Finger lickin’ Chicken asian style

Late afternoon – 1 hour to dinner – you open the fridge door…. you look around in there, still looking… you know you have some chicken to use.. ok now – but what to do with the chicken… grill it, sauce it, soup it? Or do something else for once!

This following recipe was my ‘something else’ yesterday. I found myself in this position, thinking about how to make this chicken into a delicious meal without doing what I always do! And it was well received! It even made a nice school lunch for my 6 year old the day after! Win – win!

Asian glazed chicken nuggets with rice

serves: 6 – prep time: 15 min – cook time: 15 min

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3 cups rice of choice – to steam in rice cooker or cook according instructions on package

Chicken nuggets:

5 Tbsp olive oil

2 large organic chicken breasts cut into bit size pieces

3 Tbsp cornstarch

2 eggs, lightly beaten

10 Tbsp flour

some pepper, salt, paprika and garlic powder to add to the flower


1 Tbsp toasted sesame oil

3 garlic cloves minced

1 Tbsp White wine vinegar (i used balsamic that was also fine)

2 Tbsp honey

2 Tbsp sweet chili sauce

4 Tbsp ketchup

5 Tbsp soysauce

2 Tbsp brown sugar

heat the oil in a large cast iron pan (or any pan or wok you like to use) until HOT

use 3 bowls to ‘bread’ your chicken – 1st bowl is cornstarch – after that is egg (make sure the chicken is completely covered – last is the seasoned flour

put the chicken in the hot oil and cook 4 minutes on each side (or until crispy) – put on a plate that you layered with a paper towel to do your second batch (I have a 12 inch Lodge cast iron skillet and have to do 2 batches as it isn’t big enough)

when you are done with the chicken add a Tbsp of sesame oil to the pan

add the garlic and fry for 30 seconds (it doesn’t need very long as the pan is very hot and you don’t want to burn it!)

add the vinegar, chili sauce, ketchup, soy sauce, honey and brown sugar and stir for a minute until the sugar and honey are dissolved

now taste and see if you would like to add a bit more chili sauce to make it spicier or maybe a bit more ketchup to make it tangier or a bit more soy sauce to make it saltier…

return the chicken to the pan (I reserved 5 nuggets for my picky eater just in case) and coat with the sauce – let cook for 1-2 minutes and then serve over brown rice with some cucumber salad, avocado or grilled bak choi

Decorate with sesame seeds and spring onions