Asian Chicken Nuggets

Submitted by Burger Monster

"I had these at a chinese buffet and they were really good! I found this recipe on the smokey wok website and am putting it here for safekeeping. "It's time for some home-made nuggets! These chicken nuggets are extremely versatile and can be served as hors d'oeuvre, part of a main dinner or simply as snacks. I call these nuggets Asian as I used Asian seasoning for the marinade while the ginger and the green onions in the batter completed the Asian flavours. Although I am not a huge fan of fried foods, these nuggets suit me a little better as the batter is lighter in that corn flour and egg whites are used. The finely chopped green onions and minced ginger in the batter provide extra fragrance to every crispy bite too. I served these with rice, but these also taste great served atop soupy noodles.""

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 4 appetizer servings
• Serves: 4

ingredients

• 1 lb boneless chicken thighs
• vegetable oil, for deep-frying
• cornstarch

• Marinade

• 2 tablespoons dark soy sauce
• 2 tablespoons sake
• 1 teaspoon fresh ginger juice

• Batter or Coating

• 2 egg whites
• 2 -3 tablespoons cornstarch
• 2 tablespoons finely chopped green onions
• 1 tablespoon finely chopped ginger

directions

1. Cut the chicken into 1 inch squares. Combine the seasoning ingredients and marinade for about 30 minutes. Preheat the oil to a low deep-frying temperature (330 F).
2. For the batter, beat the egg whites until frothy but not stiff. Add the cornstarch and mix well. Add the green onions and ginger. Dredge the chicken in cornstarch and then cover well with coating mixture. Deep-fry the chicken. Remove from oil before the chicken becomes overly brown. It should fry gently. Drain on some absorbent kitchen towels and serve. Sprinkle some chopped green onions as garnish if you wish.

Reviews

[weekend cooker]

The marinade was very good... though I had a bit of trouble with the batter with the onion sticking to the chicken.. Overall a good recipe.