Cheesy Tempura Chicken Nuggies
When a Chicken Nuggie Meets a Mozzarella Stick
Juicy chicken. Gooey mozzarella. Light, crispy tempura. These mozzarella-stuffed chicken nuggets are basically what happens when a chicken nuggie and a mozzarella stick have a baby. And yes, the cheese pull is everything.
INGREDIENTS
- 1 pound ground chicken
- 1 egg white
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cornstarch, for dusting
- 1 8-ounce package cherry-size mozzarella balls, about 16-18 balls needed
- 1 bag Ms. Wong’s Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for frying in a 6-quart pot
- Your favorite dipping sauce, for serving
Directions
STEP 1: Prep the Chicken
Combine the chicken, egg white, garlic powder, onion powder, paprika, salt, and black pepper until evenly mixed.
STEP 2: Stuff and Freeze
Divide the chicken mixture into 16 to 18 portions, keeping the chicken layer thin. Flatten each portion, place a mozzarella ball in the center, then wrap the chicken completely around it. Roll gently until no cheese is visible, then dust with cornstarch. Place on a parchment-lined tray and freeze for 2 hours, or until firm.
⭐ Pro tip: I only made 13 in the filmed batch because my layer of chicken was slightly too thick. Keep the layer of chicken thin if you want the classic cheese pull.
STEP 3: Heat the Oil
Once the nuggies are frozen, pour 2 to 3 inches of oil into a deep pot, keeping it no more than halfway full. Heat to 360°F.
STEP 4: Batter Up
Gently mix 1 bag of Ms. Wong’s Tempura Mix with ½ cup ice-cold water until just combined. Dip each frozen nuggie in the batter and let the excess drip off.
STEP 5: Fry Fearlessly
Working in 2 batches, fry at 360°F for 5 to 6 minutes, or until the chicken reaches an internal temperature of 165°F. Let the oil return to 360°F between batches.
STEP 6: Drain and Serve
Move the nuggies to a wire rack and let them rest for about 2 minutes. Serve hot with your favorite dipping sauce.
