CHICKEN NUGGETS/SWEET & SOUR OR HONEY MUSTARD SAUCE
- Servings: 4
- 1 lb. boneless chicken tenders
- veg. oil for deep frying
- 1/3 c. all-purpose flour
- 1/4 tsp. salt
- 1 1/2 tsp. vinegar
- 1/4 tsp. baking soda
- 1/3 c. water
- HONEY MUSTARD SAUCE:
- 1/4 c. honey
- 2 Tbsp. prepared mustard
- 1 Tbsp Heinz 57 Sauce
- SWEET & SOUR SAUCE:
- 1/4 c. ketchup
- 1/4 c. sugar
- 1 c. water
- 1/4 c. white vinegar
- 2 heaping Tbsp. cornstarch, dissolved in 2 Tbsp. water
- 1 grn. pepper, cut into small squares
- 2 Tbsp. canned pineapples chunks
Cut chicken into nugget size pieces (1x1/2").
Put oil in deep fryer or put about 2-3 in. in a dutch oven; Heat to 360 degrees.
Mix flour with salt in small bowl.
Mix vinegar with baking soda.
Add vinegar mixture & water to the flour mixture.
Beat until smooth.
Dip nuggets into batter, allow excess batter to drop back into bowl.
Fry chicken nuggets, 4-6 at a time, until golden brown, or about 4 min for each batch.
HONEY MUSTARD SAUCE
Mix and store in a covered container in fridge.
Will keep up to 2 months.
SWEET & SOUR SAUCE
Combine first 4 ingred. in saucepan.
Bring to boil.
Thicken with dissoved cornstarch.
Add grn. pepper & pineapple. Stir.