If you’ve read any of my books or know me at all, you’ll know that I’m a pretty big fan of salt & chilli dishes. Conversely, I’m typically not a fan of ‘gimmick’ style recipes or fusion foods that don’t make a whole lot of sense. For that reason, this recipe, if you can even call it a recipe, is somewhat of an anomaly and isn’t the sort of thing I usually do. However, I did do it, and I’m so very glad I did. Salt & Chilli Chicken McNuggets® might just be the absolute best thing to do with leftover nuggets.
With a box of 20 McNuggets® coming in at little over £1 more than the standard order of 6, it always makes sense to order the larger portion, especially with this leftovers dish in mind. The nuggets reheat so well, becoming just a little crisp on the outside, perfect for soaking up the salt & chilli flavours. Enjoy!
- 9 Chicken McNuggets®
- 2 teaspoons vegetable oil
- 1/2 onion sliced
- 1 teaspoon chopped garlic in oil
- 1 spring onion sliced
- 1/2 teaspoon salt & pepper mix
- 1/4 teaspoon dried crushed chilli flakes
- 1 teaspoon rice wine
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Heat the oven to 180c. Arrange the nuggets on a baking tray and bake for 10 minutes. Remove from the oven and cut each nugget into 3-4 bite sized pieces.
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Heat a wok or large frying pan over a medium-high heat. Add the oil and swirl around the pan. Add the sliced onion and stir-fry for 30-40 seconds. Add the heated nuggets. Add the chopped garlic in oil and mix well once more. Season with the salt & pepper seasoning and mix well. Add the spring onion and chilli flakes and mix again. Add the rice wine, mix once more and serve.
If you like this Salt & Chilli Chicken McNuggets® recipe, you might be interested in buying my book: The Takeaway Secret (2nd edition)
