Ingredients
- 500 grams skinless chicken breast
- 3 carrots
- 3 cloves garlic
- 200 grams tapioca flour
- 2 eggs
- Seasoning to taste (I use Royco)
- For coating:
- All-purpose flour
- Bread crumbs
Instructions
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Prepare the Ingredients: Begin by finely mincing the chicken breast, garlic, and carrots. You can use a food processor to ensure they are thoroughly blended.
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Mix the Batter: In a large mixing bowl, combine the minced chicken, garlic, and carrots. Add the eggs, seasoning (like Royco), and tapioca flour. Stir the mixture until all ingredients are evenly incorporated.
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Steam the Mixture: Line a baking dish with plastic wrap. Pour the chicken mixture into the dish and smooth it out. Steam the mixture for approximately 30 minutes, or until fully cooked.
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Cool and Slice: Once steamed, allow the nugget mixture to cool. Once cooled, cut the nugget into your desired shapes and sizes.
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Prepare the Coating: For the coating, prepare two separate bowls: one with all-purpose flour mixed with a little water to create a slurry, and the other with bread crumbs.
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Coat and Fry: Dip each nugget piece first into the flour slurry, then coat with bread crumbs. Heat oil in a pan over low heat and fry the coated nuggets until golden brown and crispy.
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Serve and Enjoy: Let the nuggets drain on paper towels to remove excess oil. Serve warm and enjoy!
Feel free to try this recipe and share it with family and friends! 😊