Name: Baked Chicken Nuggets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 boneless, skinless chicken breast halves, cubed; 2 boneless, skinless chicken thighs, cubed; 1 green onion, finely chopped; 1/2 cup (75 g) unbleached all-purpose flour; 1 tsp turmeric; 1 tsp paprika; 2 eggs; 3/4 cup (95 g) breadcrumbs; 2 tbsp (30 ml) olive oil; ⅓ cup (75 ml) low sugar apricot jam; 2 tsp (10 ml) soy sauce; 1 tsp (5 ml) rice vinegar; 1 tsp grated ginger; 1 orange, zest finely grated; 1/2 cup (125 ml) ketchup; 1 tbsp brown sugar; 1 tbsp (15 ml) balsamic vinegar; 1 green onion (white part only), finely chopped; A few drops of Tabasco-style sauce

Preparation

Chicken Nuggets
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a food processor, coarsely chop the chicken with the green onion. Season with salt and pepper.
- Using a 1-tablespoon (15 ml) ice cream scoop, form the mixture into balls. With lightly oiled hands, finish shaping them into nuggets.
- In a shallow bowl, mix the flour with turmeric and paprika. In a second shallow bowl, lightly beat the eggs. In a third shallow bowl, place the breadcrumbs. Add the oil and mix well.
- Dredge the nuggets in the flour, shaking off any excess. Next, dip the nuggets in the beaten egg, letting any excess drip off. Coat them nuggets with the breadcrumbs. Place on a nonstick baking sheet or one covered in parchment paper.
- Bake for 15 minutes, turning them over halfway through. Serve with the accompanying sauces.
Sweet and Sour Apricot Sauce
- In a small bowl, combine all the ingredients. Heat in the microwave oven, just long enough to melt the jam.
Barbecue Sauce
- In another small bowl, combine all the ingredients.

Baked Chicken Nuggets

Categories

Ingredients

Chicken Nuggets

Sweet and Sour Apricot Sauce

Barbecue Sauce

Preparation

Chicken Nuggets

Sweet and Sour Apricot Sauce

Barbecue Sauce

Personal Note