Give homemade chicken nuggets a Japanese twist with this simple recipe. These are so yummy that you'll need to make sure there is enough for the grown ups too!
700g chicken thigh fillets (if you prefer you could use breast instead)
2cm knob ginger, peeled and finely grated
3 cloves garlic, peeled and finely grated
4 tablespoons light Japanese soy sauce
2 tablespoons sake or shao xing cooking wine
1 tsp sugar
¾ cup cornflour
neutral flavoured oil (such as rice bran or peanut) for frying
½ cup mayonnaise
2 tablespoons asian chili sauce
sliced spring onion and lemon wedges to serve
Slice the chicken thigh fillets into bite sized pieces and place into a bowl. Add the ginger, garlic, soy sauce, sake or rice wine and sugar to the chicken. Mix well to combine. Leave to marinade for at least half an hour.
When you’re ready to fry the nuggets bring an inch of oil to 180°C or you can test if it’s ready for frying by dropping a small cube of bread into the oil. It should fry readily but not burn too quickly.
Place the cornflour into a ziplock bag. Drain any excess liquid from the chicken and toss about half in the cornflour then drop straight into the oil. Cook for around 6-7 minutes until the chicken is golden, crunchy and cooked through. Drain on paper towels. Repeat for the remaining chicken.
Place the mayonnaise and the chili sauce in a small bowl and stir together to make the dipping sauce.
Scatter some sliced spring onion and some red chilli (optional) on top of the nuggets. Serve with a good squeeze of lemon and plenty of dipping sauce.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.