Description
These Baked Chicken Nuggets are a healthier twist on a classic favorite, featuring a crispy panko and parmesan coating with a flavorful sweet and sour dipping sauce made from pineapple juice, honey, and tangy condiments. Perfectly baked until golden brown, they offer a deliciously juicy interior and a crunchy exterior, making them a family-friendly meal or snack.
Ingredients
Sweet and Sour Sauce
- 125 ml pineapple juice
- 2 tbsp honey
- 1 tbsp tomato ketchup
- 2 tsp all-purpose soy sauce
- 2 tsp apple cider vinegar
- ¼ tsp mustard powder
- 1½ tsp cornflour (cornstarch), combined with 2 tsp water
Coating
- 75 g panko breadcrumbs
- 25 g finely grated parmesan
- 1 tsp sweet paprika
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Chicken Mixture
- 500 g minced (ground) chicken
- 1 egg
- 30 g panko breadcrumbs
- 2 tbsp plain (all-purpose) flour
- 1 tsp all-purpose soy sauce
- 1 tsp onion powder
- ½ tsp freshly grated garlic (or substitute with garlic powder)
- ¼ tsp freshly cracked black pepper
- ½ tsp sea salt flakes
Additional
- Olive oil spray
Instructions
- Make the sweet and sour sauce: Place pineapple juice, honey, ketchup, soy sauce, apple cider vinegar, and mustard powder into a small saucepan with the heat off to prevent splattering. Turn heat to medium and stir to combine. Bring to a gentle simmer, then add the cornflour and water mixture.
- Simmer the sauce: Stir often and simmer for 2–3 minutes until it thickens slightly. Remove from heat and set aside to cool completely and thicken further.
- Prepare the coating: In a large bowl, mix panko breadcrumbs, grated parmesan, sweet paprika, sea salt flakes, and black pepper until combined.
- Preheat the oven: Heat oven to 190°C (375°F) or 170°C (350°F) fan-forced. Line a baking tray with parchment paper.
- Make the chicken mixture: Combine minced chicken, egg, extra panko breadcrumbs, flour, soy sauce, onion powder, garlic, salt, and pepper in a bowl. Mix thoroughly with clean hands until well incorporated.
- Shape and coat the nuggets: Spoon 1 level tablespoon of the chicken mixture, form into a nugget shape, and toss in the breadcrumb coating, pressing gently to adhere the crumbs. Arrange coated nuggets on the prepared baking tray.
- Bake the nuggets: Spray the nuggets generously with olive oil spray. Bake for 15–18 minutes, turning once halfway through and spraying again with oil, until nuggets are golden and cooked through.
- Serve: Plate the nuggets alongside the cooled sweet and sour sauce for dipping and enjoy immediately.
Notes
- You can pan-fry or air-fry these nuggets as alternative cooking methods if desired.
- Using fresh garlic enhances flavor, but garlic powder is a convenient substitute.
- Spraying with olive oil helps achieve a crispy crust without deep frying.
- Ensure the sauce has fully cooled before serving to thicken further.