When you make chicken nuggets yourself, you know and can control 100% of the ingredients that are in them!
These simple and healthy nuggets are made using common household ingredients, featuring ground chicken breast and chicken tenderloin. With a mild seasoning, crispy outside, and juicy inside, they are delicious on their own—no sauce required! This easy recipe takes only 20 minutes and is perfect for children's snacks or bento lunchboxes.
This dish is perfect for health-conscious households or for children with allergies as a "homemade nugget," giving you control over the meat and seasonings used.
20 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 chicken tenderloins (sasami)
- A10.5 oz ground chicken breast (or chicken thigh, 300g)
- A2 tbsp potato starch (katakuriko, or cornstarch)
- A2 tbsp sake (or white wine)
- A2 tbsp Japanese mayonnaise
- A2 tsp sugar
- A1 tsp vegetable oil
- A0.5 tsp consommé powder (granulated)
- A0.5 tsp grated garlic (or paste from a tube)
- A0.25 tsp salt
- A0.25 tsp pepper
- 4 tbsp all-purpose flour
- 1 cup frying oil (or more as needed)
INSTRUCTIONS
- 1
Slice the chicken tenderloins vertically into approx. ¼ to ½-inch-wide (5 mm–1 cm) strips.
- 2
Turn the strips from Step 1 horizontally and cut them again into ¼ to ½-inch-wide (5 mm–1 cm) pieces. Coarsely chop the meat until all pieces are about ¼-inch cubes.
- 3
Place the minced chicken from Step 2 and the (A) ingredients (ground chicken breast or thigh, potato starch, sake, mayonnaise, sugar, vegetable oil, consommé powder, salt, and pepper) in a bowl and mix well with a spatula.
- 4
Spread 2 tbsp. of the all-purpose flour on a large cutting board. Use two spoons to place the nugget mixture into bite-sized portions (approx. 24 pieces). (Each piece should be about 0.9 oz. / 25 g.)
- 5
Sift the remaining 2 tbsp. of all-purpose flour over the nuggets to coat them evenly. Lightly press them down with the back of a fork to flatten them until they are approx. ½-inch (1–1.5 cm) thick.
- 6
Pour frying oil into a frying pan to a depth of about ¼ of an inch (5 mm–1 cm) and heat to 340°F (170°C). Use two forks to slide the nuggets into the oil.
- 7
Pan-fry for about 2 minutes and 30 seconds until golden brown, flip, and pan-fry the other side for another 2 minutes until golden brown all over.
- 8
Transfer to a wire rack to drain the oil.
RecipeID
717
Tips & Notes
・If using ground chicken thigh, you can omit the vegetable oil in (A) as the meat has sufficient fat.
・The key is not to mince the chicken tenderloin too finely. This provides a meaty texture (and chewiness).
・The Japanese mayonnaise is used to give the nuggets a richer flavor and a crispier finish. The flavor does not remain after cooking, so please do not omit it if possible.
・Cutting board: A 14 x 9-inch (36 x 23 cm) cutting board was just barely big enough for 24 pieces. If you do not have a large cutting board, substitute with plastic wrap or parchment paper.
・When sprinkling the all-purpose flour in Step 5, some flour will scatter around the board. Placing the cutting board over the sink while shaking the flour makes cleanup easier.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."