Kou Kentetsu shares a recipe for chicken nuggets you'll crave. By using both 'hanpen' (a type of fish cake) and a mix of chicken breast and thigh mince, this recipe achieves a fluffy yet crispy texture. Elevate the flavor further with a special homemade barbecue sauce.
Ingredients
Main Ingredients (Approx. 13-14 pieces)
- Ground Chicken Breast 150g
- Ground Chicken Thigh 150g
- Hanpen (Fish Cake) 60g
Seasonings
- [A] Dark Brown Sugar 1 tsp
- [A] Worcestershire Sauce 1 tsp
- [A] Salt (to taste)
- [A] Pepper (to taste)
- [B] All-Purpose Flour 2 tbsp
- [B] Potato Starch 1 tbsp
- [B] Water 2 tbsp
- [B] Olive Oil 1 tbsp
- [B] Worcestershire Sauce 1 tsp
- [C] Ketchup 3 tbsp
- [C] Worcestershire Sauce 2 tbsp
- [C] Vinegar 1 tsp
- [C] Dark Brown Sugar 1 tsp
- [C] Grated Garlic (to taste)
- Frying Oil (as needed)
Steps
- In a bowl, combine Ketchup 3 tbsp, Worcestershire Sauce 2 tbsp, Vinegar 1 tsp, Dark Brown Sugar 1 tsp, and Grated Garlic (to taste). Mix well.
- Place Hanpen (Fish Cake) 60g into a plastic bag and mash it thoroughly until no lumps remain, creating a paste. (This is the key!) Simply chopping it won't allow it to mix well with the meat, so thorough mashing is crucial.
- Add Ground Chicken Breast 150g and Ground Chicken Thigh 150g to the mashed hanpen.
- Lightly oil your hands, take bite-sized portions of the mixture, and gently shape them into your desired form.
- In a separate bowl, combine All-Purpose Flour 2 tbsp, Potato Starch 1 tbsp, Olive Oil 1 tbsp, Water 2 tbsp, and Worcestershire Sauce 1 tsp. Mix well. (This is the key!) Adding potato starch and olive oil creates a light and crispy coating.
- Coat the shaped nugget mixture with the batter. Carefully place them into Frying Oil (as needed) heated to around 170°C (340°F).
- Arrange the fried nuggets on a plate and serve with the prepared barbecue sauce.
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