Homemade Chicken Nuggets
Ingredients:
- 400 grams boneless, skinless chicken breast
- 5 cloves garlic
- 2 large eggs
- 4 tablespoons cornstarch
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1 medium carrot, grated
- Coating:
- 1 egg
- All-purpose flour
- Bread crumbs (plus optional dried parsley)
Instructions:
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Prepare the Chicken Mixture:
- Cut the chicken breast into cubes and place them into a blender. Add the garlic, eggs, cornstarch, salt, and black pepper.
- Blend until the mixture is smooth and well combined. Transfer the blended mixture into a mixing bowl.
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Incorporate the Carrot:
- Stir the grated carrot into the chicken mixture using a spatula until evenly distributed.
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Steam the Mixture:
- Pour the chicken mixture into a 20×20 cm (8×8 inch) baking dish or any similar-sized dish suitable for steaming.
- Steam the mixture for about 30 minutes. Once cooked, remove from the steamer and let it cool slightly. Cut into strips or desired nugget shapes.
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Coating Preparation:
- Set up a breading station with three shallow dishes: one with all-purpose flour, one with a beaten egg, and one with bread crumbs (and optional dried parsley).
- Dredge each chicken piece in the flour, then dip it in the egg, and finally coat it with the bread crumbs.
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Chill the Nuggets:
- Place the coated nuggets into an airtight container and refrigerate for about 1 hour. This step helps the coating adhere better during frying.
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Frying:
- After chilling, heat oil in a pan over medium heat. Fry the nuggets in batches until they are golden brown and crispy, about 3-4 minutes per side.
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Serving:
- Remove the nuggets from the pan and drain on paper towels. Serve hot and enjoy!
Note: This recipe yields approximately 30 nuggets. For best results, store any leftover nuggets in the freezer. They can be kept for up to 2 weeks in an airtight container.
Enjoy your homemade chicken nuggets with your favorite dipping sauces!
