Asian Style Chicken Nuggets
Asian style chicken nuggets marinated in sweet and slightly citrusy lemongrass, coupled with the spicy kick you get from wasabi! Tender, moist, full of incredible flavor, you can make these ahead and freeze for later too.
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Ingredients
- 21 oz / 600g Chicken tenderloins each cut into 3-4 pieces (each piece about 2 - 2 ½ inches in length)
Chicken marinade
- 3 tbsp finely chopped/minced lemongrass
- 2 ½ tsp wasabi paste
- 2 tbsp soy sauce
- 2 tbsp white sugar
- 2 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 tbsp unflavoured oil
- 1 tsp kosher salt or to taste
Flour dredge
- 1 cup AP flour
- 1 tsp black pepper
- 1/2 tsp cayenne pepper less if you like it less spicy
For breading and frying
- Panko crumbs
- 2 extra large eggs
- Oil for deep frying or shallow frying
Instructions
- Mix all the ingredients of the marinade well, in a bowl. Add the chicken pieces to the marinade and let them marinate for at least two hours or overnight (the longer you marinate, the more flavourful they will be)
- Set up a breading station with the eggs in one bowl (lightly whisked) and the panko crumbs on a plate and a tray lined with parchment paper to keep the breaded nuggets.
- Dip a few of the chicken pieces in the flour mix, then the egg mix to lightly coat them, and then in the panko crumbs to completely cover them with panko crumbs. Place them on the lined tray.
- Repeat with all the chicken pieces. You can freeze the chicken nuggets if you wish at this point (Please see Notes). Or fry immediately, otherwise.
- Heat oil in a saucepan to about 340°F/170°C to deep-fry the chicken nuggets (at that heat, a bread cube will brown in 8-10 seconds). Alternatively, you can shallow fry these as well.
- Fry the chicken nuggets in batches (without overcrowding) for about 5-6 minutes, making sure they cook evenly on all sides, and turn golden brown in colour. If you're shallow frying - flip the chicken nuggets over after 2-3 minutes, to cook the other side (See Notes).
- Remove the cooked chicken nuggets and drain on paper towels for a few minutes. Sprinkle some flaked sea salt on top and serve with some lemon wedges and Nam Jim dipping sauce or sweet chili sauce, while still warm.
- When eating, squeeze a bit of the lemon over the chicken nuggets as it enhances all the flavours.
Notes
Notes on Freezing - Once the chicken nuggets have been breaded, you can freeze them on the baking tray, and then portion them into freezer bags and store in the freezer until you need them.
Notes on deep frying - Test the first batch of chicken nuggets to make sure they have cooked through, and haven't dried out. Adjust the cooking time according to this and the size of the chicken nuggets as well. Larger pieces will take slightly longer than the smaller ones.