Gluten-Free, Wheat-Free, Dairy-Free & Egg-Free Chinese Chicken Nugget Recipe

This recipe happened today by accident. Usually the best recipes do occur that way so I thought I had better write down what I did before my husband and children demand more of these things.

Last week I borrowed a recipe book from the library called "Allergy-Free Food" by Tanya Wright and had a go at making the Millet & Rice Savoury Biscuits in them. Texture wise they were light and crumbly and not too bad. Unfortunately there was a bit of a bitter aftertaste which I assume was from the millet. So I adapted the recipe slightly to include ground ginger and some sugar in the hope it would disguise the taste. It was better, and the biscuits went rather nicely with banana smoothies at breakfast time.

That was a couple of days ago. Today when I went to get a couple of biscuits from the Ziploc bag I kept them in, there were nothing but broken bits. The biscuits had totally crumbled up.

Determined not to waste it, I smashed what was left into crumbly powder. I then added some extra spices and toasted sesame seeds. Voila! Chinese Crumb Coating - perfect for chicken. 

My adapted Ginger Biscuit Recipe went like this

Ingredients

• 125g Millet Flour
• 125g Rice Flour
• 1/4 tsp Salt
• 2 tsps Gluten Free Baking Powder (Supercook Baking Powder with the white lid)
• 75g sugar
• 1 tbsp ground ginger
• 50g Vitalite margarine
• 100ml water

1. Preheat oven to 180c.
2. Combine the dry ingredients together.
3. Rub in margarine until the mixture resembles breadcrumbs, then add water.
4. Mix together until thoroughly combined and the mixture resembles a soft dough.
5. Roll out to 1/2 cm thick, cut into circles and place on greased baking tray.
6. Bake for 10 minutes and then place on wire rack to cool.

To make the Chinese Crumb Coating all you need to do is crumble the biscuits until fine.  I just left them in the Ziploc bag and used a rolling pin on them.  Then mix in the following -

• 1 tsp Ground Cinnamon
• 1 tsp Ground Black Pepper
• 1 tsp Ground Cloves
• 1 tsp Ground Ginger
• 1 tsp Ground Lemon Grass
• 2 tbsp Lightly Toasted Sesame Seeds

Ingredients

• Chinese Crumb Coating
• Soya Milk
• Chicken Breast
• Vegetable Oil For Frying

1. Cut the chicken into pieces approximately 1cm thick by 2cm x 3cm.
2. Pour some soya milk into a bowl and some bread crumbs in another bowl.
3. Immerse each piece of chicken into the soya milk and then press both sides into the crumb mixture.
4. Leave the coated chicken pieces in a pile until you are ready to cook them.
5. Add more milk or crumbs to the bowls as you need them and save any left over crumbs in an airtight container for use another day.
6. Pour approximately 1cm of vegetable oil into a frying pan and heat it up.
7. Cook the nuggets by placing several pieces of chicken flat in the hot fat.  Cook for a few minutes then turn over and cook the other side also.  Cook the 'nuggets' until golden brown and the chicken is thoroughly cooked.

I serve these up with brown rice noodles and salad.