S&B Wasabi Marinated Chicken Nuggets

Marinade:

• 2 tsp S&B wasabi paste
• 4 tablespoons House of Asia light soy sauce
• 700 g chicken fillet cut into pieces
• 3 teaspoons ground lemongrass
• 2 tablespoons oil
• 3 teaspoons of cane sugar
• 1,5-2 teaspoons of ground sweet paprika

Breadcrumbs:

• 100 gr House of Asia Panko breadcrumbs
• 160 g of flour mixed with a teaspoon of hot paprika and half a teaspoon of pepper
• 2 large eggs L
• 2-2,5 cups of oil for deep frying

To serve:

• 100 ml Thai Heritage sweet and sour sauce
• 1 lime
• Cabbage salad

1. Mix the marinade ingredients in a deep plate, add the chicken pieces, rub thoroughly with the marinade and set aside for at least 15 minutes.
2. Prepare three plates, pour flour and spices into one, beat the eggs in the second, and pour panko into the third.
3. Heat the oil in a saucepan for frying. You can also fry the chicken pieces in a pan with a small amount of oil, bake them in the oven, or use a deep fryer. Be careful not to overheat the oil, as the breading will burn very quickly and the meat will remain raw inside.
4. Remove the chicken pieces from the marinade and coat them one by one in flour, egg, and panko breadcrumbs. Place them on a plate lined with baking paper.
5. Fry in batches until golden brown, about 4 minutes each, flipping halfway through. If frying in a deep fryer, set the temperature to 170-175 degrees Celsius. Transfer the fried nuggets to a plate lined with paper towels to absorb excess oil.
6. Serve with lime wedges, sweet and sour sauce and cabbage salad.