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ground chicken chicken tofu flour cheese Japanese ketchup ketchup ketchup sauce oyster sauce chili sauce sweet chilli sauce mayonnaise lemon lemon flour oil
Viewed: 4 - Published at: 5 years agoIngredients
- 420 grams Ground chicken
- 1 1/2 tbsp Chicken stock granules
- 1 packages Firm tofu
- 100 ml Panko
- 2 tbsp Cake flour
- 1 tbsp Grated cheese
- 1 Japanese mustard and ketchup
- 1 tbsp Ketchup
- 2 packages Mustard (that comes with the natto)
- 1 Ketchup Sauce
- 1 tbsp Ketchup
- 1/2 tsp Japanese Worcestershire-style sauce
- 1/2 tsp Oyster sauce
- 1 Chili Sauce
- 1 tbsp Sweet chilli sauce
- 1/2 tsp Mayonnaise
- 1/2 lemon Lemon
- 1 Cake flour for molding
- 1 Frying oil
Method
- Drain the water from the firm tofu as much as possible.
- Measure out 100 ml of panko in a measuring cup.
- Add the ground chicken, firm tofu, chicken soup stock granules, panko, and cake flour to a bowl and mix together.
- Divide the mixture in half.
- Add 1 tablespoon of grated cheese to one half to make cheese chicken nuggets.
- Coat a cutting board with a bit of the cake flour, and spoon the meat mixture out onto it.
- Shape them on top of the cutting board.
- They are easy to shape if you coat them in the flour while molding.
- When molding, coat them in the cake flour, but if the balls are still soft and stick to your hand, adjust with panko.
- Form then into any size you like and deep fry in oil.
- Fry in oil.
- The nuggets have firm tofu mixed in, so they fry up rather quickly.
- Brown on both sides, and stick with a toothpick and check if it has cooked through.
- Prepare each of the sauce combinations individually.
- Mix up whatever you like, and try it with various sauces.
- It is reeeeally delicious.
- Try it out~.
- I topped the cheese nuggets with grated cheese and it was delicious .
