Summary

Ingredients

• 600 g chicken breast fillet (s)
• salt and pepper
• 100 grams flour
• 75 g cornstarch
• 1 teaspoon, leveled baking powder
• 1 teaspoon, leveled salt
• liters ⅛ water
• 1 large egg (s)
• 2 tablespoons oil
• 4 tablespoon sesame seeds
• 2 teaspoons paprika powder
• 1 ½ liter oil for deep-frying

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Instructions

1. Mix flour, cornstarch, baking powder, salt, water, egg, and sesame seeds. Let sit for 15 minutes.
2. Wash the chicken breast fillets and pat dry with kitchen paper. Dice into nugget-sized pieces and season with salt and pepper.
3. In batches, coat the chicken pieces in the batter and remove, letting excess drip off.
4. Heat 1 ½ liters oil to 160–180°C (320–350°F) over medium-high heat. Fry the chicken nuggets in batches for 5–7 minutes until golden brown and the internal temperature reaches 74°C (165°F).
5. Remove with a slotted spoon and drain on kitchen paper.