Chilli Crisp Hot Chicken Nuggets with Kewpie Mayo

Feeds: 4

INGREDIENTS

  • Mayo ingredients


  • 2 egg yolks


  • 1 tsp Dijon mustard


  • 1 tsp sugar


  • 1 tsp salt


  • 1 tsp dashi powder (optional)


  • 2 tsp rice vinegar


  • Approx. 250ml vegetable oil


  •  


  • Nugget ingredients


  •  


  • 200ml buttermilk


  • 100ml pickle juice


  • 600g chicken thigh fillets cut into bite size pieces (you could use breast)


  • 180-200g cornflour or potato starch


  • 1 tbsp garlic powder


  • 1 tbsp onion powder


  • 1 tbsp smoked paprika


  • 3 tbsp chilli crisp oil


  • Salt and pepper


  • Oil for frying




RECIPE


  1. Start by marinating the chicken in the buttermilk and pickle juice, this needs at least 2 hours to marinate but ideally over night


  2. Make the mayo by add all the ingredients apart from the oil into a bowl, whisk together then drizzle in the oil bit at a time continually whisking until the mayo forms.


  3. Heat your oil to 160c


  4. Mix the cornflour with some salt and pepper, garlic powder, smoked paprika and onion powder


  5. Dredge the chicken in the flour mix making sure there are well coated


  6. Fry in batches so the chicken has plenty of room for 6 mins


  7. Remove the chicken then turn the heat up on the oil to 180c


  8. Fry again for 2 more minutes to make it extra crispy


  9. In a frying pan heat the chilli crisp oil before tossing the hot nuggets into the chilli crisp


  10. Serve immediately with the mayo



hello@foodslut.co.uk
"Remember there is no dish that adding bacon does not improve"

Privacy Policy ©2020 FoodSlut™