Ingredients:
500 g boneless chicken breasts, cut into cubes
1 cup breadcrumbs
1 tsp ginger paste
2 cloves garlic, minced
1 tbsp soy sauce
1/2 tsp salt
1/2 tsp black pepper
Egg mixture, for coating : 1 egg + pinch of salt + 1 tbsp milk
1 cup extra breadcrumbs , for coating
Mix all the ingredients together in a blender and grind to make a dough like consistency. Rub a tablespoon of oil and knead. Flatten on a board using rolling pin, till you reach the desired thickness, about 10mm.Cut into small square.
Dip in egg mixture and coat with breadcrumbs. Fry in oil till golden brown. Serve with ketchup or sweet chili sauce.
If you are not going to cook all, you can store the left over nuggets in the refrigerator for 3 days, or in the freezer for 1 week, making sure to cover the nuggets to avoid drying up.
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