Chicken Nuggets/Sweet & Sour Or Honey Mustard Sauce
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.
Pairs Well With
My grandaughter could live on chicken nuggets with the honey-mustard sauce. I found this on-line some time ago, but do not remember where.