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Chicken Nuggets

The all-time favourite nibble of Chicken Nuggets served with Tomato Jam.
Amount of persons: 4
Time: 90 min
: 1

  • Chicken filet - 260 g
  • Toast bread - 120 g
  • Soy sauce - 1 tb spoon
  • Onion - 60 g
  • Olive oil - 3 tb spoons
  • Dijone mustard - 4 t spoons
  • Wheat flour - 80 g
  • Egg - 4 pcs
  • Milk - 80 ml 
  • Salt - to taste
  • Breadcrumbs - 140 g
  • Vegetable oil - 500 ml
  • Mixed greens - 80 g
  • Vegetable stock - 100 g
For the tomato jam:
  • Tomatoes - 700 g
  • Water - 120 ml
  • Sugar - 140 g
  • Chili pepper - 15 g
  • Garlic - 1 clove
  • Ginger - 5 g


Step 1. Make the tomato jam. You can serve it with nuggets. Score the tomato’s skin with a knife and put in the boiling water for 30 seconds. Take them out and immediately transfer to an ice bath. Peel off the skin.

Step 2. Cut the tomatoes in quarters and discard the seeds. Dice the tomatoes.

Step 3. Mince the peeled ginger, garlic and chill pepper. Put tomatoes, garlic, ginger, chili, sugar and water into a sauce pan and cook for 1 hour over medium low heat, stirring occasionally.

Step 4. Slice the onions and sauté with olive oil until they are golden brown.

Step 5. Cut the chicken into pieces.

Step 6. Transfer the chicken into the food processor, add the onions, bread (crust cut off), mustard, soy sauce and egg yolk.  Process until the mixture is pretty much homogenous.

Step 7. In a separate bowl whisk the eggs, add olive oil, milk and flour. Add salt and stir to combine.

Step 8. Shape the mixture into nuggets, dip it in the egg mixture. Then coat with the breadcrumbs.

Step 9. Heat the oil in a small pot and deep fry the nuggets until golden brown. Transfer the nuggets onto a paper towel to drain the excess fat. Serve with the tomato jam.


Bon Appetit!

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