Chicken Nuggets with Spicy Cucumber
Chef Wayne Nish of March - New York, NY
Adapted by StarChefs
Yield: 4 bento* servings
quart peanut or canola oil
teaspoon Vietnamese chili paste ( or Tabasco or other hot sauce)
tablespoons champagne or white wine vinegar
and freshly ground black pepper
pound skinless, boneless chicken breast or thigh
cup dried bread crumbs, preferably panko (a Japanese variety)
the oil to 350 degrees F in a heavy 2-quart saucepan.
the cucumber in quarters lengthwise, then cut into 1/4-inch slices
on an angle. In a bowl, toss the cucumber slices with the chili
paste, vinegar, and salt and pepper to taste and set aside.
the chicken into 1-inch cubes and season with salt and pepper.
Dredge the chicken cubes in the flour, dip them in the beaten
egg, and roll in the bread crumbs to coat evenly. Fry the chicken
pieces in 2 batches in the hot oil for approximately 3 minutes
for breast meat or 5 minutes for thigh meat, until the crust is
golden brown. Lift the chicken from the oil and drain immediately
on paper towels.
black lacquered shokado bento box, covered with a lid and separated
into four square compartments, is a common sight at dinner and party
tables in Japan. It's also appearing with increasing frequency in
American kitchens as an artful way to present everyday food.
chose a deep plate that contrasts with the texture of the pickles.
Mound the cucumber slices tightly in the center of the plate and
prop the chicken nuggets up against them.