Tempura Chicken Nuggets
No Mystery Meat Here
No mystery meat here. These homemade tempura chicken nuggets start with real chicken and fry up crispy outside and juicy inside. They're great with or without sauce, and the freezer aisle knows it has competition.
INGREDIENTS
- 1 pound ground chicken
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup cornstarch
- 60 ounces vegetable oil, for a 6-quart pot
- For Extra Flavor: ¾ teaspoon paprika, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, and ¼ teaspoon ground black pepper
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- Optional: your favorite dipping sauce
Tools and Supplies
- Bowls for the chicken mixture and cornstarch
- 2-quart mixing bowl for the batter
- Whisk
- Parchment paper-lined tray
- Deep 6-quart pot
- Clip on oil thermometer (optional but highly recommended)
- Tongs
- Skimmer
- Cooling rack and tray
Directions
STEP 1: Shape and Freeze the Nuggets
Mix 1 pound ground chicken with ½ teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon ground black pepper, and ½ teaspoon salt. Shape tablespoon-size portions into 15 nuggets, coat each one using the ¼ cup cornstarch, and arrange them on the parchment paper-lined tray. Freeze for about 2 hours, until firm.
⭐ Pro tip: The cornstarch pulls moisture from the surface so the batter grips the chicken better.
STEP 2: Heat the Oil
Attach the clip on oil thermometer to the pot. Pour 2 to 3 inches of vegetable oil into the deep 6-quart pot (60 ounces), keeping it no more than halfway full. Heat the oil to 360°F.
STEP 3: Batter Up
Stir the optional tempura seasoning (¾ teaspoon paprika, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, and ¼ teaspoon ground black pepper) into 1 bag Ms. Wong's Tempura Mix, then use the whisk to gently mix in ½ cup ice-cold water until just combined.
STEP 4: Fry Fearlessly
Coat each frozen nugget in batter and carefully place it in the 360°F oil. Fry for about 6 minutes, until lightly golden, crispy, and cooked through. Use the tongs to remove the nuggets and transfer them to the cooling rack and tray. Use one batch only if the nuggets have room; otherwise, use two. Use the skimmer to remove loose crumbs between batches and again after frying so the oil is clean for the next batch or future tempura.
STEP 5: Serve & Enjoy
Serve hot with or without sauce.
