Spicy Chicken Nuggets

Serving Approx 40 pcs
Preparation Time 45 mins (+1h freezing)
Skill Intermediate

For Minced Mix:

700g minced chicken
2 stalks spring onion (thinly sliced green part only)
2 eggs (whisked)

1/2 tsp coriander powder
1/2 tsp smoked paprika

1.5 tsp chicken stock powder
1 tsp onion powder
1 tsp garlic powder
3 tsp cayenne powder (alternatively chilli powder)
2 tsp salt
1 tsp black pepper

2 tbsp plain flour
1 tbsp oil
1 tbsp milk

For Batter:

1 cup plain flour
1/2 cup corn flour
1/4 tsp baking soda

1 tsp dried coriander/parsley leaf (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tsp salt

2 tbsp cayenne powder
3 tbsp chilli flakes
1 tbsp mustard
2 tbsp oil
1 cup soda water

For Dry Coating:

1 cup plain flour
1 tsp salt

  1. Combine Minced Mix ingredients together thoroughly for 3 mins until a thick sticky paste forms. 
  2. Prepare a tray lined with baking paper that can fit into your freezer.
  3. With moist hands, mould meat mix into nugget shapes about 0.5cm thick and lay them on the tray, leaving a finger width between each nugget. (~15g each)
  4. Place in freezer for about an hour or so, until firm and set. 
  5. When ready to fry, heat up a pot of oil on med-high heat. If you stick a wooden chopstick in the oil and bubbles form vigorously around it, the oil is hot enough. 
  6. Whisk all the batter ingredients in a bowl, dry ingredients first followed by wet ingredients. Add 5 – 6 ice cubes to keep the batter cool. 
  7. Coat nuggets in plain flour and shake off the excess. Put into the batter mix coating it well and fry for about 3 mins or until golden brown. 
  8. Whilst still hot, toss the nuggets with a sprinkling of cayenne/chilli powder or chilli flakes & salt to your desired preference. 

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