Chicken nuggets with basil

Ingredients

• 400g skinless chicken breasts - cut into bite-size
• 170g mushrooms - finely chopped

- Ingredient A -
• 30g basil leaf
• 1 tbsp olive oil
• 3 garlic cloves
• 30g fresh ginger
• 1/2 tsp sugar

- Ingredient B -
• 2 1/2 tbsp katakuriko/potato starch
• 1 tsp fine salt
• 1/2 tbsp tamarind paste
• 80g panko/bread crumbs

For the sauce
• 1 tbsp mascarpone
• 1 tbsp mayonnaise
• 1/2 tsp mustard
• 1/2 tbsp soy sauce
• 1/2 tbsp maple syrup

Instructions

• 1. Place bite-size chicken in a bowl of a food processor and process until chicken is finely chopped. Transfer the chicken in a medium bowl and set aside.
• 2. Add all the ingredient A in the bowl of a food processor and process until it resembles a fine paste. Then, mix with chopped chicken mixture.
• 3. Add mushrooms and ingredient B. Mix them well to combine evenly.
• 4. Make small nugget sizes of the meat using your hand, then coat with panko/breadcrumbs.
• 5. In a skillet, heat about 3 tbsp vegetable oil and place the chicken nuggets gently. Fry on both sides until browned or cooked through.

For the sauce
• In a small pot, add all the sauce ingredient and warm up to combine.

https://atelierlalune.com/2017/12/chicken-nuggets-with-basil/

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