Kids love these for the perfect mix of tender chicken and soft, slightly sweet potato, while adults can’t resist snacking on them straight from the pan thanks to their crispy coating. You might as well double the batch from the start!
Chicken and Sweet Potato Nuggets
PrintIngredients
For the nuggets:
- ⅓ bag frozen sweet potato cubes or 1 fresh sweet potato
- 1.1 lbs (500g) ground chicken
- 3 tbsp cornstarch
- ½ tsp salt
- ⅔ tsp garlic powder or granulated garlic
- 2 tbsp olive oil
For the coating:
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp garlic powder or granulated garlic
- 1 heaping tsp sweet paprika
- ½ tsp salt
- ¾ cup soda water (carbonated water, not baking soda)
- ½ cup oil for frying
Instructions
1. Prepare the sweet potato– If using frozen sweet potato cubes, thaw them at room temperature or microwave for 30 seconds. Mash slightly, leaving small chunks rather than a smooth purée. If using fresh sweet potato, grate it finely.
2. Mix the nugget base – In a bowl, combine the mashed or grated sweet potato with ground chicken, cornstarch, salt, garlic powder, and olive oil. Mix until evenly combined but still containing small pieces of sweet potato. Refrigerate the mixture.
3. Prepare the coating – In a separate bowl, mix all the coating ingredients. The texture should be slightly runnier than yoghurt. If needed, add a little more soda water.
4. Heat the oil – In a pan, heat the oil over medium heat.
5. Shape the nuggets– Take the chicken mixture out of the fridge and form nugget shapes.
6. Coat and fry – Dip each nugget into the coating mixture, making sure both sides are covered, then fry in the hot oil until golden brown on both sides.
7. For easier handling – If the chicken mixture is too soft to work with, shape the nuggets, place them on a baking sheet lined with parchment paper, and freeze for an hour. The partially frozen nuggets will be easier to coat and fry. If you prefer working with the softer mixture, the coating may blend slightly with the chicken, but it will still be delicious.
Notes
- For a firmer, more filling nugget, add ½ cup quick oats to the chicken mixture. Let the mixture sit for at least 30 minutes before coating and frying to allow the oats to absorb moisture.
- The garlic powder can be omitted if preferred.
- Don’t skip the cornstarch—it stabilizes the nuggets and absorbs excess moisture. It’s essential in both the mixture and the coating.
Chicken and Sweet Potato Nuggets
