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Chicken Nuggets with Sweet and Sour Dip

5 from 2 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 123 kcal

Ingredients
 

  • For the dip:
  • 125 ml Apricot juice
  • 75 ml Water
  • 2 tbsp Tomato ketchup
  • 2 tbsp Soy sauce
  • 2 tbsp Vinegar
  • 1 tbsp Sugar
  • 1 tsp Honey
  • 1 tsp Chili powder
  • 2 tbsp Flour
  • For the nuggets:
  • 500 g Chicken breast fillet
  • Sweet paprika
  • 250 g Flour
  • 1 tsp Chicken seasoning
  • 1 tsp Garlic pepper
  • 1 tsp Onion powder
  • 1 tsp Pepper
  • 1 tsp Cayenne pepper
  • 1 tsp Food starch
  • 0,4 liter Mineral water
  • 1 Red chilli pepper
  • 2 Leaf parsley stems
  • 1 shot Mineral water
  • Frying fat (mainly vegetable fat)

Instructions
 

  • Put juice, water, tomato ketchup, soy sauce, vinegar, sugar, honey and chili powder in a coated saucepan and stir thoroughly. Then stir in the flour and let it simmer, stirring occasionally, for thickening. The sweet and sour dip is ready!
  • Cut the chicken breast fillet into nugget-sized pieces. Season to taste with paprika powder. Put the flour together with the spices and the cornstarch in a bowl and stir in the mineral water with a whisk. Let the dough rise for 10 minutes.
  • Core the chilli pepper and cut into small pieces or pluck the parsley leaves from the stalks. Put both together with the dash of mineral water in a tall container and puree with the blender. Add the mixture to the batter.
  • The batter should now have a consistency similar to that of pancake batter. So liquid that it drips, but doesn't flow. Otherwise, as with any other dough, readjust with flour or mineral water.
  • Place the nuggets in the dough and mix thoroughly until all the pieces are covered with dough. Heat or melt the frying fat in a saucepan (wooden stick test). Put the nuggets individually with a teaspoon (let the excess batter run off briefly, otherwise your nuggets will have a tadpole tail) into the frying fat.
  • When you take them out golden brown. A little tip: preheat the oven to 90 degrees and park the nuggets there in the waiting station until you have fried all of the nuggets. So you can serve them all at once and the nuggets sweat out a little excess fat. Serve with the dip.

Nutrition

Serving: 100gCalories: 123kcalCarbohydrates: 18.3gProtein: 9.9gFat: 0.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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