Directions
To form the nuggets, create a well in the dry mix and gradually add the water. Stir gently with a fork, gradually add more water and continue stirring. Once the ingredients are wet, they will start forming a loose dough. At this point, do not add more stock and do not stir any more.
Pull a small amount of dough to form form roughly 1-inch nugget shapes. If the pieces of dough are too big, pull them apart to desired size. You can also gently combine small pieces of dough to form nugget shapes.. The nuggets can be formed into smooth, consistent shapes, but I like uneven shapes. It gives the nuggets more surface area to get crispy and to hold sauce.
Set up a deep fryer. Heat oil to 350F. Gently lower the nuggets into the oil, individually or in small batches. Stir nuggets to keep them separated. Fry for approximately 5 minutes until the nuggets are heated through and golden brown. Remove nuggets from fryer and drain on a wire rack. or paper towel-lined plate.
To glaze the nuggets, use a pan that can fit the nuggets in a single layer. Place pan over medium heat and pour desired sauce to form a thin layer over the bottom of the pan. If the sauce is really thick, add a small amount of water or broth to loosen up the sauce.
When the sauce is hot, place nuggets in the pan and stir to coat with sauce. Add more sauce, if needed. You can also add a little water or broth to keep the sauce from burning or sticking to the pan. Continue to stir until the nuggets are completely glazed and the sauce turns thick and sticky.
Recipe Note
To make a flavorful liquid, you can use a vegetable stock or add 1-2 teaspoon(s) each of soy sauce (or tamari/liquid aminos) and maple syrup to the water.
