Ingredients
Nuggets
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1 1/2 pounds skinless, boneless chicken breasts and/or thighs
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2 tablespoons fine dry breadcrumbs
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1 1/2 teaspoons kosher salt
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1 teaspoon paprika
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon cayenne pepper
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1/2 teaspoon garlic powder
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1 tablespoon vegetable oil
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1/3 cup cornstarch
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1/3 cup self-rising flour
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1/3 cup sliced green onions
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3 cups vegetable oil for frying, or as needed
Sauce
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3/4 cup mayonnaise
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2 tablespoons honey, or to taste
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3 tablespoons Sriracha hot sauce, plus more for serving
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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3 tablespoons rice vinegar
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1/2 teaspoon ground Sichuan pepper (optional)
Directions
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Cut chicken into about 1 to 1 1/2- inch pieces; add to the bowl of a food processor. Add breadcrumbs, salt, paprika, black pepper, cayenne, garlic powder, and the 1 tablespoon vegetable oil to the food processor, and pulse on and off until mixture is finely ground, but not yet a smooth puree.
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Scoop 2 tablespoon-sized portions onto a sheet pan, making 24 total. Cover and chill for about 30 minutes. Meanwhile, shake self-rising flour and cornstarch together in a bag, and set aside (if using all-purpose flour, add in 1/2 teaspoon baking soda).
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Using slightly damp hands, shape each portion into a ball; add 5 to 6 at a time to the flour mixture in the bag. Toss to coat, shake off excess, and place back on the sheet pan. Once coated, form each into the nugget shape of your choice. A ball shape works well for deep frying; if pan-frying, a flat nugget works best.
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Chill in the refrigerator for at least 1 to 2 hours, or until ready to fry. Nuggets can be made a day ahead.
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While nuggets chill, whisk mayonnaise, honey, Sriracha, soy sauce, sesame oil, rice vinegar, and Sichuan pepper together in a bowl; cover and refrigerate until ready to serve.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry nuggets until no longer pink at the center and golden brown on the outside, about 4 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C. Alternately, heat oil as needed in a skillet over medium-high heat, and shallow fry until cooked as above, 2 to 3 minutes per side.
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Transfer cooked nuggets to a mixing bowl, and add half the sliced green onions. Pour in about 1/2 cup sauce, and toss to coat. Extra sauce can be served alongside, or used for other applications—as sandwich spread or as a dip.
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Transfer to a serving platter, top with more Sriracha and remaining green onions. Serve immediately.
John Mitzewich
From the Editor
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 634 | Calories |
| 49g | Fat |
| 22g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 634 | |
| % Daily Value * | |
| Total Fat 49g | 62% |
| Saturated Fat 9g | 45% |
| Cholesterol 157mg | 52% |
| Sodium 1141mg | 50% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 1g | 4% |
| Total Sugars 8g | |
| Protein 29g | 57% |
| Vitamin C 4mg | 4% |
| Calcium 52mg | 4% |
| Iron 2mg | 12% |
| Potassium 386mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
