400g (14 oz) chicken breast, cut into 3cm (1 inch) cubes
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chilli powder (use more or less to taste)
2 tsp sea salt (use 1 tsp if using fine salt)
3 tbsp vodka
100g (3.5 oz) plain salted potato crisps
2 cups panko breadcrumbs
1 cup plain flour
¼ cup Japanese tonkatsu sauce*
3 tbsp Marion’s Kitchen Sweet Chili Sauce or any sweet chili you like
Preheat the oven to 180°C/360°F.
In a large bowl combine the chicken, garlic powder, smoked paprika, chilli powder, salt and vodka. Allow to marinate for 10 minutes or overnight.
Place the potato crisps and breadcrumbs in a food process and pulse to form coarse crumbs. Pour out into a large bowl or tray. Place the flour in a separate large tray. Crack the eggs into another bowl and whisk until well combined.
Line a baking tray with baking paper.
Dip each piece of chicken into the flour, then egg and then the crumbs. Place the crumbed chicken pieces onto the lined baking tray. Bake for 20 minutes. Remove from oven and turn the pieces over. Bake for a further 15 minutes or until golden and the chicken is cooked through.
In the meantime, make the dipping sauce by mixing the ingredients together.
Serve nuggets warm with the dipping sauce.
– Japanese tonkatsu sauce is a type of dipping sauce similar in flavour to barbecue sauce. Use your favourite barbecue sauce instead if unavailable.