Ingredients:

  • 5 lbs Boneless, skinless chicken breast or thigh, trimmed
  • 1 large Egg white
  • 1 tsp Kosher salt
  • ½ tsp Freshly ground black pepper
  • 1 tbsp Cornstarch
  • ½ cup All-purpose flour (for breading)
  • 2 large Eggs, lightly beaten (for breading)
  • 1 cup Panko breadcrumbs
  • ¼ cup All-purpose flour (for mixing with Panko)
  • ¼ cup Honey
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • ½ tsp Smoked paprika
  • Pinch of Cayenne pepper
  • Vegetable oil, canola oil, or sunflower oil for shallow frying

Instructions:

  1. Pulse the chicken in a food processor until finely minced (or finely chop by hand). Do not over-process into a paste.
  2. In a bowl, combine the minced chicken with the egg white, 1 tsp salt, pepper, and cornstarch. Mix thoroughly until just combined.
  3. Cover the mixture and refrigerate for at least 30 minutes to firm up.
  4. Remove the mixture and shape it into small, uniform nugget shapes (about 1.5 inches long).
  5. Set up the breading stations: Dish 1 with flour; Dish 2 with beaten eggs; Dish 3 with Panko breadcrumbs mixed with the extra ¼ cup flour.
  6. Dredge each nugget first in the flour mixture, shaking off excess; dip completely in the egg wash; finally, press firmly into the Panko mixture to coat evenly. Place on a clean plate.
  7. Heat ½ inch of oil in a skillet to 350°F (175°C). Fry the nuggets in batches, turning occasionally, until golden brown on all sides and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
  8. While the nuggets are cooking, whisk together all Glaze ingredients (Honey, Soy Sauce, Vinegar, Sesame Oil, Paprika, Cayenne) in a small saucepan. Heat gently until just bubbling and slightly thickened (about 2 minutes).
  9. Toss the hot, cooked nuggets gently in the warm glaze until evenly coated. Serve immediately.