Chicken Nuggets

I like chicken nuggets. I'm not ashamed to admit that my favorite are the ones from McDonald's and that's because they're lightly breaded. So now, I offer for you, the light breading that makes these little reconstituted bits of heaven so much better than traditional chicken nuggets.

Servings: 4
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min

Ingredients

4 boneless skinless chicken breasts (or thighs if your audience prefers it)
Canola oil (lots and lots for frying)
1/4 C flour
1/3 C cold water
1/4 C corn starch
1 Egg
1/4 tsp salt
1/4 tsp sugar
1 tsp sesame oil
1/2 tsp baking powder

First, cut the chicken into 1 inch cubes and set aside for dipping. Then mix the remaining ingredients (besides the canola oil which is only for frying...in case you didn't get that) in a small bowl. Put the chicken bites in the batter and leave them there. Begin heating a large amount of canola oil (so you can get both sides cooked easily, better if it had a place to sink to). This works best in a large wok because you can use less oil for the same purpose. However, a large skillet works fine.

Once the oil is hot, put the chicken bites in it with a pair of long tongs. Do NOT crowd. If you get the chicken touching while the batter is still wet, they will all stick together. When they start to harden, you can put more in around them. Let cook for 2-3 minutes per side or until the batter starts to brown. Once one looks done, go ahead and cut it open and ensure that the chicken is white, not pink.

Remove the done nuggets to a plate with a few paper towels (to soak up excess oil) put the plate in either a warm oven or the microwave. Do the same until all the chicken is done. Serve with your favorite dipping sauce!