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I’m blessed with amazing sisters-in-law who are also excellent cooks on both sides of the family. These delicious chicken nuggets are from my husband’s sister Leah. They’re flavorful and crispy, and a welcome break from cold cuts at the Shabbos morning seudah. I usually double this because there’s so much noshing on Friday afternoon as they’re fried… You can just serve the nuggets with sweet chili sauce, but if you have the time, this homemade dipping sauce is worth the minimal effort.
1 pound (450 grams) chicken cutlets, cut into nuggets
1 cup flour
1/2 teaspoon baking powder
1–2 teaspoons salt
1 tablespoon Pereg Sweet Paprika
1/2 cup water
2 teaspoons oil, plus more for frying
2 eggs
1/4 cup brown sugar
1/2 cup white sugar
1 tablespoon Heaven and Earth Lemon Juice
1/3 cup water
1/4 cup ketchup
1/4 cup vinegar
1 and 1/2 tablespoons Gefen Cornstarch, dissolved in 2 tablespoons water
Cut the chicken cutlets into nuggets.
In a large bowl, mix remaining ingredients. Place all the nuggets into the coating mixture and ensure each nugget is well coated.
Heat oil in a frying pan and fry the chicken in batches, making sure not to crowd the pan.
Mix sugars, lemon juice, water, ketchup, and vinegar in a pot. Bring to a boil, then simmer for two to three minutes.
Mix the cornstarch and two tablespoons water in a cup until the cornstarch is completely dissolved. Add to the pot and continue cooking until the mixture thickens.
Photography by Shoshana Cohen
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Perfection. Came together so fast with ingredients I always have on hand. Tasted delicious and was perfect for a special chol hamoed supper.
amazing every time! family favorite
amazing recipe
absolutely heaven!