Spicy Chicken Nuggets
Recipe cover image

Spicy Chicken Nuggets

Recipe info icon

Level

moderate
Recipe info icon

Cooking

6 min
Recipe info icon

Preparation

45 min
Ingredients
Servings
4
For Minced Mix
Eggs
whisked
2
Minced Chicken
700 g
Spring Onion
thinly sliced green part only
2
Coriander Powder
12 tsp
Smoked Paprika
12 tsp
Chicken Stock Powder
12 tbsp
Onion Powder
1 tsp
Garlic Powder
1 tsp
Cayenne Powder
alternatively chilli powder
1 tbsp
Salt
2 tsp
Black Pepper
1 tsp
Plain Flour
2 tbsp
Oil
1 tbsp
Milk
1 tbsp
For Batter
Plain Flour
1 cup
Corn Flour
12 cup
Baking Soda
14 tsp
Dried Coriander/Parsley Leaf
optional
1 tsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Black Pepper
1 tsp
Salt
2 tsp
Cayenne Powder
2 tbsp
Chilli Flakes
3 tbsp
Mustard
1 tbsp
Oil
2 tbsp
Soda Water
1 cup
For Dry Coating
Salt
1 tsp
Plain Flour
1 cup
How to cook
Prepare minced chicken
  • Combine minced mix ingredients together thoroughly for 3 mins until a thick sticky paste forms.
  • Prepare a tray lined with baking paper that can fit into your freezer.
  • With moist hands, mould meat mix into nugget shapes about 0.5cm thick.
  • Lay them on the tray, leaving a finger width between each nugget (~15g each).
  • Place in the freezer for about an hour or so, until firm and set.
Start cooking
  • When ready to fry, heat up a pot of oil on med-high heat.
  • Check if the oil is hot enough by sticking a wooden chopstick in the oil. Bubbles should form vigorously around it.
  • Whisk all the batter ingredients in a bowl, dry ingredients first followed by wet ingredients.
  • Add 5 – 6 ice cubes to keep the batter cool.
  • Coat nuggets in plain flour and shake off the excess.
  • Put into the batter mix coating it well and fry for about 3 mins or until golden brown.
  • Whilst still hot, toss the nuggets with a sprinkling of cayenne/chilli powder or chilli flakes & salt to your desired preference.
Shop ingredients