The coveted chicken McNugget is no secret. It's all in the technique and as it turns out, that's pretty easy too!

SUPPLIES USED:

Meat Grinder

Induction Cooktop

INGREDIENTS:

Rye Barbecue Sauce:

• 1 cup (270g)ketchup

• 1/4 cup panela(63g)or dark brown sugar

• 1 Tbsp (7g) smoked paprika

• 1 Tbsp (10g) garlic powder

• 1.5 tsp (4g) kosher

• 1 Tbsp (15g) nice dijon mustard

• 2 Tbsp (25g)Worcestershire

• 1.5 Tbsp (16g) chinkiang vinegar or black vinegar

• 3 Tbsp (35g) rye whiskey *optional*

• 1/2 cup water

• 3 Tbsp (35g)white distilled vinegar

• Splash of shirodashi *optional*

Chicken:

• 1.5 lb chicken breast

• .25 lb chicken skin

• 2 tsp (14g) salt

• 1tsp (7g) sugar

• 1/2 tsp (1g) MSG

Thin Batter:

• 1 240ml cup water

• 1/4 cup corn starch (45g)

Flour Mixture:

• 3 cups all-purpose flour

• 1 heaping (22g) tablespoon kosher salt

• 1/2 tsp (2g) MSG

• 1 tsp (3g) white pepper fresh ground

• 1 tsp (2g) celery powder

“Tempura” Batter:

• 1/2 cup (75g) corn starch

• 3/4 cup (103g) all purpose

• 1.25 tsp (4g) baking powder

• ¼ tsp (1g) baking soda

• 2 eggs

• 1 cup (240ml) chilled water

INSTRUCTIONS:

BBQ Sauce Method:

1. In a pot, combine all ingredients. Whisk to combine.

2. Place over medium heat and simmer for 15-20 minutes.

3. Once thickened and cooled place into a separate container.

Chicken Method:

1. Start by removing and saving the chicken skin then roughly cut the chicken breasts into 1” cubes. Run the chopped chicken and skin through a meat grinder.

2. Place into a bowl and toss together with salt, sugar, and MSG.

3. Fill a heavy bottom pot with frying oil 2-3” high.

4. For the breading process, start by making a thin batter by whisking together water and cornstarch.

5. Flour dredge consisting of all-purpose flour, kosher salt, MSG, white ground pepper, and celery powder. Whisk together. Pour into a 8x8 baking dish.

6. Finally for the tempura batter/dredge, combine cornstarch, all-purpose flour, baking powder, and baking soda. Whisk to combine then add chilled water and the whisked eggs. Whisk all ingredients together until combined.

7. Form the ground chicken into mcnugget like shapes. Drop into thin cornstarch mixture followed by tossing in the flour mixture, and then dip into the tempura batter.

8. Drop into the oil. Let batter covered fingers drop over the nuggets to create crispy flakes. Fry for 5-7 minutes.

9. Place on a wire rack to cool and repeat with the remaining pieces.