The coveted chicken McNugget is no secret. It’s all in the technique and as it turns out, that’s pretty easy too! And with that, welcome to episode 8. of But Better. 🙂
Kitchenaid Meat Grinder I use: https://amzn.to/35rd2xO
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Ingredients you’ll need:
Rye Barbecue Sauce:
1 cup (270g)ketchup
1/4 cup panela(63g)or dark brown sugar
1 tablespoon (7g) smoked paprika
1 tablespoon (10g) garlic powder
1.5 teaspoons (4g) kosher
1 tablespoon (15g) nice dijon mustard
2 tablespoons (25g)Worcestershire
1.5 tablespoons (16g) chinkiang vinegar or black vinegar
3 tablespoons (35g) rye whiskey *optional*
1/2 cup water
3 tablespoons (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 teaspoon (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 teaspoon (2g) MSG
1 teaspoon (3g) white pepper fresh ground
1 teaspoon (2g) celery powder
“Tempura” Batter:
1/2 cup (75g) corn starch
3/4 cup (103g) all purpose
1.25 teaspoon (4g) baking powder
1/4teaspoon (1g) baking soda
2 eggs
1 cup (240ml) chilled water
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