This recipe is sure to be a crowd-pleaser for all ages. It’s also a pleasure for the cook, as it’s easy to make in advance. Just fry the chicken, make the sauce, and then freeze both in zip-lock bags. The day you want to serve it, defrost the chicken, place it in a glass dish, and pour the sauce over it. Bake as instructed, and you’re good to go.
Sweet and Pungent Chicken Nuggets
Recipe By Estee Kafra
- Cooking and Prep: 1.5 h
- Serves: 8
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No Allergens
Ingredients (13)
For the Chicken
For the sauce
Start Cooking
Fry the Chicken
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Cut chicken breasts into finger-size pieces. Heat oil in a wok or a deep pot.
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Dredge each chicken finger in the potato starch and fry in the oil until done, about five–eight minutes, depending on the size of the fingers.
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Remove and put in a strainer to let excess oil drip off. It’s best to fry in batches of four–six, so as not to lower the temperature of the oil too much.
Make the Sauce
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To make the sauce, heat the oil in a good-quality frying pan.
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Add the Vidalia onion and cook very slowly over medium-low heat, stirring often to prevent burning. Let caramelize until light brown in color, about a half hour.
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Add the remaining ingredients and cook over medium heat till combined, stirring often.
Bake
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Preheat oven to 350° (180°C).
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Arrange the chicken in a glass dish. Pour sauce over and turn to coat.
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Bake for a half hour, covered well.
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