Chinese Chicken Nuggets

Just like the batter dipped chicken you get from the Chinese restaurant

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Chinese chicken nuggets just like they sell at the restaurant only much cheaper!

Prep Time35 mins

Cook Time5 mins

Total Time40 mins

Course: Appetizers, Chicken

Cuisine: American, Chinese

Keyword: chicken nuggets

Servings: 4 -8

Calories: 173kcal

Author: Judith Hannemann

Ingredients

2 medium boneless skinless chicken breasts cut into 1-inch pieces (about 1 lb total)
5 tbsp cornstarch
1/2 tsp white pepper
oil for frying--DO NOT USE OLIVE OIL see NOTES

BATTER

1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 tsp dark sesame oil
1/2 cup + 1 tbs water

Instructions

Mix all batter ingredients in a small bowl; let the batter sit for at least 30 minutes.
Pour enough oil into a wok or dutch oven so you have 2-inches of oil in the pan measured up the side of the pan.
Heat oil to 350 degrees F.
Place cornstarch and white pepper in a plastic bag; shake to mix.
Add chicken to this bag and toss to coat the chicken with the cornstarch mixture.
Remove half the chicken and place it in the bowl with the batter; coat well. You will have to fry in 2 shifts (or more depending on the size of your pan) because of the amount of chicken.
Place chicken piece by piece into the hot oil.
Fry for 4-5 minutes. Repeat with remaining chicken
Cooked chicken may be kept warm in a 200 degree F oven (see NOTES)
Chicken will serve 4 as a main, 8 as an appetizer

Notes

You need an oil with a high smoke point to deep fry. Peanut, canola & vegetable oils are good. Olive oil is o-u-t for deep frying because it has a low smoke point.

Place cooked chicken on a wire cooling rack set in a large baking sheet. Using paper towels will make this soggy. Using a rack so air can circulate keeps fried foods crispy.

Nutrition