Chicken-Corn Nuggets in Tortillas

 

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• Cooking and Prep: 50 m
• Serves: 6
• Contains:

A fun and easy change of pace from the usual chicken dinner. The chili mayo kicks it up a notch, but feel free to leave out if your kids don’t go for hot.

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Ingredients (21)

Nuggets

• 1 pound (450 grams) ground chicken

• 10 ounces (300 grams) frozen or canned corn, coarsely ground in the food processor

• 2 tablespoons Haddar Teriyaki Sauce or 1 tablespoon ketchup plus 1 tablespoon soy sauce

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  Haddar Teriyaki Sauce

• 1 egg

• 1/4 cup quick-cooking oats, ground to a fine consistency

• 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/2 an onion, finely chopped and lightly sautéed (optional)

• salt and pepper, to taste

• 1/2 teaspoon paprika

• pitas or tortillas, for serving

• scallions and fresh parsley, for garnish, or fresh vegetables of your choice

Coating

• 1 cup Gefen Bread Crumbs or other golden bread crumbs

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  Gefen Breadcrumbs

• 3 tablespoons sesame seeds

• oil, for frying or baking

Chili Mayonnaise

• 1/3 cup Gefen Mayonnaise

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  Gefen Mayonnaise

• 3 tablespoons Heaven & Earth Ketchup

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  Heaven & Earth Tomato Ketchup

• 3 tablespoons sweet chili sauce

• 1/2 teaspoon paprika

• salt, to taste

• pepper, to taste

• 4 tablespoons water

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Start Cooking

Prepare the Chicken

1. Place nugget ingredients in a bowl and mix well. Shape into balls. Dip into bread crumbs mixed with sesame seeds.

2. Heat 2/3 inch (one and a half centimeters) oil in a frying pan. Fry nuggets on both sides until golden, working in batches to avoid overcrowding the pan. (Alternatively, preheat oven to 350°F (180°C). Grease a pan lined with Gefen Parchment Paper and arrange nuggets on top. Spray well with cooking spray. Bake about 13 minutes, until golden.)

3. Combine all chili mayonnaise ingredients and mix well.

4. Spread the mayonnaise in a pita or a warm tortilla. Place nuggets inside and add fresh vegetables.

Credits

Photography: Daniel Lailah

Styling: Diane Linder