Adam Liaw's mushroom and chicken nuggets with Southern BBQ sauce

We bet you've never thought to add mushrooms to your chicken nuggets before? Well, MasterChef's Adam Liaw has created a delicious recipe including Australian Mushrooms to showcase the many ways they can be enjoyed.

Caution, you may have a very strong nugget craving shortly!

Mushroom and chicken nuggets with Southern barbecue sauce

Serves: 40 nuggets

Preparation: 90 minutes

Cooks in: 15 minutes

Ingredients

• 1 cup cornstarch

• approx. 1-litre vegetable oil, for deep frying

For the mushroom and chicken nuggets:

• 250 g button mushrooms, halved

• 2 chicken breasts, diced

• 1 egg

• 1 tsp salt

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For the nugget batter:

• 1 egg

• 1 cup water

• ¾ cup self-raising flour

• ¼ cup cornstarch

• 1 tsp curry powder

• 1 tbsp mayonnaise

• 1 tbsp American mustard

For the smoky barbecue nugget sauce:

• ½ cup tomato sauce cup ketchup

• 1 tbsp Worcestershire sauce

• 1 tbsp honey

• 1 tbsp malt vinegar

• 1 tbsp American mustard

• 1 tsp smoked paprika

Method

1. Combine the mushroom, chicken, egg and salt in a food processor and process to a paste. Roll about a tablespoon of the mixture into a small ball and then press down to flatten into a nugget shape on a tray lined with baking paper. Repeat for the remaining mixture. Dust with cornflour and freeze for 30 minutes.

2. Combine all the ingredients for the nugget batter and whisk to a smooth batter. Dip the nuggets into the batter and return to the tray and freeze for a further 1 hour. For the nugget sauce, mix the ingredients all together.

3. Heat the oil to 150C and fry the nuggets for about 10 minutes. Set aside and allow to cool completely. Return the oil to 180C and fry for a further 2-3 minutes until golden brown and crisp. Serve with the nugget sauce.

Adam has partnered with Sydney-based butchery Kingsmore Meats to create the Mushroom Meatery, a delicious deli selling all things meat and mushrooms and it's open until May 29, so get in quick! Find more recipes here.

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