These asian inspired sticky chicken nuggets are an absolute favourite in my household. They aren’t quite authentic asian cuisine, but they are an excellent kiwi spin on the wonderful tastes of asian cooking.
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| Prep Time | 40 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 kg Chicken breast cubed
Marinade
- 2 eggs
- 1/4 cup cornflour
- salt and pepper pinch only
Sauce
- 1/3 cup Soy Sauce
- 1/3 cup chicken stock
- 1/4 cup Hoisin Sauce
- 4-5 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp mirin or white wine vinegar
- 1 tsp Chilli or more to suit personal taste
Garnish
- 2 Green Onions cut into fine diagonal slices
Ingredients
Marinade
Sauce
Garnish
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Instructions
- 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.
- While chicken pieces are marinating as above mix the sauce ingredients together & set aside for later use.
- After marinating the meat place an additional 1 Cup of cornflour into a ziplock bag & add the chicken pieces.
- 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.
- Fill a saucepan with 3-4 cups of cooking oil & deep fry the coated chicken pieces in small batches until finished.
- 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.
- Heat sauce mix in a frying pan & reduce down to a glaze stirring constantly with a whisk to ensure it does not burn.
- 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.
- Add the sliced green onions & toss chicken again to ensure they are evenly distributed amoungst the dish.
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