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600g (1 lb 5 oz) chicken thigh fillets, cut into nugget-sized pieces
Marion’s Kitchen Signature Fried Chicken Kit (or follow this fried chicken recipe if unavailable where you are)
vegetable oil spray
Tangy BBQ sauce:
1 cup tomato sauce
¼ cup white wine vinegar
2 tbsp brown sugar
1 tbsp tamarind paste
2 tsp Worcestershire sauce
¼ 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
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.
For the curry seasoning, mix the ingredients in a small bowl.
Open the packet of Marion’s Kitchen Signature Fried Chicken Kit, and empty the sachet of Marion’s Signature Flavour Paste into a large bowl. Add the chicken pieces and mix well to coat.
Prepare the batter by mixing a ¼ cup of the Marion’s Signature Coating Mix with ½ cup of water. Whisk to form a thin batter. Add the marinated chicken and mix until well combined.
Place the remainder of the Coating Mix into a shallow bowl or tray. Take each piece of chicken out of the batter and place into the dry coating mix. Pat the chicken with the mix to form a crumbly coating.
Spray the basket of an air-fryer with oil. Place the chicken nuggets into the basket, being sure not to overcrowd them. 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 minutes or until cooked through. Transfer to a large bowl and repeat with the remaining chicken nuggets.
Sprinkle over the curry seasoning and toss to combine. Serve nuggets with the tangy BBQ sauce.
Sorry your new things are only at Coles
I have always tried your sauces and other things and love your cooking but I only shop Woolies do not like Coles I do have your book Hungry Cook and love Thai food