An essential gluten free recipe if you have any coeliac children!
1 tsp yeast (enclosed with mix)
1 tbsp vegetable oil
125ml sparkling water
2 large chicken breasts, cut into large dice shape pieces
2 litres sunflower oil for deep fat frying
A little extra mix for dusting chicken
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1. Prepare the batter. Place 110g of mix and yeast in a large mixing bowl. Stir together with a fork. Add the oil and sparkling water and mix with the fork to make a smooth runny batter. Set aside in a warm place for 15 minutes.
2. When ready to cook the chicken preheat deep fat fryer to 170°C. Take remaining 25g of mix and use to dust diced chicken pieces before immersing in the batter. Remove with tongs and place carefully into the deep fat fryer. Do not use the basket as the batter sometimes sticks to the wire. Cook in small batches if necessary.
3. Cook for 5 – 6 minutes until the batter is puffed and golden. Remove nuggets with a slotted spoon and drain excess oil from them onto kitchen paper.