Introduction: Crunchy Seasoned Homemade Nuggets With Sweet & Sour Sauce!
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About: Happy Sagi~
These homemade chicken nuggets had the right texture and flavor. The sweet and sour sauce (糖醋酱) is great for dipping almost any Asian inspired dish in! This recipe is very easy. I used a mixture of 5/6 chicken breast and 1/6 minced pork. The pork would add some extra richness, flavor and moistness after frying. It tastes leaner or healthier if you only use chicken meat and trim all the fat the chicken.
I have been working on developing a homemade version of nuggets (自制香鸡块) for some time. I tried few combination: chicken breast only, chicken breasts + chicken thighs and chicken breast + minced pork. I tried baking some and frying some also. And now I decided that I’m just choosing a path, recommending that you try this recipe and fry these. They are better, juicy and tender.
Good to know is that you can easily make a big batch nuggets. The marinated meat need to be refrigerated for at least 2 hours and up to a day in advance. You can freeze these nuggets (right before frying or putting them into the oven). You just bake them from frozen next time. Other than that, you can easily vary with the crackers. You can use different flavors that give your nuggets a new touch each time you make them.
Creating a healthy meal together can be a fun alternative or addition to enjoying eating them! It was easier than you thought it would be. You won't want fast food nuggets ever again! Here is a recipe for a healthier nuggets. Happy cooking!
I have been working on developing a homemade version of nuggets (自制香鸡块) for some time. I tried few combination: chicken breast only, chicken breasts + chicken thighs and chicken breast + minced pork. I tried baking some and frying some also. And now I decided that I’m just choosing a path, recommending that you try this recipe and fry these. They are better, juicy and tender.
Good to know is that you can easily make a big batch nuggets. The marinated meat need to be refrigerated for at least 2 hours and up to a day in advance. You can freeze these nuggets (right before frying or putting them into the oven). You just bake them from frozen next time. Other than that, you can easily vary with the crackers. You can use different flavors that give your nuggets a new touch each time you make them.
Creating a healthy meal together can be a fun alternative or addition to enjoying eating them! It was easier than you thought it would be. You won't want fast food nuggets ever again! Here is a recipe for a healthier nuggets. Happy cooking!
Step 1: Ingredients:
2 cup Cooking oil for deep frying.
OR
Preheat oven 190°C. Vegetable oil, for baking.
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A. MEAT:
550g Boneless skinless chicken breasts.
100g Minced pork.
OR
660 g boneless skinless chicken breasts.
B. SEASONINGS:
4 cloves Garlic (granulated).
3 whole Shallots.
3 tbsp Soy sauce.
1 tsp Sesame oil.
1 tsp Sugar.
1/2 tsp of Parsley flakes.
1/2 tsp of Oregano or other mixed herbs.
1/2 tsp Salt.
1/2 tsp Ground white pepper.
1 tsp Ginger juice.
1 tsp Corn starch.
C. BATTER:
1 Large egg.
1 cup All-purpose flour.
3/4 tbsp Rice flour.
1/4 tsp Salt.
1/4 tsp White pepper.
OR
1 Large egg.
1/2 cup Breadcrumbs.
1/2 cup All-purpose flour.
1 tsp Salt.
OR
1 cup Regular yogurt. (or substitute buttermilk)
2 cup Cereals or other crackers.
D. DIPPING SAUCE (Sweet and Sour):
Yield: 250ml.
3 tbsp Rice vinegar.
3 tbsp Brown sugar.
3 tbsp Tomato sauce. (ketchup)
3 tbsp Water.
2 tsp Soy sauce.
1⁄2 tsp Salt.
1 1⁄2 tsp Corn flour.
E. OPTIONAL:
1 cup buttermilk. (tenderized chicken)
OR
Preheat oven 190°C. Vegetable oil, for baking.
------
A. MEAT:
550g Boneless skinless chicken breasts.
100g Minced pork.
OR
660 g boneless skinless chicken breasts.
B. SEASONINGS:
4 cloves Garlic (granulated).
3 whole Shallots.
3 tbsp Soy sauce.
1 tsp Sesame oil.
1 tsp Sugar.
1/2 tsp of Parsley flakes.
1/2 tsp of Oregano or other mixed herbs.
1/2 tsp Salt.
1/2 tsp Ground white pepper.
1 tsp Ginger juice.
1 tsp Corn starch.
C. BATTER:
1 Large egg.
1 cup All-purpose flour.
3/4 tbsp Rice flour.
1/4 tsp Salt.
1/4 tsp White pepper.
OR
1 Large egg.
1/2 cup Breadcrumbs.
1/2 cup All-purpose flour.
1 tsp Salt.
OR
1 cup Regular yogurt. (or substitute buttermilk)
2 cup Cereals or other crackers.
D. DIPPING SAUCE (Sweet and Sour):
Yield: 250ml.
3 tbsp Rice vinegar.
3 tbsp Brown sugar.
3 tbsp Tomato sauce. (ketchup)
3 tbsp Water.
2 tsp Soy sauce.
1⁄2 tsp Salt.
1 1⁄2 tsp Corn flour.
E. OPTIONAL:
1 cup buttermilk. (tenderized chicken)
Step 2: Blend Chicken Until It Has All Been Taken Apart and Is a Fine Paste.
Cut chicken. Place the chicken and minced pork in a food processor. Blend until a smooth paste is formed, about 1 minute.
Step 3: Add Seasonings and Combine Well.
a. In a large bowl, combine meat and seasonings (Ingredients B).
b. Marinated for 30 minutes.
b. Marinated for 30 minutes.
Step 4: Simply Rolling Up Into a Long Cylinder Shape and Freeze Them.
a. Put the marinated meat paste mixture into few plastic wrap or ziploc bags.
b. Roll up slowly and tightly in plastic wrap so cylinder holds shape.
c. Place in the refrigerator for at least 3 hours or overnight and store up to a week.
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NOTE:
When ready to cook them, bake/fry frozen meat puree as directed in the next steps.
b. Roll up slowly and tightly in plastic wrap so cylinder holds shape.
c. Place in the refrigerator for at least 3 hours or overnight and store up to a week.
------
NOTE:
When ready to cook them, bake/fry frozen meat puree as directed in the next steps.
Step 5: Cut the Meat Mixture Into Small Bite-sized Patties.
a. Unwrap the log of marinated meat rolls.
b. Cut it crosswise into 3/4-inch pieces.
c. Lining them up on a plate.
b. Cut it crosswise into 3/4-inch pieces.
c. Lining them up on a plate.
Step 6: Whisk Egg. Stir in Chicken and Gently Toss to Combine.
a. Whisk the egg in a medium bowl. Set aside.
b. Place the flour in a shallow bowl and season with salt and white pepper.
c. Dip a piece of meat in the egg mixture, then coat in flour (work in batches).
d. Set on a clean plate.
e. Repeat with the remaining pieces of meat.
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NOTE:
A. For breadcrumbs.
The process of coating the meat in flour, then in egg, and the crumbs again evenly created a nice crispy golden shell. Gently pressing the crumbs into the meat and place the nuggets back on the plate.
B. For cereals and other crackers.
Put the cereals (i.e. cornflakes) into a plastic bag. Crushed them with a rolling pin. Dip them into the yogurt. Rolled the meat pieces inside the plastic bag with the cereals or cracker crumbs to coat it evenly.
b. Place the flour in a shallow bowl and season with salt and white pepper.
c. Dip a piece of meat in the egg mixture, then coat in flour (work in batches).
d. Set on a clean plate.
e. Repeat with the remaining pieces of meat.
-------
NOTE:
A. For breadcrumbs.
The process of coating the meat in flour, then in egg, and the crumbs again evenly created a nice crispy golden shell. Gently pressing the crumbs into the meat and place the nuggets back on the plate.
B. For cereals and other crackers.
Put the cereals (i.e. cornflakes) into a plastic bag. Crushed them with a rolling pin. Dip them into the yogurt. Rolled the meat pieces inside the plastic bag with the cereals or cracker crumbs to coat it evenly.
Step 7: Cook Until Evenly Golden and Crispy.
a. Heat the cooking oil in a large frying pan over medium-high heat.
b. Add the pieces to the pan and deep fry in small batches until golden brown on each side, about 6 - 8 minutes total.
c. Transfer the nuggets to a paper-towel-lined plate.
b. Add the pieces to the pan and deep fry in small batches until golden brown on each side, about 6 - 8 minutes total.
c. Transfer the nuggets to a paper-towel-lined plate.
Step 8: Done & Ready to Be Served!
These nuggets are best eaten the same day they are made. Serve with your favorite dipping sauces.
Step 9: For the Dipping Sauce:
a. Whisk together rice vinegar, water and cornstarch in a small saucepan over a medium-low heat.
b. Add soy sauce, ketchup, brown sugar, and salt. Whisking constantly until the mixture is heated through.
c. Allow to thicken.
b. Add soy sauce, ketchup, brown sugar, and salt. Whisking constantly until the mixture is heated through.
c. Allow to thicken.
Step 10: Cooking Note (1):
1. You can be made up to 1 day in advance. Marinate the chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. Soaking the chicken in Buttermilk will result in tender and juicy chicken.
2. If you run out of buttermilk, mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.
3. For frying, alternately you may also brush some oil on the surface and bake in the oven at 190⁰C for 14 - 20 minutes. Place the coated nuggets on an oiled baking tray and bake for 5 - 8 minutes. Turn over each nugget and bake 5 minutes again, or until medium golden brown.
2. If you run out of buttermilk, mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.
3. For frying, alternately you may also brush some oil on the surface and bake in the oven at 190⁰C for 14 - 20 minutes. Place the coated nuggets on an oiled baking tray and bake for 5 - 8 minutes. Turn over each nugget and bake 5 minutes again, or until medium golden brown.
Step 11: Cooking Note (2):
You can alter this recipe to suit your own preference. Homemade crispy seafood is one of the dish that a must try in home. The remaining batter and seasonings here will work with fried seafood such as prawns and calamari. Enjoy!
