John Myers
Ingredients for 3 servings:
- 500 g chicken breast fillet(s)
- 1 tsp, heaped salt
- 1 tbsp cornstarch
- 2 m.-sized eggs
- 200 ml water
- 1 tsp, heaped paprika powder, sweet
- 1 tsp, heaped salt
- 150 g corn flour
Instructions
Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes
Children love this variant
For the stuffing, or the noodles, first roughly dice the chicken breast, place it in a food processor (e.g., a Moulinette or similar), and grind to a medium-fine consistency. Add salt and cornstarch and mix well. Shape the meat mixture into balls no larger than walnut-sized, not too large, not too small, and form into nuggets. For the batter, combine the eggs and water, add the spices, and blend (with a whisk or immersion blender). Gradually add the cornflour until a viscous batter forms, not too thick, not too runny. It should stick to the noodles but not drip off easily. Let the batter rest in a cool place for about 20 minutes. Check the consistency again and adjust with water (if too thick) or cornflour (if too runny). Heat the oil to 170°C (340°F) in a deep fryer or saucepan. Place the meat nuggets in the batter and turn them over using two forks or tablespoons until a thin layer covers the meat nuggets. Fry in batches in hot oil for about 2 minutes, depending on the size, until light golden brown, turning occasionally. Remove from the oven and let cool slightly on kitchen paper. Then place them all together on baking paper in a hot oven at 150°C (top/bottom heat) for another 5 minutes. They are also suitable for freezing; allow to cool completely after baking. Then freeze and take them out in batches as needed. Then heat them up in the oven at 150°C (top/bottom heat). Tip: You can also vary the spices in the batter according to taste; for example, if you like it spicy, add chili powder or something similar. The nuggets look very similar to those from the golden M, but taste much better.
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