Chicken nugget

Name: Chicken nugget
Yield: 40 pcs
Cuisine: Indian
Ingredients: 500 grams minced chicken (kheema); 1 carrot (shredded); 1/4 cup onion; 4 cloves garlic; 2 tbsp tapioca/maizena flour; 2 eggs; 4 tbsp bread crumbs/oats; 1 heap tsp salt; 1 1/4 tsp pepper powder; 1 tbsp sugar; 1/2 tbsp fish sauce; 2 tbsp mayonnaise; 1 tbsp Chilli powder; 1 1/2 tsp totole; For coating :; 6 eggs; As required Panko bread crumbs

Nindy @nindys_kitchen

Chennai

Chicken nugget

Nindy @nindys_kitchen

Saved

Ingredients

40 pcs

500 gramsminced chicken (kheema)
1carrot (shredded)
1/4 cuponion
4 clovesgarlic
2 tbsptapioca/maizena flour
2eggs
4 tbspbread crumbs/oats
1heap tsp salt
1 1/4 tsppepper powder
1 tbspsugar
1/2 tbspfish sauce
2 tbspmayonnaise
1 tbspChilli powder
1 1/2 tsptotole
For coating :
6eggs
As required Panko bread crumbs

Saved

Steps

1

Mix all of the ingredients (I'm using the food processor) until it becomes a paste.
2

Take 20x20 cm mould and cover with baking paper, pour the mix and steam for about 20 minutes or until it's cooked. Set aside.
3

Take the dough out from the mould. Cool it down and cut into a thin cube or using a cookie cutter.
4

Prepare egg in the bowl, mix it and bread crumb for coating. Wash dough in the egg then put it in the bread crumb, gently press it. You can repeat the order to get the crunchier nugget.
5

Fry it in the pan or you can put in the freezer for the stock for 2 months.