Monday, 25 August 2008

Spicy Baked Chicken Nuggets

1 - 2 pounds boneless chicken
   tenderloins or breasts, cut
   into nugget-sized pieces
3/4 cup buttermilk or cream
1 1/2 cups Panko (or crushed
   corn flakes)
2 tablespoon whole wheat flour
   or cornmeal

Sauce
1/3 cup hoisin sauce
1/2 cup soy sauce
2 tablespoons honey
1 tablespoon fresh ginger,
   grated or a tablespoon of
   garlic paste
1 teaspoon chili paste or hot
   sauce
1 teaspoon sesame oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 Tablespoons sesame seeds


  • Preheat the oven to 475 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.
  • Add the chicken to a large bowl and pour the buttermilk/cream overtop. Mix well and set aside.
  • In a shallow pie dish or large bowl add the Panko, flour and a pinch of salt and pepper. Mix well.
  • Remove each piece of chicken from the buttermilk/cream, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. 
  • Bake for 20 minutes, then gently flip. 
  • While the chicken is baking make the sauce. Combine the hoisin sauce, soy sauce, honey, ginger. chili paste/hot sauce, sesame oil, cinnamon, cloves, garlic powder and pepper in a bowl. Whisk until smooth. Stir in 1 tablespoon sesame seeds.
  • Pour sauce over chicken making sure all pieces are coated.
  • Bake for 20 minutes more, then remove from oven. 
  • Serve with extra sesame seeds and any extra sauce you may want for dipping.