Chicken Nuggets a la King
Chicken a la King is one of my favorite orders from McDonald’s and KFC in the Philippines. There’s just something about that creamy sauce on top of crispy fried chicken that makes it so yummy! I love other items from their menu, but there’s just something magical about that combo that has me hooked.
But here’s the problem: both McDonald’s and KFC in the UAE don’t have it on the menu. 😩 So, I had to find a way to satisfy my cravings. The only issue? I have a love-hate relationship with homemade fried chicken. Sometimes it turns out crispy and perfect, but most of the time, it’s just… meh. 😅 So, I went for frozen chicken nuggets instead! They’re easy, and honestly, who doesn’t love nuggets?
Now, I heard from a very reliable bird, lol, that the secret to the Filipino version of a la King sauce is curry powder. I can’t quite remember how it tastes without curry powder since it’s been a while since I made it that way, but let me tell you, the addition of curry powder made me want to eat even more! 😋
Yes, I know, homemade is better. But hey, this woman needs to satisfy her cravings… FAST… or I’ll be furious! Okay, okay, corny joke! 😂
Anyway, here’s my simple version of Chicken Nuggets a la King. Enjoy!
NOTES ON CHICKEN A LA KING:
- You can skip the all-purpose cream and use 1 big can of evaporated milk, but you’ll need to add 1 tablespoon of flour after cooking the carrot.
Want to see how I made this? Check out the recipe video on my YouTube channel! Happy cooking! 😊
Linky parties: Fiesta Friday #581 |
Chicken Nuggets a la King
Ingredients
For the sauce:
- 2 tbsp butter
- 2 cloves garlic finely chopped
- ½ cup chopped carrot
- 1 small can (160 ml) evaporated milk
- ½ cup (125 ml) Nestle all-purpose cream
- A pinch of curry powder
- Half chicken cube
- Salt & pepper to taste
- Parsley to garnish
Others:
- Chicken nuggets
- Cooking oil
Instructions
For the sauce:
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Melt butter in a pot over low heat.
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Add garlic and cook until fragrant, being careful not to burn it.
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Add the carrot and cook for about 2 minutes.
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Pour the evaporated milk and all-purpose cream, then add the chicken cube and curry powder.
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Stir until the chicken cube is dissolved and the sauce is warm and thick. If the sauce gets too thick, add water (or more evaporated milk), but make sure to adjust the taste by adding a tiny bit of chicken cube or salt.
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When the sauce is warm enough, add the chopped parsley (you can also use dried parsley).
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Season with pepper (and salt, if needed).
For the nuggets:
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Fry chicken nuggets until golden brown.
To serve:
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Arrange rice and chicken nuggets on your plate. Add the sauce on top of the chicken nuggets. I love it with buttered sweet corn kernels on the side.
Recipe Notes
You can skip the all-purpose cream and use 1 big can of evaporated milk, but you’ll need to add 1 tablespoon of flour after cooking the carrot.
