Ingredients
For Minced Mix:
700g minced chicken
2 stalks spring onion (thinly sliced green part only)
2 eggs (whisked)
1/2 tsp coriander powder
1/2 tsp smoked paprika
1.5 tsp chicken stock powder
1 tsp onion powder
1 tsp garlic powder
3 tsp cayenne powder (alternatively chilli powder)
2 tsp salt
1 tsp black pepper
2 tbsp plain flour
1 tbsp oil
1 tbsp milk
For Batter:
1 cup plain flour
1/2 cup corn flour
1/4 tsp baking soda
1 tsp dried coriander/parsley leaf (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tsp salt
2 tbsp cayenne powder
3 tbsp chilli flakes
1 tbsp mustard
2 tbsp oil
1 cup soda water
For Dry Coating:
1 cup plain flour
1 tsp salt
Method
- 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 and lay them on the tray, leaving a finger width between each nugget. (~15g each)
- Place in freezer for about an hour or so, until firm and set.
- When ready to fry, heat up a pot of oil on med-high heat. If you stick a wooden chopstick in the oil and bubbles form vigorously around it, the oil is hot enough.
- 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.