All of us love the tender pieces of meat with a crispy outer layer, that became popular in 1950s, and which became popular through the chain of well-known quick service restaurants.
But instead of going to the drive tru, why we wouldn’t make them at home from meat sourced from our local butcher? As a bonus I will share with you my mango chutney recipe, which will bring this dish to the whole new level!
- 3 pieces of chicken breast (500 g)
- 2 eggs
- 75 g panko breadcrumbs
- 75 g four
- 1 spring of thyme
- salt, pepper, smoked paprika
- oil for frying
- Cut the chicken into small pieces (cubes), season with salt and pepper.
- Whisk the eggs in a deep plate.
- Put the flour in one plate and add some smoked paprika. Put the panko crumbs into other plate and add the thyme leaves.
- Dredge the chicken cubes in flour, dip in the beaten egg and then coat in the panko.
- Heat the oil to 180C in a deep fryer or in a large pan heat. Fry the nuggets in batches until golden brown and put on a paper towel
- 1 rape mango
- 2 gloves of garlic
- 1 onion
- ½ tsp ginger powder
- ½ tsp cinnamon
- ½ tsp curry powder
- ½ tsp ground cumin
- 100 ml wine vinegar
- 50 g brown sugar
- 100 ml water
- chili as per taste
- Peel the mango and cut into cubes. Finely chop the onions and garlic.
- Put all the ingredients, except the mango, into a saucepan and simmer on a low heat for about 25 minutes. Then add the mango and simmer for approximate 15 more minutes, until you reach the thickened jam texture. For a smoother result you can take half of the mixture and blend it with a blender, and the other half stays as is, so you can bite the fruit chunks.