Steps

1. Remove the skin from 250g Chicken Breast and slice it in half.
   🕒 00:38
2. Cut the chicken breast into 1cm cubes, then finely chop with a knife until minced.
   🕒 00:44
3. Finely chop the chicken skin as well and add it to the bowl with the minced chicken breast.
   🕒 00:59
4. Peel 150g Lotus Root.
   🕒 01:15
5. Grate 2/3 (100g) of the lotus root and add it to the bowl.
   🕒 01:20
6. Add 1 tbsp Mayonnaise, 1 tsp Soy Sauce, 1 tsp Sugar, 1 tsp Grated Garlic, 1 tsp Grated Ginger, Salt and Pepper (to taste), and 2 tbsp Potato Starch to the bowl. Knead until sticky. [This is the key!] The mayonnaise and grated lotus root act as a binder, ensuring a moist and tender texture without eggs.
   🕒 01:30
7. Finely chop the remaining 50g Lotus Root and add it to the bowl. Mix well. [This is the key!] The chopped lotus root adds a crunchy texture as an accent.
   🕒 01:52
8. Add about 1cm depth of oil to a frying pan and heat over medium heat.
   🕒 02:11
9. Scoop the mixed batter with a spoon, shape it into round patties, and place them in the frying pan.
   🕒 02:23
10. Once the nuggets are in the pan, gently press them down to form flat circles.
    🕒 02:29
11. Cook for about 2.5 to 3 minutes until the underside is golden brown, then flip.
    🕒 02:49
12. Cook for another 2.5 to 3 minutes until both sides are golden brown and cooked through.
    🕒 03:03
13. Remove the nuggets from the pan and place them on paper towels or a wire rack to drain excess oil. [This is the key!] They are delicious even when cold, so making them bite-sized is perfect for bento boxes.
    🕒 03:10
14. Pan-fry the remaining batter in the same manner.
    🕒 03:23
15. Once drained, arrange the nuggets on a plate.
    🕒 03:51