Without needing to spend more on having to buy frozen Chicken Nuggets or cooked Chicken Nuggets from fast-food restaurants, you can enjoy a plate of freshly cooked Chicken Nugget and even Chicken Balls by making some yourself.
Whether you make the Chicken Balls crispy or add it in soup, the deliciousness of the juice that spill out with every bite will have you desiring to create more. Cook it alongside the freshly made Chicken Nuggets to make the best afternoon or movie snack!
Chicken Nuggets
Ingredients
- 500 g. chicken breast
- 1 Tbsp. salt
- 2 Tbsps. sugar
- 1 Tbsp. garlic powder
- ½ Tbsp. white pepper
- 1 tsp. nutmeg
- 2 pcs. white egg
- ¼ cup cornstarch
- ¼ cup flour
- ¼ cup vegetable oil
- ½ tsp. baking soda
Dredging for Chicken Nuggets:
- Flour
- Egg
- Breadcrumbs
- Oil, for frying
Instructions
- In a blender, add the chicken breast, salt, sugar, seasoning granules, baking soda, egg white, garlic powder, white pepper, nutmeg, cornstarch, and flour. Blend it all together.
- After 2 minutes have passed, add the chicken fat or vegetable oil.
- Once the chicken mixture have become smooth, stop the process. Separate it into two, one for the chicken nuggets and one for the chicken balls.
- Line a baking pan with wax paper. Transfer the chicken nuggets mixture, then flatten it. Place another wax paper on top and press the chicken nuggets mixture down to even it out. Place it in the freezer.
- Once the chicken nuggets have been chilled, prepare the ingredients needed for dredging. Beat the eggs and season with salt. Place the flour seasoned with salt and breadcrumbs in separate containers.
- Cut the nuggets into your desired shapes. Roll it in flour, eggs, then in the breadcrumbs. Transfer the fully coated chicken nuggets to a pan.
- In a pan, heat the oil. Fry the chicken nuggets until golden-brown. Make sure to move it around so it cooks evenly.
- When the chicken nuggets are done cooking, scoop them out of the pan and transfer them to a colander to let the excess oil drip off.
Chicken Balls
Ingredients
- 1 Tbsp. sesame oil
- ¼ Tbsp. spring onion
- ¼ cup carrot, minced
- 1 tsp. black pepper
Instructions
- Keep the one for chicken balls in the blender. Add the sesame oil, spring onions, carrots, and black pepper. Mix it together.
- Prepare an ice bath. Roll the chicken balls, then drop them in the ice bath.
- In a pot, boil the water. Season with salt. Transfer the chicken balls soaked in the ice bath into the pot.
- Prepare another ice bath for when the chicken balls are cooked. Once the chicken balls are cooked, scoop them out and drop them into the ice bath.
- In a pot with soup, add the chicken balls, mixed vegetables, mushroom, and young corn. Season with salt. Stir, then leave it to cook.
- Once the soup is boiling, add the sotanghon noodles. Season with black pepper.
- You can also fry them until golden-brown.
- When the soup is cooked, scoop some into a bowl. Serve while hot.
Sip on a bowl of warm soup with the Chicken Balls, while munching on a plate of crisp Chicken Nuggets, and maybe even a serving of freshly cooked rice to bring it all together. Just make sure not to blend or mix the chicken nuggets and balls mixture too much, or it might not be as juicy or fluffy as you’d like it to be.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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