Chicken Nuggets

Ingredients (6 Servings):

BBQ Sauce,

Chicken fillet 200gr,

Ketchup 200gr,

Egg 2,

Orange juice 50ml,

Flour 60gr,

Honey 15gr,

Corn starch 50gr,

Sugar 20gr,

Mustard powder 8gr,

Paprika 10gr,

Salt 6gr,

Pepper 5gr,

Corn starch 4gr,

Garlic powder 6gr,

Water 20gr,

Paprika 10gr,

Water 55ml.

Preparation: Make thin dough with flour, corn starch, eggs, spices and water (mix the dry ingredients well in the liquid), leave for a while to be imbued well. Cut chicken fillets into round thin slices. Put oil in the saucepan and heat to 160 degrees Celsius. Dip the sliced chicken fillet in the dough and carefully place into the oil, wait for 6-7 minutes and after the preparation transfer it to the paper towel to get rid of the excess oil.BBQ Sauce Boil water in a saucepan, add sugar after boiling and cook sugar syrup on low fire. After making the syrup, add ketchup, orange juice, honey and dry ingredients. Boil the mass on low fire for 30 minutes. After boiling, add the corn starch to water and blend it well with the mass. Place the sauce and nuggets into desired dish and enjoy.

Confit Chicken Legs

Ingredients:

Chicken legs 2 pcs;

Garlic 10 gr;

Thyme 8 gr;

Bay leaf 5 gr;

Sunflower oil 450 ml;

Olive oil 50 ml;

Carrot 120 gr;

Radish 120 gr;

Onion 120 gr;

Asparagus 120 gr;

Chicken broth powder 15 gr;

Salt 10 gr.

Preparation: Process chicken legs, place in brine and wait for at least 20 minutes. Heat the oven up to 170 degrees Celsius. Place the processed legs in a deep, thermo-resistant dish, put crushed garlic, bay leaf, thyme, pour olive and sunflower oil, cover with foil paper, make little holes with a knife here and there and bake in the preheated oven for 2 hours. Cut the vegetables into the desired, one-size forms, and mix them with olive oil, thyme, salt and pepper. Lay oil-paper on a baking sheet, place vegetables on top and bake at 140 degrees Celsius for 30 minutes. After cooking, transfer the chicken legs and vegetables onto desired dish and enjoy.

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