Chicken Kyiv nuggets

Ingredients

Garlic butter

• 6 cloves garlic, crushed
• ¼ cup finely shredded parsley
• 300 g butter, softened

Nuggets

• 750 g chicken breasts, cut into large chunks
• 1 onion
• 1½ tsp salt
• 2 tbsp white wine
• 2 eggs, beaten
• 1 cup dry breadcrumbs
• 2 litres oil, for deep-frying

Chilling time: 1 hour

Instructions

For the garlic butter, combine the garlic, parsley and butter in a large bowl and mix well. Form into a block and chill for about 30 minutes until solid. Cut into 1 cm cubes.

For the nuggets, combine the chicken breasts, onion, salt and wine and pulse until the mixture forms a coarse paste.

With wet hands, take a little of the nugget mixture and press a cube of garlic butter into the centre. Mould the paste into small nuggets, ensuring the butter is completely enclosed, and chill for 20 minutes.

Heat the oil to 175ºC.

Dip the nuggets into the beaten egg, shaking off excess, and then into the breadcrumbs.

Deep-fry for 5 minutes until golden brown and cooked through. Season with salt immediately and drain on paper towel. Serve warm.

View all of the recipes from Adam Liaw's Eurovision Bites.

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