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Sweet and sour chicken nuggets Recipe

Chinese · Main course · 35 min total

Crispy chicken nuggets coated in a tangy sweet and sour sauce, perfect as an appetizer or main dish.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying
• 1/3 cup ketchup
• 1/4 cup rice vinegar
• 3 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a bowl, combine flour, 1/2 cup cornstarch, salt, and pepper. Dip chicken cubes into beaten eggs, then coat with flour mixture.
2. Heat 1 inch of oil in a deep skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
3. In a small saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, sesame oil, and garlic. Bring to a simmer over medium heat.
4. Stir in cornstarch slurry and cook until sauce thickens, about 1 minute.
5. Toss fried chicken nuggets with the sweet and sour sauce until evenly coated. Serve immediately.

Tips

• For extra crunch, double-coat the chicken by dipping in egg and flour mixture twice.
• Serve with steamed rice and stir-fried vegetables for a complete meal.
• Leftover nuggets can be reheated in an oven at 350°F for 5-7 minutes.

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