Posh chicken nuggets recipe
Posh chicken nuggets with kimchi mayo Deep-fried chicken balls coated in sesame and nigella seeds take chicken nuggets to a whole new level! Plus, they are gluten free. Homemade mayo with kimchi makes the perfect dip. For this recipe you will need a deep-fat fryer or a cooking thermometer. 3 tbsp sesame seeds1 tbsp nigella seeds 3 tbsp sesame seeds 1 tbsp nigella seeds 1 skinless chicken breast, cut into small chunks¼ tsp fine sea salt, plus extra for sprinkling1½ tbsp double cream1 free-range egg yolk1 litre/1¾ pint sunflower oil, for frying, plus a little extra for greasing handsground black pepperpinch paprika, to garnish (optional) 1 skinless chicken breast, cut into small chunks ¼ tsp fine sea salt, plus extra for sprinkling 1½ tbsp double cream 1 free-range egg yolk 1 litre/1¾ pint sunflower oil, for frying, plus a little extra for greasing hands ground black pepper pinch paprika, to garnish (optional) 3 tbsp kimchi from a jar1 free-range egg yolk½ tsp caster sugar100ml/3½fl oz sunflower oil 3 tbsp kimchi from a jar 1 free-range egg yolk ½ tsp caster sugar 100ml/3½fl oz sunflower oil Method To make the coating, mix the seeds in a shallow bowl. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée.Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside.Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish.Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using. To make the coating, mix the seeds in a shallow bowl. To make the coating, mix the seeds in a shallow bowl. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée. Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside. Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside. Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish. To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish. Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using. Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using.