Confession time- McDonald’s chicken nuggets are my ultimate favorite guilty pleasure. How are they so moist and the batter is so crispy? Plus their sauces… Mmm don’t get me started on those, give my some sweet and sour sauce and some nuggets and I’ll consider you to be an angel. What’s a girl to do when all she wants is a little Mickey Dee’s fix, but isn’t down with the aftermath to her waistline? Sticky spicy garlic chicken nuggets to the rescue! In my personal opinion the flavor profile of this sauce rivals my favorite sweet and sour dip. There’s a little bit more kick because of the sriracha, but if you pair these yummy nuggets with a grilled veggie or some steamed rice, you’ll find the perfect balance between sweet, spicy and delicious.
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 1/2 cups Panko
1/4 cup reduced sodium soy sauce
1/4 cup honey
4 cloves garlic, minced
2 tablespoons hoisin sauce
1 tablespoon freshly grated ginger
1 tablespoon Sriracha
1/2 tsp cornstarch (if needed to thicken sauce)
2 tsp water (if needed to thicken sauce)
2 green onions, thinly sliced
2 teaspoons sesame seeds
Preheat oven to 400 degrees F. Spray a glass 9×13 baking dish or coat with nonstick spray.
Season chicken pieces with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. If your sauce does not thicken to your liking, combine 1/2 tsp cornstarch mixed in 2 tsp water with the contents of the saucepan. Once thickened, Stir in chicken and gently toss to combine.
Garnish with green onions and sesame seeds before serving. Serve with veggies or a side of rice.
Serves 4 // 380 calories
Recipe from Damn Delicious.