Matty's Chicken Nugget Party

For 16 free meals with HelloFresh PLUS free shipping, use code MATHESON16 at https://bit.ly/3ZpP4Pv! New subscriptions only. Varies by plan across 9 boxes. CHICKEN NUGGET PARTY TIME!! BUFFALO CHICKY GENERAL TSO CHICKY AND MATHESON FOODCOMPANY HEATERRRRRRRRRR INVITE YOUR FRIENDS INVITE YOUR LOVERS INVITE YOUR FAMILY INVITE YOUR ENEMIES IT’S A FUCK TOWN CHICKEN NUG PARTY! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS For the Chicken Nuggets 1 ½ pounds chicken breasts, cut into 1-2 inch pieces 1 cup flour ¼ cup cornstarch ½ teaspoon baking powder 1 ½ cups water Vegetable oil For the General Tso’s Sauce ¼ cup chicken stock 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 tablespoons hoisin sauce 3 tablespoons sugar 2 teaspoons sesame oil 2 teaspoons cornstarch 2 tablespoons chili crisp 2 tablespoons vegetable oil 4 garlic cloves, chopped 1-inch ginger, peeled and minced For the Buffalo Sauce Crystal hot sauce Butter For the BBQ Sauce Matheson Food Co BBQ Sauces For Serving Matheson Food Co Ranch Blue cheese dressing Hot mustard Kewpie mayo Celery sticks Carrots Toasted sesame seeds COOKING METHOD For the Chicken Nuggets 1. In a large mixing bowl, add flour, cornstarch, and baking powder and whisk thoroughly to combine. Line two sheet trays with cooling racks and set aside. 2. Add several pieces of cubed chicken breast to the flour mixture and toss to combine. Add to the preset sheet tray and continue until all chicken pieces are coated. 3. Add 1-2 inches of vegetable oil to a large Dutch oven and bring to 350°F. 4. Once the chicken is coated, add water to the leftover dry dredge and whisk to combine. Add half of the nuggets to the wet dredge, then once coated, use a fork to remove them from the wet mixture, draining any excess off. 5. Add to the hot oil and cook until lightly golden brown. Remove the nuggets using a spider and transfer to the second sheet tray. Allow these to cool and repeat the wet dredge process with the second half of the nuggets. 6. Once the first batch has rested and the second has finished frying, increase the oil temperature to 375°F and add the first batch of nuggets back into the oil. Cook until deeply golden brown, then remove from the oil onto a paper towel lined sheet tray. 7. Repeat the process with the second batch of nuggets. For the Buffalo Sauce 1. Add melted butter and hot sauce to a large mixing bowl and add ⅓ of the chicken nuggets. Toss to combine, then serve with blue cheese and celery. For the BBQ Sauce 1. Add the bbq sauce to a large mixing bowl and toss add ⅓ of the chicken nuggets. Toss to combine and serve with ranch and carrot sticks. For the General Tso’s Sauce 1. In a medium mixing bowl, add all ingredients except vegetable oil, ginger and garlic. Whisk to combine and set aside. 2. In a medium skillet over medium heat, add vegetable oil. Once shimmering, add ginger and garlic and cook until fragrant, 1-2 minutes. 3. Then add whisked ingredients and bring to a simmer. Simmer for 1-2 minutes, or until desired thickness has been achieved. 5. Transfer into a large mixing bowl and add remaining nuggets. Toss to combine. 4. In a small mixing bowl, add hot mustard and kewpie mayo and stir to combine. Serve nuggets with hot mustard sauce and garnish with toasted sesame seeds.