Chicken Nugget

After making kaki naga udang last saturday. on sunday, i decide to make some chicken nugget and freeze it. so when i need some bento for my lunch. i can simply fried it. Actually we can find chicken nugget easily at supermarket with various kind brand and type. but, i believe homemade is healthier than package one. because we can exactly know how fresh chicken meat we use to make this chicken nugget.



Taste of chicken nugget was really nice, . but, i think should add more breadcrumbs flourand carrot  inside will make chicken nugget more crunchy and doesnt taste only chicken meat. sure, i will update the recipe next time.

Chicken Nugget

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Ingredients:

500 gr ground chicken
1/2 carrot, shave roughly
1/2 onion, cut thinly
3 clove garlic
2 egg
2 tbsp cornstach ( tepung maizena / kanji )
1 1/2 tsp white pepper
1 tsp salt
1/2 tbsp sugar
1 tbsp light soy sauce ( kecap asin )
5 tbsp breadcrumbs flour ( tepung panir )

for the cover:
mix 2 beaten egg with 1tbsp water
some Breadcrumbs

How To Make:

1. Prepare a bowl , put all ingredients, stir well with a spatula.
2. Pour the batter into the pan.Steam the dough for 25-30 minutes until completely cooked. Undercooked dough will be soft and difficult to cut .
3. Cut the dough the shape you want.

4. Roll pieces of nuggets into beaten eggs, then coat the surface with breadcrumbs , tap a bit so breadcrumbs will paste nicely to the nugget.
5. Roll once more time nuggets to egg and breadcrumbs, in order to get more crispiest nugget.
6. Fry in hot oil over low heat , because breadcrumbs are easily burnt, fry until the surface becomes golden brown.


If you are going to freeze the nuggets in the freezer , it is not necessary to fry the nuggets, just coat with breadcrumbs, then put nuggets on a baking sheet. Don't stack it, put into the freezer until freeze well.

Afterthat store nugget in container. and chill in refrigerator. In this case,can be store for 1 months!