Coat the nugget filling with wheat flour.
   3. Dip in egg. Drain the excess egg.
   4. Coat well with breadcrumbs.
   5. Fry the nuggets in semi-submerged oil.
   6. Remove and serve with chili sauce and mayonnaise.

Tip:

• The purpose of placing the bread is so that the nuggets are easy to form, do not dry out and do not crumble when the forming process is done.
• Sweet potato flour is added to give a chewy texture to the nuggets and baking powder for a hollow texture when fried later.
• If you don’t want to steam the nugget filling, you can shape it (ground ingredients) and cool it in the freezer for 30 minutes, take it out and coat it as usual.
• Can coat the nugget twice to make it thicker. Repeat the egg and breadcrumb dip. But one coating is enough for crispy.
• Unfried nuggets can be stored in the freezer for approximately 1-2 months.