Description
These Honey-Garlic Chicken Nuggets elevate a simple frozen chicken nugget with a deliciously sticky, sweet, and savory sauce made from honey, soy sauce, garlic, and ginger. Perfectly crispy baked chicken nuggets are tossed in a luscious homemade glaze, garnished with scallions and sesame seeds, and served over hot white rice for an easy, crowd-pleasing meal.
Ingredients
Chicken Nuggets
- 1 (24-oz.) package frozen chicken nuggets (such as Just Bare)
Sauce
- 1/3 cup packed light brown sugar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup thinly sliced scallions (from 2 large, approx. 3/4-oz. each scallions), plus more for garnish
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger, grated (from 1-inch piece)
- 1/4 teaspoon crushed red pepper (optional)
- 3 large garlic cloves, grated (about 1 tablespoon)
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon unsalted butter
To Serve
- Sesame seeds
- Hot cooked white long-grain rice
Instructions
- Preheat and Bake Chicken Nuggets: Preheat your oven to 425°F (220°C). Spread the frozen chicken nuggets in an even layer on a large baking sheet. Bake them in the preheated oven for about 15 minutes or until heated through and crispy, ensuring the nuggets have a nice golden texture.
- Prepare the Sauce Base: While the nuggets bake, combine the light brown sugar, soy sauce, honey, sliced scallions, rice vinegar, grated fresh ginger, crushed red pepper (if using), and grated garlic in a small saucepan. Heat this mixture over medium heat, stirring to mix all ingredients well.
- Thicken the Sauce: In a small bowl, whisk together the water and cornstarch until smooth. Gradually whisk this slurry into the saucepan with the sauce mixture. Bring the sauce to a boil over medium heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce starts to thicken, about 5 to 6 minutes.
- Finish the Sauce: Remove the saucepan from the heat and stir in the unsalted butter until melted and the sauce is fully emulsified, giving it a rich, glossy texture.
- Toss Nuggets in Sauce: Pour half of the prepared sauce evenly over the baked chicken nuggets on the baking sheet. Toss gently to coat all the nuggets thoroughly in the flavorful honey-garlic glaze.
- Garnish and Serve: Garnish the coated nuggets with additional sliced scallions and a sprinkle of sesame seeds. Serve the honey-garlic chicken nuggets over hot cooked white long-grain rice. Drizzle the remaining sauce over each individual serving for extra flavor and moisture.
Notes
- For extra crispiness, you can broil the nuggets for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Adjust crushed red pepper quantity to control the spice level, or omit if you prefer no heat.
- This sauce works well with other proteins such as tofu or shrimp for alternative meals.
- Use gluten-free soy sauce to make this recipe gluten-free friendly.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days and reheated gently before serving.
