Fried Soybeans and Chicken Nuggets

1. 1

   Remove the skin and excess fat from the chicken and chop into bite sized pieces (roughly, since it will be whirled in a food processor).

2. 2

   Drain the boiled soybeans, rinse, and drain again.

3. 3

   First, mix the chicken in food processor until it forms a smooth paste.

4. 4

   Next, add the boiled soybeans and egg, and mix.

5. 5

   Once well blended, add the flour, salt, pepper, curry powder, and mix.

6. 6

   This is how it looks blended into a paste.

7. 7

   Prepare flour on tray or platter, drop spoonfuls of the meat batter and dredge in flour.

8. 8

   (Since they are very fragile and soft, coat lightly).

9. 9

   Deep fry in 175C oil until golden brown.

10. 10

    Serve with your favorite dipping sauce.

11. 11

    For the sauce, I used a ratio of 5 : 4 : 1 of Japanese Worcestershire sauce, ketchup and whole grain mustard for the sauce in the foreground, and a ratio of 9 : 0.8 : 0.2 of mayonnaise, curry powder, and soy sauce for the one at the back.

12. 12

    This is what they look like inside.

* Per serving · 4 servings · Values may vary.

No additional tips available.