A recipe for addictively delicious crispy potato chicken nuggets made with chicken breast and potatoes. The juicy flavor of tender chicken breast and the fluffy texture of potatoes are a perfect match. These are easy to make by pan-frying and are perfect as a snack.
Ingredients
Main Ingredients (2 servings)
- Potato Medium 1 (150g)
- Chicken Breast 1 piece (300g)
- Potato Starch 2 tbsp
- Egg 1
Seasonings
- Soy Sauce 2 tsp
- Grated Garlic 1 tsp
- Sugar 1 tsp
- Salt and Pepper (to taste)
Steps
- Peel and remove the sprouts from 1 medium potato (150g), cut into about 2cm cubes, and place in a heatproof container.
- Cover the container with potatoes with plastic wrap and microwave at 600W for 3 minutes 30 seconds. Let cool slightly.
- Remove the skin from 1 piece of chicken breast (300g), open it into two pieces, and cut into about 1cm cubes.
- Mince the cut chicken breast with a knife. Tip: Mincing the chicken skin together with the meat will add flavor and make it juicier.
- Once the chicken is minced, place it in a freezer bag. Add 1 egg, 2 tsp soy sauce, 1 tsp grated garlic, 1 tsp sugar, a pinch of salt and pepper, and 2 tbsp potato starch. Close the bag and knead to mix everything together.
- Once everything is mixed, add the cooled potatoes to the bag and mix again.
- Heat oil in a frying pan to a depth of about 1 to 2 cm.
- Once the oil is hot, scoop the mixture with a spatula and place it in the pan. Tip: Lightly flatten the nuggets with the spatula after placing them in the oil for a neater finish.
- Pan-fry for about 2 to 2.5 minutes until one side is golden brown.
- Flip the nuggets and pan-fry for another 2.5 minutes until the other side is golden brown.
- Once both sides are golden brown, remove them to a paper towel or similar to drain the excess oil.
- Pan-fry the remaining mixture in the same way.
- Once the fried nuggets have drained, arrange them on a plate.
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