Recipe By Chanie Nayman
By Chanie Nayman, Editor, Kosher.com
My idea for this recipe was very far-fetched. My neighbor ate at a friend of hers, who served something similar to this as a first course on Shabbos. Without even tasting it, I knew it would be perfect for a Purim seudah, and I recreated it for you all. Because I think anything with a dipping sauce is that much more fun!
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a small bowl, combine the mayonnaise, mustard, soy sauce, and honey.
Coat the nuggets with the mixture and roll in the Terra chips. Arrange on a lined baking sheet and spray with cooking spray.
Bake for 35–40 minutes. (Unlike chicken breasts, these will not dry out, since you’re using dark meat chicken.)
Combine dipping sauce ingredients and set aside.
Place three nuggets onto a skewer. Arrange on a plate with dipping sauce on the side.
Photography: Hudi Greenberger.
