Something Savoury: Teriyaki Chicken Nuggets (Dairy and Egg Free)

Summertime is party time, and party time is party food time! Here is a different take on chicken nuggets with an Asian flair.

I love chicken nuggets and dippers: they're just so gloriously naff. However, if you're someone who isn't so sure about the quality of the meat involved, or how exactly is was "mechanically reclaimed" from the source animal, then I suggest you make your own minced filling.

I like making chicken nuggets, dippers, and burgers from scratch because you are 100% in control of the meat used. I get thighs and breasts and chop them finely with a nice big knife. I don't mince it so finely that it no longer has any texture. For this you could also use turkey, which has a meatier flavour than chicken.

I served this with some crinkle cut oven chips bought from the supermarket, and a quick homemade iced tea.

INGREDIMENTS

For the chicken filling

350 grammes (about 12 ounces) chicken, either breast meat or 50/50 mix of thigh and breast

1 teaspoon (5 millilitres) dark soy sauce

1 teaspoon (5 millilitres) maple syrup, or brown sugar

One grated garlic clove, or 1/4 tsp dehydrated chopped garlic

1 tsp grated ginger root, or 1/4 tsp ground ginger

Pinch of salt

A few cracks of black pepper

For the coating

4 tablespoons (55 millilitres) plain flour

4 tablespoons (55 millilitres) cornflour

About 4 fluid ounces (115 millilitres) of cold water

Salt and pepper

METHOD

• If using dehydrated garlic, rehydrate it in a teaspoon of hot water. Allow to soak for 10 minutes.
• Chop the chicken very finely into a mince. In a bowl, mix the chicken, soy sauce, maple syrup or sugar, garlic, and ginger with a fork until well mixed. If using fresh garlic, add a teaspoon of water. Season with some salt and pepper. 
• Chill the mixture for at least 2 hours to marinate. I let mine marinate for about 4 hours and it was fine.
• Mix the flours and seasoning in a bowl, and mix with water until you get a consistency of crepe batter. Chill for 30 minutes.
• Heat the deep frying oil to 180C. Or, if shallow frying, heat about half an inch of oil in a frying pan on medium-high heat. 
• Shape the mixture into 12 nuggets, and dust with flour. Dip each nugget in the batter, then put in the oil. 
• Cook for 5 to 6 minutes (flipping halfway if shallow frying) until the batter is crispy, but still pale. 
• Remove from the heat and allow to cool slightly before returning to the oil for a further 5 to 6 minutes until a delicious golden colour and very crispy.
• Serve with chips and dipping sauces, like ketchup or sweet chili sauce.

Variation
You can skip the batter and fry the chicken in burger patties, and serve in toasted buns with lettuce and tomato. Or, you could make meatballs and serve in teriyaki sauce with jasmine rice and steamed vegetables.