Chinese Chicken Nuggets (serves 4)

Ingredients

Chicken
  • 17.6oz-500g chicken breast (cut into chunks)
  • 0.7oz-20g plain flour
  • 1 tablespoon chilli powder
  • 1 tablespoon Chinese 5 spice
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon onion salt
  • 1 teaspoon garlic salt
Batter
  • 2 medium eggs (free-range)
  • 3.5oz-100g plain flour
  • 3 tablespoons freshly ground black pepper
  • 1 ½ tablespoons salt
  • 1 teaspoon paprika
  • 3.3fl oz-100ml semi-skimmed milk
Breadcrumbs
  • 7oz-200g golden breadcrumbs
  • 1 tablespoon garlic salt
  • 1 teaspoon cayenne pepper
  • ½ teaspoon onion salt
  • ½ teaspoon white pepper
  • 1 teaspoon chilli flakes
  • Spray oil

Method

  1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven
  2. In a bowl, add the chicken spices and give it a good mix up. Add the chicken and mix again until it is evenly coated. Set to one side
  3. In a separate bowl, add all of the batter ingredients and combine using a whisk or electric hand whisk. Set to one side next to the chicken
  4. In another bowl, add the breadcrumbs and all of the ingredients apart from the spray oil. Give everything a good stir and set to one side next to the batter
  5. Take a chunk of chicken and tap off any excess mix. Follow by dunking into the batter mix until totally covered and finally, coat evenly in the breadcrumb mix. This is your nugget. Place onto the roaster and continue the process until all the chicken chunks have been turned into nuggets
  6. Spray the nuggets with oil lightly, pop into the pre-heated oven and cook for 40-45 minutes until golden brown and crunchy. There is no need to turn the nuggets when cooking on a Vulcan Roaster.
  7. Remove from the oven and check the biggest nugget by slicing it in half to make sure it has cooked all the way through (no pink meat!!). Serve with a dip of your choice (highly recommended to have a dip)

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