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