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Ingredients:

Chicken mince 1/2 kg
Worcestershire sauce 2 tbsp
Lemon juice 1 1/2 tbsp
Hot chilli sauce 3 tbsp
Mustard sauce 1 tsp
White pepper powder 1/2 tsp
Oil for shallow frying
Salt to taste

Batter:
White flour 4 tbsp 
Cornflour 3 tbsp
Cold milk 6 tbsp
Egg, beaten 1
Bread crumbs 1/2 pkt 
Salt to taste
 
Method:
Mix all the ingredients in a bowl, except cooking oil and marinate the chicken mince for an hour. Shape the mince into square nuggets. Combine all the ingredients of batter in a bowl; add enough water to make a thick batter. Dip all nuggets one by one in the batter and roll in bread crumbs.
In a frypan, heat cooking oil and shallow fry chicken nuggets on low heat, till golden brown and crispy. Fry both sides of the nuggets.
Serve hot with chilli garlic sauce.
Serves 4 people
Preparation Time: 10 minutes
Cooking Time: 30 minutes

8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon

Sauce:

1 tbsp. Dijon mustard
1 1/2 tsp. honey

Preheat oven to 475 degrees.
Beat egg and mix with chicken bouillon.

Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.

Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.

Bake 15 minutes.

Meanwhile, combine honey with mustard.

To serve, dip nuggets into sauce.