Chinese Chicken Nuggets Recipe

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Ingredients:

Serving

4 -5 lbs chicken breasts, cut into bite size pieces
1 cup cornstarch
1 cup fine cornflour
2 cups brown rice flour
2 cups potato flour
1/4 cup ground mustard
6 -10 eggs
1 cup buttermilk
2 tbsp sesame seed oil
1 tbsp salt
1/8 cup black pepper

Directions:

Place the chicken pieces in a plastic baggie and add the Buttermilk. Marinade in the buttermilk for 4 to 24 hours.
Next add the Cornstarch, Corn Flour, Rice Flour, Potato Flour, Ground Mustard, Salt and Pepper in a large bowl and mix thoroughly. In a separate bowl stir the Eggs and Sesame Oil, together to form an egg wash.
First coat some of the chicken in the Flour mix; Second dip them in the Egg wash (add more eggs if needed); Third coat in the Flour mix for a second time. Place in a 350 degree fryer for 2 to 3 minutes until golden brown. Do not crowd.
This recipe can be cut in half to prepare a smaller amount of chicken. We prepare a large amount and freeze the pieces once cooked. To use frozen pieces deep fry for about a minute or place on a Pizzazz. These can be used as straight up chicken nuggets or used in stir fry for Chinese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	810.61 Kcal (3394 kJ)
Calories from fat	290.99 Kcal
		% Daily Value*
Total Fat	32.33g	50%
Cholesterol	181.09mg	60%
Sodium	1633.04mg	68%
Potassium	798.49mg	17%
Total Carbs	96.26g	32%
Sugars	2.41g	10%
Dietary Fiber	5.18g	21%
Protein	34.17g	68%
Vitamin C	2.9mg	5%
Iron	3.3mg	18%
Calcium	101.3mg	10%

Amount Per 100 g
Calories	258.53 Kcal (1082 kJ)
Calories from fat	92.8 Kcal
		% Daily Value*
Total Fat	10.31g	50%
Cholesterol	57.76mg	60%
Sodium	520.83mg	68%
Potassium	254.67mg	17%
Total Carbs	30.7g	32%
Sugars	0.77g	10%
Dietary Fiber	1.65g	21%
Protein	10.9g	68%
Vitamin C	0.9mg	5%
Iron	1.1mg	18%
Calcium	32.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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