Hey everyone, Jason Griffith here! We all know and love chicken nuggets, but there’s a huge difference between the frozen kind and a batch of homemade, crispy, and juicy nuggets. Today, I’m sharing a recipe for Honey Garlic Chicken Nuggets that takes this classic comfort food to a whole new level. These nuggets are coated in a sweet and savory honey garlic sauce that is absolutely irresistible. They’re perfect for a quick family dinner, a party appetizer, or a kid-friendly meal that everyone will love.
I came up with this recipe on a mission to create a homemade nugget that was better than anything you could get from a fast-food drive-thru. The secret is in the sauce—a simple but powerful combination of honey, garlic, soy sauce, and a few other pantry staples. The sauce coats the crispy nuggets beautifully, creating a sticky, glossy finish that is just plain delicious. It’s a recipe that’s a true crowd-pleaser and a much healthier alternative to store-bought nuggets.
Why I Love This Recipe
What I love most about these Honey Garlic Chicken Nuggets is how they manage to be both incredibly easy to make and packed with flavor. The nuggets themselves are juicy on the inside and perfectly crispy on the outside, a texture that holds up beautifully to the rich, sticky sauce. The honey garlic sauce is the star of the show. It’s the perfect balance of sweet, salty, and savory, with a hint of garlic that makes it addictive.
This recipe is also incredibly versatile. You can serve them as a main course with a side of rice or steamed vegetables, or you can serve them as a party appetizer alongside some toothpicks. It’s a meal that’s a surefire hit with both kids and adults. For a great alternative, my recipe for Easy Cheesy Chicken Sliders with Marinara Garlic Butter is also a total hit.
Ingredients
For the Chicken Nuggets:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil (for frying)
For the Honey Garlic Sauce:
- 1/4 cup honey
- 2 tbsp soy sauce (low-sodium)
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 2 tbsp water
Swaps and Notes
- Chicken: You can use boneless, skinless chicken thighs for an even juicier nugget.
- Flour: All-purpose flour works great, but you can also use a gluten-free flour blend.
- Panko Breadcrumbs: Panko breadcrumbs are key for that extra-crispy, light texture. Regular breadcrumbs will work, but the texture won’t be as light.
- Soy Sauce: I recommend using low-sodium soy sauce to better control the saltiness of the sauce.
- Oil: Vegetable oil is a great neutral oil for frying, but you can also use canola or peanut oil.
Directions
Make the Chicken Nuggets:
- Prep the Chicken: Cut the chicken breasts into 1-inch cubes. Pat them dry with a paper towel to help the coating stick.
- Set Up Breading Stations: Prepare three shallow dishes. In the first dish, mix the all-purpose flour, paprika, salt, and pepper. In the second dish, beat the eggs. In the third dish, add the panko breadcrumbs.
- Bread the Chicken: Take each chicken cube and dredge it in the flour mixture, shaking off any excess. Dip it into the beaten egg, and then coat it generously in the panko breadcrumbs, pressing lightly to make sure the breadcrumbs adhere. Place the breaded nuggets on a clean plate.
- Cook the Nuggets: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the nuggets in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to do this in batches. Once cooked, remove the nuggets and place them on a paper towel-lined plate to drain.
Make the Honey Garlic Sauce:
- Whisk the Sauce: In a small saucepan, whisk together the honey, soy sauce, minced garlic, and cornstarch.
- Simmer: Heat the sauce over medium heat, stirring constantly, until it begins to simmer and thicken. This will only take a couple of minutes.
- Coat the Nuggets: Add the cooked chicken nuggets to the saucepan and toss them gently until they are fully coated in the warm, sticky sauce.
Tips for Success
- Pat the Chicken Dry: This is a small but crucial step. Dry chicken means the flour and breadcrumbs will stick better, resulting in a crispier crust.
- Don’t Crowd the Pan: This is key for frying. If you put too many nuggets in the pan at once, the temperature of the oil will drop, and the nuggets will steam instead of fry, leading to a soggy crust.
- Use Panko: For the crispiest texture, panko breadcrumbs are the way to go.
- Thickening the Sauce: If the sauce is too thin, you can add a little more cornstarch mixed with cold water to help thicken it. If it’s too thick, add a little more water.
Serving Suggestions and Pairings
These Honey Garlic Chicken Nuggets are delicious served with a side of steamed rice to soak up all that extra sauce. They are also great with a simple green salad or roasted vegetables. For a fun, interactive dinner, you could even set up a spread with these nuggets and other fun finger foods like my This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 400 (for 4-5 nuggets)
- Protein: 35g
- Fat: 15g
- Carbohydrates: 30g
This is a great source of lean protein and a much lighter alternative to traditional fast-food nuggets.
Storage and Leftover Tips
These nuggets are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend using an air fryer or an oven to get them crispy again. A microwave will make them soft and soggy.
More Recipes You Will Love
If you’re a fan of simple, delicious chicken recipes, I have a few more that I think you’ll love. For a comforting and cozy dinner, my These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners is always a hit. For a lighter, fresher take on chicken, you can’t go wrong with my recipe for A Light Tangy Chicken Salad I Actually Crave and There’s No Mayo in Sight. And for a great weeknight shortcut meal, my This Dorito Casserole is My Favorite Weeknight Dinner Shortcut is a lifesaver.
Final Thoughts
These Honey Garlic Chicken Nuggets are proof that homemade is always better. They are a simple, delicious, and satisfying meal that will become a new favorite in your home. The sweet and savory sauce is the perfect touch to this classic comfort food.
I’d love to know what your favorite dipping sauce is for chicken nuggets! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
Honey Garlic Chicken Nuggets: A Sweet and Savory Homemade Recipe
Ingredients
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 2 cups all-purpose flour
- 1 tsp paprika
- 2 tsp salt
- 4 tsp black pepper
- 1 cup panko breadcrumbs
- 4 cups vegetable oil (for frying)
- 4 cups honey
- 2 tbsp low-sodium soy sauce
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- In a bowl, combine the flour, paprika, salt, and black pepper.
- Dredge the chicken pieces in the flour mixture, shaking off any excess.
- In a large skillet, heat the vegetable oil over medium heat.
- Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch.
- In a separate saucepan, combine honey, soy sauce, cornstarch, and water. Heat over medium heat until the sauce thickens.
- Once the chicken is cooked, toss it in the honey garlic sauce until well coated.
- Serve hot and enjoy your homemade honey garlic chicken nuggets!
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