Peanut Chicken Nuggets with Asia Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 6 mins |
| Total Time | 26 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meat:
- 500 g chicken breast fillet (s)
- 200 g peanuts, unroasted and unsalted
- 6 tablespoon breadcrumbs
- 2 medium egg (s)
- a bit salt
- some cayenne pepper
- 100 grams flour
For the dip:
- 150 g yourt
- 5 tablespoon sweet chili sauce
- 1 tablespoon lime juice
- 1 tablespoon coriander greens, chopped
- 75 g cucumber (s)
Also:
- Rapeseed oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, cut in half and scrape out the watery inside with a teaspoon. Then finely chop just like the coriander leaves. Put all the ingredients for the dip in a bowl, mix together and first put in the fridge.
- Cut the chicken breast fillets into bite-sized pieces. Chop the peanuts with a knife and mix with the breadcrumbs. Season the eggs with salt and cayenne pepper and whisk gently. Then bread the pieces of meat as normal. So first turn in the flour, then in the egg and then in the chopped peanuts.
- Fry in a deep fryer or in a pan with plenty of rapeseed oil until golden brown.
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