• Chicken breast (ground chicken also works, skin removed)400g
• ★Mayonnaise4 tbsp
• ★Sake1 tbsp
• ★Nutmeg and garlic powder1 tsp each
• ★Salt and peppera pinch
• ★Tofu (more makes the batter fluffier)50-100g
• ★All-purpose flour2 tbsp
• ★All-purpose flour for coatingas needed
• ★Oilas needed

1. 1

   Cut 400g of chicken breast into chunks and pulse roughly in a food processor. Add the ★ seasonings (4 tbsp mayonnaise, 1 tbsp sake, 1 tsp each nutmeg and garlic powder, a pinch each salt and pepper, 50-100g tofu, and 2 tbsp all-purpose flour), and mix gently. Avoid overmixing, as this will make the batter tough.

2. 2

   Heat oil to 170-180°C.

3. 3

   Wet your hands, take about 1 tbsp of batter from step 1, and shape into an oval. Place on the flour for coating and lightly dust all over.

4. 4

   Drop into the hot oil. When the nuggets are golden, remove them. They won't be fully cooked at this stage, but the residual heat will cook them through.

5. 5

   After a few minutes, when the center is cooked through, they're done! Serve with ketchup or spicy ketchup.

Tofu is optional but makes the batter wonderfully fluffy—100g is the easiest amount to work with. You can also omit the tofu for easier shaping. Be careful not to overcook when frying.

• Calories280 kcal
• Protein22 g
• Fat16 g
• Carbs8 g
• Sodium0.8 g