Ingredients
500 gram chicken breast
½ tsp salt
½ tsp black pepper
¼ tsp white pepper
1 tsp garlic powder
1 tbsp paprika
1 tsp ground mustard
1 tsp dark soy sauce
1 tsp lemon juice
1 cup flour
½ cup corn starch
1 eggs
½ cup milk
100 mL water
1 tsp chicken bouillon
2 cup panko bread crumbs
300 mL vegetable oil
1 tsp baking powder
Directions
Step 1
Get 2 diced yellow chicken breasts ( These come from corn fed chicken regular chicken is fine too ) put them in a food processor and pulse a few times until nearly smooth but still with some texture
500 gram chicken breast
Step 2
Add the chicken to a bowl with salt white pepper black pepper garlic powder paprika mustard powder soy sauce and lemon juice and mix thoroughly then roll into nugget size balls and set aside
½ tsp salt
1 tbsp paprika
½ tsp black pepper
¼ tsp white pepper
1 tsp garlic powder
1 tsp ground mustard
1 tsp dark soy sauce
1 tsp lemon juice
Step 3
In a bowl mix flour corn starch chicken bouillon baking powder milk egg and cold water until smooth
1 cup flour
½ cup milk
100 mL water
1 eggs
½ cup corn starch
1 tsp chicken bouillon
1 tsp baking powder
Step 4
Put the Panko bread crumbs in another bowl and season lightly with some salt and pepper
2 cup panko bread crumbs
Step 5
Dip the nuggets into the batter then coat in the breadcrumbs and put on a tray then refrigerate 30 minutes to firm up
Step 6
Heat vegetable oil to 350 f then toss in the nuggets and cook until golden and crispy
300 mL vegetable oil
