Chicken nuggets with rice cracker breading and curry mango dip

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Ingredients for 4 people:
  • 1 Egg (Gr. M)
  • 200 g Buttermilk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 600 g Chicken breast fillet Hähnchenbrustfilet
  • 2 Mango (about 400 g each)
  • 2 Onions
  • 7 TABLESPOONS Oil Öl
  • 2 TABLESPOONS Curry Powder
  • 7-10 Tbsp grated peel of 2 organic limes
  • 4 TABLESPOONS Lime juice
  • 1 collar Chives
  • 400 g Japanese spicy rice cake
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Whisk egg and buttermilk in a bowl, season with salt and pepper. Dab meat dry, cut into slices of about 1 cm and place between foil, flatten meat with a small saucepan.

  2. 2

    Place the meat in the buttermilk mixture and marinate for about 10 minutes.

  3. 3

    Meanwhile peel the mangos, cut the flesh from the stone and dice roughly. Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onions in it until transparent. Sprinkle with 2 tbsp. curry and fry briefly.

  4. 4

    Add the mango and bring to the boil once. Season vigorously with lime zest and juice, salt and pepper. Take out 1-2 tbsp. mango mixture, puree the rest finely with a hand blender. Wash the chives, shake dry and cut into small rolls.

  5. 5

    Stir the chives and mango cubes into the curry mango sauce.

  6. 6

    Finely chop the rice cakes in the universal chopper. Take the meat pieces out of the marinade, drain and turn in the crumbs. Press the breadcrumbs firmly. Heat 6 tablespoons of oil in a large pan.

  7. 7

    Fry the escalopes for 2-3 minutes on each side until golden brown. Drain on kitchen paper and serve with the mango dip.

Nutrition Facts

KCAL
870 kcal
CARBS
102 g
FATS
30 g
PROTEINS
46 g