WEEKEND CHEF | Healthy ‘baon’ idea: Chicken nuggets by Chef Tatung Sarthou

June 4, 2017 - 8:37 PM
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Homemade Chicken Nuggets by Chef Tatung Sarthou makes for a great 'baon' idea. Photo by Dolly Dy-Zulueta, InterAksyon.
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You and your kids both like chicken nuggets, but you’re worried that commercially available chicken nuggets may not be good for you. There may be chemical ingredients or extenders added to them, and you do not want that. But there is a way for you to still enjoy your favorite chicken nuggets without worrying about what goes into them. You can make your own. Not only will you be assured that only natural ingredients are used, which make them healthy and safe; but you can also manipulate them into the size and shape that you want.

My sister Swanie and I recently experimented with this Homemade Chicken Nuggets recipe shared by celebrity chef Myke ‘Tatung’ Sarthou, and it turned out a good batch of crunchy chicken nuggets that are just perfect with barbecue sauce—just the way diners enjoy them in a fast-food chain. No artificial ingredients or extenders. Just pure chicken goodness.

Homemade Chicken Nuggets

Ingredients
1 Tbsp. salt
2 Tbsps. patis (fish sauce)
2 Tbsps. sugar
3 Tbsps. garlic powder
1/8 tsp. nutmeg (optional)
1 tsp. ground white pepper
3/4 cup cold milk, fresh or powdered but dissolved in water

1 kg. ground chicken, well-chilled
1/2 cup cornstarch
1 Tbsp. baking powder

all-purpose flour for dredging
1-2 eggs, beaten
salt and pepper
panko (Japanese breadcrumbs)

Directions
1. In a bowl, combine salt, patis, sugar, garlic powder, nutmeg, pepper and cold milk.

Step 1. In a bowl, combine salt, ‘patis,’ sugar, garlic powder, nutmeg, pepper and cold milk. Photo by Dolly Dy-Zulueta for InterAksyon.

2. Add ground chicken.

3. Add cornstarch and baking powder.

4. Mix for around 3 minutes or until it becomes of paste-like consistency.

Step 4. Mix ground chicken and other ingredients until it becomes of paste-like consistency. Photo by Dolly Dy-Zulueta for InterAksyon.

5. Chill mixture for at least 30 minutes.

6. Divide into serving sizes and form into balls with your damp hands so mixture won’t stick to your palms. Flatten a bit to resemble chicken nuggets.

7. Dredge nuggets in all-purpose flour.

8. Season beaten eggs with salt and pepper. Then dip the floured nuggets in the beaten eggs until fully coated.

9. Roll nuggets in Japanese breadcrumbs.

Step 9. Roll chicken nuggets in Japanese bread crumbs. Photo by Dolly Dy-Zulueta for InterAksyon.

10. Chill to set before cooking. Or, freeze up to a month.

Step 10. Chill nuggets before frying. Photo by Dolly Dy-Zulueta for InterAksyon.

11. Deep-fry in hot oil until golden brown and crispy.

12. Drain off excess oil on paper towels.

13. ake a simple barbecue sauce to use as dip. Combine desired amounts of catsup, Worcestershire sauce, soy sauce, dark brown sugar, black pepper and hot sauce. Mix well.