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Honey Garlic Chicken Nuggets

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  • 1-1/2 lb. chicken, boneless, skinless, sliced into nuggets
  • 3 Tbsp canola oil


  • 1/2 cup honey
  • 4 cloves garlic, minced
  • 3 tsp fresh ginger, grated
  • 1 Tbsp rice vinegar
  • zest of 1 lemon
  • 2 Tbsp canola oil
  • 4 Tbsp low-sodium soy sauce
  • 1 Tbsp hoisin sauce
  • 1 Tbsp cornstarch
  • 1/4 cup water
  • 2 eggs, beaten
  • 2 Tbsp water


  • 1 cup flour
  • 2 Tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt and pepper


  • Combine Honey Garlic Sauce ingredients, except cornstarch and water, in as sauce pan. Combine cornstarch with water in a small dish, then add to sauce pan. Bring to boil, reduce heat and simmer for 2-4 minutes on low until thickened. Set aside.
  • In a bowl whisk eggs with water. Combine Seasoning Mix in a zipper bag. Dip chicken nuggets in eggs, let excess drip off, then place in seasoning bag and toss to coat evenly.
  • Heat canola oil in a large skillet over medium-high and working in batches, cook chicken until golden and cooked through, about 3-4 minutes per side.
  • In a large bowl toss baked chicken nuggets with Honey Garlic Sauce with tongs until evenly coated.