24 ounce chicken breast halves boneless skinless cut into 1-inch pieces
8 ounces purple sweet potato
2 tablespoons water
1 tablespoon mustard yellow
Equipment
bowl
frying pan
baking sheet
baking paper
oven
ziploc bags
microwave
Directions
To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.
Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
Preheat oven to 40
Remove chicken from marinade; discard marinade.
Sprinkle chicken evenly with 1/4 teaspoon kosher salt.
Place panko in a zip-top plastic bag.
Combine 2 tablespoons water and egg in a shallow dish; dip half of chicken in egg mixture.
Add chicken to bag; seal and shake to coat.
Remove chicken from bag; arrange chicken in a single layer on a baking sheet. Repeat procedure with remaining egg mixture, panko, and chicken.
Bake chicken at 400 for 12 minutes or until done.
To prepare chips, combine oil and 1/4 teaspoon salt in a large bowl.
Add potatoes; toss gently to coat.
Place microwave plate over parchment paper.
Cut paper to fit plate. Cover plate with parchment paper; arrange purple potato slices in a single layer over paper. Microwave at HIGH for 4 minutes or until potatoes are crisp and begin to brown. Repeat procedure with baking potatoes, reusing parchment paper.
To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine.
