Tried this recipe for the first time when we had invited friends over dinner few months back. Was in a confused state of mind whether they would like it or not.. yes I got the best compliment from my friend. Still remember her stating that this is tasting like the ones we buy from shops..WOW!! is nt that a huge compliment.. I was all happy. So here I am going to share the recipe with you today. This is quite an easy recipe to cook with the available ingredients at home and goes well with your dinner or you can have it as starter /snack etc.
Ingredients:
Boneless Chicken breast: 200 gms
Kashmiri mirch : 1tsp
Crushed pepper: 1 tsp
Chilli Flakes: 1/2 tsp
Soya sauce: 2 tsp
Juice of one lemon
1 Egg white
Salt to taste
Italian Mixed herbs: 1 tsp (you can get these herbs in bottles in any departmental stores)
Ginger Garlic Paste: 1 tsp each
Bread crums and finely crushed cornflakes to coat the chicken pieces
Oil for deep frying
Red & Yellow Capsicum cut into thin strips for garnishing (keep them in the deep freezer in a bowl with water to get curly shapes which looks very nice on presentation)
METHOD:
Cut the chicken breast into thin cubes and wash them very nicely. Marinate the chicken pieces with juice of one lemon, salt, Kashmiri mirch, pepper, chilli flakes, mixed herb, soya sauce, ginger garlic paste. Mix all these ingredients with the chicken pieces nicely and keep in the refrigerator for at least 1 hour or so.
After an hour, take out the marinated chicken. Mix egg white in a bowl (U can use the whole egg. I used only white portion keeping the calorie content in mind being a diabetic). In the mean time spread the bread crumbs in one dish and crushed cornflakes in another dish.
(Process of making bread crumbs at home: Take the left over slate breads and toast them on tava or toaster till they get brown in colour and hard. Now break the toasted breads into pieces and put in the mixie to make it as fine powder as possible. Keep them in an air tight container and use it as and when you require).
Now dip the chicken pieces into the egg mixture one by one and roll over the bread crumbs first and then on the thinly crushed cornflakes and keep aside on another plate. Finish off with all the chicken pieces one by one keeping them aside on a plate. Once again keep them into the refrigerator for about half an hour to set the bread crumbs and cornflakes coating on the chicken. Crushed Cornflakes is used to give it a nice texture and crunch.
Heat sufficient amount of oil in a deep pan (I used Borges olive oil). Take out the coated chicken pieces from the refrigerator and deep fry them in the heated oil. Keep a tissue paper ready on a plate to drain off the excess oil from the fried chicken nuggets. Fry the pieces till they turn into golden colour. Once fried, keep them on the tissue paper . Now the nuggets are ready to garnish. Transfer the nuggets to a beautiful plate and arrange them nicely according to your own style and garnish them with strips of capsicum and serve hot.
I used one spring onion twig and made a flower out of it to garnish along with the capsicum as you can see in the picture above.
Ingredients:
Boneless Chicken breast: 200 gms
Kashmiri mirch : 1tsp
Crushed pepper: 1 tsp
Chilli Flakes: 1/2 tsp
Soya sauce: 2 tsp
Juice of one lemon
1 Egg white
Salt to taste
Italian Mixed herbs: 1 tsp (you can get these herbs in bottles in any departmental stores)
Ginger Garlic Paste: 1 tsp each
Bread crums and finely crushed cornflakes to coat the chicken pieces
Oil for deep frying
Red & Yellow Capsicum cut into thin strips for garnishing (keep them in the deep freezer in a bowl with water to get curly shapes which looks very nice on presentation)
METHOD:
Cut the chicken breast into thin cubes and wash them very nicely. Marinate the chicken pieces with juice of one lemon, salt, Kashmiri mirch, pepper, chilli flakes, mixed herb, soya sauce, ginger garlic paste. Mix all these ingredients with the chicken pieces nicely and keep in the refrigerator for at least 1 hour or so.
After an hour, take out the marinated chicken. Mix egg white in a bowl (U can use the whole egg. I used only white portion keeping the calorie content in mind being a diabetic). In the mean time spread the bread crumbs in one dish and crushed cornflakes in another dish.
(Process of making bread crumbs at home: Take the left over slate breads and toast them on tava or toaster till they get brown in colour and hard. Now break the toasted breads into pieces and put in the mixie to make it as fine powder as possible. Keep them in an air tight container and use it as and when you require).
Now dip the chicken pieces into the egg mixture one by one and roll over the bread crumbs first and then on the thinly crushed cornflakes and keep aside on another plate. Finish off with all the chicken pieces one by one keeping them aside on a plate. Once again keep them into the refrigerator for about half an hour to set the bread crumbs and cornflakes coating on the chicken. Crushed Cornflakes is used to give it a nice texture and crunch.
Heat sufficient amount of oil in a deep pan (I used Borges olive oil). Take out the coated chicken pieces from the refrigerator and deep fry them in the heated oil. Keep a tissue paper ready on a plate to drain off the excess oil from the fried chicken nuggets. Fry the pieces till they turn into golden colour. Once fried, keep them on the tissue paper . Now the nuggets are ready to garnish. Transfer the nuggets to a beautiful plate and arrange them nicely according to your own style and garnish them with strips of capsicum and serve hot.
I used one spring onion twig and made a flower out of it to garnish along with the capsicum as you can see in the picture above.
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