When I make Chicken Nuggets, I most likely use Chicken Mince mixed with crumbled Firm Tofu. My ‘Chicken & Tofu Nuggets’ is easy and healthy. But, today I didn’t have Firm Tofu. I added grated Potatoes instead. I added 1/4 teaspoon ground Chilli to make the Nuggets spicy, but they were NOT spicy at all. So, I made a spicy sauce using Gochujang (Korean Spicy Miso). This can be a good party food.
Makes
4 Servings
Ingredients
2 medium size Potatoes *about 400g
1/2 Onion *very finely chopped
1 clove Garlic *grated
500g Chicken Mince
2/3 teaspoon Salt
1/4 teaspoon Ground Pepper
1/4 to 1/2 teaspoon Ground Chilli *1/4 teaspoon is very mild
Oil for rolling and frying
Your favourite Dipping Sauce to serve
Gochujang Dipping Sauce
1 small clove Garlic *grated
1 tablespoon Gochujang (Korean Spicy Miso)
1 tablespoon Ketchup
1 tablespoon Mirin
1 to 2 teaspoons Soy Sauce
1/2 teaspoon Sugar *OR add more to suit your taste
A few drops Sesame Oil
Method
- To make Gochujang Dipping Sauce, mix all ingredients in a small bowl. *Note: If you concern the alcohol content of Mirin, you can use Water, and add extra Sugar as required.
- Peel Potatoes, coarsely grate, squeeze to remove excess water, and place in a mixing bowl. If the colour has turned dark, you can rinse it before removing excess water. Add all other ingredients, and mix to combine.
- Wet your hands with Oil and roll the mixture into flat nuggets.
- Heat Oil to around 180℃ and fry the nuggets for 5 minutes or until nicely browned. Drain oil well on paper towel.
- Serve with Gochujang Dipping Sauce OR your favourite Sauce.
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