Crispy Chicken Nuggets with Spicy Honey
Juicy fillet in a golden crust with a sticky sweet-and-spicy sauce. An egg batter with flour and cornstarch keeps the chicken tender inside, while breadcrumbs create a pronounced crunch outside; the sauce of spicy honey, sour cream, soy sauce and garlic is creamy, salty and pleasantly piquant. Coat the nuggets in sauce or serve it on the side so each piece stays crisp longer.
Preparation
- 1
Blot the fillet and cut into bite-sized pieces of roughly equal size.
- 2
Make the batter: beat the eggs, add starch, flour, salt and pepper, mix to a thick, smooth consistency.
- 3
Pour the breadcrumbs into a wide plate; optionally add smoked paprika, dried garlic or chilli flakes.
- 4
Dip each piece in the batter, let it drip and coat in breadcrumbs, pressing the coating on.
- 5
Heat 2–3 cm of oil to 170–175°C.
- 6
Fry the nuggets in small batches ~4–6 minutes, turning, to an even golden crust; don't crowd the pan.
- 7
Check doneness (no pink, ≥74°C).
- 8
Transfer to a rack or paper towel.
- 9
Make the sauce: mix spicy honey, soy sauce, sour cream and grated garlic until smooth; adjust with honey or soy sauce.
- 10
Serve the sauce on the side as a dip or lightly drizzle the nuggets before serving; optionally sprinkle green onion, sesame or chilli flakes.
Chef's tips
- —Cut the chicken into equal pieces so it cooks evenly.
- —Don't make the batter too thin — it should cling well; cornstarch adds crunch.
- —Press the crumbs onto the surface so the coating doesn't shed.
- —Fry in small batches and don't overheat the oil so the crust doesn't burn before the chicken cooks.
- —Rest the nuggets on a rack for the best crunch.
- —Don't sauce all the nuggets ahead — moisture softens the coating fast.
