Potato chicken crispy nuggets with two kinds of dips

Source: https://www.gefu.com/rcp_recipe/potato-chicken-crispy-nuggets-with-two-kinds-of-dips

Ingredients

Portions

600	g	Chicken breast
5		Large potatos, waxy
		Salt
		Pepper
		Rapeseed oil
		Cilantro Lime Dip:
		1/2 bunch coriander, plucked
50	g	Mayonnaise
100	g	Crème frâiche
1		Lime abrasion and juice
2	TL	Soy sauce
1	TL	Sweet soy sauce
		Tomato chili dip
1		Small chili pepper
100	g	Tomato pesto
100	g	Cream cheese

Preparation

Cut chicken breast into nugget-sized pieces and season with salt and pepper. Cut potatoes into fine spirals with the SPIRELLI® XL spiral cutter and wrap the chicken pieces well.

Heat canola oil in a frying pan and fry the nuggets over medium heat for about 4 minutes on each side until crispy.

Cilantro Lime Dip:

Finely chop cilantro.

Add mayonnaise, crème fraîche, lime juice and zest and salty and sweet soy sauce, mix well and pour into bowls.

Tomato-Chili Dip:

Finely chop chili pepper and mix with tomato pesto and cream cheese.