chicken nuggets

​These Chicken Nuggets are tender, crispy, moist and delicious. If you are looking for a great recipe, then you're on the right page. They can be made from scratch... much easier than you think. Tastier and healthier than the fast-food or frozen options. A perfect make-ahead as they can be stored in the freezer for up to months for later use.

​What sauce do you like to serve it with? Ketchup, ranch, honey mustard, BBQ, buffalo, sweet chili sauce?

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Yes, you can freeze them for later use.

Chicken Nuggets can be served with any dipping sauce. We all have preferences. For me, I love dipping it in Thai Sweet Chili Sauce. The same sauce Filipinos love to dip Lumpiang Shanghai or Spring Rolls. I just like the combination of the sauce with any fried foods. If you haven't tried it, I guess you should.
​The sauce can be bought at any Asian stores and many times can be found available in Asian isles of major grocery stores. Try it and let me know what you think.

Homemade Chicken Nuggets served with my favorite Sweet Chili Sauce.

Chicken Nuggets Recipe

Ingredients:

• 4 slices of bread, edges trimmed and cut into small pieces
• 1/3 cup + 1 tbsp milk
• 1 lb or 500 grams chicken breast, cut into small cubes
• 1 tsp garlic salt
• 1 tsp onion powder
• 1/4 tsp ground pepper
• 1 tsp paprika
• 1/2 tbsp dijon mustard
• 1 tsp soy sauce
• 1/2 tsp ginger powder 
• 3 tbsp cornstarch
• vegetable oil
• 2 eggs
• 1 tsp salt
• breadcrumbs

​video

Procedure:

• Soak bread in 1/3 cup milk.
• In a blender, combine chicken, garlic salt, onion powder, pepper, paprika, mustard, soy sauce and ginger powder. 
• Blend for about 1-2 minutes. Remove and stir-in cornstarch. 
• Transfer the mixture to a greased surface like a tray, silicone mat, parchment or wax paper.
• Add about 1 tsp or more of vegetable oil.
• Grease hands with some oil to knead. Flatten the mixture into a square or rectangle. You can use a offset spatula to make it easier and achieve an even shape. Cut into serving pieces about 2 x 2 or smaller. 
• Whisk eggs, salt and 1 tbsp milk. 
• Dip the nuggets into the egg and coat with breadcrumbs.
• Freeze for about 30 minutes before frying. The rest can be stored in the freezer for up to 2 months for  later use.
• Heat cooking oil in a deep pan. Deep fry for about 3 minutes or until golden.
• Drain on paper towels. 
• Serve with your favorite dipping sauce.
• Recipe yields 25-30 chicken nuggets.

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