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Dans la lune

December 19, 2017

Chicken nuggets with basil

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Chicken nuggets with basil

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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.
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