Rohan, from Kaiapoi...

Yummy Asian Inspired Sticky Chicken Nuggets

After a night of not being able to decide between chinese or chicken for dinner it was decided to try meld best of the two together & I have never looked back.
After a few years of tweaking the recipe it's become one of my favourite comfort dishes to eat after a long day & is always a crowd pleaser that is top of the request list with guests or co-workers.

2 Votes Since October 4th


  • 1 Kilo of boneless chicken, cubed
  • 2 Eggs
  • 1/4 Cup of Cornflour
  • Salt/Pepper (dash only)
  • SAUCE:
  • 1/3 Cup of Soy Sauce
  • 1/3 Cup of Chicken Stock
  • 1/4 Cup Hoisin Sauce
  • 4-5 Cloves of Garlic, minced
  • 1 Tbsp of Ginger, minced
  • 2 Tbsp of Sugar
  • 2 Tbsp of Rice Vinegar
  • 1 Tbsp Mirin or White Wine
  • 1 tsp Chilli (or more to suit personal taste)
  • 2 Green Onions, cut into fine diagonal slices


  1. Whisk egg, salt/pepper, cornflour until combined well to form the marinade & pour over the cubed chicken pieces for a minimum of 20 mins, stir well.
  2. While chicken pieces are marinating as above mix the sauce ingredients together & set aside for later use.
  3. After marinating the meat place an additional 1 Cup of cornflour into a ziplock bag & add the chicken pieces.
  4. Shake the sealed bag well to cover the nuggets in the cornflour ensuring all of the meat has been separted in the bag as they will stick together easily.
  5. Fill a saucepan with 3-4 cups of cooking oil & deep fry the coated chicken pieces in small batches until finished.
  6. TIP: Nuggets will start to float when almost cooked then let brown slightly before keeping cooked chicken warm on a paper towel covered plate in a 100c oven until you are ready to use.
  7. Heat sauce mix in a frying pan & reduce down to a glaze stirring constantly with a whisk to ensure it does not burn.
  8. When the sauce has reduced down add the cooked chicken nuggets & toss in the glaze as quickly as possible to ensure they are all well coated but do not become soggy.
  9. Add the sliced green onions & toss chicken again to ensure they are evenly distributed amoungst the dish.
  10. * Serve hot over white rice or cold as you would wings & enjoy!
Serves Cooking Time Prep Time
2-4 30 mins 40 mins

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