Are you a member yet?

Be part of this
exciting club for
more cooking tips
and activities for FREE!

Homemade Chicken Veggies Nuggets

Serving suggestion: 8 pax

Ingredients A:
500 g Chicken thigh meat
50 g Carrot, steamed
50 g Broccoli, steamed
1 Egg
4 tbsp Bread crumbs
1 ½ tsp AJI-SHIO® Flavoured Pepper
½ tsp Salt
1 cup Wheat flour
Ingredients B: coating
½ cup Wheat flour
½ cup Corn flour
1 tsp AJI-SHIO® Flavoured Pepper
1 Egg
¾ cup Cold water
Method

1. Combined chicken thigh meat, carrot, broccoli, egg, bread crumbs, AJI-SHIO® Flavoured Pepper and salt in food processor. Blend until it form a paste.
2. Over a baking tray, fill the paste into cookie mould over baking tray. Remove it from the mould and repeat the steps until complete. Freeze the chicken paste for about 2 hours.
3. In a bowl, combined all ingredients (B). Mix well.
4. Heat the cooking oil.
5. Coat the nugget with wheat flour follow by batter (B).
6. Fry the nugget until half cooked over high heat. Drain and cool it down.
7. Fry again until crispy over medium heat and ready to serve.

Tips: Wet cutter and spoon to ease the mould process.
Tips: To prepare frozen nugget, prepare until step 6 and freeze the nugget.
Tips: Other than using food processor, chicken paste can be prepared by chopping.
Tips: Nugget can be kept in freezer for later frying.

Share this article