Chicken nuggets with basil
Persons
4
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.
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