Chicken and Potato Nuggets Recipes
Boneless Chicken: 1/2 kg
Salt: as per taste
Ground Black Pepper: 1 teaspoon
Chinese Salt: 1 teaspoon
Soy Sauce: 2 tablespoons
Vinegar: 2 tablespoons
Breadcrumbs: 1 cup
Oil for frying
In a large bowl, marinate the pieces of chicken in buttermilk. Cover it for a long while. This will tenderize the chicken.
Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets. In a bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes.