Sajiku® Chicken Nugget

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No.	Bahan-Bahan	Unit (g)	Unit (%)
	Nuggets Dough
1	Boneless chicken breast	125	18,2
2	Oil	5	0,7
3	Hot Water	25	3,6
4	Milk Powder	5	0,7
5	Garlic (Fine Chop)	2,25	0,3
6	Fried Garlic (Fine chop)	3,5	0,3
7	Masako® Ayam	1,25	0,2
8	Sugar	1,25	0,2
9	White pepper	0,6	0,1
10	Salt	0,6	0,1
11	SAJIKU® Flour Seasoning	0,6	0,1
12	White Bread Crumb	12,5	1,8
13	Egg	21	3,1
	Coating Flour
1	White Bread Crumb	25	3,6
2	Egg	21,25	3,1
3	SAJIKU® Tepung Bumbu Serbaguna	37,5	5,5
	Additional Ingredient
1	Oil (for 3 times frying)	400	58,2

Dissolve powdered milk in hot water. And mix with white bread crumb. Set aside
Prepare the Food Processor, finely grind 40% of the amount of chicken meat with raw garlic and finely fried garlic.
Add the mixed bread crumb, oil, Masako® Ayam, Sugar, White Pepper, salt, Sajiku® flour Seasoning and eggs. Blend until smooth
After mixing well, add the remaining 60% of the chicken meat and grind it for a while (for a good textured)
Put the nugget dough to tray (9x15 cm) that has been lined with baking paper, flatten.
Cover with plastic wrap and steam for 45 minutes. Once cooked, cool and put into the chiller ± 30 minutes.
After 30 minutes cut into 9 pieces and coat with Sajiku® flour Seasoning - Egg - White bread crumbs.
Fry at 180◦C for 5 minutes. Take out the chicken nugget, drain and serve.