Los Mejores Nuggets de Pollo en Freidora de Aire de Marion | Marion's Kitchen

Ingredientes

• 1 cup plain (all-purpose) flour
• 1/2 cup rice flour
• 1/2 cup potato starch
• 1/2 tsp baking powder
• 600 g (1 lb 5 oz) chicken thigh fillets, cut into nugget-sized pieces
• 1 egg, lightly whisked
• 2 tsp sea salt
• 1/2 tsp ground black pepper
• vegetable oil spray, for greasing
• Tangy BBQ sauce:
• 1 cup tomato sauce
• 1/4 cup white wine vinegar
• 2 tbsp brown sugar
• 1 tbsp tamarind paste
• 2 tsp Worcestershire sauce
• 1/4 tsp hot sauce e.g. sriracha
• Curry seasoning:
• 2 tbsp curry powder
• 1 tsp crushed red pepper flakes or chilli powder
• 1 tbsp sea salt

Preparación

1. 1

   To make the tangy bbq sauce, place all of the ingredients into a small saucepan over medium heat. Whisk to combine and bring to a gentle simmer until the sugar has dissolved. Remove from heat and allow to cool.

2. 2

   For the curry seasoning, mix the ingredients in a small bowl. Set aside.

3. 3

   Add the plain flour, rice flour, potato starch and baking powder to a large bowl and whisk well to combine.

4. 4

   In another bowl, add the chicken pieces, egg, salt and pepper, then mix well to combine.

5. 5

   Add the chicken mixture into the flour mixture. Using your hands, mix and squeeze the coating into the chicken until each piece is evenly coated.

6. 6

   Spray the basket of an air-fryer with oil. Place the chicken nuggets into the basket, being sure not to overcrowd them (you may need to cook them in batches). Cook at 180°C (350°F) or on high for 5 minutes. Turn the pieces over and spray again with oil, then cook for another 5–10 minutes or until cooked through. Transfer to a large bowl and repeat with the remaining chicken nuggets.

7. 7

   Sprinkle the curry seasoning over the nuggets and toss to combine. Serve the nuggets with the tangy BBQ sauce.