Chicken & Potato Nuggets
Chicken & Potato Nuggets
Ingredients
For the Nuggets
- 1 large potato, peeled and sliced into 1/2-inch thick oval pieces
- 2 chicken breasts, raw, finely minced
- 1 tablespoon soy sauce
- 1 egg, whole
- 1/4 cup cornstarch
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil, for brushing
For Serving
- ketchup, as needed
Instructions
- 1
Place the peeled and sliced potato pieces on a steamer rack. Steam over boiling water until the potatoes are very tender, about 10 to 15 minutes. Once cooked, transfer the potatoes to a large bowl and mash thoroughly until smooth.
⏱️ 15 min
- 2
While the potatoes are steaming, finely mince the raw chicken breasts using two knives until they form a paste-like consistency. Add the minced chicken to the mashed potatoes.
⏱️ 10 min
- 3
To the potato and chicken mixture, add the soy sauce, whole egg, cornstarch, and ground black pepper. Mix all ingredients thoroughly with a spoon, then knead by hand until a cohesive, uniform dough is formed.
⏱️ 5 min
- 4
Line a baking sheet with parchment paper. Take small portions of the mixture and form them into rectangular or oval-shaped nuggets, about 1 1/2 to 2 inches long. Arrange the formed nuggets on the prepared baking sheet. Brush the tops of the nuggets with vegetable oil. Using a wooden stick (like a skewer or chopstick), gently score parallel lines across the top of each nugget to create a grilled pattern.
⏱️ 10 min
- 5
Preheat your oven or air fryer to 400°F. Bake the nuggets for 15 to 20 minutes, or until they are golden brown and have distinct grill marks. The exact baking time may vary depending on your appliance.
⏱️ 18 min•🌡️ 400
- 6
Remove the nuggets from the oven/air fryer and let them cool for a few minutes before serving. Serve warm with ketchup for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Potato Nuggets
Ingredients
For the Nuggets
- 1 large potato, peeled and sliced into 1/2-inch thick oval pieces
- 2 chicken breasts, raw, finely minced
- 1 tablespoon soy sauce
- 1 egg, whole
- 1/4 cup cornstarch
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil, for brushing
For Serving
- ketchup, as needed
Instructions
- 1
Place the peeled and sliced potato pieces on a steamer rack. Steam over boiling water until the potatoes are very tender, about 10 to 15 minutes. Once cooked, transfer the potatoes to a large bowl and mash thoroughly until smooth.
⏱️ 15 min - 2
While the potatoes are steaming, finely mince the raw chicken breasts using two knives until they form a paste-like consistency. Add the minced chicken to the mashed potatoes.
⏱️ 10 min - 3
To the potato and chicken mixture, add the soy sauce, whole egg, cornstarch, and ground black pepper. Mix all ingredients thoroughly with a spoon, then knead by hand until a cohesive, uniform dough is formed.
⏱️ 5 min - 4
Line a baking sheet with parchment paper. Take small portions of the mixture and form them into rectangular or oval-shaped nuggets, about 1 1/2 to 2 inches long. Arrange the formed nuggets on the prepared baking sheet. Brush the tops of the nuggets with vegetable oil. Using a wooden stick (like a skewer or chopstick), gently score parallel lines across the top of each nugget to create a grilled pattern.
⏱️ 10 min - 5
Preheat your oven or air fryer to 400°F. Bake the nuggets for 15 to 20 minutes, or until they are golden brown and have distinct grill marks. The exact baking time may vary depending on your appliance.
⏱️ 18 min•🌡️ 400 - 6
Remove the nuggets from the oven/air fryer and let them cool for a few minutes before serving. Serve warm with ketchup for dipping.
⏱️ 2 min