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Baked Thai Chicken Nuggets

Baked Thai Chicken Nuggets
  • Prep 10 min
  • Total 45 min
  • Servings 40
The flavors of Thailand in a crispy bite-sized chicken nugget!
By Daring Gourmet
Updated February 24, 2015

Ingredients

  • 2 pounds chicken breast cut into bite-sized pieces
  • 1 cup Progresso™ panko bread crumbs
  • 1/2 cup Gold Medal™ All-Purpose Flour combined with 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • Asian sweet-hot chili sauce for dipping

For the Marinade:

  • 1/4 cup soy sauce
  • 1 tablespoon garlic, finely minced
  • 1 tablespoon ginger, finely minced
  • 2 teaspoons lemon juice
  • 2 teaspoons brown sugar
  • 1 teaspoon Thai red chili pepper, finely minced, seeded and membranes removed
  • 1 tablespoon cilantro, finely chopped

Steps

  • 1
    Combine the ingredients for the marinade and pour over the chicken in a medium bowl. Stir to coat. Cover and refrigerate for at least 4 hours or overnight.
  • 2
    Place the breadcrumbs, flour, and eggs in 3 separate shallow bowls.
  • 3
    Pick the chicken pieces up one at a time, letting the excess marinade drip off, dredge in the flour to thoroughly coat, dip in the egg, then dredge in the breadcrumbs to thoroughly coat all sides. Place the chicken pieces on a lined cookie sheet. Repeat for remaining chicken. Spray the breaded chicken pieces with a little oil to help browning.
  • 4
    Preheat the oven to 400°F. Bake the chicken for 20-25 minutes or until golden brown and the chicken is done.
  • 5
    Serve with Asian sweet-hot chili sauce.

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
75mg
3%
Potassium
50mg
1%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

  • These chicken nuggets are baked to golden perfection and great for party apps or an easy dinner. 

    Imagine chicken nuggets that are infused with the flavors of Thailand. Only these nuggets have the crispiness that only panko breadcrumbs makes possible and instead of deep-fried in all the fat, they’re baked to crispy perfection. Sound good? They are, and you’ve gotta try them!

    Super quick and simple to make, the marinade is whipped up in two minutes and the chicken is left to do its marinating while you go about your work or fun. Then the chicken is dipped in flour, egg and breadcrumbs and slid into the oven. You’re done! Then all you have to do is pull out your favorite sweet-hot Asian dipping sauce and enjoy.

    Great for parties and entertaining, game night, lunch or dinner, these Baked Thai Chicken Nuggets are both delicious and fun to eat!

    First, gather up your ingredients.

    Combine all the marinade ingredients in a small bowl.

    Pour the marinade over the chicken in a medium-sized bowl and stir to coat the chicken. Cover and let marinate in the fridge for at least four hours, or overnight.

    Place the egg, flour, and breadcrumbs in three separate shallow bowls. Take one piece of chicken at a time, letting the excess marinade drip off, dredge it in the flour to thoroughly coat, dip it in the egg, then dredge it in the breadcrumbs to thoroughly coat all sides. Place the chicken pieces on a lined cookie sheet. Repeat for all of the remaining chicken pieces. Lightly spray the chicken with some oil to help facilitate browning.

    Preheat the oven to 400ºF and bake the chicken for 20-25 minutes or until golden brown and done.

    Serve with your favorite Asian sweet-hot chili sauce!

    For more fantastic Thai-inspired recipes, visit Kimberly’s food blog, The Daring Gourmet.
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