Mushroom and chicken nuggets with Southern barbecue sauce

  • Serves: 40
  • Preparation: 1 hour 30 minutes
  • Cooks In: 15 minutes
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Ingredients

1 cup cornstarch
approx. 1-litre vegetable oil, for deep frying
Mushroom and chicken nuggets
250 g button mushrooms, halved
2 chicken breasts, diced
1 egg
1 tbsp salt
Nugget batter
1 egg
1 cup water
¾ cup self-raising flour
¼ cup cornstarch
1 tbsp curry powder
1 tbsp mayonnaise
1 tbsp American mustard
Smoky barbecue nugget sauce
½ cup tomato sauce cup ketchup
1 tbsp Worcestershire sauce
1 tbsp honey
1 tbsp malt vinegar
1 tbsp American mustard
1 tbsp smoked paprika

Method

1

Combine the mushroom, chicken, egg and salt in a food processor and process to a paste. Roll about a tablespoon of the mixture into a small ball and then press down to flatten into a nugget shape on a tray lined with baking paper. Repeat for the remaining mixture. Dust with cornflour and freeze for 30 minutes.

2

Combine all the ingredients for the nugget batter and whisk to a smooth batter. Dip the nuggets into the batter and return to the tray and freeze for a further 1 hour. For the nugget sauce, mix the ingredients all together.

3

Heat the oil to 150C and fry the nuggets for about 10 minutes. Set aside and allow to cool completely. Return the oil to 180C and fry for a further 2-3 minutes until golden brown and crisp. Serve with the nugget sauce.

Ingredients

 1 cup cornstarch
 approx. 1-litre vegetable oil, for deep frying
Mushroom and chicken nuggets
 250 g button mushrooms, halved
 2 chicken breasts, diced
 1 egg
 1 tbsp salt
Nugget batter
 1 egg
 1 cup water
 ¾ cup self-raising flour
 ¼ cup cornstarch
 1 tbsp curry powder
 1 tbsp mayonnaise
 1 tbsp American mustard
Smoky barbecue nugget sauce
 ½ cup tomato sauce cup ketchup
 1 tbsp Worcestershire sauce
 1 tbsp honey
 1 tbsp malt vinegar
 1 tbsp American mustard
 1 tbsp smoked paprika

Directions

1

Combine the mushroom, chicken, egg and salt in a food processor and process to a paste. Roll about a tablespoon of the mixture into a small ball and then press down to flatten into a nugget shape on a tray lined with baking paper. Repeat for the remaining mixture. Dust with cornflour and freeze for 30 minutes.

2

Combine all the ingredients for the nugget batter and whisk to a smooth batter. Dip the nuggets into the batter and return to the tray and freeze for a further 1 hour. For the nugget sauce, mix the ingredients all together.

3

Heat the oil to 150C and fry the nuggets for about 10 minutes. Set aside and allow to cool completely. Return the oil to 180C and fry for a further 2-3 minutes until golden brown and crisp. Serve with the nugget sauce.

Mushroom and chicken nuggets with Southern barbecue sauce

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