Chicken Nuggets

directions

1. 1

   mince the chicken in a mincer or a food processor. alternatively, buy chicken mince. add in the salt, sugar and msg and mix to combine. put in the fridge for 10 mins to allow it to firm up.

2. 2

   while you wait, add vegetable oil to a large pot and begin to heat it to 190°C.

3. 3

   in a bowl, make the light batter by mixing the cornflour and water.

4. 4

   in a large tray, mix together the dredge ingredients (flour, salt, msg, pepper, celery salt). whisk so that the ingredients are combined.

5. 5

   finally whisk together the tempura batter (everything else).

6. 6

   with wet hands, shape the chicken into small nuggets. dip in the light batter, coat in the dredge, and finally into the tempura batter.

7. 7

   fry in 190°C oil for 6 mins in batches. let the oil come back up to temperature between batches.

8. 8

   remove from the oil, drain on a rack and salt lightly.