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Chinese Chicken Nuggets

Chinese chicken nuggets just like they sell at the restaurant only much cheaper!
Prep Time35 minutes
Cook Time5 minutes
Total Time40 minutes
Course: Appetizers, Chicken
Cuisine: American, Chinese
Keyword: chicken nuggets
Servings: 4 -8
Calories: 173kcal


  • 2 medium boneless skinless chicken breasts cut into 1-inch pieces (about 1 lb total)
  • 5 tbsp cornstarch
  • 1/2 tsp white pepper
  • oil for frying--DO NOT USE OLIVE OIL see NOTES


  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp dark sesame oil
  • 1/2 cup + 1 tbs water


  • Mix all batter ingredients in a small bowl; let the batter sit for at least 30 minutes.
  • Pour enough oil into a wok or dutch oven so you have 2-inches of oil in the pan measured up the side of the pan.
  • Heat oil to 350 degrees F.
  • Place cornstarch and white pepper in a plastic bag; shake to mix.
  • Add chicken to this bag and toss to coat the chicken with the cornstarch mixture.
  • Remove half the chicken and place it in the bowl with the batter; coat well. You will have to fry in 2 shifts (or more depending on the size of your pan) because of the amount of chicken.
  • Place chicken piece by piece into the hot oil.
  • Fry for 4-5 minutes. Repeat with remaining chicken
  • Cooked chicken may be kept warm in a 200 degree F oven (see NOTES)
  • Chicken will serve 4 as a main, 8 as an appetizer


You need an oil with a high smoke point to deep fry. Peanut, canola & vegetable oils are good. Olive oil is o-u-t for deep frying because it has a low smoke point.
Place cooked chicken on a wire cooling rack set in a large baking sheet. Using paper towels will make this soggy. Using a rack so air can circulate keeps fried foods crispy.


Serving: 1serving | Calories: 173kcal | Carbohydrates: 22g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 361mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg