Spicy Chicken MekNuggets - these t0o haWt for you 2 handle??

"the answer to all of life's problems are these nuggets" - azfar, 2024

Recently for some reason, my friends have been raving about Spicy Chicken Nuggets which made an iconic return to McDonalds. I personally have never understood the hype of ordering nuggets - it’s so much more economical to fry up the frozen ones that you get at the supermarket (yes I’m a cheapo ok)

Making these nuggets from scratch was something I never thought I’d go through the trouble for (cause WHY WOULD I?!) BUT when my intern kept bugging me to make her some, I relented and tested a few recipes online. With a few tweaks and twists, I came up with this recipe which is, dare I say, 25674 times BETTER than the ones you could get from THAT unnamed fast food chain! These turned out SUPER crispy and light due to the use of club soda (it HAS to be ice cold) and the seasoning and moistness of the chicken was just spot-on.

I also paired these nuggets of gold with a curry sauce dupe which IMO comes really close to the OG. I mean, what else screams Singaporean fast food nostalgia more than nuggets and curry sauce?!

@nomies.colegend says azfar still hasn't left the country... check out the recipe on our website! link in bio 🫶 #sg #sgfood #sgfoodie #sgfoodies #mcdonalds #fastfood #food #foodporn #foodgram #foodie #mcnuggets

Tiktok failed to load.

Enable 3rd party cookies or use another browser

Spicy Chicken MekNuggets

2 boneless, skinless chicken thighs
Cooking oil, for deep-frying

chicken seasonings:
2 tsp chilli powder
1 tsp onion powder
1 tsp garlic powder
1 teaspoon ground black pepper
1 tsp bottled hot sauce (tbh, the spicier the better lol >_<)
2 ice cubes
2 tbsp cornstarch

batter:
1/2 cup plain flour
1 tbsp cornstarch
2 tbsp tapioca starch
2 tsp chilli powder
1/2 tsp chilli flakes
1/2 tsp dried parsley
1 tsp garlic powder
1/4 tsp salt
1 tsp ground black pepper
150ml ice cold soda water

dry coating:
1/4 cup plain flour

mekNomies curry sauce:

1 Japanese curry cube
1 tbsp smooth peanut butter
3 tbsp light soy sauce
2 tbsp condensed milk
1 tsp rice vinegar/ apple cider vinegar
300 ml water

directions:

• combine the chicken thighs and seasoning in a food processor and blitz until the meat is minced. alternatively, if you’re using minced chicken, omit the ice cubes. transfer mixture to a bowl and let it rest in the chiller for at least 1 hour.

• shape the minced chicken into nugget-shaped patties and lay onto a tray lined with baking paper. place the tray of nuggets into the freezer for 1 hour.

• meanwhile, heat a pot of cooking oil on medium heat.

• after 1 hour, take the semi-frozen patties and coat it thoroughly with the dry coating.

• whisk the ingredients for the batter together. dip the nugget patties into the batter and deep fry until golden brown and crisp, flipping them constantly. drain on a rack.

• to make the curry sauce, combine all ingredients into a saucepan and mix well. bring the mixture to a boil. and reduce/add water it desired thick consistency. let it cook before serving it with the nuggets!