Sweeten your chicken nuggets with some delicious mango sauce.
10 nuggets
90 min.
Chicken Nuggets With Mango Sauce
Ingredients
| Ingredient | Amount |
|---|---|
|
Minced chicken meat |
1000g |
|
Egg |
120g |
|
Finely diced onion |
200g |
|
Soy Sauce |
70g |
|
Black pepper |
2g |
|
Salt |
4g |
|
Mustard seeds |
2g |
|
Nutmeg |
1g |
|
Strong flour (for better) |
As required |
|
Sunflower oil (for frying) |
1L |
|
Mango sauce |
1000g |
Composition
- Chicken nuggets
- Mango sauce
Assembly
Heat the mango sauce and add the chicken nuggets. Serve while hot.
Preparation
Mix the minced chicken meat with the egg, finely diced onion, soy sauce, black pepper, nutmeg and salt. Mix well and allow to sit in the refrigerator for 1 hour. Shape the mix into 20 g balls and roll them in flour. Heat the sunflower oil at 180 °C, add the floured chicken nuggets and fry until they are golden on the outside and cooked on the inside. Remove the nuggets from the oil, and place them on absorbent paper to soak up any excess oil. Mix the chicken nuggets with the soy sauce and cook on low heat for 5 minutes. Serve while hot.
Pastry chef: César Romero
Mango Sauce
Ingredients
| Ingredient | Amount |
|---|---|
|
DIRA Mango puree |
1000g |
|
Olive oil |
100g |
|
Onions - julienne cut |
200g |
|
Mustard seeds |
10g |
|
Sichuan pepper |
3g |
|
Salt |
5g |
|
Curry powder |
5g |
|
Soy sauce |
50g |
|
Honey |
50g |
Preparation
Put the oil in a fry pan to heat. Add the julienned onion and green pepper and stir-fry on low heat oil. Next, add the mango purée and allow to cook for 5 minutes on low heat. Next, add the remaining ingredients and cook for 5 minutes more on low heat.
Pastry chef: César Romero