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Thursday, July 21, 2011

Gluten Free Chicken Nuggets with Sweet & Sour Dipping Sauce Recipe

I have never been a fan of chicken nuggets that are served up at fast food outlets. If you make your own they taste just like chicken should.
This recipe was given to me by one of my girlfriends and as I am gluten intolerant, I have played around with it some to make it completely gluten free. I have made it both ways and you cannot tell the difference.
They are really delicious, especially when dipped in this simple sweet and sour dipping sauce.

650g chicken thigh fillets
3/4 cup gluten free mayonnaise
2 cups gluten free cornflake crumbs
1/4 cup gluten free breadcrumbs
2 teaspoons sweet paprika powder
1 1/2 teaspoons garlic powder
1 teaspoon dried mixed herbs
1 teaspoon fresh ground black pepper
pinch sea salt
2 tablespoons peanut oil

Preheat oven to 220C in fan forced oven.
Line a large baking tray with baking paper.
In a shallow dish, place crumbs, garlic powder, salt, pepper, mixed herbs and paprika and combine well.
Cut chicken thighs into chunks and place them in a large mixing bowl with the mayonnaise. Mix through so they are coated well. Take chicken out, one at a time, removing excess mayonnaise on side to dish. Dip them into the crumb mixture and coat really well.
On top of the stove, heat a large heavy based frypan with 2 tablespoons peanut oil. Drop the nuggets into the pan and quickly brown for a couple of minutes on both sides. Be careful when turning that you don't remove the coating. You may need to do this in a couple of batches.
Remove from pan, arrange them on the baking tray and place in your heated oven. Turn the temperature down to 200C and bake for approx 15 minutes or until cooked through.
Remove and place on paper towels to drain off any oil.

1/3 cup rice wine vinegar
4 tablespoons brown sugar
1 1/2 tablespoons gluten free tomato sauce (ketchup)
1 teaspoon gluten free soy sauce
1 1/2 teaspoons gluten free cornflour
4 teaspoons water

Combine vinegar, sugar, tomato sauce and soy sauce in a small saucepan. Place over low heat and bring to the boil.
In the meantime, blend cornflour with the water, a little at a time. When blended, add to the sauce mixture and continue stirring until it thickens and gets a glossy look to it.
Serve either hot or cold with the chicken nuggets.