• Chicken breast (or ground chicken), skin removed400g
• ★Mayonnaise4 tbsp
• ★Sake1 tbsp
• ★Nutmeg & garlic powder1 tsp each
• ★Salt & peppera pinch
• ★Tofu (more tofu = softer texture)50–100g
• ★All-purpose flour2 tbsp
• All-purpose flour (for coating)to taste

1. 1

   Cut the chicken breast (400g) into rough chunks and pulse in a food processor until coarsely ground. Add all the ★ seasonings and mix lightly until just combined. Be careful not to overmix, as this will make the mixture tough.

2. 2

   Heat frying oil to 170–180°C.

3. 3

   Wet your hands with water, scoop about 1 tbsp of the mixture, and shape it into a small oval patty. Coat the entire surface with flour for coating.

4. 4

   Carefully lower the nuggets into the oil and fry until lightly golden, then remove. They don't need to be fully cooked through at this stage — the residual heat will finish cooking the inside.

5. 5

   Let them rest for a moment until cooked through. Serve with ketchup or spicy ketchup on the side.

Tofu is optional, but it makes the nuggets wonderfully fluffy. 100g is an easy amount to work with. If you skip the tofu, the mixture will be firmer and easier to shape. Be careful not to overcook the nuggets when frying.

• Calories306 kcal
• Protein24 g
• Fat17.3 g
• Carbs9.3 g
• Sodium0.7 g