CHICKEN NUGGETS IN GARLIC CORIANDER SAUCE

My son loves chicken nuggets in any form …..fried or coated with sauce or in some gravy. I make a variety of chicken nugget recipes. Most often they are flavoured according to the ingredients at hand.

This recipe uses really simple ingredients yet, makes a very flavourful dish.

It may be served as a starter or as a side dish. The consistency of the sauce can be adjusted according to your preference.

Add it to your collection of recipes and win over hearts J

CHICKEN NUGGETS IN GARLIC CORIANDER SAUCE                                 Serves 2 to 4

Ingredients:

For the nuggets

Chicken breast – 2 (cut into bite sized pieces)

Garlic paste – ½ tsp

Dark Soy sauce – 1 tsp

Pepper – ¼ tsp

Salt – ¼ tsp

Cornflour – 3 to 5 tblsp

Oil – for deep frying

For the sauce

Capsicum (chopped into squares) – ½ cup

Shallots (halved) or Onions (chopped into squares) – ½ cup

Garlic (finely chopped) – 2 cloves

Coriander stems (finely chopped) – 1 ½ tblsp

Tomato ketchup – 2 tblsp

Dark Soy sauce – 1 tsp

Light Soy sauce – 1 ½ tsp

Vinegar – 1 tblsp

Honey – 2 tsp

Cornflour – 1 tblsp

Ajinomoto/MSG – ¼ tsp (optional)

Pepper pdr – ¼ tsp

Salt – to taste

Oil – 1 tblsp

Water (hot) – 1 cup

Method:

For the Nuggets:

1.    Add the garlic paste, soy sauce, salt and pepper to the chicken pieces. Mix well and leave to marinate for at least 30 mins.

2.    Add some cornflour to the marinated chicken and mix well to coat all the pieces.

3.    Heat some oil in a pan and deep fry the chicken pieces on medium heat, till they are cooked and turn crispy. This may take 3 to 5 mins.

4.    Drain on absorbent paper and keep aside.

For the sauce:

1.    In a bowl take 1 tblsp of cornflour, add some water to it and mix well to combine. Keep aside.

2.    In another bowl, combine together the ketchup, dark and light soy sauce. Keep aside.

3.    Heat the oil in a pan. Add in the chopped garlic and fry briefly for a few seconds.

4.    Add the chopped capsicum and shallots. Fry them on medium heat till they are lightly fried.

5.    Now, add the ketchup mixture to the pan and mix well. Add the chopped coriander stems. Season with a little salt and pepper. Cook stirring, briefly.

6.    Add in about ¾ cup of hot water. Mix well and bring it to the boil.

7.    As soon as it comes to a boil, add 2 tsp of the cornflour –water mixture. Mix thoroughly, the sauce should thicken immediately. If not, then add another tsp of the cornflour mix.

8.    Bring it to a boil again.

To assemble the dish:

1.    Add the fried chicken nuggets into the sauce and mix well. Once all the nuggets have been well coated with the sauce, switch off the heat.

2.    Drizzle with the honey and vinegar. Add the MSG. Mix well.

3.    Serve hot garnished with chopped coriander stems as a starter or a side dish.

© Rinki’s Kitchen 2017