🍽️ FittestMe.aiFoodsNutrients

Sweet and sour chicken nugget bowl Recipe

Chinese-American · Main course · 35 min total

Crispy chicken nuggets tossed in a tangy sweet and sour sauce, served over steamed rice with colorful veggies for a quick and satisfying bowl meal.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup vegetable oil, for frying
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 3 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1/2 tsp grated ginger
• 2 cups steamed white rice
• 1 cup steamed broccoli florets
• 1/2 cup diced pineapple chunks

Instructions

1. Season chicken cubes with salt and pepper. Coat each piece first in cornstarch, then dip in beaten eggs, and finally coat with panko breadcrumbs.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken nuggets in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
3. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger to make the sweet and sour sauce.
4. Pour the sauce into a clean skillet and bring to a simmer over medium heat. Cook for 2 minutes until slightly thickened.
5. Add the fried chicken nuggets to the sauce and toss to coat evenly.
6. Divide steamed rice among 4 bowls. Top with sweet and sour chicken nuggets, steamed broccoli, and pineapple chunks. Serve immediately.

Tips

• For extra crunch, double-coat the chicken by repeating the egg and panko step.
• Leftover nuggets can be reheated in an air fryer at 350°F for 3-4 minutes.
• Substitute chicken with tofu or shrimp for variation.

More about Sweet and sour chicken nugget bowl →

AI estimate may be inaccurate · Terms