Ingredients:
- 500 g chicken (boneless)
- 1/2 packet Ladaku seasoning
- 5 tablespoons tapioca flour
- 2 tablespoons breadcrumbs
- Salt to taste
- 1 teaspoon mushroom broth (Totole)
- 3 cloves shallots
- 5 cloves garlic
- 1 egg
Instructions:
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Begin by cutting the boneless chicken into smaller pieces. In a blender, combine the chicken, egg, shallots, and garlic. Blend until the mixture is well combined but still retains some texture; avoid making it too smooth to preserve the chicken’s texture.
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Transfer the blended mixture to a large bowl. Add the tapioca flour, breadcrumbs, Ladaku seasoning, salt, and mushroom broth (Totole) to the bowl. Mix everything together thoroughly until the ingredients are evenly incorporated.
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Prepare a baking tray by greasing it lightly with oil. This will prevent the nuggets from sticking during steaming.
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Pour the mixture into the prepared tray, spreading it evenly. Steam the mixture for about 15-20 minutes, or until it is fully cooked and firm to the touch.
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Once steamed, allow the nugget mixture to cool completely. After cooling, cut it into desired nugget shapes.
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Dip each nugget piece in beaten egg, then coat with coarse breadcrumbs.
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Your chicken nuggets are now ready for frying. Cook them in hot oil until golden brown and crispy.
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Enjoy your homemade chicken nuggets, free from MSG and full of flavor!
Tip: For extra crunch, you can double coat the nuggets by dipping them in egg and breadcrumbs a second time before frying.