Delicious Homemade Chicken Nuggets with Sweet & Sour and Mustard Yogurt Dips
Join us in the kitchen for a mouthwatering adventure as we whip up crispy, golden-brown homemade chicken nuggets paired with two delectable dipping sauces. Learn the secrets to achieving that perfect crunch on the outside while keeping the chicken tender and juicy inside. We'll show you step by step how to make a tangy and sweet sweet & sour dip, as well as a creamy and zesty mustard yogurt sauce. Whether it's a snack, appetizer, or a family dinner, these nuggets are sure to be a hit! Don't miss out on this easy and scrumptious recipe.
Ingredients
- 2 kg free-range chicken half breast half thighs
- 1 pinch salt & pepper
Asian Dipping Sauce
- 3 tbsp sambal oelek
- 150 ml rice vinegar
- 50 g sugar
- 1 clove garlic minced
- 1 tbsp ginger powder
Greek Dipping Sauce
- 250 g Greek yogurt
- 2 tbsp Dijon mustard
- ½ tbsp garlic powder
- 1 tbsp olive oil
- 1 pinch salt & pepper
- ½ juice of a lime
Instructions
- take the chicken and cube it up
- add the chicken in the meat grinder
- once ready, season it with salt and pepper
- massage it and for the shaping it's easier if you have a little bit wet hands because it is kind of sticky
- use parchment paper and place them into the freezer for half an hour to an hour
Sweet and Sour Asian dipping sauce
- add 150 ml of rice vinegar into a small pot
- add 3 tbsp sambal oelek
- add 50g of sugar
- add a minced clove of garlic
- add 1 tbsp of ginger powder
- bring this up to a simmer for 5-6 minutes
- once the sauce thickens up, switch it off and let it cool down for serving later
Greek dipping sauce
- In a bowl add 250 g of greek yogurt
- add the 2 tsp Dijon mustard
- add 1/2 garlic powder
- add a pinch of salt
- and a pinch of pepper
- add 1 tbsp of olive oil
- add the juice of half a lime
- mix this in well
Frying the Nuggets
- while the fryer is heating up to 100℃ - 212℉ we are going to season the flour
- half a kilo of Caputo Manitoba or any AP flour
- season that with 1 tbsp of smoked paprika
- add 1 tbsp of sea salt
- 2 pinches of freshly cracked black pepper
- whisk all this together
- take the nuggets out of the freezer, dip them in the flour and leave them there
- add some water to the rest of the flour as we are going to make a batter
- mix it well
- take 6-7 pieces dip them in the batter and then lower it in
- give them a shake
- take them out once the nuggets are nice and crispy
- ready to serve