Chicken Nuggets / 吮指鸡块

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  • 220-250 g Chicken breast
  • 1/2 cup Potato starch
  • 1 tbsp Cornstarch
  • 1/5 tsp Black pepper powder
  • 1/5 tsp Chilli powder
  • 1 tbsp Garlic paste
  • 1 tbsp Egg, lightly beaten
  • 2 tbsp Cornstarch
  • 1 tbsp Light soya sauce
  • 1 tbsp Maggie sauce
  • 1/2 tsp Salt
  • 1 tbsp Jiafan rice wine
  • 1/2 tbsp Rock sugar
  • 1/3 tsp White pepper powder,
  • 1/4 tsp Five spices powder
  1. Clean the chicken breast and pat them dry. Cut into 5x2-cm strips and pound them out into thin slices. Add in all the seasonings and let marinate for 2 hours in fridge. Whisk together potato starch and cornstarch. Set aside.
  2. Coat the marinated chicken evenly with mixed starches. Heat up a deep skillet with oil over medium fire, and lower the chicken into the heated oil. Now turn the heat to lower level and fry the chicken for 3-4 minutes. Scoop out the chicken and drain. Heat up the oil till very hot and return the chicken to fry one more minute until golden brown and crusty.


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