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Chicken Nuggets / 吮指鸡块

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  • 250 g Chicken breast
  • 1/2 cup Potato starch
  • 1 tbsp Cornstarch
  • 1/5 tsp Black pepper powder
  • 1/5 tsp Chilli powder
  • Frying oil
  • 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 marinade and let marinate for 2 hours in fridge. Whisk together potato starch, cornstarch, black pepper and chilli powders. 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.
  3. If you have some leftover, rewarm them in the hot oven or toss them with your favourite sauce and you have a new dish for the lunch.


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