Ingredients for Asian Chicken Nuggets
- 1 lb boneless, skinless chicken breasts
- 2 inches vegetable oil
- ¾ cup cornstarch
- 2 tbsp soy sauce
- sake
- ginger juice
- 2 large egg whites
- 2 tbsp finely chopped green onions, plus more for garnish
- 1 tsp grated ginger + 1 tbsp minced ginger
- ¼ tsp salt
- 2 tbsp water
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How to Make Asian Chicken Nuggets
- Cut 1 lb boneless, skinless chicken breasts into 1-inch squares.
- In a bowl, whisk together: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tsp grated ginger, ½ tsp garlic powder, ¼ tsp red pepper flakes (optional). Marinate chicken for at least 30 minutes (or up to 2 hours in the refrigerator).
- Preheat about 2 inches of oil in a deep fryer or large pot to 325°F (160°C).
- In a separate bowl, beat 2 large egg whites until frothy but not stiff peaks form.
- Gradually whisk in ½ cup cornstarch until a smooth batter forms.
- Stir in 2 tablespoons finely chopped green onions and 1 tablespoon minced ginger.
- Dredge the marinated chicken pieces in ¼ cup cornstarch, ensuring they are evenly coated.
- Dip each chicken piece into the batter, ensuring it’s fully coated.
- Carefully place chicken nuggets in the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
- Fry gently for 6-8 minutes, or until golden brown and cooked through. Avoid over-browning.
- Remove the nuggets with a slotted spoon and place them on a wire rack or plate lined with paper towels to drain excess oil.
- Garnish with extra chopped green onions, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
1g
Fat
24g
Carbs
1g
