Crispy chicken nuggets with sweet and sour sauce

Ingredients for 2 servings:

• 300 g apricot jam
• ¾ tsp soy sauce, light
• 6 tsp white vinegar
• ¾ tsp mustard
• 1 pinch of garlic powder
• 0.33 tsp salt
• 5 tbsp water
• 250 g flour
• 2 tsp cornstarch
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp salt
• Pepper to taste
• 400 ml mineral water
• 1 liter of oil for frying
• 2 chicken breasts (500 – 600 g)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, prepare the sweet and sour sauce. Mix all the ingredients together and simmer on the stove for 5 minutes, then transfer them to a bowl to cool. I used cornstarch in the video. This is absolutely unnecessary. It will make the sauce too thick once it cools. Instead of the cornstarch, add about 5-6 tablespoons of water. Now we can prepare the breading. Mix together flour, cornstarch, salt, onion powder, garlic powder, pepper, and sparkling water. You want to get a nice, runny batter. Add a little more water if needed. Dice the chicken breast, add it to the breading, and mix. Now heat the oil to high, then reduce the heat to medium, and fry the nuggets until golden brown. Don’t drop the nuggets into the oil straight away; hold them with two forks for a few seconds. Otherwise, they’ll fall to the bottom of the pan and stick to the pan. Once the nuggets are golden brown, transfer them to a plate lined with kitchen paper to absorb any excess fat. And that’s it. Dip the nuggets into the sauce and enjoy.