These juicy chicken nuggets turn lean chicken breast into meaty, tender, and flavorful! By using a food processor, you can easily make homemade chicken nuggets with a texture and taste that rivals store-bought ones. Perfect for kids and special occasions!
25 minutes
Shoko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10oz skinless chicken breast (300g)
- 1 block of atsuage tofu (deep-fried tofu, 150g)
- oil (for frying)
- A1/3tsp. salt
- A1tsp. curry powder
- A1tsp. granulated chicken bouillon
- A1/2tsp. soy sauce
- A1/2tsp. sugar
- A1tbsp. Japanese mayonnaise
- A1tbsp. potato starch (or cornstarch)
- Aa pinch of paprika powder
- oil
DIRECTIONS
- 1
Cut chicken breast into bite-sized pieces, place in a food processor, and pulse about 20 times until finely minced. Transfer to a bowl.
- 2
Tear the atsuage tofu into pieces, place in the food processor, and pulse until finely minced. Add to the bowl with the chicken.
- 3
Add all (A) ingredients and mix well with a spatula. Shape into small oval patties. (If you are short on time, you can skip shaping and drop spoonfuls of the mixture into the cooking oil.)
- 4
Fill a frying pan 1/4 inch (5mm) deep with oil and heat on medium. Test with chopsticks—when small bubbles appear when you put them in the oil, it's ready. Fry nuggets for 2–3 minutes, flip, and cook for another 2 minutes. Adjust the heat while cooking: start on medium, lower to medium-low, then finish on medium for a crispy crust.
- 5
Drain excess oil and serve. Enjoy as-is or with ketchup and mustard.
RecipeID
797
Tips & Notes
・Work quickly after mincing the chicken, as it deteriorates fast.
・If the mixture feels too loose, chill in the refrigerator for 15 minutes before shaping.
・Using a small frying pan reduces the amount of oil needed and makes frying easier.
・Rice bran oil (if available) fries especially crisp and drains well.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
Hi, I'm Shoko, a culinary researcher and mom to two boys, ages 6 and 5. I began studying French cuisine in my 20s and have worked in menu development for the food and beverage industry. After getting married and having kids, cooking shifted from being just my job to preparing meals for my family. Right now, I'm just another mom struggling with my sons' picky eating! I used to love eating out at restaurants, but now my favorite thing is enjoying a relaxing meal at home. Every day, I explore ways to make "effortless home-cooked meals." I hope my recipes—designed so the whole family can eat together, even with little ones—can be a helpful resource for busy moms and dads.