Spicy Chicken Nuggets

Recipe:

Ingredient Notes:

• Chicken. I like nuggets made with dark chicken meat best – I mean, leg meat. They are guaranteed to be juicy. If you prefer breast meat – use it, but be careful not to overcook the nuggets.
• Flour. For this recipe, you can use any wheat flour except whole wheat. Rice or oat flour will also work well.
• Breadcrumbs. I used regular fine breadcrumbs. The crust comes out firmer with them. You can substitute Japanese panko breadcrumbs – the crust will be airier and lighter.
• Eggs. Instead of whole eggs, you can use egg whites, such as those left over from making crème brûlée. Calculate the substitution: 1 egg weighs 50-55 g, 1 egg white weighs about 30 g.
• Sweet Chili Sauce. In addition to being hot, it adds a slight sweetness. If you don’t have sweet chili, you can add 1 teaspoon more Sriracha plus 1 teaspoon sugar, a pinch of dried ginger and a pinch of dried garlic.
• Sriracha. This is a Thai hot sauce. Can be substituted for a similar hot sauce – such as Tabasco. The amount depends on the heat of the sauce and your personal preference.

Let’s start cooking.

Cut the chicken into medium pieces. In a bowl, add the sweet chili sauce, Sriracha, salt and dried garlic. Stir to combine.

Coat the chicken in flour.

Dip in beaten eggs and coat in bread crumbs.

Deep-fry over medium heat until crisp and browned, about 3-5 minutes per batch. The temperature of the oil should be about 170°C (340°F).

Don’t put too many pieces in the pan at one time.

Serve hot with sauce.

Enjoy!