Summary

Ingredients

• 3 chicken breast fillet (s)
• cornflakes
• Flour
• 1 egg (s)
• salt and pepper

For the dip: (ketchup)

• 1 can tomato (s)
• 8 small tomato (s)
• 1 tablespoon sugar
• 2 cloves garlic)
• 2 shallot (s)
• 1 chilli pepper (s)
• 0.5 ½ fennel bulb (s)
• 100 ml cola
• 100 ml red wine
• 1 lime (s), organic

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Instructions

1. For the chicken nuggets, preheat the deep fryer to 180 degrees. If you don`t have a deep fryer at home, you can also use a saucepan with beef or vegetable fat, but then it is important that you keep checking the temperature.
2. Cut the chicken fillet into pieces. Mix the flour, salt and pepper in one bowl and crumble the cornflakes in a second bowl with your hands. In a third bowl, whisk the egg and then turn the fillet pieces one after the other in flour, egg and corn flakes. Instead of cornflakes, you can also use breadcrumbs, but then your chicken nuggets won`t be quite as crispy. Place the breaded nuggets in small portions in the deep fryer for about 3 to 4 minutes, until they are golden brown and crispy.
3. For the ketchup, remove the fennel from the stalk and cut into pieces. Coarsely chop the shallots, garlic cloves and chilli. If you don`t like it that spicy, you can first cut the chilli diagonally and scrape out the seeds. Fry everything in a saucepan with olive oil and add the zest of a lime. Caramelize the vegetables with a little sugar, quarter the fresh tomatoes, add them too, deglaze with cola and red wine. Add the canned tomatoes and simmer the vegetable mixture for 20 to 25 minutes.
4. Put the soft-boiled vegetables in a tall container and carefully puree. Season with the juice of a lime, salt and pepper and serve with the chicken nuggets.