Karaage Dino Nuggies

Bachan’s, maker of an amazing Japanese Barbecue sauce kindly sent me their sample box. You can use it to make all kinds of yummy creations. I used the original flavor to marinate my chicken. Then I used the Yuzu flavor to make an incredible salad dressing. Have fun with this one and enjoy.

You also need enough frying oil (I used peanut) to fill your frying vessel with about 1 inch of oil. I used a 6qt sauté pan.

Karaage Dino Nuggies

Using Bachan's Japanese Barbecue Sauce, upgrade your childhood favorite.

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Prep Time 1 hour hr 15 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine American, Japanese

Servings 4 people

Ingredients

  

For the Chicken:

• 1 lb ground chicken
• 1/4 cup original Bachan’s
• 1 Tbsp nutritional yeast
• 1 tsp ground black pepper
• 1 tsp salt

For the Breading:

• 1 cup flour
• 1 tsp salt
• 1 egg
• 1 Tbsp water
• 1 tsp salt
• 1 cup panko
• 1 Tbsp nutritional yeast
• 1 tsp ground black pepper
• 1 tsp salt
• 1 qt frying oil

For the Salad Dressing:

• 1/4 cup yuzu Bachan’s
• 2 Tbsp rice vinegar
• 1 tsp Dijon mustard
• 2 tsp sesame oil
• 1 tsp salt
• 1 tsp ground black pepper

For the Salad:

• salad dressing
• 1/2 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1 bunch green onions – sliced
• 1 cake of ramen noodles – crushed

Instructions

 

For the Chicken:

• Combine chicken, Bachan’s, nutritional yeast, black pepper, and salt in a bowl. Lightly work together until incorporated being careful to not overmix.
  1 lb ground chicken, 1/4 cup original Bachan’s, 1 Tbsp nutritional yeast, 1 tsp ground black pepper, 1 tsp salt
• Thinly spread the chicken mixture on a ¼ sheet pan lined with plastic wrap.
• Freeze the chicken for 30-40 minutes. Take this time to prepare your breading station and salad dressing.

For the Salad Dressing:

• To make the salad dressing, mix all ingredients together and add more salt and pepper to taste. Let sit while you finish the chicken. Dress the salad 10 minutes before serving to soften the ramen noodles.
  1/4 cup yuzu Bachan’s, 2 Tbsp rice vinegar, 1 tsp Dijon mustard, 2 tsp sesame oil, 1 tsp salt, 1 tsp ground black pepper

For Breading:

• Zone 1: Flour
  1 cup flour, 1 tsp salt
• Zone 2: Egg
  1 egg, 1 Tbsp water, 1 tsp salt
• Zone 3: Breadcrumbs
  1 cup panko, 1 Tbsp nutritional yeast, 1 tsp ground black pepper, 1 tsp salt
• Take chicken out of freezer and move to a cutting board being sure to remove any plastic wrap.
• Cut into dinosaur shapes or any shapes using a cutter. You can also do squares. Try to move quickly as they will start to thaw and be difficult to bread. You can work in batches.
• Bread the nuggies starting in the flour, move to egg, finish in bread crumbs. Put the breaded nuggies back into the freezer while you heat up your oil.
• Heat oil to 325F
  1 qt frying oil
• Fry in batches, careful not to lower temp of oil too much.
• Fry until golden brown keeping in mind they do darken slightly once out of the fryer.
• If you are nervous, you can temp the nuggies to be sure they are cooked through.
• Drain on sheet pan lined with a draining rack or paper towels. Sprinkle with salt when they are fresh out of the fryer.
• Toss salad together while waiting for the chicken to cool.
  1/2 cup shredded red cabbage, 1/2 cup shredded carrots, 1 bunch green onions – sliced, 1 cake of ramen noodles – crushed, salad dressing
• Serve! I mixed the Hot and Spicy Bachan’s with a little bit of ketchup for a yummy dipping sauce.

Keyword Chicken