Make chicken nuggets that are even better than store-bought, right at home。 Achieve a fluffy and juicy texture using only common household ingredients, without any special seasonings. These are perfect for the whole family, served with homemade mustard and barbecue sauces.
Ingredients
Main Ingredients (Makes 18 nuggets)
Seasonings
Cooking Basics
Steps
- In a heatproof container, add 1/3 tsp Potato Starch.
- Add 1 tbsp Vinegar and dissolve the potato starch thoroughly.
- Add 1 tsp Lemon Juice, 1 tbsp Mayonnaise, and 1 tbsp Honey, then mix well.
- Microwave on 600W for 20 seconds, then stir.
- Microwave again on 600W for 20 seconds, then stir.
- Microwave one last time on 600W for 15 seconds until it boils.
- Stir the boiling sauce well to stabilize its thickness.
- Add 7g Mustard and mix to complete the mustard sauce. Key Tip: Mustard loses some of its pungency when heated, so add it at the end to preserve its flavor.
- In a separate heatproof container, add 1/3 tsp Potato Starch.
- Add 1 tbsp Worcestershire Sauce and dissolve the potato starch thoroughly.
- Add 1 tsp Sugar, 1/2 tbsp Honey, 1 tbsp Ketchup, and 1/2 tbsp Lemon Juice, then mix well.
- Microwave using the same procedure as the mustard sauce, stir until thickened, and complete the barbecue sauce.
- In a large bowl, add 3 tbsp All-purpose Flour and 1 Egg. Mix with a whisk until it forms a paste.
- Add 1.5 tbsp Water.
- Add 1 pinch Salt, 1 pinch Sugar, and Pepper to taste. Mix everything together to complete the batter.
- In another bowl, add 3 tbsp Mayonnaise, 2 tsp Potato Starch, 3 shakes MSG (Umami Seasoning), and Pepper to taste.
- Mix thoroughly to ensure it's well combined and not streaky. This is the nugget seasoning mixture.
- Pour plenty of oil into a frying pan and heat it over low heat.
- Prepare a bowl with 1 pinch Salt.
- Have your forming spatulas, oil for hands, the prepared batter, a tray and rack for draining fried nuggets, and the seasoning mixture ready nearby.
- Add 200g Ground Chicken Breast and 200g Ground Chicken Thigh to the bowl with salt.
- Knead the meat thoroughly with just salt until it becomes sticky. Key Tip: Kneading with salt alone makes the meat sticky, creating a barrier that seals in the juices. Knead the meat while it's still cold.
- Add all of the prepared seasoning mixture and mix well.
- Lightly oil your hands, form the chicken mixture into bite-sized balls, and place them on a tray. Key Tip: Work quickly to prevent the meat temperature from rising. Don't worry if the shapes are slightly irregular.
- Add half of the formed chicken balls to the bowl with the batter.
- Shake the bowl to roll the chicken balls, coating them evenly with the batter.
- Once the oil is heated, test with a small amount of batter. When it sizzles, carefully add the chicken balls to the pan.
- Coat the remaining chicken balls with batter and add them to the pan.
- Increase the heat to medium-low and fry-bake for about 5 and a half minutes, rotating them as you would when making takoyaki. Key Tip: The round shape allows for even cooking, and rotating them while frying creates a crispy texture.
- Once they look nicely crispy, transfer them to a rack-lined tray to drain the excess oil. They are now complete.
🌾 Recommended Rice for This Dish
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